The magic in mushrooms

The ancient Egyptians believed that the mushroom was the plant of immortality according to the hieroglyphics of 4600 years ago. The delicious flavour of mushrooms intrigued the pharaohs of Egypt so much that they decreed mushrooms were food for royalty and that no commoner could ever touch them.

In various other civilizations throughout the world, including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practiced. Many believed that mushrooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods.

The delectable funghi are classified usually classified with vegetables, however have attributes more similar to meat, beans and grains. Low in calories and completely fat-free, they make a much healthier substitute for red meat. They are also free of cholesterol and very low in sodium yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.

Gone are the days when the only mushrooms available were the plain old button mushrooms. Today there are a number of fresh mushrooms available on the market from oriental oyster mushrooms to fat juicy Portobello mushrooms, each with a different flavour and particularly delightful in different dishes.

Button mushrooms: The common mushroom is available in a variety of colours from white to light brown. They are also available in small and jumbo versions, plump and dome-shaped. The versatile mushroom is used both cooked and raw. When raw the mushroom has subtle flavours and is used in salads. When cooked, the flavour intensifies making these mushrooms better adapted for sauces.

Chanterelle mushrooms: This vase-shaped mushroom ranges in colour from bright yellow to orange and has a delicate nutty flavour and texture. These mushrooms are not ideal to eat raw as they are chewy and have been known to be upsetting. They are best sautéed or baked in chicken broth and retain flavour after cooking for long periods. They subtle flavours are overpowered by vegetables and potatoes and are best cooked on their own and added to pastas, chicken, pork or veal.

Portobello mushrooms: Big, fat and juicy in nature the Portobello has intense flavours due to its long maturation process, which gives it a meat-like flavour and substantial texture. They work well as a substitute for meat and can even replace a beef patty in a burger. They are best cooked whole and grilled, baked, stir-fried or deep-fried.

Oyster mushrooms: The fluted cap that resembles a fan is beautiful mushroom that makes any salad, ranging in colour from soft beige brown to grey. They mushroom can also be cooked and has a faint oyster flavour to match its likeness in shape to oysters.

Enoki mushrooms: Long stems with tiny snow-white caps, joined to many others at the base makes these mushrooms look more like bean sprouts than mushrooms. They have a mild and almost fruity flavour and are used in salads, sandwiches or as a garnish. Though they can be cooked they should be added at the last minute prolonged cooking makes them tough.

Shiitake mushrooms: The Chinese black mushroom is characterised by broad umbrella shaped caps with wide open veils and tan gills. They are rich and full-bodied in flavour with a meaty texture when cooked. They are best sautéed, grilled, baked or used in soups, though stems should be removed and used for stocks as they become tough after cooking. They go particularly well with oriental dishes. Try Shiitake mushrooms in a hot and sour soup. In Malta they are available dried and need to be soaked for 20 minutes in boiling water before using.

Porcini mushrooms: The fresh variety resembles a traditional fairytale toadstool with a smooth and meaty texture. Due to the pungent flavour of the mushrooms very little is required and overuse will lead to an overpowering flavour. Like Shiitake mushrooms they are only available dried in Malta and need to be soaked in boiling water for 20 minutes before using.