Mushroom Experiment – Part 2

My mushroom kits haven’t arrived yet, so I’m doing research on where to keep them indoors and additional recipes for the species I ordered. The first set is Shiitakes.

Shiitakes are rich and smoky flavored so they are great in stir fries. The picture on the right shows a selection.

The second set was Enokitake mushrooms. They are smaller and milder than Shiitakes. This recipe from the New York Times looked awesome:

Enokitake Mushrooms Cooked in Foil

* 4 bunches enokitake mushrooms
* 2 tablespoons butter
* Salt to taste if desired
* Freshly ground pepper to taste
* 4 sprigs fresh dill
* 2 thin slices lemon, seeds removed

1. Preheat oven to 475 degrees.
2. Cut off bottom ends of mushrooms where linked together.
3. Rub center of 2 12-inch squares of heavy-duty aluminum foil with a little of the butter.
4. Place 2 bunches of mushrooms in center of each foil square. Dot with remaining butter. Sprinkle with salt and pepper and cover each batch of mushrooms with two sprigs of dill. Add 1 lemon slice to each and carefully fold foil into package to enclose mushrooms neatly. Bake 10 minutes. 

YIELD: 4 to 8 servings

The third and final set are Pioppino mushrooms, which I’ve never had. They are Italian so I imagine they will be good in pasta dishes. They are also called shimeji mushrooms.

The flavor is supposed to be like porcini mushrooms but more peppery. Since they are Italian, personally, I would saute them lightly in olive oil with some garlic, then make a vinaigrette and let them sit a while. Bet they will be yummy.

That’s it for now. Ciao y’all.


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