Tumbleweedmushrooms Recipes
TUMBLEWEED MUSHROOMS
Make and share this Tumbleweed Mushrooms recipe from Food.com.
Provided by todd.alex
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak and agitate mushrooms in warm water, and drain in colander.
- Melt butter in pot.
- Add sherry, burgundy, worcestershire, tabasco, garlic powder, salt and black pepper.
- Add mushrooms, cover, and cook for 30 minutes stir every 5 minutes.
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- Button (White) Ninety percent of mushrooms eaten are of this variety, and can easily be found at your local grocery store. With less culinary flair than the more exotic-looking mushrooms on the market, the simple button mushroom is anything but boring.
- Cremini (Italian Brown) Cremini mushrooms are the brown strain cousin to the white button mushroom, just with darker, firmer, and more flavorful flesh of the white button mushroom.
- Portobello. The portobello mushroom is basically just a fully mature cremini. These dense and rich mushrooms are a staple in Italian cooking and their texture and taste make portobello an excellent meat replacement.
- Shiitake (Forest or Oak) Shiitake mushrooms are native to East Asia, with 83% of them grown in Japan. In Japanese, shiitake means “oak fungus” where they can be found.
- Oyster. Oyster mushrooms can be found growing on the sides of trees in the wild, however, most of these whitish and thin, fan-shaped mushrooms that you find in stores or on menus are most likely cultivated.
- Porcini. One of the most prized mushrooms, porcini mushrooms are desired for their smooth texture and aromatic, woodsy flavor. They’re widely used in Italy and France and are referred to as cepes.
- Morel. One of the most prized edible mushrooms in the world, the morel’s honeycomb-shaped cap is distinct in appearance. Morel mushrooms are difficult to cultivate, so most morels served up in restaurants are harvested in the springtime from the wild—creating a multi-million dollar enterprise.
- Enoki (Snow Puff) Enoki mushrooms feature distinct small, shiny white caps attached to thin stems. The wild types tend to be darker and shorter than their cultivated counterparts.
- Chanterelle (Girolle) This flashy yellow, trumpet-shaped mushroom is known for its unique peppery and fruity flavor. The chanterelle is difficult to cultivate, making it one of the most popular mushrooms picked in the wild.
- Maitake. Resembling a head of cabbage with delicate, feathered edges, the maitake mushroom can be cultivated or found in the wild. The maitake mushroom grows at the base of trees and is native to North America, Europe, and China.
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