As spring creeps in, mushroom enthusiasts are just itching to get out into the woods and search for the highly prized morel mushroom. This elusive mushroom is prized for its tastiness and can only be wild-crafted as no one has yet figured out how to grow and farm them.
Besides being prized for their taste, morels are loaded with various nutrients. Because they tend to grow in rich soils, they come packed with vitamins and minerals such as iron, copper, manganese, phosphorus, zinc, vitamin D, folate, niacin, riboflavin, potassium, magnesium, calcium selenium, thiamin, vitamin E, and vitamin B6. However, their nutrient value varies with the soil where the moral grows. Morals are also loaded with antioxidants, help to balance blood sugar and provide protein and fiber. Morals should be eaten within four days of harvest and best within 1-2 days. Due to their sponge-like texture, morels tend to trap dirt, grit, and insects in their gills, so cleaning requires a bit more attention than merely brushing. Illinois Extension says that mushrooms should be soaked in lukewarm salted water for 30 minutes, changing the water a few times. Avoid oversoaking, as it can dilute their flavor. Rinse the mushrooms well and pat dry. Morals can be used in any way that farmed mushrooms would be used. For tips on preparing morals, check out How to Cook Morel Mushrooms–If You’re Lucky Enough to Find Some.
While the wild morel mushroom is highly prized, its’ farmed mushroom cousins—white, shitake, cremini, oyster, maitake–are equally as nutritious and offer delicious and unique flavors. They are also readily available at the supermarket. Even though there are more than 2,000 varieties of edible mushrooms worldwide, most people cook with only one or two. Here is a summary of those most commonly found on produce shelves:
White Button
Most common mushroom.
Mild flavor, very versatile. Protein-rich.
Cremini/Portobello
Baby bella = Cremini; larger, mature form = Portobello.
Makes dark sauces and is great for grilling.
Shitake
Deep woodsy flavor, especially if dried and rehydrated.
Calcium-rich.
Oyster
Delicate, mild flavor.
Stays firm when cooked; excellent for stir-fry.
Iron and antioxidant-rich.
Maitake
Also known as hen-of-the-woods.
Earthy flavor.
Excellent for stirfry. Antioxidant-rich.
The enemy of any mushroom is moisture in its packaging. Fresh morels will keep about a week in the refrigerator, provided they were harvested in good condition. Place them in paper bags and store them in the refrigerator with plenty of air circulating around them. Drying is an excellent storage option, too. A paper bag is also a good way to store purchased mushrooms; this allows them to breathe. Moisture build-up inside the packaging is the fastest way mushrooms break down.
Mushrooms need to be cleaned before use. The best way to clean most fresh mushrooms is to wipe them with a clean, barely damp cloth or paper towel. Washing mushrooms is usually not necessary. If you must rinse them, do it lightly and dry them immediately, gently, with paper towels. Never soak fresh mushrooms in water, which will cause them to become soggy.
Cleaned mushrooms can be wrapped loosely in damp paper towels or a damp clean cotton cloth, placed in a container, and stored in the refrigerator for up to three days; the mushrooms may darken if stored this way.
Mushroom nutrition can be enhanced by placing them in the sun for 30 minutes before use. Since most mushrooms are grown in the dark, they need sunlight to increase their vitamin D content. Exposure to sunlight significantly improves vitamin D. Vitamin D is maximized if the mushrooms are chopped before exposure. Some packaged mushrooms are marketed as vitamin D enhanced.
Dried mushrooms may be an option for those who do not care for fresh mushrooms. Dried or powdered mushrooms pack the same nutritional punch as fresh mushrooms. To add nutrition, the mushroom powder can be included in sauces, homemade bread, casseroles, soups, etc. Several mushroom powder “enhanced” products and foods are now on supermarket shelves.
So whether it is the wild morel mushroom or farmed, store-bought mushrooms, mushrooms are an excellent food for both flavor and nutrition. Take good care of them to maximize both their flavor and nutrition.
Sources:
- It’s Morel Mushroom Time! University of Illinois Extension.
- How to Cook Morel Mushrooms — If You’re Lucky Enough to Find Some. Better Homes & Gardens.
- Mushrooms. Colorado State University.
A question about vinegar and dill pickles. I just made a batch of refrigerator dill pickles. I used half 5% acidity white vinegar and half coconut vinegar (acidity was not indicted on the label). How long can the pickles be safe to use (keeping them in the fridge)? Thank you!
Mary Storm
Hi Mary, in general, refrigerator dill pickles are good for 3 months in the refrigerator. I have no research based information regarding the use of coconut vinegar in pickling. However, since the pickles are refrigerated rather than canned, the ingredients can be varied and pH is less of a concern. Rather you are striving for taste and crispness characteristics. Coconut vinegar generally has a pH of 2.0 to 5.0 depending upon how it is made and can be used similarily as apple cider vinegar but with a less acedic taste.
good post