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A Mouthful of
Mushrooms
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Edible mushrooms are used extensively for cooking in many cuisines. Though mushrooms are commonly thought to have little nutritional value, many varieties are high in fiber and provide vitamins such as thiamine, riboflavin, niacin and ascorbic acid. Mushrooms are also a source of minerals, including iron, selenium, potassium and phosphorous.
Most mushrooms sold in supermarkets have been commercially grown on farms. The most popular of these is the white button variety. A few other mushroom varieties grown commercially include crimini and portobello. Other cultivated species now available at many grocers include shiitake, maitake (or hen-of-the-woods), oyster and enoki.
Make sure to buy mushrooms that are dry. Avoid damp, dark or soft mushrooms. To keep mushrooms from becoming moldy or mushy during storage, leave them unwashed. Wrap them loosely in paper towels, refrigerate in paper bags and use within a couple of days of purchase. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not schooled in mushroom identification.
Mushrooms are a wonderful addition to almost any dish. They have a unique texture and flavor that can bring much-needed moisture to a variety of recipes. Mushrooms are very versatile; they can be stuffed, grilled, baked, fried or even steamed. Some of the wild, more exotic mushrooms can still be fairly expensive, but a little can go a long way. It is always a good practice to cook mushrooms before eating them. Try this recipe for your next gathering
FLORIDA MUSHROOMS STUFFED WITH FETA AND SPINACH
Ingredients:
8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds fresh Florida button mushrooms, stemmed (about 48; each about 1 1/2 inches in diameter)
Preheat oven to 375 degrees F. Cook bacon in heavy, large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil, if necessary, to equal that amount). Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese and crushed red pepper. Season filling, to taste, with salt and pepper.
Line two large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon
fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until they are brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon a heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared one day ahead. Cover and refrigerate.)
Preheat oven to 375 degrees F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm
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