Two favourite mushroom recipes FROM OUR KITCHEN
About the article
This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.
See the article in its original context from August 1984.
Brought to you by
Mushrooms have been pleasing palates around the world for thousands of years. The ancient Greeks and Romans prized mushrooms for their flavor and considered them the food of the gods. In many ancient religions, mushrooms, because of their sudden appearance and rapid decay, were considered symbolic of the ephemeral nature of existence, and played a central role in religious rites.
The commercially grown mushrooms sold in American stores are almost invariably Agaricus campestris or Agaricus bisporus, closely related types that have a button-shaped top and a fairly thick, fleshy stem. Almost every state has laws against selling wild mushrooms.
Some of the wild varieties, though, are delicious almost beyond description. The luscious chanterelles of the Pacific Northwest and the European Steinpilz make the commercial types seem boring and tasteless.
Picking your own wild mushrooms is tricky - many poisonous varieties closely resemble their edible relatives. Even experts generally examine at least 10 samples before making a positive identification. A mistake can result in anything from hallucinations to death.
Mushrooms that you buy in the store should be smooth and firm-fleshed, with no shriveling and discoloration. The caps should be closed, so that no gills are showing, and should be attached to the stems - separation indicates lack of freshness. Keep mushrooms refrigerated, and use them as soon as possible.
Commercially grown mushrooms are generally quite clean, and need only to be wiped with a damp cloth before they are cooked; never soak them. It is important to remember that mushrooms are over 90 percent water. If you are preparing a dish that combines chopped mushrooms with other foods, chop the mushrooms and wring them out in a towel to avoid making the other ingredients soggy. For recipes calling for whole mushrooms, saute them ahead of time to evaporate most of their moisture.
Today's recipe for Mushrooms Stuffed With Crabmeat is one of our favorites among the many delicious ways to stuff mushrooms. Use only the largest commercial mushrooms for stuffing. Creamed Mushrooms on Toast is delicious for lunch or breakfast. Scrambled eggs make an excellent accompaniment. Stuffing:
2 tbsps. butter
1 tbsp. finely chopped onion.
1 small pinch thyme
1 small pinch sage
1 cup crabmeat
½ cup fresh bread crumbs
2 tbsps. freshly grated Parmesan 2 tsps. dry sherry 1 egg, beaten with 1 tsp. heavy cream Salt and freshly ground pepper to taste
Remove stems from mushrooms. Melt 2 to 3 tablespoons butter in large frying pan and saute mushroom caps over medium-high heat for 2 to 3 minutes per side, until brown. Drain off any accumulated moisture and set mushrooms aside. Preheat broiler.
Stuffing: Melt 2 tablespoons butter in small frying pan over medium heat. Saute onion until just soft. Transfer onion and butter to mixing bowl and toss in remaining stuffing ingredients. Mix well, taste and adjust seasoning as needed. Stuff each mushroom cap with spoonful of stuffing mixture. Place stuffed mushrooms in broiler-proof pan and broil 3 to 4 minutes, a few inches from flame, until golden brown and sizzling.
Serves 4 to 6 as appetizer.
