Tag: mushrooms

Nature’s Candy

Strongly associated with robust savory flavor, AKA umami, mushrooms across the board are prized for their meaty qualities. Not all mushrooms are created equal, much like people, and some stand out as particularly unique. Candy cap mushrooms are the outliers of the fungi kingdom, delicate and fragrant, with a distinctly sweet taste. How is it possible that such earthy edibles could earn the name of “candy”? Mother Nature works in mysterious ways.

What are candy cap mushrooms?

Unless you’re an avid forager on the west coast, you’re unlikely to find fresh candy caps anytime soon. They’re fragile, highly perishable, and very difficult to cultivate. Thus, most people encounter dried candy cap mushrooms sold in specialty or gourmet grocery stores in small quantities. A little bit goes a long way, so even though it feels like a substantial investment upfront, the price constitutes a considerable value for any food explorer.

What do candy cap mushrooms taste like?

Maple syrup is the most common descriptor of the uniquely sweet flavor and aroma; woodsy, subtly nutty and smokey, with an mistakable sugary aftertaste, despite containing no quantifiable sugar content. Other notes you may detect include butterscotch, brown sugar, caramel, and fenugreek.

What’s the best way to cook with candy cap mushrooms?

Unlike their umami brethren, these mushrooms are best suited for desserts. Ice cream and custard are very popular options, since the rich cream base is a great carrier for the flavor, easy to infuse without having large mushroom chunks in the final treat. Some people simply candy the mushrooms themselves in sugar syrup for a self-contained confection. Personally, I have a hard time taking the beaten path, so I had to look farther afield to honor my rare fungi.

Chocolate gravy is a southern staple, so why not take that concept and run with it? Remove the cocoa and use candy caps for both flavor and texture; the result looks alarmingly like sausage gravy while having the unnerving essence of maple pudding.

How can you serve candy cap gravy?

It’s an ideal breakfast companion for smothering all of your favorite comforting staples, such as…

Take a walk on the wild side with foraged flavors that only nature could create.

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Hannah (BitterSweet)2 Comments

Chickens Coming Home to Roost

As a summer-lover, sun-worshiper, and heat-seeker, I never thought I’d be so grateful to say goodbye. I’ve also never experienced a year with nearly 70 days at or above 100 degrees before. When you can’t go for a walk midday without burning to a crisp, or using your car for anything but baking cookies, it shifts the script significantly. There’s still a lot to love, from ripe heirloom tomatoes to warm late night swims, but for the first time ever, I’m ready to move on. I’m ready to embrace fall with open arms.

To that end, I’m diving head-first into cozy comfort foods. Bring on the pasta drowned in browned butter, the sautéed mushrooms dancing in white wine. It’s the season of wild mushrooms, flourishing in cool, damp weather. Nestled at the base of oak trees or hidden beneath fallen leaves, they cluster together like a bouquet of flowers, blooming in earthy shades of browns and greys. Springing up where you’d least expect it, luck is often a more important factor than skill when it comes to foraging.

This is my favorite type of backyard chicken. Hen of the woods mushrooms get their name from those feathery, frilled caps, said to look like a sitting hen. Given that they can grow into masses upwards of 50 pounds, I’d like that think there are no barnyard animals that can really measure up.

What makes hen of the woods mushrooms so great?

Also known as maitake mushrooms, they’ve long been touted for their medicinal properties, such as:

  • Boosting the immune system
  • Reducing cancer risks
  • Stabilizing blood sugar
  • Helping regulate blood pressure

What I’m most interested in, however, is their culinary value.

What do hen of the woods mushrooms taste like?

Both subtly nuanced and boldly earthy, delicate yet peppery and assertive, hen of the woods mushrooms are a brilliant bundle of contradictions. One moment they’re soft and tender, buttery and supple, the next they’re almost audibly crunchy, chewy and crisp. There’s no alternative that exactly replicates such a unique eating experience.

Pair that with a luscious blanket of caramelized onions, slowly browned over low heat, with a cascading sauce of nutty browned butter, spiked with a splash of dry white wine. Vegan tortellini tumble and tangle within the wilted mushroom fronds, springs of curly kale sprouting wildly like an overgrown forest floor. It’s a rustic, untamed, and understated plating for a powerhouse of flavor. Toasted pecans rain down like a gentle shower, ending with a clean, clear crunch.

While it’s a dish that could exist in any season given greater accessibility to farmed mushrooms and imported produce, the heart and soul of it can only exist in autumn. In the growing darkness and increasing cold, let it envelop you in warmth. Take comfort knowing that there’s so much good to come of this new season.

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Hannah (BitterSweet)4 Comments

Holy Shiitake

Umami, the fifth taste, is no longer a mysterious phenomenon, relegated to dusty textbooks in chemistry labs. Everyone who’s marveled over the incredible depth of flavor of contained in a single drop of soy sauce, or savored the juicy flesh of a ripe tomato knows, just how compelling this sensation is. Coined in Japan over a century ago, umami refers to the taste of glutamate, inosinate, or guanylate, chemically speaking. These components are found in a variety of plant-based foods, which are critical for creating satisfying meatless meals. The greatest wealth of umami, and my personal favorite secret ingredient, is the shiitake mushroom.

Fresh shiitake mushrooms boast approximately 70mg of naturally occurring glutamate per 100g, but drying them increases their umami more than tenfold. Concentrated into an even smaller area, 100g of dried shiitake contain about 1060mg of glutamate AND 150mg of guanylate. I’m not much for math, but it’s easy to understand why even a single small mushroom cap can amplify any recipe to new savory heights.

Of course, not all shiitake are created equal. Like their luxurious fungi brethren, truffles, imposters in the marketplace offer tempting deals, much to the detriment of quality. Small, woody, bland, and muddy, bad mushrooms are the bane of any eater’s existence. Don’t gamble with your cooking; seek out high-quality shiitake from those who know them best. SUGIMOTO sells only premium, forest-grown shiitake mushrooms straight from Kyushu, Japan. Harvested from the natural sweet sap oak log, a collective of over 600 independent growers use 1,000-year-old Japanese techniques to cultivate sustainable harvests, producing the best tasting and textured shiitake possible.

Gently dehydrated over the course of 24 hours, freshness is locked in without the use of preservatives or pesticides, all while developing their distinctive umami essence. Separated into two categories based on size, Koshin are more dainty and delicate, while Donko are thicker and more robust. Both yield an incredible intensity of flavor and aroma, suitable for all sorts of soups, stews, salads, snacks, and just about anything else you want to add a greater depth of flavor or meaty bite. For the best results, both varieties should be soaked in cold water overnight, and ideally 24 hours, contrary to many instructions for a quick dip into boiling water. This slow rehydration process allows for every cell to plump with moisture, making even the tougher stems soft enough to enjoy.

For those who shrink at the sight of fungus in general, shiitake powder will become your new best friend. Mushroom haters needn’t fear these spores; unlike dried porcini, shiitake can enhance the taste of your cooking without adding the funky, earthy mushroom flavor that turns many away. The coarse grind allows for even dispersion through the dish, while lasting longer on your tongue, enveloping your whole mouth in savory flavor.

Umami-rich foods are not only more delicious, but have clear health benefits as well. They’re literally mouth-watering, and that saliva helps with digestion. Recent studies have also shown that they’re more filling, thus helpful for curbing appetite and aiding in weight management. Additionally, shiitake mushrooms are surprisingly rich in Vitamin D, containing your full daily recommended allowance in just 1 gram, or in other words, about 1/10th of a cap. Move over, milk!

Plant-based proteins really shine when the power of umami is applied with a deft hand. You don’t need to be an accomplished chef to harness the culinary capacity of dried shiitake mushrooms, though. As summer approaches, it’s time to dust off those grills and fire up some juicy burgers. Leave the cows out at pasture for this party; mushrooms do all the heavy lifting in these massive, meaty patties.

Chickpeas and mushrooms join forces to create supple yet sturdy burgers that are sure to satisfy the heartiest of appetites. Crisp on the outside, the initial crunchy bite yields easily to a tender interior, bursting with an intense depth of savory flavor.

Melting sumptuously into those supple centers isn’t cheese, but a generous dollop of homemade garlicky aioli, infused with even more shiitake goodness. Further amplifying the bold flavor that can only come from top notch shiitake powder, this spread comes together in mere minutes. I’d recommend making it in advance and keeping it on hand for smearing on all sorts of sandwiches, using as a dip for French fries, or drizzled over salads for a creamy dressing. In fact, you might want to double that recipe right off the bat. It’s irresistibly tempting to pour it on thick.

Where’s the meat? Right here, between two buns! Vegan meat is the new beef, make no mistake. You don’t need to buy into expensive, fancy, or highly-processed alternatives to get the same satisfying experience. Homemade burgers utilizing simple pantry staples are elevated to new heights when umami comes into play. SUGIMOTO dried shiitake mushrooms, in both whole and powdered formats, guarantee an unrivaled taste sensation with every bite. No one will guess your secret ingredient, but everyone will know in an instant that these aren’t your average, humdrum veggie burgers.

No matter how you top them, this entree will secure your spot as the grill master at your next cookout. Relish summer and all the seasons with the richness of umami close at hand!

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Hannah (BitterSweet)46 Comments

Make Room for Mushrooms

Cornbread has near universal appeal, although the particulars can be quite controversial. I’ve clumsily fumbled my way through this timeless debate before, the perpetual feud between the sweet and the savory, typically erring more on the sweet side of the fence. Given my penchant for pastry, this should surprise exactly no one, especially considering the fact that it took me over 10 years of recipe development to finally launch a cookbook of full meals, not just desserts, upon the world. Now, older and at least a little bit wiser, I realize there’s room on the table for both sorts of a-maize-ing dishes.

Not just savory but full on umami and sparkling with warm spices, this new approach may just hold the key to cornbread harmony, or at least win over a few more fellow sweet-toothed bakers like myself. A bold departure from my typical approach, I found inspiration from the Mexican flavors in BLENDABELLA, a ready to eat seasoned mushroom mix. Tempting as it was to just open up a jar, insert a fork, and call it a day, those tender portabella pieces combined with tomatoes, peppers, and plenty of piquant chili powder were a perfect addition to this humble side.

Tender, fresh corn kernels would be another welcome inclusion, but honestly, there’s no need to get all dressed up and fancy for soulful home cooking like this. Each bite resounds with a comforting warmth, amplified by the natural, earthy richness of everyone’s favorite fungus.

Here’s hoping that critics will be equally compelled by this divergent take on cornbread, since I’m entering the recipe into the Summer Blogger Recipe Challenge! For more information and inspiration, check it out on Facebook, Twitter, Instagram, and Pinterest. BLENDABELLA Mushroom Blends are available for purchase online. (Please note that the Rustic Tuscan variety contains dairy, but both the Zesty Mexican and Coconut Thai Blends are 100% vegan.)

Where do your loyalties lie in the great cornbread debate? Sweet or savory? Simple or spicy? Or… given this new path to explore, downright umami?

Umami Mexi-Cornbread

1 Cup All-Purpose Flour
1 1/2 Cups Coarse Yellow Cornmeal
2 Tablespoons Coconut Sugar or Dark Brown Sugar, Firmly Packed
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Smoked Paprika
1/2 Teaspoon Salt
1 Cup Zesty Mexican BLENDABELLA
1 1/4 Cups Plain Non-Dairy Milk
2 Teaspoons Apple Cider Vinegar
1/3 Cup Olive Oil

Preheat the oven to 375 degrees and lightly grease a 9-inch cast iron skillet or round baking pan.

In a large bowl, mix together the flour, cornmeal, sugar, baking powder and soda, paprika, and salt. Stir in the BLENDABELLA and toss to coat thoroughly with flour. This will help prevent all those luscious mushroom pieces from simply sinking to the bottom.

Separately, whisk the non-dairy milk, vinegar, and oil to combine before adding these wet ingredients into the bowl of dry. Mix with a wide spatula just enough to bring the batter together smoothly, although a few errant lumps are just fine to leave be.

Spread the batter into your prepared pan, smoothing out the top and lightly tapping it on the counter to release any air bubbles. Bake for 20 – 25 minutes, until golden brown on top and edges just begin to pull away from sides. A toothpick inserted into the center should come out cleanly.

Let cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature for the most savory satisfaction.

Makes 8 – 10 Servings

Printable Recipe

Hannah (BitterSweet)8 Comments

Dirty Diamonds

They lurk on the fringes of civilization, just beyond the beaten trail, breeding and multiplying rapidly under the cover of darkness. Few take notice of their growing forces, and those who do rarely understand the implications. Call it a parasite, call it invasive, but I just call it dinner.

Chanterelle mushrooms are prized by umami-lovers the world over, fetching hefty prices at market due to their untamed ways. Like many of the greatest culinary treasures, chanterelles have never successfully been cultivated, demanding that the hungry hordes hunt and forage by hand for such this rarefied prize. A risky venture for the uninitiated, mushroom collection can quickly go awry with just one wrong identification. As a novice myself, the first piece of advice I would give for any fungus fanatics is to go with someone who knows. Even if I knew what I was looking for on my first expedition, I would have bypassed those bright orange caps for fear of culling something genuinely poisonous. Chanetelles succeed in making themselves look quite fearsome at first glance.

Knowing what to look for is one thing, and knowing where to look is another entirely. The best spots are just beyond the trampled woodland trails, amongst fallen trees and in soft, damp soil. In fact, these water-loving creatures are most likely to spring up after a decent rain, so brace yourself for muddy messy conditions. Poke under leaves and dig around when you find a patch; there may very well be more hidden within nearby shifting earth.

Chanterelles vary greatly in size, but rarely grow so strong that they need to be forceably cut from the ground. Slip your fingers underneath the cap to support it before gently pulling upwards. It should easily yield under pressure. Stash your treasures in a breathable cloth or compostable plastic bag.

Oh, did I mention mud? Yes, prepare yourself for some serious mud-slinging in the most literal sense possible. Wear boots, long pants, work gloves, and absolutely nothing you care about wearing again. Not only will you emerge caked in filth, but naturally, your mushrooms will as well. Knock off as much dirt as possible in the field and immediately hose them down when you get home. Take a paring knife to shave down stems and cut out any iffy pieces. Let them air dry, then wash them again. Then take a tooth brush to scrub away more of the particles stuck in the frilly caps. Dry, and then once more for good measure, wash them again before cooking. Don’t fear the water; larger caps can actually be squeezed out much like sponges to expel extra liquid.

Once you’re reasonably satisfied that you won’t get a mouthful of soil with your meal, process the mushrooms immediately. Fresh chanterelles are extremely fragile and will deteriorate rapidly. Your best bet is to chop them roughly and saute in a dry skillet to express the extra water. Once the surrounding liquid has evaporated, stash the pieces in fridge or freezer for more long term storage. Alternatively, you can then transfer them into a dehydrator to get crispy dices that can be stored at room-temperature, or ground to a powder for seasoning.

Side note: Never eat wild, foraged mushrooms raw, for obvious reasons. Just don’t risk it.

The greatest way to honor these noble spores, however, is to eat them right away. My favorite approach is to slice them thick before baking lightly in the oven merely to concentrate their inherent umami. Use these slabs to top just about anything; tofu scrambles, creamy pastas, and of course, pizzas the world over.

What follows is not actually a recipe but a guideline for my current quick-fix chanterelle indulgence. If you should ever be so lucky to uncover a trove of wild, edible mushrooms, the best thing you can do is to let them shine. In this application, their earthy flavors are accentuated by the deep, caramelized sweetness of roasted garlic, a subtle hit of rosemary, and woodsy smoked tomatoes. Any and all ingredients entirely interchangeable based on availability and personal preference. Just don’t overthink it, celebrate your wild food find, and enjoy your edible plunder to the fullest.

Yield: Makes 2 – 4 Servings

Chanterelle Flatbread Pizza

Chanterelle Flatbread Pizza

With this simple flatbread, the earthy flavors of fresh chanterelle mushrooms are accentuated by the deep, caramelized sweetness of roasted garlic, a subtle hit of rosemary, and woodsy smoked tomatoes.

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Additional Time 10 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1/2 – 3/4 Pound Fresh Chanterelle Mushrooms, Cut into 1/4-Inch Slices
  • 1 Head Roasted Garlic
  • 1 Tablespoon Olive Oil
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Dried Rosemary
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Flatbread or Small Par-Baked Pizza Crust
  • 1/4 Cup Smoked Julienne Cut Sun-Dried Tomatoes
  • 2 Tablespoons Chopped Toasted Pecans
  • Arugula, Pea Shoots, or Mache

Instructions

  1. Preheat your oven to 350 degrees.
  2. Arrange your sliced mushrooms in a single layer on one or two baking sheets and cook gently, rotating the sheets every 20 minutes or so, for 40 – 60 minutes. At first, the sheets may appear to flood with water, but don’t panic! Allow the mushrooms to continue baking until the liquid has evaporated.
  3. Remove the mushrooms, let cool for 10 minutes before handling, and raise the oven temperature to 400 degrees.
  4. Peel all the cloves of garlic and place them in a small bowl with the oil, salt, rosemary, and pepper. Rough mash with a fork until spreadable but still chunky.
  5. Place the flatbread or crust on a clean baking sheet and smear it liberally with the garlic spread. Sprinkle the baked mushrooms, sun-dried tomatoes, and pecans evenly on top. Transfer the whole thing to the oven and bake just until hot and crisp; 8 – 12 minutes.
  6. Finish with a handful of your favorite greens, slice, and serve immediately.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 601Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 872mgCarbohydrates: 100gFiber: 13gSugar: 11gProtein: 18g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Main Dishes and Entrees

Hannah (BitterSweet)13 Comments