Marvin Leugering
You’ve probably heard cooks describe fresh mushrooms as sponges.
Yes, that does mean they will become waterlogged if washed. But, on the positive side, it also means that mushrooms will combine exceedingly well with the flavour of every single ingredient added to the cooking pot – be they subtle or strong – while imparting their own satisfying umami earthiness to the blend.
Mushrooms are endlessly adaptable to the whim of your inner celeb-chef.
- Try frying mushrooms with ginger, garlic, chillies, as well as both woody and soft herbs.
- Try braising mushrooms with good stock, wines, ciders or even teas.
- Try serving mushrooms with vegetables from asparagus to zucchini – fungi is a friend to veg of every shape, size and texture.
- Try combining mushrooms with proteins – great with eggs and bacon, chicken salads, stir-fries and every other savoury recipe you can conjure from sun-up to sundown.
There isn’t a savoury ingredient, herb, stock or sauce we can think of that doesn’t go well with fresh mushrooms. If you don’t know where to start as you’re spoiled for choice with fungi, remember that Mince and Mushroom Pies are always a favourite.
Start compiling a shopping list for Mince and Mushroom Pies by clicking on the link above, or find other mushroom-forward pies at www.mushroominfo.co.za
