Mushrooms, Popping Up Everywhere

2010-12-10 00:00

There are countless varieties of mushrooms growing around the world. The most widely consumed one is called agarius bisporis. Different cultures make use of different types of mushrooms. Traditionally, Chinese cuisine is heavier on shiitake while other cuisines such as Italian cuisine are more partial to the Portobello. These two types of mushrooms along with oyster mushrooms and the common white mushroom are found at nearly any supermarket in Asia, North America, or even Europe. Their wild cousins can be found in fields all around the world and have been enjoyed since ancient times. Of course they weren’t always available as they are now. In the past, Egyptian pharaohs forbade commoners from eating mushrooms while Roman emperors treated it like a delicacy.

Interestingly, less than 10% of all mushrooms are edible. Some like the death cap can be fatal so its best not to forage for mushrooms without a guide. Many wild mushrooms are poisonous and cause nausea or worse so it is best to buy all your mushrooms from a trusted grocer. Currently, there are 20 species that are commercially cultivated. The leading mushrooms producers are China, US, Netherlands, France, and Poland but are also cultivated in 55 other countries around the world.

China is the largest producer of mushrooms and the average person in China consumes approximately 6 lbs. of mushrooms a year. This is an example of the ubiquity of mushrooms in Chinese cuisine. You’ll find shiitake mushrooms in hot pots, anoki in soups, and of course agarius bisporis in a variety of dishes. Popular for their taste, mushrooms also are low in saturated fat, cholesterol, and sodium. They are also a good source of vitamin B6 and D as well as a variety of minerals, including folate and phosphorus. One dish that is popular with almost everyone who tries it is Stir-fried Mushroom Chicken. Its cousin, Stir-fried Mushroom Beef is also a popular dish at restaurants around the world. If your restaurant already has this dish on its menu might consider replacing the beef with scallop or lamb just to spice things up a little bit.

Mushroom Beef

Ingredients

2 tablespoons vegetable oil

1 tsp. fresh ginger root, grated

1 clove garlic, grated

1/2 lb. mushrooms, sliced into T shapes

14 to 16 snow pea pods, strings removed

1 lb. flank steak, cut into thin slices

1/2 cup chicken broth or water

1 tbsp. cornstarch in 2 tbsp. water

3 tbsp. soy sauce

1/4 cup cashews or peanuts