What Jobs Can I Get With A Culinary Degree To Shroom or Not to Shroom – Know Your Mushrooms

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To Shroom or Not to Shroom – Know Your Mushrooms

Mushrooms, toadstools, mushrooms. They may look similar but if you are a gamer, you should avoid picking them from the forest. Many types of aromatic herbs grow wild and add flavor to soups, stews and casseroles. White button mushrooms are grown indoors, provide a mild flavor and can be found in the local produce section. But they are not vegetarian. They belong to the mushroom family. Although some species can be grown commercially, others grow only in the wild. Despite being fat-free and low in calories, mushrooms provide nutritional value and add flavor and texture to many foods.

Even if you love their culinary value, don’t rush to the next rainstorm and pull up the tiny little things that grow in the grass for your morning omelet. Many are very dangerous, and it takes collectors who know how to tell the difference. The most popular types in the world are shitake, morel, oyster, chanterelle and cremini, which are tasty, expensive and preferred over white in cooking. (The French wouldn’t dream of using our bourgeois white button varieties.) Many vegetables require cooking and should not be eaten raw, such as the morel. The sweet portobello makes a great meat substitute and a popular choice among vegetarians. These expensive prices are at the top of the list in France, and other countries pay through the nose to buy them abroad. (Those French. Nothing but the best in their choices.)

Although mushrooms are believed to have originated in caves, the earliest recorded use was in China, where mushrooms were consumed medicinally and in food. (Long before the explorer Marco Polo set sail for China.) In addition to the recently discovered foods, the Romans used to eat these foods, but because all mushrooms are inedible, the emperors used gourmets to determine what was poisonous. . (Of course, this is not an admirable task. You never knew what kind of food you might have.) Since ancient times, mushrooms have been dried and then eaten throughout the winter, making them highly desirable.

Asians in particular regard mushrooms as medicinal, such as reishi, maitake and turkey tail, and often consume them in health products, cooked or as tea. With more than 65% of the world’s production, China tops the list, followed by Italy and Poland. At 5%, the US is not friendly, producing 390,000 tons per year. (That’s a lot of soup.)

Among many cultures, mushroom hunting or eating is a common practice. Not only do you get delicious colors, but you get fresh air and exercise at the same time. Make sure you know what to choose and what to leave out. (And if you’re in a wooded area, be sure to recognize poison ivy when you see it.) Beautiful paintings and stories throughout history depict fairies and other small creatures living under or on top of toadstools, hence the name. Was it edible or just furniture? No one knows for sure. Maybe all of them.

So unless you want to hire a food tester, it’s best to stick to the grocery store or farmers market rather than plucking frogs from the wild. You want to enjoy homemade mushroom soup instead of going to the hospital. And don’t think about noshing “magic mushrooms.” A psychedelic trip might not be worth the trip.

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