6 • THE CAMBERWELL CITIZEN • ISSUE #14
MAGNIFICENT MUSHROOMS There are few foods as versatile and varied as the mushroom. These fabulous fungi come in many shapes, sizes and flavours, and can range from rustic fare to a luxurious delicacy. Fresh, canned or dried, mushrooms are a nutritious and flavoursome addition to any dish.
BUTTON The most widely used mushroom, and the one you probably buy at the grocery store, button mushrooms have a mild earthy flavour when eaten raw. They are closely related to Swiss brown mushrooms, which are slightly bolder in flavour. MAKE Slice fresh and use in a salad. Or marinate in a vinaigrette and then grill on a hot plate or barbecue with skewers and serve as a side dish.
PORTOBELLO Portobellos are actually the mature version of a cremini mushroom. The dense texture of this large mushroom makes it a popular substitute for meat. They are also nutritious – a single portobello mushroom can contain more potassium than a banana. MAKE Grill the whole cap and use as the ‘meat’ in a burger. Or flip the cap over and stuff it with cheese, onion, tomato and herbs and bake in the oven.
SHIITAKE Shiitake mushrooms are rich in umami and have a buttery, smoky and woody flavour, which is enhanced further when dried. Compounds in shiitake may help fight cancer, boost immunity, and support heart health. They are also loved by vegetarians for their high amounts of amino acids. MAKE Throw shiitake mushrooms in a stir fry with bok choy, garlic and sesame oil or use as a meat substitute in spaghetti bolognese.
CITIZEN
