When I heard that September is National Mushroom Month I started to think about all of the different kinds of mushrooms now available at the market. Shitake, Cremini, Enoki, Hen of the Woods, Black Trumpet, the more common Portobello, and the white button mushroom are all favorites of mine. According to Wikipedia there are more than 14,000 kinds of mushrooms growing around the world. Many mushrooms have a unique flavor and a distinctive shape that makes them easy to identify. You’ll find them growing in the woods and on trees but please don’t eat them unless you are sure that they are edible since some can be poisonous.
Did you know that the average American eats about 2 pounds of mushrooms per year – and that’s just the white button mushroom. I have a friend who swears he eats at least 2 pounds a month! He eats so many he’s learned how to grow his own Shitake mushrooms in his basement and has a fresh supply year round.
Depending on what my produce vendor has available, I like to create something new and interesting for my customers and friends at Morris Tap and Grill. This week he had beautiful Cremini mushrooms. According to thekitchn.com, a Cremini is “a moderately mature version of the white button mushroom, which is why it has a similar flavor. It’s younger than the portobello, but still related, which is why these are sometimes sold as ‘baby bella’ or ‘baby portobello’ mushrooms.”
This week I’m sharing a recipe for a Mushroom Crisp with Roasted Vegetables. I’ve used zucchini and salsify (a veggie that looks a bit like a parsnip or carrot and is very pale in color) along with Cremini mushrooms. If you can’t find salsify in your market, consider subbing another vegetable that you enjoy – maybe caramelized onion or roasted broccoli – and remember to adjust the cooking time accordingly.
Have a favorite mushroom recipe that you’d like to share – I’m always interested!
Fire it up!
Chef Eric