These long, skinny mushrooms make an incredible garnish but are also great in stir-frys, soups, sandwiches, and salads. Cooking enoki mushrooms will make them easier to digest, as overcooking will lead to a stringy, tough mushroom. Another idea: saute in oil then drain to use as a pasta substitute. Want to eat it raw? These mushrooms have a lettuce-like crunchiness. Delish!
Wednesday, November 26, 2008
Produce Lesson- Enoki Mushrooms
These long, skinny mushrooms make an incredible garnish but are also great in stir-frys, soups, sandwiches, and salads. Cooking enoki mushrooms will make them easier to digest, as overcooking will lead to a stringy, tough mushroom. Another idea: saute in oil then drain to use as a pasta substitute. Want to eat it raw? These mushrooms have a lettuce-like crunchiness. Delish!
Produce Lesson- Morel Mushrooms
Funny looking little mushrooms! Be sure to shake out the excess sand and dirt before eating these little guys, the honeycomb surface has a tendency to capture unwanted dirt particles. Morel mushrooms are full of rich, nutty flavors, perfect for a winter soup and even stuffing!
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