Mushrooms: Nature's fast-cooking treasures
http://www.thestar.com/DesiLife/article/457799 [2008-7-11]
Tag : mushrooms powder
Mushrooms add pizzazz to almost any dish, from scrambled eggs to rice pilaf to vegetable soup. Few ingredients add such great flavor with so little work. In short, they are one of our best allies in the kitchen.
Mushrooms stand out in my memories of fine dinners -- buttery, mint-scented wild mushrooms in puff pastry cases at the celebrated Michel Guerard restaurant in southwest France; aromatic chanterelles and morels with chicken strips and wine sauce at the elegant La Reserve restaurant near Bordeaux; omelets filled with garlic-scented cepes (porcini) at a little cafe in Provence.
At many supermarkets you can find earthy, brownish large-stemmed porcini, delicate yellow-orange chanterelles, larger orange-red lobster mushrooms, thin, tender enoki, meaty brown shiitake, trumpet-shaped oyster mushrooms that come in clumps, mysterious looking, intensely flavored brown morels with a honeycomb shape, and plate-size portobellos. White button mushrooms also have a brown cousin called cremini, which is actually the small form of the portobello. Visit ethnic markets and you'll find even more varieties.
With their meaty texture and satisfying flavor, mushrooms have long been a favorite of vegetarians and frugal cooks looking for meat substitutes. Robin Robertson, author of "Vegan Planet," makes butternut squash and wild mushroom lasagna composed of layers of the sauteed vegetables and lasagna noodles, baked with vegan mozzarella cheese. Fillings of chopped or sliced mushrooms are wonderful in crepes and all sorts of pastries, accompanied by a mushroom sauce.
Mushrooms add pizzazz to almost any dish, from scrambled eggs to rice pilaf to vegetable soup. Few ingredients add such great flavor with so little work. In short, they are one of our best allies in the kitchen.
Mushrooms stand out in my memories of fine dinners -- buttery, mint-scented wild mushrooms in puff pastry cases at the celebrated Michel Guerard restaurant in southwest France; aromatic chanterelles and morels with chicken strips and wine sauce at the elegant La Reserve restaurant near Bordeaux; omelets filled with garlic-scented cepes (porcini) at a little cafe in Provence.
At many supermarkets you can find earthy, brownish large-stemmed porcini, delicate yellow-orange chanterelles, larger orange-red lobster mushrooms, thin, tender enoki, meaty brown shiitake, trumpet-shaped oyster mushrooms that come in clumps, mysterious looking, intensely flavored brown morels with a honeycomb shape, and plate-size portobellos. White button mushrooms also have a brown cousin called cremini, which is actually the small form of the portobello. Visit ethnic markets and you'll find even more varieties.
With their meaty texture and satisfying flavor, mushrooms have long been a favorite of vegetarians and frugal cooks looking for meat substitutes. Robin Robertson, author of "Vegan Planet," makes butternut squash and wild mushroom lasagna composed of layers of the sauteed vegetables and lasagna noodles, baked with vegan mozzarella cheese. Fillings of chopped or sliced mushrooms are wonderful in crepes and all sorts of pastries, accompanied by a mushroom sauce.
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