Fungi of the Week: Mushrooms

          The first mushrooms were thought to be cultivated in Southeast Asia. French farmers grew garden beds in the 1700's which ended up being too small and too expensive. They later moved their crops to caves created when the stone for building Paris was quarried - this is where the name champignon de Paris originated. 
          There are over 38,000 varieties of mushrooms available, over 3,000 in North America alone, with varying colors, tex-tures and flavors. 

          There are so many varieties of mushrooms, both edible and toxic, that mass consumption is pretty much limited to those commercially grown varieties. Mushrooms are available fresh, dried and in powder form. While mushrooms are canned, pickled and frozen, drying mushrooms is the old-est and most commonly used way to preserve mushrooms. 

           According to Wikipedia, most of the table mushrooms we eat are all of the same variety, Agaricus bisporus. This variety includes favorites such as portobello, cremini and white button mushrooms.  What's the difference between these?  Just age.  The white button mushrooms are simply the youngest.  While the portobellow is the most mature of these mushrooms, making it essentially an overgrown white button mushroom. Since they are grown or longer, they develop the meaty cap for which they are notorious.

          Last, we have the cremini mushroom which is just in between these two varieties.  It's a moderately mature version of the white button mushroom (which is why it is similar in flavor) and younger than a portobello mushroom (which is why it is sometimes referred to as a baby bella or baby portobello). 

          If you don't eat up all your mushrooms right away, remember all mushrooms can be stored in the fridge or other 40-45°F environment. Mushrooms actually continue to grow after picking and refrigeration slows down their metabolism. Store mushrooms in your refrigerator crisper where they can benefit from cool air circulation. Keep partially covered to prevent them from drying out, but never store packaged fresh mushrooms without venting. Paper bags are a good storage alternative. And if you're looking for a tasty way to prepare these little morsels, try the recipe below.