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maltatoday, SUNDAY, 22 MAY 2011 37 RECIPE OF THE WEEK MUSHROOMS are a healthy alternative to red meat with their meaty flavours and hearty consistency. Though there are over 1,000 dif- ferent species of mushrooms out there not all are palatable and more importantly not all are edible due to toxic properties. The ancient Egyptians believed that the mushroom was the plant of immortality ac- cording to the hieroglyphics of 4,600 years ago. The delicious flavour of mushrooms in- trigued the pharaohs of Egypt so much that they decreed mushrooms were food for roy- alty and that no commoner could ever touch them. In various other civilizations throughout the world, including Russia, China, Greece, Mexico and Latin America, mushroom ritu- als were practiced. Many believed that mush- rooms had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods. The delectable fungi are classified usually classified with vegetables, however have at- tributes more similar to meat, beans and grains. Low in calories and completely fat- free, they make a much healthier substitute for red meat. They are also free of cholesterol and very low in sodium yet they provide im- portant nutrients, including selenium, potas- sium, riboflavin, niacin, vitamin D and more. Gone are the days when the only mush- rooms available were the plain old button mushrooms. Today there are a number of fresh mushrooms available on the market from oriental oyster mushrooms to fat juicy Portobello mushrooms, each with a different flavour and particularly delightful in differ- ent dishes. Button mushrooms: The common mush- room is available in a variety of colours from white to light brown. They are also avail- able in small and jumbo versions, plump and dome-shaped. The versatile mushroom is used both cooked and raw. When raw the mushroom has subtle flavours and is used in salads. When cooked, the flavour intensifies making these mushrooms better adapted for sauces. Chanterelle mushrooms: This vase-shaped mushroom ranges in colour from bright yel- low to orange and has a delicate nutty flavour and texture. These mushrooms are not ideal to eat raw as they are chewy and have been known to be upsetting. They are best sautéed or baked in chicken broth and retain flavour after cooking for long periods. Their subtle flavours are overpowered by vegetables and potatoes and are best cooked on their own and added to pastas, chicken, pork or veal. Portobello mushrooms: Big, fat and juicy in nature, the Portobello has intense flavours due to its long maturation process, which gives it a meat-like flavour and substantial texture. They work well as a substitute for meat and can even replace a beef patty in a burger. They are best cooked whole and grilled, baked, stir- fried or deep-fried. Oyster mushrooms: With its fluted cap that resembles a fan, this beautiful mushroom makes any salad, ranging in colour from soft beige brown to grey. These mushrooms can also be cooked and has a faint oyster flavour to match its likeness in shape to oysters. Enoki mushrooms: Long stems with tiny snow-white caps, joined to many others at the base, make these mushrooms look more like bean sprouts than mushrooms. They have a mild and almost fruity flavour and are used in salads, sandwiches or as a garnish. Though they can be cooked they should be added at the last minute prolonged cooking makes them tough. Shiitake mushrooms: The Chinese black mushroom is characterised by broad, umbrel- la-shaped caps with wide open veils and tan gills. They are rich and full-bodied in flavour with a meaty texture when cooked. They are best sautéed, grilled, baked or used in soups, though stems should be removed and used for stocks as they become tough after cook- ing. They go particularly well with oriental dishes. Try Shiitake mushrooms in a hot and sour soup. In Malta they are available dried and need to be soaked for 20 minutes in boil- ing water before using. Porcini mushrooms: The fresh variety re- sembles a traditional fairytale toadstool with a smooth and meaty texture. Due to the pun- gent flavour of the mushrooms, very little is required and overuse will lead to an overpow- ering flavour. Like Shiitake mushrooms they are only available dried in Malta and need to be soaked in boiling water for 20 minutes be- fore using. maltatoday, SUNDAY, 2 MARCH 2014 FINE FOOD OF THE WEEK The magic in mushrooms There is something enormously comforting about the rich earthy taste of cooked mushrooms. Just a few years ago, the only kind of mushrooms that were available in Malta were button mushrooms, but today you can find a vast array of shapes, sizes and flavours. When you make anything with mushrooms, buy a few extra and save them for a comforting weeknight sup- per heaped on crispy toast. Serves 4 Ingredients • 4 large slices sourdough bread or Maltese bread • 1 tbsp olive oil • 4 slices prosciutto • knob of butter • 350g mixed mushrooms • 1 garlic clove, crushed • 4 tbsp crème fraîche • handful parsley leaves, finely chopped Method 1. Toast the bread, cut each slice in half, then set aside. 2. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. 3. Break into large pieces and set aside on some kitchen paper. 4. Add the butter to the pan followed by the mushrooms. 5. Cook for 2 mins, then add the garlic and crème fraîche. 6. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. 7. Stir through a little parsley. 8. Pile up on the toasts and top with the prosciutto and more parsley. Mixed mushrooms on toast