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maltatoday, SUNDAY, 22 MAY 2011 29 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 their toxic properties. The ancient Egyptians believed that the mushroom was the plant of immortality, ac- cording to 4,600-year-old hieroglyphics. The delicious flavour of mushrooms intrigued the pharaohs of Egypt so much that they decreed mushrooms were food for royalty 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 usually classified with vegetables, however have attributes 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 so- dium, yet they provide important nutrients, including selenium, potassium, 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: The fluted cap that resembles a fan makes for a beautiful mush- room that adds a flourish to any salad, rang- ing in colour from soft beige brown to grey. The mushroom 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 makes 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 as 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 cooking. 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 boiling 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, 11 MAY 2014 FINE FOOD OF THE WEEK Mushroom magic Ingredients • 150g fresh shiitake mushrooms • 150g fresh portobello mushrooms • 50g dried porcini, soaked for 20 mins • 1 tbsp good olive oil • 113g plus 1 tbsp unsalted butter, divided • 2 medium yellow onion, chopped • 1 carrot, chopped • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided • Kosher salt • Freshly ground black pepper • 2 leeks, white and light green parts, chopped • 30g flour • 1 cup dry white wine • 2 cups fresh cream • ½ cup minced fresh flat-leaf parsley Method 1. Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4- inch thick and, if there are big, cut them into bite-sized pieces. Set aside. 2. To make the stock, heat the olive oil and 1 tbsp of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 tsp salt, and ½ teaspoon pepper and cook over medium-low heat for 10 to 15 mins, until the vegetables are soft. 3. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 mins. Strain, reserving the liquid. You should have about 4 ½ cups of stock. If not, add some water. 4. Meanwhile, in another large pot, heat the remaining butter and add the leeks. Cook over low heat for 15 to 20 mins, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 mins, or until they are browned and tender. 5. Add the flour and cook for 1 min. 6. Add the white wine and stir for another minute, scraping the bottom of the pot. 7. Add the mushroom stock, minced thyme leaves, 1 ½ tsp salt, and 1 tsp pepper and bring to a boil. 8. Reduce the heat and simmer for 15 mins. Add the cream and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot. Cream of wild mushroom soup