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IX maltatoday, Sunday, 3 May 2015 Food Fine food of the week Mushrooms are a healthy alterna- tive to red meat with their meaty f lavours and hearty consistency. Though there are over 1,000 different species of mushrooms out there not all are palatable and more importantly not all are ed- ible due to toxic properties. The ancient Egyptians believed that the mushroom was the plant of immortality, according to the hieroglyphics of 4,600 years ago. The delicious f lavour of mush- rooms 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 civilisations throughout the world, including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practised. Many believed that mushrooms had properties that could produce superhuman strength, help in finding lost objects and lead the soul to the realm of the gods. The delectable funghi are usu- ally classified with vegetables, however they have attributes more similar to meat, beans and grains. Low in calories and com- pletely 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 important nutrients, including selenium, potassium, ribof lavin, niacin, vitamin D and more. Gone are the days when the only mushrooms 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 Porto- bello mushrooms, each with a different f lavour and particularly delightful in different dishes. Button mushrooms: The com- mon mushroom 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 f lavours and is used in salads. When cooked, the f lavour intensifies, making these mushrooms better adapted for sauces. Chanterelle mushrooms: This vase-shaped mushroom ranges in colour from bright yellow to orange and has a delicate nutty f lavour and texture. These mush- rooms 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 f lavour after cooking for long periods. The subtle f lavours 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 Portobel- lo has intense f lavours due to its long maturation process, which gives it a meat-like f lavour 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 f luted cap that resembles a fan is a beautiful mushroom that makes any salad, ranging in colour from soft beige brown to grey. The mushroom can also be cooked and has a faint oyster f lavour 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 f lavour 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 umbrella shaped caps with wide open veils and tan gills. They are rich and full-bodied in f lavour 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 resembles a traditional fairytale toadstool with a smooth and meaty texture. Due to the pungent f lavour of the mush- rooms very little is required and overuse will lead to an over- powering f lavour. Like Shiitake mushrooms they are only avail- able dried in Malta and need to be soaked in boiling water for 20 minutes before using. Michael Diacono Ingredients • 300g mixed mushrooms (chestnut, button and Por tobello) • Salt and pepper • 1 lemon, juice only • 1 clove garlic, finely chopped (optional) • Olive oil • Handful parsley, roughly chopped • Handful borage flowers Method: 1. Slice the mushrooms finely and place into a serving dish. 2. Season with salt and pepper. 3. Squeeze the lemon over the mushrooms. 4. Add a good lug of olive oil. 5. Add the parsley and borage flowers. 6. Allow to marinate for 15 mins and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 February, 2015. Recipe of the week Mushroom carpaccio with borage flowers Mushroom magic Barbecue season has begun. What better way to accompany your barbecued meats than with a homemade barbecue sauce. Guests will be impressed that you can make your own sauces and the truth of the matter is this recipe is really easy to make!