Michael Davis
Mushrooms are a diverse group of fungi that come in various shapes, sizes, and colours. While some mushrooms have stalks or stems, others do not. They can be gilled, pored, or spined, and their caps may range from white to reddish-brown. Mushrooms are commonly sliced, diced, or shaved for culinary purposes. Shaved mushrooms, in particular, are a delightful addition to clear broths, adding a unique texture and flavour. To achieve the ideal thin slices, a sharp mandoline or knife is essential. While the term mushroom is loosely applied to various fungal fruiting bodies, specific types have earned distinct names, such as bolete, truffle, puffball, and stinkhorn. Beyond their culinary uses, mushrooms like lion's mane (Hericium erinaceus) have been integral to traditional Chinese and East Asian medicine for centuries.
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What You'll Learn
Shaved mushrooms in clear broth
Preparing shaved mushrooms for the clear broth requires a mandoline or a sharp knife to achieve thin slices. The mushrooms are then added to the broth, infusing it with their delicate flavor. A classic Japanese recipe for Matsutake Suimono combines matsutake mushrooms with tofu and mitsuba herb in a clear dashi broth. This soup is typically served during autumn and is praised for its nourishing qualities and distinct aroma.
For those who cannot find matsutake mushrooms, other types of mushrooms can be used instead. It is recommended to choose ingredients with simple flavors that complement the subtle yet rich taste of the dashi broth. The dashi broth itself can be made from scratch using kombu (edible seaweed) and katsuobushi (dried and shaved tuna flakes), or a convenient dashi powder can be used as a substitute.
Clear mushroom broth can be served as a light appetizer or alongside sushi dishes. It can also be made more substantial by adding additional ingredients such as sweet potato cubes, daikon, carrot, or cornstarch to thicken the soup. The soup is often garnished with green onions or yuzu zest, enhancing its flavor and presentation.
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Shaving technique
Shaved mushrooms are a great addition to a clear broth. To shave mushrooms, you will need a mandoline or a very sharp knife to get thin slices. Here are some tips and techniques to help you shave mushrooms like a pro:
Start with fresh mushrooms: It is best to use fresh mushrooms for shaving as they will be firmer and easier to slice. Clean the mushrooms by gently wiping them with a damp cloth or soft brush to remove any dirt.
Use a sharp knife or mandoline: A sharp chef's knife can be used to slice the mushrooms thinly and carefully. Alternatively, a mandoline, a kitchen tool with a sharp blade, can be used to create uniform thin slices. Always exercise caution when using sharp tools and cut away from your body.
Slice against the grain: For the best results, slice the mushrooms against the grain. This will create a smoother, cleaner cut. Cut the mushrooms into thin, uniform slices, aiming for a similar thickness throughout.
Be consistent with thickness: Try to maintain a consistent thickness when shaving the mushrooms. This will ensure even cooking and a pleasant texture in your final dish.
Protect your fingers: Shaving mushrooms can be tricky due to the small size of the vegetable. Always curl your fingers under to protect your fingertips when slicing. Alternatively, you can use a cut-resistant glove or a finger guard for added safety.
Take your time: Shaving mushrooms requires patience and precision. Take your time and work carefully to achieve the desired result. It is worth the effort to get those thin, delicate slices just right!
Shaved mushrooms can be used in a variety of dishes, adding a unique texture and flavour. With the right tools and techniques, you can master the art of shaving mushrooms and elevate your culinary creations.
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Types of mushrooms
Mushrooms are a type of fungus that come in many different shapes and sizes. While the term "mushroom" is used loosely to refer to various types of fungi, there are some distinct types that are commonly recognised as mushrooms. These include the agarics, which have thin, bladelike gills under the cap, and the boletes, which have pores underneath. The agarics include the honey mushroom (Armillaria mellea) and the fairy ring mushroom (Amanita alba). The boletes, also known as puffballs, do not have stalks but may have a supporting base.
Another type of mushroom is the hedgehog mushroom, which has teeth, spines, or warts on the undersurface of the cap. Examples include the Dentinum repandum and Hydnum imbricatum. The polypores, or shelf fungi, typically grow on trees and have tubes under the cap similar to the boletes, but they are not easily separated. Examples include the dryad's saddle (Polyporus squamosus) and the beefsteak fungus (Fistulina hepatica).
The cantharelloid fungi are club-, cone-, or trumpet-shaped with an expanded top bearing coarsely folded ridges along the underside and descending along the stalk. This family includes the chanterelle (C. cibarius) and the horn-of-plenty mushroom (Craterellus cornucopioides). The stinkhorns, earthstars, and bird's nest fungi are also usually treated as mushrooms.
Some common types of mushrooms used in cooking include button mushrooms, king oysters, morels, criminis, portobellos, and shiitake mushrooms. Button mushrooms, also known as Agaricus bisporus, are the most common type found in grocery stores and are mild in flavour. They can be eaten raw or cooked and are versatile enough to be used in soups, salads, pizzas, or stuffed dishes. Crimini mushrooms, also known as cremini, are darker and firmer than button mushrooms and are often used interchangeably with them. Portobellos are essentially mature criminis and are larger and more mature. Enokitake mushrooms, also known as golden needle mushrooms, have small, shiny white caps and thin, long stems. They have a mild flavour and a distinctive crunch, making them ideal for raw dishes.
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Culinary and medicinal uses
Mushrooms have been used in culinary applications for centuries. The Ancient Romans and Greeks, particularly the upper classes, used mushrooms for culinary purposes. A 14th-century compilation of medieval English recipes, 'The Forme of Cury', features a recipe for mushrooms and leeks cooked in broth.
Today, mushrooms are used in cuisines around the world. Fresh shiitake mushrooms are used in Japanese dishes such as Yaki Shiitake Ponzu-zoe (Grilled Shiitake With Ponzu Dressing), while dried shiitake, known for their intense flavour, are often used in dashi. Maitake mushrooms, also known as hen of the woods, are native to Japan and the United States and are often sold in clusters with their soft, feathery caps overlapping. Lion's mane mushrooms, known for their fuzzy, shaggy appearance, have a flavour reminiscent of shellfish, like lobster or shrimp, but with an earthy backbone. Boletus edulis, or king bolete, is native to Europe and is renowned for its delicious flavour. It is sought after worldwide and can be found in a variety of culinary dishes.
Mushrooms are also a good source of vitamin D, which helps the body absorb calcium to maintain and build strong bones. They are also a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage.
In terms of medicinal uses, mushrooms have been used for centuries to prevent and treat a variety of diseases, especially in oriental and East Asian medicine. They are now increasingly valued for their medicinal properties, which include antitumor, antibacterial, antioxidant, antiparasitic, antidiabetic, detoxification, cardiovascular, antihypercholesterolemia, antiviral, antifungal, hepatoprotective, immunomodulating and free radical scavenging activities. Coriolus versicolor, commonly known as turkey tail, has been used as a "magic herb" in Asia, especially China, for thousands of years. Currently, in China and Japan, extracts of this mushroom are approved for use in routine clinical practice, especially in integrated cancer therapy in conjunction with chemotherapy or radiotherapy.
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Mushrooms in gourmet cooking
Mushrooms are an incredibly versatile ingredient, used in gourmet cooking around the world. They are prized for their meaty texture and savoury, earthy flavour. With approximately 14,000 species of mushroom, there are endless opportunities for culinary creativity.
Mushrooms are used extensively in vegetarian and vegan cooking, providing a savoury, umami-rich alternative to meat. They are often used in vegetarian pasta dishes, soups, sandwiches, and salads. For instance, grilled maitake mushrooms have a rich aroma of pine and forest floor, making them a perfect pairing for toasted flatbreads or vegan soba noodles. Hen-of-the-woods mushrooms become delightfully crispy when fried and are a great addition to a marinara sauce with Parmigiano-Reggiano cheese.
Mushrooms are also used to accompany meat dishes, such as chicken or red meat. They are a key ingredient in classic French cream sauces, and in dishes like Beef Stroganoff. Their versatility is further demonstrated by their use in a wide range of cuisines, from Italian pasta to Chinese-inspired soups and French sauces.
Mushrooms can be prepared in a variety of ways, including grilling, frying, roasting, and sautéing. They can be sliced thinly, shaved, or grated to add texture and flavour to a dish. For instance, shaved mushrooms are often used in clear broths, while grilled king oyster mushrooms can be treated like steak.
Some of the more commonly used mushrooms in gourmet cooking include porcinis, morels, chanterelles, shiitake, cremini, and oyster mushrooms. However, there are many other varieties that can be used, such as truffles, puffballs, and stinkhorns, each with its own unique characteristics and flavour profiles.
Mushrooms are a staple ingredient in many cuisines and can elevate a simple dish into something truly gourmet. Their versatility, savoury flavour, and meaty texture make them a favourite among chefs and home cooks alike.
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Frequently asked questions
Shaved mushrooms are simply called shaved mushrooms. They are often used in clear broths and can be made with a mandoline or a sharp knife.
Some edible mushrooms include lion's mane, maitake (or hen of the woods), porcinis, portobellos, criminis, white button mushrooms, king oyster mushrooms, and hedgehog mushrooms.
Inedible mushrooms are often referred to as "toadstools", which first appeared in 14th-century England. Some other types of mushrooms that are not typically eaten include boletes, truffles, puffballs, stinkhorns, and bird's nest fungi.
Mushrooms can be used in a variety of dishes, including hot pot, ramen, tofu steak, stir-fry, sandwiches, yakitori, and grilled dishes. They can also be steamed, stuffed, or added to soups, polenta, or risotto.
