Store fresh mushrooms in a brown paper bag that's placed in a larger perforated plastic bag in the fridge - this lets them breathe and keeps them moist.
Mushrooms absorb odours so keep away from foods with strong aromas.
Buy mushrooms that are firm and dry, and that smell pleasant and earthy. Avoid those with pits or that feel slimy.
Mushrooms - Part 1.
A fusion of Italian and Asian flavours.
Ingredients (serves 2):
50g linguine
2 tbsp olive oil
1 clove garlic, finely chopped
4 shiitake mushrooms, stems removed and sliced
1 packet enoki mushrooms, stems removed
1 packet shimeiji mushrooms, stems removed
1 tbsp sake or white wine
2 tbsp mirin
2 tbsp light soya sauce
1/3 cup chicken stock
1 small tomato, chopped
1 tbsp English parsley, chopped
1/4 tsp chilli powder
A pinch of salt and pepper
Method:
1. Bring a large pot of lightly salted water to a boil. Cook the linguine for 8 minutes or until al dente. Drain and set aside.
2. In a saucepan, heat the olive oil for 30 seconds. Add the garlic and fry till fragrant.
3. Add the mushrooms and fry till tender and wilted, about 7 minutes. Add the sake, mirin, light soya sauce and chicken stock.
4. When it starts to bubble, add the linguine and mix well.
5. Remove the pan from the flame and add the tomatoes and parsley.
6. Sprinkle chilli powder, salt and pepper to taste. Serve immediately.
Tips:
You can also add oyster and abalone mushrooms to the pasta, but avoid the less flavourful white and canned mushrooms.
Recipe source: Simply Her magazine (Sep 2008)
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