Umami: It’s Mushroom Madness Month
Recently, I started working with a new company based near Nashville that specializes in mushrooms. I have been helping them with packaging, marketing, and retail market penetration strategies. While working with their team, I decided to take their slogan - eat more curiously - to heart!
I realized that I tend to buy organic crimini and portobello mushrooms week after week, only delving into other varieties when shiitakes are on sale or when our family forager-friend brings chanterelles and satsuma mandarins as our annual Christmas gift. Let's be clear: I love oyster mushrooms and have enjoyed lion's mane and enoki in different dishes and cuisines - but I’ve never tried pioppino, hedgehog, or hen of the woods. So, I declared this March as Mushroom Madness Month and have committed to trying several new mushrooms, ranking them all, and seeing which emerges as the winner. I’m also going to look into new ways of using my old standbys to kick the competition up a notch.
While adding them to a plant-based burger, a pasta carbonara, or any number of rice dishes is good for other months, this month, I’m going to try Melissa's morel mushrooms in a soup. Next, I’ll try whole-grain porcini pasta or vegan mushroom mac and cheese. Maybe I’ll stir-fry some wood ear mushrooms for their light spongy texture.
The pioppino mushrooms really piqued my interest with their earthy, nutty flavor and subtly sweet yet peppery notes. What comes to mind is trying a pairing of pioppino, pancetta, spring peas, and green onions sautéed and topped with fresh mizuna.
Now, what to do with the hedgehogs? I’ll have to ask some friends, my new client, or pull out some old cookbooks!
May the best mushrooms win. Tune in next month for the winner of my bracket. Why not add some mushroom-ami to your month and see who comes out on top for your own personal bracket?
I realized that I tend to buy organic crimini and portobello mushrooms week after week, only delving into other varieties when shiitakes are on sale or when our family forager-friend brings chanterelles and satsuma mandarins as our annual Christmas gift. Let's be clear: I love oyster mushrooms and have enjoyed lion's mane and enoki in different dishes and cuisines - but I’ve never tried pioppino, hedgehog, or hen of the woods. So, I declared this March as Mushroom Madness Month and have committed to trying several new mushrooms, ranking them all, and seeing which emerges as the winner. I’m also going to look into new ways of using my old standbys to kick the competition up a notch.
While adding them to a plant-based burger, a pasta carbonara, or any number of rice dishes is good for other months, this month, I’m going to try Melissa's morel mushrooms in a soup. Next, I’ll try whole-grain porcini pasta or vegan mushroom mac and cheese. Maybe I’ll stir-fry some wood ear mushrooms for their light spongy texture.
The pioppino mushrooms really piqued my interest with their earthy, nutty flavor and subtly sweet yet peppery notes. What comes to mind is trying a pairing of pioppino, pancetta, spring peas, and green onions sautéed and topped with fresh mizuna.
Now, what to do with the hedgehogs? I’ll have to ask some friends, my new client, or pull out some old cookbooks!
May the best mushrooms win. Tune in next month for the winner of my bracket. Why not add some mushroom-ami to your month and see who comes out on top for your own personal bracket?
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