There are hundreds of varieties of edible mushrooms and other fungi in the world. Here is a selection from the coolers of Aux Dlices Bois with serving suggestions.
1. Black Trumpet Black and horn-shaped. The taste is lively, even fruity. Dramatic in cream sauce or risotto.
2. Bluefoot Streaked with violet. Tasty stems. Good with fish. Adds texture to polenta and egg dishes.
3. Blue Oyster Gray-tinged and mildly flavored. Try in salads dressed with hazelnut oil.
4. Cauliflower Very fragrant. Adds crunch to sauted vegetables or to fish filets.
5. Cep Also called cpes or porcini, these are fat mushrooms with an equally fat flavor. Grill with truffle oil, or layer with sliced potatoes.
6. Chanterelle Almost golden. Delicate and delicious sauted with hearty chops or roasts.
7. Charbonnier The cap appears dusted with charcoal. Rich flavor.
Stuff a chicken with these, or use them whole as a garnish.
8. Chicken of the Woods Bright yellow-orange. Firm in texture, and thus good for grilling.
9. Crimini The hearty earth-mother version of hom-hum white buttons.
Great in lasagna, in salad, or stuffed.
10. Enoki Size-wise, the microchip among mushrooms. Has surprising presence when added to salads and clear broths.
11. Fairy Ring Tiny and delicate, but with good flavor. Saut them and serve with roast veal.
12. Hedgehog Pumpkin-colored and bristly like its namesake. Almost fruity taste, with plenty of staying power for stews.
13. Huitlacoche Sweet and buttery, with a hint of cinnamon; weds well with Mexican dishes, omelets.
14. Lactaire Intriguing shades of rust-orange and copper-green. Deep, woodsy, slightly bitter flavor. Enriches soups; stands up to roasts.
15. Lobster Firm; lobster-red in color. Marinate with oil and tarragon, char and slice like steak.
16. Morel Shaped like a half-open parasol, with pocked skin that drinks in cream sauces. Big aroma, especially the dried ones.
17. Pompon Large and funny-looking, like a pompon. Its mild flavor makes it ideal with seafood.
18. Portobello Another subastantial relative of the button. King of the grill and makes great sandwiches with goat cheese and sundried tomatoes.
19. Shiitake Brown caps and stems. Versatile, with a woodsy flavor that seems to go with everything.
20. White Trumpet Related to the oyster mushroom. Delicately flavored. Toss into salads, use as garnish, or gloss with butter and tarragon.
21. Yellowfoot Chanterelle Similar to the black trumpet, but yellow-brown in color. Try in pasta sauce (with black trumpets for contrast).
Submitted By DIANE LAZARUS On 03-22-95
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