By David Ho, Mim
Koletschka | published Jun 25, 2010
Mushrooms
have been popping up everywhere in our food like, well, mushrooms
after a storm. David
Ho and Mim Koletschka leave
their carnivorous tendencies behind for some fun with fungi.
Photography by Suntharee Kongsakprasert
Mario is not
the only character that loves to eat mushrooms. We love our shrooms
as much as any iconic game character (and we are not talking about
the magic ones here). Besides oozing flavor, these fungi are also
packed full of Vitamin B, minerals and are virtually fat and
calorie free. What more can you ask for from such a versatile food
item? Here we look at the various types of edible fungi and where
to best get a taste of these yummy spores in Singapore.
Champignon de
Paris
Cultivated by the French since the 18th century, these white,
small-capped mushrooms are also known as the white button. It has a
mild taste, like the portobello, making it a favorite fungus to
complement dishes.
Shimeji
There are actually 20 different species of shimeji, but the most
popular ones are the buna shimeji and the bunapi, the brown and
white beech mushrooms. These natives of East Asia are mild, with a
hint of sweetness and a nutty taste. They are normally cooked in
soups or used in stir-fries.
Porcini
Imagine your classic mushroom and that’s exactly what a porcini
looks like, with its bulbous head and stout stem. Mainly found in
Europe and North America, it’s a favorite in Italian and French
cooking. Thanks to its strong taste it’s used as an ingredient in
heavy soups, stews and fry-ups. Here in Singapore we also add it to
our salads.
King
Oyster
A.k.a eryngii, king trumpet, French horn, or almond abalone. This
is the largest member of the oyster mushroom family. Native to
Mediterranean soils, the king oyster can also be found in China and
is a favorite in the local restaurants. Similar to the feel of
abalone, the meaty, thick white stem makes it a juicy choice of
mushroom, which goes well stir-fried with veggies and
soy-sauce.
Enoki
The long, thin white mushrooms are a favorite all over Asia.
Whether you like it in miso, stir-fried or in yam, enoki mushrooms,
with their almost crispy texture and mild taste, are a great
complement to various dishes. Also known as enokitake, winter
mushrooms, snow puff or the velvet foot, it’s not normally so long
and white when grown in natural conditions. It is the Japanese who
started cultivating the enoki mushrooms and developed the longer,
whiter variety that we all love to eat.
Shitake
This Asian fungus has long been thought to have medicinal
properties and has been used by the Chinese for thousands of years.
But we know them as the mushrooms in our miso. And are also
scrumptious when sauteed.
The King of Mushroom:
Truffle
Types: The best
ones are the French black, Italian white and black summer
truffles.
Going rate:
Depends on the variety and the year. The black truffle is about
$1,075-2,149 for a kilo. The white truffle is considered rarest and
demands the highest price.
How to get
some: Apart from going to a restaurant? Head to the
forests of France, Croatia, Italy and Slovenia, and make sure to
take a pig along to sniff them out.
Fakes: Although
a real truffle, the Chinese variety is flavorless but visually
identical to black truffles.
Taste: This
darling of the fungus family is as intense as it is
expensive. Mere shavings, or even an “essence,” are enough to add
rich flavor to your pasta dish. It’s a taste unlike anything
else.
Cherry
Garden
You’ll get lots of shrooms in your Chinese cuisine here. The
standout dish with mushrooms would be the trilogy of handpicked
mushrooms dish ($10) that has enoki mushrooms with salt and pepper,
crispy shiitake mushrooms with spicy garlic-vinegar emulsion and
monkey head mushrooms with wasabi dressing. Other available
mushroom species include maitake, agaricus, honshimeji and assorted
Chinese mushrooms.
Dolce
Vita
If you are looking for mushrooms served with Italian flair, there
are some delicious dishes here that feature mushrooms such as
porcini and black truffle. The involtini brasati ($36) consists of
braised veal roulade with porcini mushroom risotto, green asparagus
and white wine jus. The risotto con tartufo nero ($28), which is
aquarello risotto with black Piedmont truffles, is also worth a
try.
Mushroom
Park
87 Serangoon Garden Way,
6281-7600.
You’ll find mushrooms popping up everywhere in their tempting
Taiwanese treats. Order delights such as mushroom fries ($6), wild
mushroom with Thai spices ($8) and bai ling mushrooms with three
treasures ($16).
The
Mushroom Pot
Featuring over 20 types of imported and wild mushrooms, you can
indulge in some mushroom delights at this place that serves Chinese
fusion cuisine that is both eclectic and inventive. Dip into their
signature mushroom hot pot for a nutritious and nourishing
bite.