Common Mushroom

Etymology
From the Old French "mousseron," from Latin "mussirio"

Description
Mushrooms are vegetables without roots, leaves, flowers, seeds or chlorophyll which draw their subsistence from organic material. They propagate by means of single-celled spores.

Considered the food of the gods in the Pharaohs' time, the mushroom was also prized by the Roman army which, they say, drew its strength from it. But it is poisonous mushrooms and the characters, murders and mysteries associated with them who are best remembered by history. Among them: the Roman emperor Claudius, Nero, Pope Clement VII, the emperor Charles VII and countless other little folk who perished under the shadow of the mushroom.

Nutritional values per 100 g
Water: 89%; Protein 2.7 g; Fat: 0.4 g.
Rich in potassium and phosphorus.

Buying mushrooms
The head and stem should be firm and unblemished.
They should be dry and velvety to the touch, not sticky.

Storage
Mushrooms are delicate, but will keep several days in the refrigerator in a plastic bag supplied with air holes.
To keep longer, place in olive oil. Mushrooms cannot be frozen.

Cooking tips

• Clean and brush mushrooms. Cut off the earthy stem ends.
• Perfect for sautéing in butter or oil.
• Good with finely chopped garlic and parsley.
• Marry well with cream or sour cream.
• Depending on the recipe, it is preferable to sauté mushrooms in fat and then add them to a sauce at the very end, instead of "boiling" them in the sauce. Their flavour and texture will be much enhanced.

Suggestions

• Mushrooms and cream - for white meats, poultry and fish.
• Mushrooms and white wine, or even better white vermouth, added to a sauté of mushrooms to add a little acidity.
• Mushrooms with fresh or aromatic herbs - basil, parsley, chervil, tarragon, garlic, onions, shallots or thyme, for salads and stuffings.
• Mushrooms with poultry - hunter style chicken ("chasseur"), chicken stewed in wine, and escalopes of turkey in cream sauce are classics.

The Worldwide Gourmet
Greece: salad of mushrooms marinated in oil, white wine, lemon and coriander.

Switzerland: croustade of sautéed mushrooms in reduced cream served on toast.