by Christa Visperas

Created on: August 27, 2009

In the history of the world, spore-bearing mushrooms lay claim for taking the lives of some notable personalities, such as the Great Buddha, the guests to the banquet hosted by the Emperor Nero, Pope Clement II, Alexander I of Russia, King Charles V of France, and two Roman Emperors Tiberius and Claudius. Mushrooms may be infamously toxic, but there are edible varieties of mushroom that are a culinary treat.

Edible mushrooms grow everywhere in the planet. While many are cultivated, only persons with close familiarity of the characteristics of mushrooms should attempt to collect them wild, to avoid gathering poisonous ones.

The high-protein mushrooms are an adventure in gastronomic delights when combined with other foods - meats, fowl, peas, and other vegetables. Steaks and meat dishes perk up interestingly with mushrooms as garnish.

There are many ways to prepare mushrooms for cooking and eating. However, basic among the rules of preparation is to clean mushrooms only when they are about to be used, washing them in very little water to avoid losing the delicate mushroom flavor. A soft nylon brush or toothbrush can remove soil in mushrooms, or even a gentle brushing using the fingers.

To get the most flavor from mushrooms, here are some useful tips to prepare and cook them:

1. Broiled mushrooms

The flavor of mushrooms comes alive by broiling them in direct heat or through pan-broiling. The caps are cleaned through careful brushing, and the stems are removed. The mushroom caps are then placed in a greased broiler or frying pan. When both sides are golden brown, a bit of butter, salt and pepper complete these simple yet tasty mushroom treat.

2. Delicious dried mushrooms

Dried mushrooms can be as good as fresh ones, if they are rinsed quickly over the faucet and soaked for up to 2 minutes with hot water in a bowl. The mushrooms should be squeezed dry and the stock water saved. Perfect for potato and mushrooms soup, and as substitute for recipes requiring fresh mushrooms.

3. Stuffed mushrooms

Many mushrooms can be stuffed with onions, tomatoes, meat, greeneries, or chopped mushrooms stems. The collage of flavors is enhanced with butter and interesting herbs and spices. When baked, stuffed mushrooms are great as appetizers, hors d'oeuvres, and even as part of the main course.

4. Steak with mushrooms

Broiled steak is a popular meal anywhere, but more so steak topped with sauted mushrooms. The steak's flavor is enhanced by the succulent mushrooms, making this meal a hit in many restaurants.

5. Mushrooms on toast

When mushrooms are cooked into tenderness, they give out an amazing flavor that is perfect together with ordinary toast. To stew the mushrooms, even the stems are used, cut into pieces. Stock or milk are often used for stewing mushrooms, and when seasoned with salt and pepper and served on top of toast, the play of flavors between toast and mushroom is a surprising experience.

6. Sauted mushrooms

When pressed for time or ingredients, sauted mushrooms are easy to prepare and could hold its own over any elaborate meal. After a thorough cleaning of the mushrooms and removal of the stems, the stems and caps are dredged in flour and sauted in a frying pan. When served with herbs and spices, the sauted mushroom is a simple but satisfying meal.

Although mushrooms are very seasonal, many varieties can be preserved through drying, freezing or canning. However, as a rule, mushrooms are at its best flavor when fresh, and are less expensive when bought in large quantity.

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