Mushroom Magic
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Mushroom Magic
| 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.Got room for some shrooms? Here are places for your picking:
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.
