Mushrooms
Mushrooms are fungal growths, in the form of rounded caps with gills underneath them, which grow in the ground on stalks or stems. Mushroom, including the stalk, are not all edible. However, the mushrooms that are edible, for culinary purposes, can be defined as vegetables.

The mushroom tops, or caps as they are often described, have a velvety, firm texture. There are many varieties of mushrooms which vary in size and color from white, pink, brown and black shades. Edible mushrooms are not only a nutritional food but also a very powerful medicine - this vegetable is renown for its healing properties and medicinal qualities.

Mushrooms are a type of fungus or fungi, and some types can be extremely poisonous. Not all mushroom can be eaten due to the poison that some contain. Some mushrooms can also be hallucinogenic.

The term mushroom is usually given to edible types and the term toadstool will often define inedible, poisonous mushrooms. It can be dangerous to pick your own wild mushrooms as it is very difficult to identify which mushrooms are poisonous as there is no easy way of identifying inedible species.

Mushroom is succulent, chewy and soft, they have a distinct flavor and compliment other food types and recipes very well indeed. They are excellent for making soups, sauces, casseroles, and stir fries.

Types of Mushrooms
There are many types of mushrooms including:
Shiitake mushrooms - this type of mushroom originates from Japan, Korea and China. Shiitakes are a tree mushroom, they are believed to have excellent healing powers. They can be cooked in the same way as ordinary mushrooms. Shiitake is a little more expensive, they can be bought fresh, dried or pickled.

Maitake mushrooms - this variety of mushroom has fantastic healing abilities. Maitakes contain beta-glucan which is known for its ability to shrink tumors, and to prevent the HIV virus from killing white blood cells.

Button mushrooms - there are small mushrooms that are white with beige / pale brown gills. They are delicious in flavor and versatile. Button mushroom can be cooked in many different ways and they an excellent choice for most mushroom recipes.

Chestnut mushrooms - this variety is slightly bigger than button mushrooms and the flavor is more intense.

Field mushrooms - this kind of mushroom is very versatile and ideal to use in most recipes including soups and sauces. This type is darker than button mushrooms, they are browner. The flavor of field mushroom is very good and this type is ideal for stuffing.

Morel mushrooms - this is an unusual mushroom and it looks a little like honeycomb. They have crinkled spongy caps. Morels are uniquely shaped, unlike other mushrooms. They are edible and they are sometime referred to as sponge mushrooms.

They are known as the truffles of the north in Scandinavia. This is the first woodland mushroom of the year, it appears in the spring. They are hollow inside and are considered to be one of the finest and best mushrooms. Like honeycomb, Morel mushrooms have holes in them, therefore, they must be washed well to ensure that there are no bugs inside. The morel variety requires longer cooking time than most mushrooms. This type is ideal for sauteeing.

There are different varieties of woodland mushrooms such as Chanterelles, Ceps, Black Trumpets, Horns of Plenty, Morels, Dried Mushrooms, Hedgehog Fungus, Oyster Mushrooms and Enokitaki.

Picking and Storing Mushrooms
When picking mushrooms, look for ones that appear fresh and vibrant, the caps shouldn't be bruised. The caps will become discolored over time so look for ones that are rich in color. Try to avoid buying mushrooms in plastic packaging as they tend to sweat. Store mushrooms in a paper bag as this will keep them fresher for longer. Store in the refrigerator - they will remain fresh for one to two days.

Preparing Mushrooms for Cooking
Mushrooms should be carefully wiped with a damp piece of kitchen paper in order to clean them. Mushroom absorbs liquid easily so they shouldn't be washed under running water. Mushroom naturally contain approximately 80-90% water. When preparing mushroom for cooking, chop a small amount off the base of the stem. There is no need to peel the skin from the mushroom top unless it is too dirty to wipe clean properly.

Cooking Mushrooms
How to fry mushrooms: The mushroom should be as dry as possible for cooking as they consist of 89-90% water and absorb liquid very easily. For example, fried mushrooms tend to absorb a lot of oil, therefore, try using a healthier option such as olive oil.

The mushrooms will reduce in size significantly during the cooking process so although it may look like you have prepared enough, bear in mind that they do shrink quite drastically. If you are frying mushrooms, cut them into slices and fry rapidly over a medium to high heat.

Do not leave mushrooms to soak in oil before or after cooking as they will absorb the oil and become soggy and undesirable. Mushrooms are versatile and can be cooked in many ways, they can be fried, roasted, baked and grilled. There are lots of different delicious recipes for mushrooms including stuffed mushroom, cream of mushroom soup and sauce.

How to grill mushrooms: remove stem completely, brush the mushroom top with a little oil and grill for ten minutes on medium heat. Turn over and brush with oil then grill for five minutes further. For a little something extra why not add some crushed garlic before returning to the grill.