Thursday, September 23, 2010

Time for (Yummy) Fall Ingredients

Yes, it's apple season. But it's also coming into peak time for a lot of other delicious, healthy seasonal foods. Such as: pears, mushrooms, kale, pumpkin, hard squashes, chestnuts -- to name a few.

Epicurious has a nifty feature on cooking with mushrooms, with links to an array of recipes for main courses, side dishes and pasta creations.

Here's part of their intro to the topic, and click here for a link to the page of recipes.

Tips for handling and cooking mushrooms:
  • Hold the Water

Mushrooms absorb water like sponges, so don't clean by soaking them in water or holding them under the faucet: That makes mushrooms soggy and flavorless. The best way to wash them is to rub them gently with a clean, damp paper towel or cloth.

  • Avoid Overcrowding

Mushrooms release a lot of moisture during cooking, so avoid crowding the pan when sautéing. Otherwise, they'll steam.

  • Store Properly

Refrigerate mushrooms in a paper bag or on a tray covered loosely with damp paper towels. They are best if used within three days.

1 comment:

  1. Alton Brown actually proved that rinsing mushrooms doesn't absorb water on his show Good Eats.