Make it with Mushrooms TM
Mushrooms range in size from large to small and their size does not indicate quality; the whole mushroom is completely edible and delicious!
Mushrooms belong to the plant category fungi (the plural of fungus). Other fungi we eat include the mold in blue cheese and the yeast used to make bread. Fungi differ from green plants in that they do not contain chlorophyll, the pigment that makes leaves green. While green plants get nourishment from the soil and from photosynthesis (a process requiring light), mushrooms obtain all their nourishment from their growing medium.
Petite Perfect breaded or whole in soups, stews, sauces, or as an inexpensive sauteed side dish.
Medium Delicious sliced, quartered or chopped in salads, omelets or any of your favorite dishes requiring a healthy and flavorful presentation.
Large/Jumbo fabulous stuffed with meat, seafood, or vegetables, or sauteed or broiled plain as a distinctive addition of textures and shapes to entree dishes.
Open vs. Closed Veil Open veil mushrooms look a little different from that of a regular king oyster mushroom because the veil underneath the cap is separated from the stem and both gills and cap are a little darker. Don't ever hesitate to purchase mushrooms with open veils because this actually means that the mushroom is more mature with a slightly more intense flavor, which is great for sautes and sauces.
Specialty Specialty mushrooms are increasing in their popularity: oyster, enoki, and the ever-popular, just to name a few. Each variety has its own distinct flavor contribution to a sandwich, side dish, or meal.
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