Introducing Superkabza

Mushrooms

Well some don't like them others have them with a source

 to give them flavor, texture and a good look. For many

 reason it's been know that mushrooms 

are just dirty and the are a fungi and some are poisoners. 

But these days we look on the bright side
 and take a look at the farmed ones and make the most out of them 

as we stuff them Do ceviche and sear them while adding a lot on to them to bring the potential out of them.

 From my side they are just bold and have just a natural taste umami. ( Mushrooms are rich in umami too. When mushrooms are added to a dish, the flavour of the main ingredient gets enhanced) and just texture. I mean when cooked the change shape size plus texture , if they are cooked at a low heat they let out water and it's just a mass in the pan, searing them coats them with a pan burnt flavor and smell

 In the wok it's different but it does the same thing just that it gets smoky, and only a few people can taste the change of it.

 When I started eating mushroom at a friends, they where just pan seared with garlic butter or any other flavored butter, which made me fall in love . After my studies and first job I had seen how much one can do with mushroom and since that day I take a close look when my fellow chefs are fooling around or trying something new.

 Because you can change the taste texture and look of them , it's all up to you at the end . Cheese them up stuff them just have fun.

 You can use the button mushroom (the most common in stores white in color and likes just like a button ) or Portobello ( very big and it the one that can be topped up with cheese and what ever one likes) Remember this that some mushrooms have special carbohydrate which can help a lot.

This next one has more natural flavor the others more meaty, the texture is a bit hard not so soft when fresh. It is an excellent source of vitamin D and fighting infractions. So this one you can make sure that they are needed in the winter times in your soups, or in your sources that compliment the steaks for that BBQ/Braai.

 Just to name a few mushrooms one can enjoy

Button mushroom 

White The most common type, white mushrooms range in size from tiny—called button, which are harvested when young and have the mildest flavor—to jumbo, which can be stuffed and baked. Creamy white to pale tan, they have a firm texture and a delicate flavor.

Chanterelle

 Prized for a fruity aroma, chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside, which should be washed quickly but carefully before using.

 Oyster

 Velvety and trumpet-shaped, oyster mushrooms have delicate brown, gray, or reddish caps on gray-white stems. They have a peppery flavor that becomes very mild when cooked. Young, small specimens are considered the best.

 Portobello

 Up to 6 inches across, portobellos have a big, steak-like taste and texture; in fact, the huge, umbrella-like caps are often eaten as vegetarian burger substitutes. Remove the woody stems before eating.

 Shiitake 

With meaty tan to dark-brown umbrella-like caps, shiitakes have a distinctively smoky flavor and taste best when cooked. Available fresh or dried, they work well in stir-fries as the flavor doesn’t fade next to ginger and garlic. Although the stems are too tough to eat and should be removed from the heads before cooking, you can use them to flavor stocks and sauces before discarding.

 Cremini 

Similar to white mushrooms but with a firmer texture and deeper

 flavor, Creminis are actually immature portobellos. The button-like caps range 

from pale tan to rich brown. The stems are edible. 

That's just to name a few and give a bit of Information about them. With mushrooms we can talk all day long and change them so may ways because theirs wild and farmed. So I'll end it here with a basic way to make a meal out of just under a student budget for you to enjoy.

 Ingredients 

1. Mushrooms, halved if small, quartered if larger, in sixths if really big 

2. Oil of your choice 

3. Garlic, minced fine, optional, to taste 

4. Shallots, diced, optional, to taste 

5. Onions, sliced, optional, to taste, cooked separately

6. Fresh herbs, chopped, to taste (I like parsley, thyme, chives or tarragon)

7. Salt and pepper, to taste 

Method

1. Put a wide, heavy pan on high heat and add enough oil to rather generously coat the bottom of the pan. You don’t need the mushrooms to go for a swim, but they will need to get a little lubed up. 

2. When the oil is shimmering, showing a wavy pattern when you swirl it, carefully load the pan with as many  mushrooms as will fit in one layer. (Don’t splash yourself!) They will sizzle immediately. Don’t touch them! After a  minute or two, carefully lift a few from different areas of the pan. If they’re showing a nice golden brown color,success! You’re well on your way to fungal nirvana.

3. Toss your pan to flip the mushrooms and get a sear on the other side. (Or just flip with a spatula, or just stir with a spoon.

4. After another minute or two, taste a mushroom. If it’s got a nice, bouncy, juicy texture and deep flavor, add your aromatics or herbs. Let them cook together for another minute or so, just to take the rawness off and to let the flavors mingle, season with salt and pepper, and enjoy. Congratulations! You’ve got killer sautéed mushrooms.