The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

Never miss a recipe!

Enter your email address to subscribe to Harvest to Table free via email:

Topics Index

almanac apples artichoke arugula asparagus basil beans beets best bet varieties blueberries bok choy books broccoli brussels sprouts cabbage carrots cauliflower celery chard cherries chilies Chinese cabbage Chinese leaves compost cooking cool-season vegetables corn cucumbers dates delicious bite delicious bites dried beans eggplant farmers market fennel fresh this week garbanzo bean gardening tips garlic grapefruit grapes herbs horseradish hot peppers how to grow in the garden kale kitchen garden kitchen garden almanac kohlrabi leeks legumes lemon lettuce mandarin orange melons mint mushrooms mustard greens nectarines okra olives onions oranges parsnips peaches pears peas peppers pests and diseases pests diseases problems potatoes pumpkin radish recipes rutabaga salsify seed starting shallots soil Southern Hemisphere spinach spring onions squash strawberry summer squash sun-dried tomato sunchokes sweet corn sweet pepper sweet potato tangerine tomato turnip turnip greens vegetable garden watermelons winter squash zucchini

Tag Results

5 Tag Results from Harvest to Table

Pagination:

5 result(s) displayed (1 - 5):

Grilled Portobello Salad

Autumn into early winter is a great time to find fresh savory salad greens.

Arugula is still in the market now and mustard, mizuna, and cress are easily found from late autumn to early spring.

Cultivated mushrooms, such as the portobello, are easy to find year round, but their peak natural season is fall and winter.

So here is a very seasonal portobello and savory green salad. This salad matches grilled portobellos with winter greens, your favorite vinaigrette dressing and a light sprinkling of goat cheese.

This is a great recipe to keep in reserve should you find yourself a bit long on grilled portobellos one day.

Continue reading "Grilled Portobello Salad" »

Oven Grilled Portobello Mushrooms

The portobello mushroom is a large brown mushroom. It's immature self--a small brown mushroom--is called a crimini mushroom and sometimes baby bella.

In France, the portobello is called champignon de Paris. Champignon is the French word for fungus.

In the wild the common brown mushroom can have a cap that grows 2 to 4 inches wide. Cultivated portobellos can have caps twice that size or more since they are encouraged to mature. The portobello is a thick, meaty mushroom with a broad open cap and a woodsy aroma. You can make a meal of the portobello served alone.

You can throw the portobello on the outdoor grill during the summer and serve it just like a hamburger. The portobello can also be fried or oven roasted.

Here is a rich, buttery recipe for oven grilled Portobello. Garnish these with minced fresh parsley or chervil leaves.

Continue reading "Oven Grilled Portobello Mushrooms" »

Oyster Mushroom Sautéed in Garlic

The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans.

The oyster mushroom has been cultivated in Asia for centuries. Today it is very popular in Japanese and Chinese cooking; it is usually stuffed or stir-fried.

The flavor of the oyster mushroom is somewhere between anise and oyster. The flavor mellows with cooking. Young oyster mushrooms, say 1½ inches in diameter or less, are considered the best eating.

Here is a delicious preparation for sautéed oyster mushrooms that takes less than 5 minutes including preparation time. You will find this a mild but flavorful meal or side dish. If you can't find oyster mushrooms, choose another medium cap mushroom.

Continue reading "Oyster Mushroom Sautéed in Garlic" »

Cultivated Mushroom Varieties

When it comes to cookery, the term mushroom refers generally to cultivated mushrooms.

Almost all of the mushrooms that you will take home from the market for use in the kitchen have been cultivated indoors under controlled conditions. The mushroom is a fungus and to keep the strain pure, mushroom growers work hard to keep all other fungi and bacteria out of the growing area.

The common white button mushroom has been in cultivation for hundreds of years. The first cultivated mushrooms were grown by the ancient Greeks and Romans. The commercial cultivation of mushrooms began in France during the rule of King Louis XIV in the seventeenth century.

Talk to your local mushroom grower to get the pedigree of mushroom varieties you are interested in. You will probably be able to find locally grown shiitake mushrooms that in years past grew only on logs in Japanese forests and truffles that once grew only under the roots of young oak trees in France.

There are more than 35,000 varieties of mushrooms, but only a few hundred of those are in general cultivation. Here are some of the best known culinary mushrooms with their botanical names in parentheses:

Continue reading "Cultivated Mushroom Varieties" »

Mushrooms

Mushrooms have a delicious woodsy flavor and are easy to prepare.

You can enjoy mushrooms alone or with other ingredients. Use mushrooms in appetizers, salads, dips, soups, sauces, omelets, stews, pizzas and pastas, or match them with meat, poultry, fish, and shellfish. Mushrooms can be sautéed, broiled, grilled, steamed, or stir-fried.

The best mushrooms are mushrooms eaten fresh before their flavor is lost.

There are more than 35,000 species of mushrooms. Most of them are not edible, and some of them are poisonous. Unless you are a mushroom expert, choose cultivated mushrooms. There are dozens of cultivated mushrooms to choose from with many different flavors and textures.

Simmer fresh mushrooms in red wine and tomatoes with parsley and serve as a main dish, or put a fat protobello mushroom on the grill and serve it just like a burger.

Stuff mushrooms caps with herbed breadcrumbs or chopped vegetables or risotto and broil them, or sauté mushrooms lightly with chopped shallots and parsley and a little thyme and serve them as a side dish.

Continue reading "Mushrooms" »

Pagination:

Never Miss a Garden Tip!

Just enter your email address and you will subscribe to "Harvest To Table" Web site updates via email for free. Make sure you confirm your subscription from the confirmation message you'll receive in your mailbox right away.

Harvest to Table