Fungi are extraordinary creatures. Reading an article on BBC.com entitled "The Unexpected Magic of Mushrooms" will make you believe this. In fact, you will find that many people think that fungus is "an important neglected resource that can help humans solve some of the biggest problems."

Fungi have been used in hundreds of ways-researchers are studying thousands of ways-from the production of antibiotics and drugs to the treatment of migraines and multiple sclerosis, to the development of new bandages for chronic wounds; from the creation of biologics Degradable packaging and anti-termite construction materials to degrade pollutants, clean up oil spills and edible plastic waste. 

In the kitchen, we have long appreciated the "unexpected magic" of fungi in the culinary arts. The yeast that helps us bake and ferment our beverages is a good example. But the theme of today's column is edible cooking mushrooms, now there are so many varieties that can be added to dishes from soups to salads to main courses and even desserts (although I didn't try to make any of these for this particular column).

Mushrooms are rich in fiber, vitamins, minerals and other important nutrients. They provide a medium level of protein, are low in natural carbohydrates, are fat-free, cholesterol and gluten-free. They are energy-intensive and usually budget-friendly, and can be used to increase serving size or make us "meat-free" and have a salty umami that offsets the saltiness, allowing you to reduce the sodium content in your diet.

For a long time, people have been looking for wild mushrooms. The location of the most popular morel patch in Indiana is usually a closely guarded secret. But not everyone can choose to find mushrooms, you need to know what you are doing to ensure food safety. The author of the book "Crazy for Mushrooms (Food and Wine-Autumn 2021 Wine Period)" quoted a friend who said: "All mushrooms are edible, but some mushrooms can only be eaten once." Identification errors may occur. Significant impact because some of them contain potentially deadly toxins. 

For those of us who cannot hunt in the woods and pastures and want to enjoy fresh mushrooms throughout the year, there are now more options. The expansion of mushroom farming (and even the cultivation of our own kits) takes us far beyond the well-known trio of white buttons, cremini and portobello (actually different variations and maturity states of the same species). Each variety provides different textures and flavors for our dishes. Dried mushrooms further expand these options.

Here are just some of the options you might have-I found all these varieties in local commercial or Asian grocery stores or farmers' markets, whether fresh or dried. The new Rose Hill Farm Stop in West Kirkwood also sells a variety of fresh mushrooms from local growers. 

• White buttons: classic look, with short, thick handles and white caps. They are gentle and blend in with most people's preferences. 

• Cremini (or baby bellas or browns): Appearance is similar to white, but the cap is light tan to dark brown, the texture is stronger, the taste is deeper, more earthy, and richer.

• Portobello: The larger relative of the criminis, Portobellos have tan or brown hats up to 6 inches in diameter. They have a meat-like taste and texture and can be grilled, grilled or grilled. They are mixed well with beef to increase the serving size.

• Maitake mushroom (hen in the woods): a wild, wavy, feather-like appearance with a fan-shaped hat and a strong woody taste. High temperature will produce their unique flavor, so they are very suitable for grilling or grilling.

• Shiitake mushrooms: brown to dark brown, with wide agaric caps, open veils and tan gills. The curved stem should be removed. They have a meaty texture and have a rich umami and woody flavor when cooked. It is very suitable for making soups, side dishes, stir-fries and main dishes, especially suitable for Asian dishes. 

• Enoki: Small button-shaped bottle cap and slender stem. The taste is mild and crunchy. Try to eat it raw in salads and sandwiches or use it in soups.

• Oyster color: It can be gray, light yellow or even blue, and has a soft, velvety texture. They have a very delicate taste and a very fast cooking speed, making them a great choice for instant food such as stir-fries and simple soups. 

• Lion’s Mane: White spherical fungus with long, hairy spines. When cooked, the mushrooms are delicate, soft, juicy and fleshy. Some people say they taste like seafood or crab meat.

• Boletus edulis: The brown boletus edulis has a sturdy, aromatic stem and is highly regarded in Italian and French cuisines. 

Choose fresh mushrooms. Their caps are smooth and plump without wrinkles or mushy. They should smell like mushrooms, but they should not have a distinct strong smell. Store them in the refrigerator in their original packaging or paper bags. They will last for 5-10 days. They do not freeze well fresh, but they can be frozen for several months after cooking. Mushrooms can be cleaned with a damp paper towel or mushroom brush, or rinsed gently before use, but do not soak. Pat them dry to prevent "transpiration" and promote browning during cooking. Dried mushrooms should be rehydrated according to the instructions, and the liquid can be preserved to increase the flavor of broth, soup, and rice.

What's next? Mushrooms are very suitable for breakfast, lunch, dinner and snacks in between. Eat them raw in salads, mash them into puree and soup or stir-fry, stir-fry, grill or roast them into side dishes and main dishes. I have included some recipes here for you to get started.

It is this season, so I started with a light curry pumpkin and mushroom soup-there are more mushrooms than pumpkin, and the curry is just enough. This dish is a bit sweet, a bit salty, rich in flavor, and still good in texture. We put a little sour cream and chopped chives on top, and I fried some crispy mushrooms as an extra garnish. It is filling its stomach and making a hearty meal with some crusty bread. 

Portobello Mushroom Pizza took off from stuffed mushroom caps. A set is quick and easy to make, and has lower calories than traditional pizza, making it a good snack. The lid stays firm and can be eaten with your hands, and you can use any pizza sauce or topping you like best. Pair them with salad and you will find that you are very satisfied with your dinner.

Lion's Mane Mushroom Crab Cakes takes full advantage of the meat quality and inherent "seafood" flavor of this mushroom, which is enhanced by traditional crab cake herbs and spices. Chop the mushrooms to approximate the texture of the crab, then mix with the binder to form a cake. I found them to be a bit crumbly, and putting them in the refrigerator for about half an hour before frying helps to hold them together. A bite of lemon and homemade instant tartar sauce completes this dish, but you can use your favorite decorations.

Finally, I served a creamy mushroom pasta. It is a good recipe to use up the leftover mushroom slices from the first three dishes, so there is no waste. The recipe calls for macaroni, but any similar short pasta will work. The brown pecans add a nice crunch, and although rosemary is optional, I find it does enhance the flavor. If you are not a rosemary fan, thyme or oregano may also work well. My wife and I both found this recipe a bit lemony. If I make it again, I might use less lemon juice or use it at all and just use the peel, but it depends on personal taste. 

These are just a few possibilities. If you like mushrooms but have just cooked with common button and small bella varieties, please consider expanding on the mushroom family tree. Each variety will add a new texture or flavor to your meal. Maybe I will even try some of the dessert recipes I found-but this is the subject of another column.

More: Food from Red Barn Seeking Donations, Goods from Thanksgiving Baskets

1 tablespoon curry powder or cumin

1 pound canned pumpkin (not pumpkin pie)

1. Saute mushrooms and onions in butter until softened. Stir in flour and curry. 

2. Slowly add the broth, then add pumpkin, honey and seasonings to taste. Stir for 15 minutes while cooking. 

3. Add the cream and heat, do not boil. 

4. If necessary, put a ball of sour cream on top. (Or, if you really like it, you can use freshly chopped chives.) Make 6 servings.

6 medium portobello caps (approximately 10-12 ounces)

⅓ Cup of Pecorino Romano cheese (highly recommended*)

Toppings: Fresno pepper flakes, fresh basil, other toppings as needed

1. Preheat the oven to 450 degrees. 

2. Wash the portobello mushrooms and remove the stems. Place the mushrooms on a baking sheet lined with parchment paper with the gills facing up. In a small bowl, mix olive oil with oregano and garlic powder. Brush the top and bottom of the mushroom cover with oil. If the spices are used up, you can add a little more to the bowl. Sprinkle with coarse salt evenly distributed on the mushroom caps.

3. Place the baking tray in the oven and roast the mushrooms for 10-15 minutes until tender. After roasting, drain the lid of any excess liquid (this step is very important: otherwise the mushrooms will be too thin).

4. Lower the oven temperature to 425 degrees. Spread pizza sauce on each bottle cap, then add mozzarella cheese and pecorino cheese, and the required ingredients. Bake for 6-8 minutes until the cheese is melted. Serve immediately.  

Pecorino has the best saltiness and saltiness. If you can’t find it, you can use Parmesan cheese instead, but add a pinch of salt. 

1 tablespoon mayonnaise or vegan mayonnaise

1/4 teaspoon salt (according to your taste)

2-3 tablespoons of oil (for frying cakes)

1/4 cup mayonnaise or vegan mayonnaise

1. Tear the Lion's Mane Mushroom into small pieces by hand.

2. Mix eggs, mayonnaise, onions, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley (chopped), salt and pepper in a large bowl. Mix until fully incorporated.

3. Add lion's mane mushrooms and stir until fully incorporated.

4. Add panko breadcrumbs until fully combined.

5. Make the mixture into 3-4 round flat patties of the same size (about 1/2 to 3/4 inch thick).

6. Heat oil in a wok with medium/high heat.

7. Fry the meatloaf for about 2-3 minutes on each side. It should be golden brown and cooked through the whole process.

8. Add optional side dishes, squeeze lemon, and enjoy!

• Leftovers and storage: transfer to an airtight container or plate. Refrigerate for up to 48 hours. Can be reheated and served.

• Vegan/vegetarian alternatives or omissions: You can use vegan mayonnaise and flax eggs instead of regular mayonnaise and eggs in this recipe.

The "cake" is delicate, so handle it carefully. Putting them in the refrigerator for 20 minutes before frying will help them stay together.

Source: Lena Abraham for Delish, October 12, 2021

1 pound mixed mushrooms, such as maitake mushrooms, shiitake mushrooms, cremini or oysters, torn or cut into bite-sized pieces

1 pound pasta, such as macaroni 

1/2 cup chopped fresh parsley, divided  

1/2 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons lemon juice (from 1 lemon)

1. In a large, high-sided pan, heat the oil over medium heat until it shimmers. If using and cooking, add pecans and rosemary, stirring often, until the nuts are golden brown, about 3 minutes. Transfer to a medium heatproof bowl; toss with lemon zest and a pinch of salt.

2. Wipe the frying pan clean, temper it and add butter. Once melted, add mushrooms, a pinch of salt and some black pepper; stir to combine. Close the lid and let the liquid in the mushrooms release, about 5 minutes. Remove the lid and cook, stirring occasionally, until the mushrooms are golden brown with no liquid remaining, and cook for another 3-5 minutes.

3. At the same time, put the pasta in a large pot of boiling salted water and cook until it is chewy. Reserve 1 cup of pasta water and drain.

4. Add mushrooms, green onions and ¼ cup of parsley to the pan. Boil and stir until fragrant, 1-2 minutes.

5. Add the white wine and cook until it evaporates for 3-4 minutes, then add the pasta, cream and ½ cup of pasta water. Cook, tossing often, until the sauce thickens slightly, about 3 minutes. Turn off the heat and add the Parmesan cheese, lemon juice and remaining parsley. Season with salt and pepper.

6. Drizzle with fried pecans and more Parmesan cheese.