Taming wild mushrooms

Food Network Kitchens

Published January 11, 2006 at midnight

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Fungi, anyone? Wild mushrooms are becoming more and more available these days, whether fresh or dried.

Fresh mushrooms (and there's a whole world of them out there, from the earthy, funky porcini to the woodsy morel to the mellow lobster mushroom) keep for about a week in a paper bag in the fridge.

Don't wash them until you're ready to use them, and if you're going to cook them dry, like grilling, broiling, or sauteing, wash them as little as possible; a quick swipe with a damp paper towel is all that's needed.

Mushrooms, garlic and thyme are a great (and classic) flavor combination, and finely chopped mushrooms gently cooked in butter make excellent stuffings for vegetables and meat.

Dried mushrooms require a first step of soaking - that is, reconstituting - in hot water. And though reconstituted dry mushrooms don't have the unique texture of fresh, the major reward is the mushroom broth - once you soak the mushrooms in hot water for about 20 to 30 minutes, you'll be left with a rich, mushroom-y broth that's excellent (after a quick straining to remove any grit) for soups or sauces.

For more information, visit www.foodnetwork.com.

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