True mushroom enthusiasts are already in the forest at sunrise. When I was young, I used to go mushroom picking with my grandfather in my native Weserbergland region. Even today, I still rely on high-quality local delicacies and nutritional trends such as mushroom skewers or mushroom mayonnaise. But mushrooms are rarely easy to prepare, starting with cleaning them. A brush helps to remove sand, dirt or pine needles from wild mushrooms. I carefully remove the muddy area with a sharp vegetable knife. According to professional chefs, the sponges of larger tubular mushrooms should be removed.
Very important: never clean mushrooms in a water bath, as they will absorb water and cannot be fried properly. This is the biggest mistake most people make. Mushrooms naturally contain moisture, which is lost during frying and cooking. More moisture makes this difficult to predict. In addition, the temperature must be correct: the pan must be almost smoking and almost overheating. If the pan is neither cold nor hot, the mushrooms will not start to cook or fry. Fats with high smoke points, such as rapeseed oil or clarified butter, are good and can be removed later with a cloth or sieve. The type of pan or oven plays a minor role. The feeling when chewing is similar to that of meat.
Mushrooms, or more precisely the fruiting bodies of the mycelium, contain very little fat and carbohydrates, but are high in protein. Their strong flavour comes from the natural glutamic acid in mushrooms. Depending on the variety and preparation method, the texture is very similar to that of meat. The chitin in the cell walls of mushrooms makes them difficult to digest. Cream or a lot of fat makes them heavier, which is why professional chefs prefer not to add them.
Wild mushrooms are a real delicacy, but sometimes difficult to find. If you want to live your passion for mushrooms but are inexperienced, you should enter the forest with a mushroom expert. For example, mushrooms should be unscrewed or cut at the stem, and the mycelium should remain in the ground to prevent drying out. A ventilated basket is best for transport. Mushrooms that are not completely flawless should be left behind, as they can cause food poisoning and then you will quickly end up on a sickbed in your linen bedding. If you are collecting mushrooms on your own, you should contact your local mushroom advisory centre. Only edible varieties should end up on your plate.
For real mushroom enthusiasts, we have a really chic accessory: a half-linen kitchen towel from Leitner with an authentic mushroom pattern!
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