Oyster Mushrooms (Pleurotus)

This mushroom is also known as pleurotte. A rainbow of color will greet you in the oyster mushroom section of the food markets. They grow in hues ranging from silver, cream, white and buff, to golden, yellow, pale blue, lavender, pink, gray, and black. Cream is the most common color, and don't worry about trying every color variety. Most of the color fades during cooking, and the flavors of each variety are similar. Oyster mushrooms have a delicate earthy flavor, not bold at all, and will taste best when cooked simply and quickly. A very short saute in butter or olive oil until just wilted and a light sprinkle of salt and pepper are all that is needed. They can also be quickly grilled or broiled, then dressed with a vinaigrette. Or try them scattered over seafood. Delicate oyster mushrooms begin to decay quickly, so buy them fresh and dry, and use them as soon as you can.

** Asian Recipes **

Morel Mushrooms (Morchella angusticeps or Morchella elata)

An elegant and expensive mushroom that come to mind whenever the words morels are mentioned. Perhaps the most easily recognized mushroom as morels have an unusual shape. It has a rounded, hollow elongated cone with a honeycomb-link, spongy cap and a hollow stem. They have a rich flavor that suggests nuts or spice. Morel mushrooms take especially well to creamy sauces, flavoring and soaking up the sauce in a delicious way. Wonderful with elegant seafood, poultry, and veal, morels also make a great addition to vegetable dishes. Dried morels are quite good and some of them are lightly smoked during the drying process, boosting their flavor even more.

** Asian Recipes **