Seasonal Vegetables January: Mushroom Edition

Botanically, mushrooms belong neither to vegetables nor to fruit, they are a completely separate genus. But mushrooms, oyster mushrooms, and the like taste so good that we have elevated them to January’s “seasonal vegetables”.

The popular all-rounder – mushrooms

On average, we eat about 3 kilos of mushrooms a year, and the small mushrooms are real lightweights. But not only the edible mushrooms themselves are light, but they are also extremely low in calories and fat since they consist of 90% water. Nevertheless, they are rich in important vitamins and other nutrients, such as potassium, which regulate our blood pressure. The completely white mushrooms are particularly popular, but the variant with the brown hat is also becoming increasingly popular.

Shiitake mushrooms – number two

Completely unknown in this country just a few years ago, the shiitake, or shiitake, is becoming a hit for delicious mushroom dishes. Among other things, this has to do with the growing popularity of Asian cuisine recipes. In Asia, the edible mushroom that grows on various deciduous trees is indispensable. The shiitake, “the fragrant mushroom”, is characterized by its very own aroma, which appeals to the fifth sense of taste, umami, i.e. hearty. Hearty mushroom dishes are just the thing to regain strength in cold January.

Noble name, noble dish: oyster mushrooms

The middle name of oyster mushrooms, veal mushroom, is no coincidence. The subtle, fine aroma of the mushrooms is indeed reminiscent of veal. It is therefore not surprising that more than decent dishes can be conjured up from the noble mushrooms with little effort. The low-calorie, nutritious mushrooms can be steamed, roasted, grilled, boiled, or deep-fried without any problems. Mushroom recipe tip for vegans and vegetarians: Bread large specimens of the mushroom variety and fry them in the pan, so you can easily and quickly get a kind of schnitzel substitute.

The inexpensive alternative to porcini mushrooms: king oyster mushrooms

King oyster mushrooms are cheaper than porcini mushrooms, but still have a stronger aroma than mushrooms, for example. With their very firm consistency, these mushrooms are ideal for salads or soups. One variant is the so-called Lime Oyster, which catches the eye at first glance with its bright yellow color. That is why it is sometimes called the lemon-yellow mushroom. It impresses with its fresh, slightly fruity aroma, which is unusual for a mushroom. The lemon mushroom can be eaten both cold and warm and is therefore suitable for many recipes and dishes.

Black and white gold: truffles

Truffles are among the finest foods in the world. The price per kilo of black Périgord truffles can be in the four-digit euro range, while white Piedmont or Alba truffles are easily a bit more expensive. So far, these cannot be cultivated. Contrary to popular belief, truffles are not tracked by pigs, but by truffle dogs for some time now. Big advantage: the pigs tend to nibble away the truffle mushrooms immediately. Real, black summer truffles are not only a truly pleasurable experience for gourmets, which should be enjoyed without much fanfare and accessories.