STUDIES have shown that among the most sensuous and erotic aromas there are several we associate with food. Cinnamon, vanilla, and musk are all wonderful- ly titillating scents. Wild mushrooms have a mystical and exciting musky aroma. These natural wild treasures even have a sensual texture, they feel velvety and moist. With their irregular shapes and hues cach cooking session is a new experience. Chanterelles, porcini, morel, and hedgehogs are only some of the varieties that are available from the wild. Members of the fungi family, mushrooms are in a class by themselves. We are not certain where they origi- nated from, all we know is that they are popular in cer- tain climate zones workiwide. It is not recommended that one pick mushrooms in the wild and cook them at home. Many poisonous vari- cties look deceptively inno- cent and almost identical to the safe varieties. Be very careful. Each year dozens of people get sick needlessly. Ina recent interview M. David Lee Kwen, of Canada Shokunin Inc., shared some facts and figures about the increasingly important wild mushroom business. “In the past five years our volume has increased by 200%. The local market for wild mushrooms is getting stronger each year while our export marker is growing annually with double digit percentages. “This time of year our popular varicties are chanterelles, morels and porcini. The latter is a very popular commodity in Europe (and) is a common fungi in Brizish Columbia. “We ship mushrooms any- where in the province or else- where around the world.” Of course these mush- rooms are not inexpensive. But they are not a cultivated vegetable — they are hand picked and packaged. There are over 2,000 vari- eties of edible mushrooms. Of the few dozen that are available commercially, B.C. has a great variety for sale. Nutritionally, wild mush- rooms are high in protein and miners's, and low in car- bohydrar >. .nd contain no sugar. They are excellent for the digestion. If a member of the family has an allergic reaction to some foods them try a very small sanple of these delicacies firs Should there be a reaction, consult your family doctor. This is not a likely scenario but be ready. A few storage and cooking suggestions: Use these mush- rooms as soon as possible after purchase. Usually they can be just wiped off with a damp kitchen cloth. Ifa mushroom cannot be proper- fy cleaned this way, run a gentle cold water spray on a few at a time ina strainer. Pat dry on a paper towel. The morel varicty should not be eaten raw, It is just Ce en 2d see setae ae in your kitchen great sauted in butrer, As a rule these mushrooms should not be averseasoned, Nature has blessed them with lots of wonderful flavor. Chanterelles in a Butter Sauce ¥% Ib, chanterelles 2 ‘Thsp. butter 3 Thsp. finely minced green onions 1 Thsp. fresh chopped thyme 1 Tbsp. fresh = marjoram chopped 1 Thsp. fresh chervil chopped a little salt and pepper to taste north shore news (> ROOD Mushroom magic excites the senses % cup dry white wine Method: Seleet a heavy skillet, Clean and slice the mushrooms. Do not cut them roo small, Melt the but- ter and saute the onions and the fresh herbs for one minute, Add the chanterelles. Saute two to three minutes on high heat. Add the wine. Cook uncovered until the wine is reduced by 30% to 40%, Cheek for flavor. Serve with poultry, fish, or veal as a side vegetable dish. Pasta Alfredo with Morels 1 ab. uncooked pasta, your favorite % cup unsalted butter 1 cup 36% whipping cream 2 Thsp. brandy 1% Ibs. fresh morels — rinsed, drained and parted dry ¥ cup Parmigiano Reggiano cilantro sprigs to garnish Method: Select a large pot to Y Chestnuts Roasting aln A Brand New Par Tools and Techniques ita. The Holiday Store For Cooks «me 250 - 16th Street - West Vancouver: Tal: (604) 925-1835 Store Hours: Mon-Thurs 9-6 + Fri 9-9+ Sat 9-6 + Sun 12-5 email: toolscooks@be.sympatico.ca ef +t candinavion The S Food Contre Manufacturers of Danish Salami, Rolle Polse, Paté, Medister, etc. FRESH MEAT « DELICATESSEN « IMPORTED CHEESE Marinated or spiced herring from Denmark ~ Candies - Remoutade — Fried Onions Fish balls - Candles - Makroner - Tarteletter ~ Danish Delicacy, etc. 444 Charles St, J OLLY FOODS LTD. North Van 929- -7937 : Thurs. & Sat, 9am-4 30 pnt: -S40pm; Sun. & Mon. 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(Uf not available the domestic kind is fine.) Heart fora minute. Serve on a warm platter garnished with chopped cilantro. Broiled or Grilled Porcini For the taste of this nutty and wonderful mushroom, it is worthwhile to reactivate the barbecue. 12-14 porcini mushrooms (They are also called cepes, Wednesday, ‘December 10, 1997 — North Shore News ~ 41) ~ steinpiley or borovice.) 1 Thsp. ireshly chopped pars ley 2 large gariiy cloves crushed 4 Tbsp. very fine olive of] a little salt to taste Method: Remove the porcini stems. (Save thent for acream of mushroom soup ora mushroom oredlette. 5 Mix together the crushed garlic and the chopped pars- ley. Put rhis mixture on the top side of the porcini caps evenly. Drizzle with the oil. Grill or pantry with the herbed side on the grill. If broiling, place the herbed side on top. Grill about 5 fully, Once done, place on a serving platter, add the rest of the oil, salt and pepper to taste. 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