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Many people use mushrooms in soups, in salads, on pizza and in other dishes. When using mushrooms, wipe off the dirt on the outside and the mushroom is ready to go. Mushrooms can be used whole or sliced and diced. When using the stem, it is best to cut the tip off the bottom because that part tends to become spongy and hard. When preparing mushrooms, especially large mushrooms like portabellas, many people choose to remove the stems before cooking.
This is easy to do — pop the stem out of the cap and the mushroom is ready to cook. The stem and cap of the king trumpet mushroom is edible and quite delicious. I will often cut the stem into medallions and saute them in some butter or olive oil. The stem retains some firmness even while cooked and it typically absorbs the flavor of whatever it is being cooked with. The king trumpet is one mushroom that serves as an alternative to meat as its texture is more firm than many other mushrooms.
Button mushrooms, which also are known as crimini, portobello, white mushrooms or brown mushrooms, have edible stems as well. The caps of these mushrooms are usually more flavorful and more tender, as the stem itself can be more on the woody side. If you are preparing these mushrooms, try cooking the stems a little bit longer so that they get as tender as the caps.
Enoki is another popular mushroom whose stem and cap can be eaten. Enokis are another example of a mushroom that is primarily comprised of a long stem and a small cap, although unlike the king trumpet, the stem of the enoki is much thinner in diameter.
Enokis grow in a cluster with sometimes dozens of stems that protrude out with a small white cap at the end. These mushrooms are one of the most popular in east Asian cuisine. Interestingly enough, these mushrooms are different when found growing naturally opposed to being cultivated.
The cultivated versions of enokis do not receive light and instead are grown in a dark, carbon dioxide-rich environment. This leads to their long stems. When found in the wild the enoki will have shorter stems and are usually a peach-to-brown color instead of white. These mushrooms are perfect in soups and broths. It has a white net over the upper stem. It is a very popular, delicious, meaty mushroom that grows almost all over the world.
Cap convex in shape when young and flattens with age, color is quite variable from light brown to reddish-brown. Flesh white, unchanged when cut or bruised.
The pore layer is quite hard when young and white changing to yellowish then to pea soup green to greenish-brown becoming fairly soft at maturity. Tubes white at first, slowly becoming greyish-yellow to olive-brown.
Stem Very thick and club-shaped and usually finely reticulated meaning it has a net-shaped raised pattern on the surface. The reticulation is most pronounced near the top.
The colour can vary from whitish cream to reddish-brown. It can become cylindrical at maturity. Ring absent. Interior solid. Similar species include Boletus variipes which has a dry, tan cap and grows with oak, Tylopilus felleus which is similar when young but tastes bitter and is thus inedible and the closely related Boletus pinophilus. Boletus edulis on the First Nature Web site.
Boletus edulis on the MushroomExpert. Boletus pinophilus Pinewood King Bolete. Boletus pinophilus, also known as Pinewood King Bolete, is a large bolete with a dark brown cap, cream pores, reddish-brown netted, bulbous stem, commonly known as the pine bolete or pinewood king bolete. It grows solitary or scattered on soil particularly with Scots pine in Britain.
The mushroom prefers the poor, acidic, and sandy soils associated with coniferous forests. Cap deep red-brown or copper coloured. Stays convex for a while, but eventually flattens out. Often irregular in shape when mature. The surface is hard, dimpled and rough and sticky when damp. The flesh is white, tinged cap colour beneath the cuticle, unchanging, thick, fairly firm. Pores white then cream-coloured, becoming olivaceous-brown with age, circular and small.
Spores pallid olivaceous-yellow colored. Stem thick and egg pr pear-shaped when young. The network pattern is dark brown at the bottom and gets lighter towards the cap. Flesh white, unchanging and fairly firm. The mushroom has no ring. Similar species include the closely related Boletus edulis which has brown color and grows with Pine.
Tylopilus felleus is similar when young but tastes bitter and is thus inedible. Boletus pinophilus on Wikipedia.
Bondarzewia berkeleyi Berkeley's polypore. Bondarzewia berkeleyi, commonly known as Berkeley's polypore, or stump blossoms, is an edible species of polypore fungus in the family Russulaceae.
It is a parasitic species that causes butt rot in oaks and other hardwood trees. Fruiting body The fan- or shelf-shaped caps grow in overlapping clumps from the bases of oak trees, each capable of growing to They are various shades of white to pale grey, cream, beige or yellow. The pore surface is white, as is the spore print. The outer edges that cut easily with a knife are quite tender.
Bondarzewia berkeleyi on the MushroomExpert.
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