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Sauteed Kale

What we recognize as a mushroom is actually the fruit of the fungus. This may not sound appetizing but it sure tastes good. These savory fruits are indeed among the most costly, delectable and medicinal of foods. In popular usage, the common mushroom is termed "cultivated," while the other varieties - which today are also cultivated - are termed "wild." Do not, however consume truly wild, foraged mushrooms unless you are positive of their identity. Several varieties are lethal. Just before use, clean fresh mushrooms with a damp paper towel. Dried mushrooms may be rehydrated and used in most applications (except grilling) like fresh mushrooms. Use about 1 ounce of dried mushrooms for each 8 to 10 ounces of fresh mushrooms called for in a recipe. Mushrooms soak up the essence of whatever they are cooked in; the more finely they are sliced, the more flavor they absorb. Mushrooms are excellent simply prepared and they add a rich flavor to sauces, soups, stuffing and stir-fried dishes. The larger varieties are meat like sliced and grilled. Roasting concentrates their flavors.

BUYING TIPS:
Except for morels and chanterelles, select smooth, plump and uniformly colored mushrooms that are firm and not slimy and that have a sweet earthy smell. For taste alone, mushrooms with exposed gills are more intensely flavored but have a shorter shelf life.

STORAGE:
Mushrooms respire more actively after harvest than other vegetables and lose nearly half of their sugar and starch within a few days. Refrigerate and use as quickly as possible. Refrigeration in airtight wrapping will slow down respiration, which speeds spoilage. Refrigerate mushrooms in the container they were purchased in, in a paper bag or towels or in a small cotton bag. Should they become dehydrated, place damp paper towels over paper- or cloth-wrapped mushrooms to keep them moist but to permit air circulation. Store dried mushrooms in an airtight container in a cool cupboard.