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Humans and mushrooms have always had a complicated connection. Merely 38,000 species of fungi are known to exist on Earth out of an estimated 5 million total. Of those, half are inedible, twenty percent will induce moderate illness, twenty percent are edible but not particularly tasty, four percent are delicious, and one percent will bring instant death.
After the French made mushrooms famous, their regular intake spread rapidly worldwide. Thanks to globalisation and the growing popularity of mushroom foraging as a hobby, mushrooms are now a part of the culinary traditions of almost every country.
Although button mushrooms are consumed the most around the world, many kinds of mushrooms are found in kitchens all over the world. Mushroom recipes are as varied as individual species themselves. You need to try these mushroom recipes famous around the world.
Mushroom Dishes To Try Around The World
Manitaropita Pita From Greece
Greek pies, or "pitas," are made by carefully packing a variety of fillings, including manitaropita, between crisp layers of phyllo dough. It should not be shocking to learn that manitaropita is the name of another mushroom variety. This recipe first appeared in the Greek region of Kastoria in the north. It was previously cooked with wild mushrooms that were foraged nearby. But now, they are made with cultivated mushrooms that are widely available and used in their place. The dish typically calls for sautéing a mixture of sliced onions and mushrooms, garlic, feta, paprika, and dried and fresh herbs.
Rogani Kumbh From India
This cooking history inspired the development of rogani kumbh. "Rogani" describes the red hue that the tomato sauce imparts, while "kumbh" denotes mushrooms. Typically, this stew is served with white rice and yoghurt on top. It uses various mushrooms found throughout India, such as porcini, shimeji, oyster, enoki, portobello, and paddy straw. Indian curries are known to be hot, although this specific recipe isn't usually that spicy.
Amanitaceae Soup From Hungary
Hungary is a small nation in eastern Europe that has experienced unrelenting turmoil throughout its history. Taking advantage of Hungary's long-standing passion for mushrooms in general and Amanitaceae in particular, this delicious soup is made with mushrooms of local variety, which everyone loves. These mushrooms have been utilised for generations by Hungarians in both cooking and medicinal contexts. Foraging for mushrooms is a well-liked activity that produces a wide variety of mushrooms that are perfect for this soup.
Pasta Alla Boscaiola From Italy
Italy's microclimates contribute to its distinctive cuisine. Pasta alla boscaiola, a Tuscan ragù or sauce, is cooked with tomatoes, ground pork, and fresh mushrooms foraged in the area. Translating to "woodcutter," the name is likely a tribute to the foragers who gather wild mushrooms every autumn. Porcini mushrooms are traditionally foraged, but any type of mushroom would work well in this dish. Though it can be eaten with any pasta this sauce is most frequently served with fresh tagliatelle or penne pasta.
Valaam Shchi From Russia
The mainstay of the Russian diet for a long time has been shchi, or cabbage soup, usually served with kasha, a buckwheat porridge. However, one recipe—Valaam shchi—stands out due to its roots in Northern Russian monastery traditions. More than 400 years ago, monks living on the island of Valaam created the dish. It was a Lenten dish, prepared by the custom of fasting during Lent, with mushrooms used instead of meat. This recipe tastes much better the day after it is prepared and benefits greatly from marinating.
Hunter's Sauce From France
In French haute cuisine, sauce chasseur, often known as hunter's sauce, is a mushroom sauce that belongs to the brown sauce genre. The origins of this sauce most likely date back to the 1600s in the western French hamlet of Saumur. This sauce's name means game meats—such as wild boar, guinea fowl, or rabbit—frequently served over. Foraged mushrooms from the wild are ideal for the thick glazing sauce.
Kinoko Curry From Japan
Kinoko Gohan is a wonderful Gohan variety known as "aki no mikaku" or "autumnal delight." Kinoko is the term for mushrooms, more especially foraged wild mushrooms. Throughout Japan, a wide range of mushrooms, including shiméji, éringi, matsutaké, shiitaké, enokidaké, and maitaké, are harvested throughout the autumn. These mushrooms are cooked in a flavourful stock of creamy dashi with a sea flavour.
Mushrooms are very popular and widely accepted vegetarian ingredients worldwide, and they have the tastiest meat-like texture and nutty flavour. If you are a fan of mushrooms, then make sure to make these dishes with different wild mushrooms for the best taste.
