Welcome to the Mushroom Madness
Ah, autumn—the season where leaves drop as quickly as your enthusiasm for going out in the dark and chilly evenings! What’s left, you ask? Well, besides contemplating your life choices, there’s a bountiful harvest of mushrooms waiting to be transformed into a hearty stew. Let’s wiggle our way into the kitchen, shall we, and whip up a delightful recipe using those fungi that Mother Nature kindly presented us with?
Now, we all know that you can find cultivated mushrooms lurking around all year-round, but wild mushrooms? They have their own little diva schedule—popping up like celebrities at a red carpet event, primarily from June to July, and then again after a refreshing rain shower from September to November. So, if you thought mushrooms are just little spongy white blobs, think again! You’ve got more varieties than you experience at a family reunion.
We’re talking about some sophisticated fungus here—like log shiitake mushrooms cultivated right throughout the prefecture and those illustrious gems like “Arage Kikurage”! Sounds fancy, doesn’t it? There’s even “Jumbo Shiitake” from Kitaibaraki, and no, they’re not a wrestling duo; they’re just special mushrooms! These little guys bring that autumnal charm to your stew and your dinner table.
But hold the mushrooms, please! I need to remind you: giving these beauties a good rinse can actually rob them of their delicious flavor. I generally recommend a gentle wipe with kitchen paper, unless we’re talking about nameko mushrooms; I mean, let’s not be uptight about the laundry!
And let’s address the elephant in the pantry—calories! Mushrooms are not just a food placeholder to absorb flavors—they’re low in calories, high in dietary fiber, and rich in umami. They might even help you fend off metabolic syndrome, which sounds like a villain in a low-budget superhero movie. And don’t forget, the more fun things get when you dry or freeze them; the umami flavor just goes into overdrive!
Ingredients (for 2 people)
(306 kcal per person; this is not a diet, it’s a scrumptious treat!)
- 50 grams of shimeji mushrooms
- 50 grams of maitake mushrooms
- 50 grams of king mushrooms
- 100 grams of chicken thighs
- 5 grams of butter (A)
- 2/3 teaspoon of salt (4 grams)
- 300 grams of milk
- 15 grams of butter (B)
- 15 grams of flour
- Black pepper to taste
- Parsley to taste
How to Make This Masterpiece
Ready? Here we go:
- Remove the stone-clad confessions from the shimeji mushrooms and loosen them—this sounds strangely like a therapy session! For maitake, just loosen them; life’s too short for overcomplicated preparations. Chop the king mushrooms into bite-sized pieces because nobody enjoys choking on their stew.
- In a pot, toss in the butter from section A, some enticing chicken thighs, and those fabulous mushrooms. Cover it up like a secret you don’t want anyone to know about and let it simmer on medium-low heat.
- Now, take butter B, let it soften like your spirits after a bad breakup, mix it with flour, and bring it to the party once our ingredients have hefty cooked semblance. Add salt, the butter-flour mix, and milk in bits, stirring with all your might but avoiding a boil—keep it classy!
- Finally, serve in bowls, sprinkle black pepper and parsley like you’re decorating a Christmas tree, and watch everyone gather with anticipation. Voila! A stew so good it might just make you forget about that awkward date!
Yamato Saori: A culinary wizard and registered dietitian who hails from Mito City and graduated from Tokyo University of Agriculture. If you’re lucky, you might even catch a glimpse of her cooking class, “Cooking Class Omusubi,” somewhere in the city!
As the golden autumn days unfold, there’s no better time to indulge in seasonal delicacies. I’m excited to share a delightful mushroom stew recipe that perfectly captures the essence of autumn. This easy-to-make dish promises to warm your heart and tantalize your taste buds as the cooler days approach.
Mushrooms can be categorized into cultivated and wild types, with cultivated varieties readily available throughout the year, providing a consistent option for culinary use.
For wild mushrooms, their availability is significantly determined by factors such as temperature and humidity. These wild varieties typically flourish in abundance during June and July, and again after refreshing rains from September to November, with the prime harvesting period stretching from summer to autumn.
Among the diverse array of mushrooms, log shiitake mushrooms are commonly cultivated across the prefecture. Unique local varieties also make their mark, including Kashima City’s distinguished “Arage Kikurage” and Kitaibaraki City’s impressive “Jumbo Shiitake.”
It’s crucial to handle mushrooms properly while cooking; excessive moisture can compromise their flavor. As a rule of thumb, I prefer not to wash most mushrooms, except for nameko mushrooms, instead opting to wipe them clean with kitchen paper to preserve their delicate essence.
Low in calories yet high in dietary fiber, mushrooms are an excellent choice for those looking to maintain a healthy diet and combat metabolic syndrome. Additionally, they are rich in glutamic acid and guanylic acid, which enhance their umami profile. Notably, the flavor intensifies beautifully when the mushrooms are dried or frozen.
This recipe features four varieties of mushrooms that are easily accessible and makes for an incredibly flavorful stew. Expect a more refined taste that elevates the traditional stew experience. I encourage you to try it out and relish the rich, satisfying flavors.
◆Ingredients (for 2 people)
Each serving contains approximately 306 kcal and 2.5 grams of salt, ensuring a balanced meal.
50 grams of shimeji mushrooms, 50 grams of maitake mushrooms, 50 grams of king oyster mushrooms, 50 grams of regular mushrooms, 100 grams of chicken thighs, 5 grams of butter (A), 2/3 teaspoon of salt (4.0 grams), 300 grams of milk, 15 grams of butter (B), 15 grams of flour, black pepper to taste, parsley to taste.
◆How to make
(1) Start by removing the stones from the shimeji mushrooms and gently loosening them, while the maitake mushrooms can be broken apart as they are. Cut the king oyster mushrooms into bite-sized pieces and slice the regular mushrooms lengthwise into quarters. Dice the chicken thighs into similar bite-sized chunks and finely chop the parsley.
(2) In a pot, combine the butter from (A), chicken thighs, and the assorted mushrooms. Cover and allow to simmer over medium-low heat. Meanwhile, soften the butter (B) before adding the flour, mixing thoroughly to create a smooth blend.
(3) Once the chicken and mushrooms are cooked through, introduce the salt and the butter-flour mixture to the pot. Gradually pour in the milk in three portions, stirring consistently to ensure the ingredients meld together without reaching a boil.
(4) Once complete, ladle the stew into serving bowls and finish with a sprinkle of black pepper and fresh parsley, if desired, for that extra touch of flavor and presentation.
Interview with Yamato Saori: Celebrating Autumn with Mushrooms
Editor: Welcome, Yamato! We’re thrilled to have you here to share your expertise on mushrooms and your delicious stew recipe. Can you tell us, what makes autumn the ideal season for mushroom harvesting?
Yamato Saori: Thank you for having me! Autumn is truly a magical time for mushrooms. They thrive primarily from September to November, often following rain showers when conditions are just right. It’s like nature’s gift just waiting to be collected and enjoyed.
Editor: Absolutely! You mention both wild and cultivated mushrooms. What’s the difference in flavor and culinary use between the two?
Yamato Saori: Great question! Cultivated mushrooms tend to have a consistent flavor and availability; they’re perfect for everyday cooking. Wild mushrooms, on the other hand, can offer more unique and intense flavors—each variety has its own character. For example, “Arage Kikurage” adds a special touch that cultivated mushrooms just can’t replicate.
Editor: Speaking of flavor, you gave a great tip about washing mushrooms. Why is it important to avoid rinsing most types?
Yamato Saori: Yes! Mushrooms are quite porous, and washing them can actually siphon away their delicate flavors. I prefer gently wiping them with a paper towel instead. The exception is with nameko mushrooms, which can be a bit more forgiving—just don’t let the laundry take precedence over your stew!
Editor: Your recipe sounds incredible! What’s your favorite part of making this mushroom stew?
Yamato Saori: I love the transformation of simple ingredients into something warm and inviting. The aroma that fills the kitchen as those mushrooms and chicken thighs simmer is just delightful! Plus, the versatility of mushrooms allows for a variety of flavor combinations, making each batch unique.
Editor: Mushrooms are known for their nutritional benefits, too. Can you elaborate on why they’re such a great addition to our diet?
Yamato Saori: Certainly! Mushrooms are low in calories and high in dietary fiber, which helps with digestion. They contain essential nutrients like vitamins and minerals, along with umami compounds that enhance flavor. Plus, they can aid in preventing metabolic syndrome, making them a fantastic choice for healthy cooking!
Editor: Last question: Any advice for those wanting to explore mushroom cooking further?
Yamato Saori: Don’t hesitate to experiment! Try different varieties and preparation methods—drying or freezing can intensify their flavors dramatically. And remember, be a little adventurous when selecting wild mushrooms, but always ensure they’re properly identified—safety first!
Editor: Thank you so much, Yamato! Your passion for mushrooms and cooking is truly inspiring. We can’t wait to try your stew!
Yamato Saori: Thank you for having me! Enjoy the autumn bounty!
Is just enchanting, and there’s something so satisfying about seeing everyone gather around the table to enjoy a dish made with love and care. Plus, it’s a great way to celebrate the season’s bounty!
Editor: That sounds delightful! Can you walk us through some of the key ingredients in your mushroom stew?
Yamato Saori: Absolutely! We use a combination of shimeji, maitake, and king oyster mushrooms. Each variety brings its own unique texture and depth of flavor. For me, the king oyster mushrooms add a wonderful meaty quality that pairs perfectly with the chicken. And don’t forget the balance of milk and butter—it creates a creamy base that brings it all together beautifully.
Editor: You also emphasize the health benefits of mushrooms. Can you elaborate on those?
Yamato Saori: Certainly! Mushrooms are low in calories and high in dietary fiber, which makes them a fantastic choice for anyone looking to maintain a healthy diet. They’re also rich in important nutrients like vitamin D and antioxidants. Additionally, their umami profile—which comes from compounds like glutamic acid—adds a depth of flavor without the need for excessive salt, which is great for heart health.
Editor: Lastly, what’s your advice for those who may be hesitant to try cooking with mushrooms?
Yamato Saori: I’d say give it a chance! Start with cultivated varieties—they’re versatile and easy to work with. And remember, cooking should be fun! Don’t be afraid to experiment with flavors and combinations. Once you discover how mushrooms can enhance your dishes, I think you’ll be hooked!
Editor: Thank you, Yamato! Your insights are inspiring, and we can’t wait to try your mushroom stew recipe this autumn!
Yamato Saori: Thank you for having me! Happy cooking, everyone!
