Food of the gods a divine dish good for both the body and soul
Food of the gods a divine dish good for both the body and soul
Maria Endah Hulupi, The Jakarta Post, Jakarta
Culinary history records that the mushroom has been used as a
cooking ingredient since the days of the Roman empire. At that
time, the ancient delicacy was described as a pleasure for the
palates of emperors and noble people.
Since then, the juicy and meaty flavor of the mushroom, once
dubbed "the food of the gods" has delighted more and more people
throughout the world from all walks of life.
Mushrooms can be divided into edible and non edible varieties.
While the former are known for their delicious flavors, the
latter, which can look similar to the edible varieties, may be
bad for your health. They can induce hallucinogenic effects and
cause severe illness or death.
With the development of mycology (the study of fungi), many
people are further exploring the properties of this sought after
item not only for cooking but also for formulating medications.
Apart from their delicious flavor, mushrooms are also a good
source of nutrition. They contain protein and vitamins C and D.
They are also a good source of certain trace minerals, namely
iron, copper and phosphor.
The executive chef at Il Mare Italian restaurant in the Hotel
Mulia Senayan, Gabriele Noe, explained that there were at least
20 kinds of edible mushroom, including porcini, champignon, morel
and trompette, which have long been popular cooking ingredients.
"In Italy, mushrooms are included in many recipes. I believe
many chefs and people in general just add them when preparing
various dishes," he said, during the hotel's mushroom and nut
food festival, running from Oct. 23 to Nov. 3, 2001.
Mushrooms are added to soups, appetizers or main courses, or
simply used as part of a garnish. They are served with pasta,
risotto and polenta.
Gabriele said that, in general, mushrooms went well with all
kinds of meat, and it was advisable to choose those that could be
cooked with meat, rather than those that could be cooked with
fish. "Mushrooms can better enhance the flavors of those
particular meats."
Unlike here in Indonesia, where edible mushrooms are only
available in supermarkets, in Italy mushroom lovers can pluck
their fresh supplies straight from nature.
"Mushrooms absorb water and thrive in cold climates. They grow
naturally in the wild and other public areas in various parts of
Italy. People love to go there to collect fresh mushrooms for
their lunch or for presents while walking in the morning," he
said.
When hunting for the much loved items, he added, people were
only allowed to gather them in limited amounts to ensure their
habitat would not be disturbed.
"The activity is overseen by a kind of forest patrol. These
officers are in charge of fining those who attempt to take a
quantity exceeding the prescribed limit," he said, hinting that
people could even go to jail for breaching the policy.
Gabriele further added that the best periods to collect
mushrooms extended from the end of September to mid November and
from February to March. "Winter is too cold and summer is too
hot," he added.
Although people often cook their own mushroom dishes at home,
many of them don't know how to prepare them properly.
Gabriele identified overcooking as a very common mistake,
which makes them either too soft or too dry and certainly
unappetizing.
"Mushrooms don't require a long cooking time, and it's better
to maintain their juices and firm texture, while at the same time
bringing out their best flavor," he explained.