The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Fried Chicken Mushrooms
Inventory, lb : 0
This item was last sold on : 10/20/17
|Food Buzz: History of Mushrooms||Listen|
Fried Chicken mushrooms are small to medium in size, averaging 3-12 centimeters in diameter, and are convex in shape growing in dense clusters. The dome-shaped caps range in color from light beige, dark brown, to gray and are smooth and moist with scalloped edges. When mature, the caps begin to turn upward at the margin revealing the tightly-packed white gills beneath the cap. The grey-brown stems can grow 5-10 centimeters in length and are thick, fibrous, and firm. When cooked, Fried Chicken mushrooms have a sweet aroma, a chewy, meat-like texture, and a rich, nutty, and mild flavor.
Fried Chicken mushrooms are available in the spring through fall.
Fried Chicken mushrooms, botanically classified as Lylophyllum decastes, are tightly clustered mushrooms that are a part of the Lyophyllaceae family. A cousin to the Japanese hon-shimeji variety and also known as the Clustered Domecap mushroom, Fried Chicken mushrooms grow in disturbed soils along woodland areas, paths, and roadbeds. Despite its name, Fried Chicken mushrooms were not named after its flavor and were believed to have been named after the meaty, chewy texture similar to fried chicken. These mushrooms are most commonly consumed in cooked applications and are favored for soups and stir-fries.
Fried Chicken mushrooms have anti-inflammatory properties and contain vitamins B, D, and K, copper, and fiber.
Fried Chicken mushrooms are best suited for cooked applications such as sautéing, boiling, or frying. They are most commonly used in soups, stews, and sauces as the mushroom has an okra-like thickening effect which can help improve the consistency of these dishes. They can also be sautéed and used in noodle dishes, stir-fries, omelets, meat dishes, and curries. Fried Chicken mushrooms pair well with radishes, green onions, garlic, ginger, fresh herbs, panko, soy sauce, seafood, meats such as poultry, beef, or pork, rice, and pasta. They will keep for a couple of days when stored in a paper bag in the refrigerator.
In Japan, the Fried Chicken mushroom is called “hatake-shimeji” and is used in a popular dish called takikomi gohan, which is seasoned rice with meat and vegetables, using ingredients reflective of the season. These mushrooms can also be used in o-suimono, which is a Japanese soup that includes mushrooms, herbs, and tofu in a clear dashi broth.
Fried Chicken mushrooms have been growing wild since ancient times in North America and are also commercially cultivated in Japan. Today Fried Chicken mushrooms are available at local markets and specialty grocers in North America, Europe, and Asia.
Recipes that include Fried Chicken Mushrooms. One is easiest, three is harder.
|The Kitchn||The Fried Chicken Mushroom|