[b-man]

Mushroom FYI

Mixing up the mushrooms you eat is an easy way to add variety to your meals. Most mushrooms are available year-round, but spring is the start of the specialty mushroom season. So you may begin to see different varieties, such as the morel, which crops up wild as soon as the ground thaws. Here's a quick guide to mushrooms.

Mushrooms to look for:

Cepes or Porcini: Sold under their French or Italian name, these little mushrooms impart a deep, rich flavor to meals — a little goes a long way, so although they are more expensive, you can buy just a small amount.

Portobello: Large and meaty, these grow to the size of a saucer and can be put on the grill like a piece of chicken, then sliced into strips.

Chanterelle: Shaped like "little goblets" (hence their name, in French), they have a delicate, almost apricot taste, which can be drowned out in a big vegetable mix. So serve them on the side, with chicken or fish, for instance.

Oyster: White and delicate, this mushroom is often called a "weeper" because it releases liquid when sautéed. Take advantage of the liquid in the pan, so you don't have to add extra oil or sauce.