- Stars Of Filmoctober
- Writing İstanbul
- Deciphering The Codes Of The Past
- The Dance Of Being İstanbulite
- Big Finds At Küçükçekmece
- Sounds Of Jazz On Screen
- The Gates Of Paradise
- Harvest Time Is Here
- Gauguin In London
- Did You Say ‘Electronic Music’?
- From Whence Your Inspiration
- Solmaz Kamuran’s Budapest
- Little Known Spots In Bolu
- Embraced By The Sea
- Long-Weekend In Lisbon
- Fiftieth Anniversary Of Turkish Airlines’ Flights To Germany Celebrated
- Gala For The 10th Year Of The Czech Republic
- The Friendship Of Turkish Airlines And Bosnia-Herzegovina Airlines
- Aid To Pakistan From Turkish Airlines
- Turkish Airlines’ Iftar For Oic Ambassadors
- Fourteen Ceos In Istanbul
- A Golden Spider For Our Website
- Anadolujet Now On Miles&Smiles
- An Award To Turkish Airlines From Russia
- Turkish Airlines Is Sponsor To The Thailand Open With Nadal
- TurKish Airlines’ Stamp On The World Archery Cup
Write: Vedat Başaran Photos: İbrahim Özbunal
Taste Of The Rainy Season Mushrooms
Among the elite flavors of the culinary world, mushrooms are perhaps the most mysterious of all vegetables.
Around a million varieties of mushrooms that grow on or below the ground are known in the world. But experts emphasize that most of them are of the inedible variety. According to Turkish mushroom expert (mycologist) Jilber Barutçiyan, 150,000 varieties grow in the world’s tropical regions and around 200 edible varieties in Turkey alone, some 30-35 of them suitable for serving. The number of mushroom species served in restaurants on the other hand does not exceed four or five.
Compared with other vegetables, mushrooms are very primitive in structure. Since they do not perform photosynthesis, they attach themselves to the roots of trees, giving minerals to the tree while obtaining the sugar they need from its roots. Mushrooms, which are especially rich in phosphorus, provide that mineral to trees in return for the sugar they take. Structurally different from other vegetables, mushrooms enhance the flavor of food due to the glutamic acid they contain.
All this naturally requires that mushrooms be consumed fresh in order to preserve their properties, for from the minute a mushroom is gathered it rapidly begins to go stale, losing more or less half its nutritional value in just four days. This process can be slowed if mushrooms are stored tightly packaged in the refrigerator.
If you want to preserve the taste of mushrooms, absolutely do not wash or peel them. Just wipe them clean with a damp cloth and dry them. Some people might think this is not hygienic, but connoisseurs know that it is no obstacle. If the mushroom stem is tough or fibrous, you can use it to flavor meat or vegetable stocks. Boletus mushrooms meanwhile, if they are very moist and wet, can either be peeled or washed very quickly and then dried. But mushrooms definitely do not take to being soaked in water. Mushrooms with a thick skin can be brushed clean.
Mushroom expert Jilber Barutçiyan mentions a number of natural edible mushrooms species in Istanbul’s Belgrade Forest alone. Finding mushrooms in nature is not difficult, but enlisting the help of an expert is imperative.