By Request

By Catherine Kekoa Enomoto

Wednesday, December 24, 1997

Mushroom Council
Oyster, shiitake and other kinds of mushrooms
add rich flavor to a chicken saute.

Make the most of
each type of mushroom

RENEE Waldo's interest in the fungus among us is mushrooming. What are oyster mushrooms and how does one cook with them, shewondered recently. And, what is the difference between fresh and dried shiitake?

The oyster mushroom is a ruffled, fan-shaped mushroom that grows wild or cultivated in close clusters. The cap varies in color from pale gray to dark brownish gray. When cooked, oysters offer a soft, silky texture and mild flavor.

Young oysters, 1-1/2 inches in diameter or less, are considered best. They're available year-round, especially in specialty produce stores such as Strawberry Connection.

Kona Mushrooms on the Big Island grows six varieties of organic oyster mushrooms, including indigo blue, brown, gold, bright pink and white. The popular pinks have a tart flavor and firm texture, says Kona Mushrooms partner Burny Federico. Stir-fry, barbecue or broil pinks with a little olive oil and Parmesan cheese.

Saute the nutty golds. Browns and whites offer a mild seafood flavor. Saute blues, browns and whites with steak or put them in souffles, soups and pizzas, Federico said.

Use mushrooms interchangeably in recipes -- except enoki, which are best tossed into salads. Another preferred technique for oyster mushrooms is to saute them and serve with meats, such as roast pork or sausages

Kona-grown oyster mushrooms are available at Alan Wong's Restaurant, Halekulani Hotel and sometimes at Strawberry Connection.

Shiitake -- those brown Asian "parasols" with caps 3 to 10 inches across and woody stems -- offer a meaty flesh with a full-bodied (some say steaklike), bosky flavor. Fresh shiitake have a more delicate flavor and tender texture than their dried counterparts. Both dried and fresh shiitake are available year-round; however, fresh are more plentiful in spring and autumn.

Mushrooms Hawaii on School Street offers fresh oyster mushrooms at $32.50 for a 5-pound bag, and fresh shiitake at $9.50 a pound; both are from Oregon.

Mushroom chicken saute for two

From the Mushroom Council

1 teaspoon olive oil, divided use
1 tablespoon butter or margarine, divided
2 skinned and boned chicken-breast halves
Salt and pepper
8 ounces (about 3 cups) mushroom pieces, choose 1 or more from oyster, shiitake, button and crimini)
2 green onions with tops, sliced
1/3 cup dry white wine

Heat half the olive oil and half the butter in a 10-inch nonstick skillet over medium heat. Season chicken with salt and pepper and add to skillet. Cover and saute, turning once, until juices run clear, 10 to 15 minutes; remove and keep hot.

Add remaining oil and butter to skillet over medium high heat. Add mushrooms; cook 5 to 7 minutes until golden. Add onions and wine; cook 3 minutes. Season with salt and pepper. Spoon over chicken. Makes 2 servings.

Approximate nutritional analysis per serving: 460 calories, 15 grams fat, 162 milligrams cholesterol, 190 milligrams sodium.

Pasta with fresh vegetables and basil *

Pasta with
fresh vegetables and basil

By Jeanne Jones in "Pasta & Garlic,"
by Chris Gluck, Pasta Press, 1997, $6.95, (800) 770-2201

1 pound dried or 1-1/4 pounds fresh linguine, fettucine or other preferred pasta
2 tablespoons olive oil
8 cloves garlic, minced
12 green onions and tops, sliced on bias into 1/2-inch pieces
1-1/2 pounds asparagus (about 2 bunches), sliced on bias into 1/2-inch pieces*
1 pound fresh mushrooms of choice, sliced
6 roma tomatoes, cut in 3/4-inch chunks
1/2 cup fresh basil, thinly sliced
1/4 cup Italian parsley, chopped
1-1/2 to 2 cups fat-free chicken stock or roasted vegetable stock
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan

In a large wok, heat olive oil on medium-high heat. Stir-fry garlic, green onion, asparagus and mushrooms 6 to 8 minutes, until asparagus is crisp tender. Add tomatoes, basil and parsley; toss. Keep warm.

Cook pasta in plenty of rapidly boiling water until al dente.

Just before pasta is done, add stock and pepper to vegetables. Bring to a simmer and immediately add cooked pasta. Toss gently and heat through on low. Serve straight from pan. Sprinkle a little Parmesan over each serving. Makes 6 servings.

Note: Substitute any seasonal vegetables.

Approximate nutritional analysis per serving: 537 calories, 9 grams total fat, 2 grams saturated fat, 6 milligrams cholesterol, 383 milligrams sodium.*

Scrambled tofu

From "Weight Watchers Versatile Vegetarian,"
Macmillan, 1997, $27.95

1 tablespoon plus 1 teaspoon olive oil
2 cups fresh mushrooms of choice, chopped
1 red bell pepper, seeded and diced
8 scallions, sliced
1 garlic clove, minced
1 pound soft, reduced-fat tofu, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped flat-leaf parsley

In a large nonstick skillet, heat oil. Add mushrooms, bell pepper, scallions and garlic; cook until vegetables are softened, 10 to 12 minutes. Add tofu, salt and pepper; cook until heated through, about 5 minutes. Stir in basil and parsley. Makes 4 servings.

Approximate nutritional analysis per serving: 128 calories, 8 grams total fat, 1 gram saturated fat, no cholesterol, 304 milligrams sodium.*