Mushrooms add interesting flavors to dishes, and different mushrooms, treated in different ways, even more so.
These recipes use three different mushrooms. The panini, topped with portabellos, make a satisfying, casual meal. Marta Curca, a friend from Romania, makes this unusual mushroom soup with wild mushrooms and white mushrooms. It’s substantial but not heavy. When buying mushrooms, be sure to choose those that are blemish-free with a fresh, smooth, firm surface. Always refrigerate fresh mushrooms. If they are wrapped in plastic, remove it before storing them. Leave them exposed to the air in the container or wrap in paper towels.
When ready to use, try to brush fresh mushrooms clean; wash them only if they’re especially dirty by placing them in a colander and quickly rinsing with cold water. Dry with paper towels. Trim off any bruised spots, tough or dirty ends or edges, and the stem if it looks dry. Remove the dry fibrous end of a portabello stem and its gills. Use a melon baller or a grapefruit spoon to remove the gills.