It's Mushroom time!

 El verano ya ha llegado a su fin, y con la nueva estación, vuelven las antiguas tradiciones: recoger setas. Pero como no queremos que te encuentres ninguna seta venenosa, desde Home English  te explicamos las setas "mushrooms" más comunes, para que no te hagas un lío en el bosque.



Markets stock a variety of cultivated mushrooms, but many people prefer wild mushrooms, which are often more flavorful.(sabroso)  Be careful when picking (coger) wild mushrooms--some species are poisonous (venenosas)--and always cook them thoroughly, both to release their flavors and to convert their proteins into a more usable form. You can also pulverize dried mushrooms with a food processor or blender, then use the mushroom powder (seta en polvo) to flavor sauces and stews.

Chanterelle
Prized for a fruity aroma, chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside, which should be washed quickly but carefully before using.

      
White Mushroom

The most common type, white mushrooms range in size (varían en tamaño) from tiny—called button, which are harvested (recogidos) when young and have the mildest flavor—to jumbo, which can be stuffed (rellenos) and baked. Creamy white to pale tan (blanco pálido), they have a firm texture and a delicate flavor.


Oyster

Velvety (aterciopelado) and trumpet-shaped (con forma de trompeta), oyster mushrooms have delicate brown, gray, or reddish caps on gray-white stems (tallos). They have a peppery flavor that becomes very mild when cooked. Young, small specimens are considered the best.
                        


Shiitake
With meaty tan to dark-brown umbrella-like caps, shiitakes have a distinctively smoky flavor (sabor ahumado) and taste best when cooked. Available fresh or dried, they work well in stir-fries (sofritos) as the flavor doesn’t fade next to ginger (gengibre) and garlic. Although the stems are too tough (duros) to eat and should be removed from the heads before cooking, you can use them to flavor stocks (caldos) and sauces before discarding.

Cremini
Similar to white mushrooms but with a firmer texture and deeper flavor (un sabor más fuerte), creminis are actually immature portobellos. The button-like caps range from pale tan to rich brown. The stems are edible.(comestible)

              

Porcini
Resembles (se parece a) the traditional fairytale toadstool (El típico hongo venenoso de los cuentos de hadas) ; weighing (pesa) from a couple of ounces to a pound each with caps from one to ten inches in diameter; smooth, meaty texture; pungent in flavor (de sabor áspero); pale brown color; very expensive; many general cooking uses. Also available dried.