How many times have you heard a mushroom described as “meaty?” It's true that mushrooms, such as portobellos, are juicy, have a bit of chew, and reveal a world of umami. But Liz O'Keefe wants us to think beyond the meatiness of mushrooms, and to consider their many other flavors and aroma attributes. She says they can be naturally fruity like apricots, taste similar to coconut, or give off the scent of cinnamon when seared. O’Keefe is a British chef; she co-wrote The Mushroom Cookbook with Michael Hyams, a book in which they describe dozens of different mushrooms and how to cook them. O'Keefe talked with our contributor David Leite, and shared the recipes for Kale and Shiitake Soup and Mushroom and Oyster Pies.
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