In the spirit of the upcoming vegetarian festival (Sep 28-Oct 7) and the start of the mushroom season, we take a break from our normally carnivorous leanings to focus on the many forms of fungi. (Sorry, we didn’t include the magic variety.)
Porcini
Imagine your classic mushroom and that’s exactly what a porcini looks like, with its bulbous head and stout stem. Mainly found in Europe and North America, it’s a favorite in Italian and French cooking. Thanks to its strong taste it’s used as an ingredient in heavy soups, stews and fry-ups. Here in Thailand we also add it to our salads.
King Oyster
A.k.a eryngii, king trumpet, French horn, or almond abalone. This is the largest member of the oyster mushroom family. Native to Mediterranean soils, the king oyster can also be found in China and is a favorite in the Thai market. Similar to the feel of abalone, the meaty, thick white stem makes it a juicy choice of mushroom, which goes well stir-fried with veggies and soy-sauce.
Shimeji
There are actually 20 different species of shimeji, but the most popular ones are the buna shimeji and the bunapi, the brown and white beech mushrooms. These natives of East Asia are mild, with a hint of sweetness and a nutty taste. They are normally cooked in soups or used in stir-fries.
Enoki
The long, thin white mushrooms are a favorite all over Asia. Whether you like it in miso, stir-fried or in yam, enoki mushrooms, with their almost crispy texture and mild taste, are a great complement to various dishes. Also known as enokitake, winter mushrooms, snow puff or the velvet foot, it’s not normally so long and white when grown in natural conditions. It is the Japanese who started cultivating the enoki mushrooms and developed the longer, whiter variety that we all love to eat.
Champignon de Paris
Cultivated by the French since the 18th century, these white, small-capped mushrooms are also known as the white button. It has a mild taste, like the portobello, making it a favorite fungus to complement dishes.
Shitake
This Asian fungus has long been thought to have medicinal properties and has been used by the Chinese for thousands of years. But we know them as the mushrooms in our miso. And are also scrumptious when sauteed.
THE KING OF MUSHROOMS
Truffle
Types: The best ones are the black, white and black summer truffles.
Going Rate: Depends on the variety and the year. The black truffle is about B25,000-B50,000 for a kilo. The white truffle is considered rarest and demands the highest price. Last December, Stanley Ho paid B11.3 million for a white truffle weighing in at 1.5 kg, the largest truffle found this century.
How to get some: Apart from going to a restaurant? Head to the forests of France, Croatia, Italy and Slovenia, and make sure to take a pig along to sniff them out.
Fakes: Although a real truffle, the Chinese variety is flavorless but visually identical to black truffles.
Taste: This darling of the fungus family is as intense as it is expensive. Mere shavings, or even an “essence,” are enough to add rich flavor to your pasta dish. It’s a taste unlike anything else.
Vegemania Places to enjoy the meatless festival
Landmark
138 Sukhumvit Rd., 02-254-0404.
Choose between the Atrium (open daily 11:30am-2:30pm, 6-10:30pm) where a table of four only has to pay for two; their Chinese restaurant, Sui Sian (open daily 11:30am-2:30pm, 6-10:30pm) where you can feast on vegetarian dim sums; or the Greenhouse (open daily 24 hours) for a taste of their veggie noodles and congee.
Erawan Tea Room
Grand Hyatt Erawan, 494 Ratchadamri Rd.,
02-254-1234. Open daily 10am-10pm.
Feast on Thai jae dishes like their deep-fried mashed taro with chilli and peppercorn sauce or their deep-fried corn fritters with cucumber sauce.
Novotel Lotus
1 Soi Daeng Udom, Sukhumvit Soi 33, 02-610-0111.
Coco’s Café (open daily 6-10:30am, 11:30am-2:30pm, 6:30-10:30pm) has a lunch or dinner veggie buffet, while Chinese restaurant Xing Fu (open daily 11:30am-2:30pm, 6-10:30pm) serves veggie dim sums and a la carte dishes.
The Emperor Restaurant
Montien Riverside Hotel, 372 Rama 3 Rd.,
02-292-2999. Open daily 11:30am-2:30pm, 6-10:30pm.
Throughout October, you can enjoy vegetarian flavors like steamed imitation fish with bean curd, or eryngii mushroom with black pepper.
Bug & Bee
At their MBK and Silom branch (18 Silom Rd., 02-233-8118. Open daily 24 hours.
Their “Je Mai Jam Je” festival means you can order dishes like the five mushrooms soy milk soup suki and the stir fried mushrooms with peppers, chillis and buckwheat soba noodles.
Kongju
Pathumwan Princess, 444 MBK Center,
Phayathai Rd., 02-216-3700. Open daily 11:30am-2:30pm, 5:30-10:30pm.
The Korean grill restaurant’s vegetarian festival, will run until the end of October and includes an a la carte menu of veggie and tofu inspired dishes.
Bai Yun
Banyan Tree, 21/100 South Sathorn Rd.,
02-679-1200. Open daily 11:30am-2:30pm, 6-10:30pm.
Throughout October, enjoy special dishes like vegetarian buns, mushroom noodle rolls and steamed black mushrooms.
Noble House
Nai Lert Park, 2 Wireless Rd., 02-253-0123. Open daily 11:30am-2pm, 6-10:30pm.
The Chinese restaurant serves up a la carte dishes like the steamed lettuce rolls with seaweed and the fried vermicelli with Chinese mushrooms and carrots.
