Mushrooms are the most miraculous creatures in nature. They all are delightful to look at – both edible and poisonous. The edible mushrooms have a good reputation among chefs, and their gourmet appeal and nutritional value have been widely used in world cuisine ever since they were discovered by a French melon grower in his garden. The French love their champignons. In Slavic and Baltic countries, folks have been picking mushrooms after the rain, and from August through October making it a very popular family activity. Once mushrooms were picked up, they were eaten fresh in soups, pies or fried with onion and sour cream. Since mushrooms are perishable, they were also dried and salted for later and for the winter.

Mushrooms have been quintessential for the Russian and Ukrainian eating styles. They are abundant in the forests and free. As a child I learned to distinguish between edible and poisonous mushrooms. There was a golden rule – if you don’t know the mushroom or have doubts,  just don’t pick it up or throw it. The most beautiful mushrooms happen to be the most poisonous, like amanita.

Now, in America, I don’t pick up the mushrooms that grow in the woods around my country house, or even in my garden. I buy them at the local farmer’s markets or Asian vegetable markets.

I gradually lost my knowledge of mushroom picking and become fearful of getting poisoned. Just like most Westerners. For majority of the Americans, mushroom hunting is not a typical group activity.

Until recently Americans had been sceptical about mushrooms using them mostly as salad and pizza toppings or in a cream-based soup. Seems like the interest in mushrooms has grown since they were proclaimed as the newest superfood.

New studies have shown and continue to show the remarkable medicinal properties of mushrooms or fungi. Mushrooms appear to be an even healthier food than previously known. Mushrooms and fungi might hold the answers to weight loss and healthy aging.

Yet, the fear of eating mushrooms dies hard. A great deal of mystery associated with mushrooms comes from their connection with poisoning and accidental death.

As the saying goes, “All mushrooms are edible, but some only once”.

French philosopher Voltaire once declared, ‘A pot of mushrooms changed the destiny of Europe”. He was referring to the Austrian succession that followed the death of German Emperor King Charles VI, the father of Maria Theresa of Austria, who died after eating amanita, a very poisonous mushroom. And because there was no male successor, his death precipitated the war for Hapsburg Empire. His daughter Theresa being a woman could not inherit the throne at that time.

The world has learned from past mistakes. Hopefully. (And by that I mean both women and mushrooms).

So, let’s eat mushrooms and pay attention!

Ешь пирог с грибами и держи язык за зубами

Eat your mushroom pie and hold your tongue

* * *

We are going to cook my mushroom and barley soup now, which I am serving for dinner today.

I use both dried and fresh mushrooms for my soups. There is more work with dried mushrooms but the soup tastes better and is more aromatic. Fresh mushrooms are also perfect for soups, though less flavorful.

When using dried mushrooms, I soak them overnight to rehydrate them. The soaking liquid becomes the soup stock. I squeeze the water from the mushrooms into the bowl with the soaking liquid.

Then the process is similar whether I use fresh or dried mushrooms, or both. I particularly like to use porcini mushrooms in this soup, but I suggest you use any variety of mushrooms available in your market.

I cut two pounds of mushrooms into small pieces and fry in olive oil until the mushrooms give up all the liquid. I continue frying adding a tbs of sour cream or heavy cream (optional), salt and pepper. The mushrooms are supposed to diminish in size. Once the mushrooms are ready, I put them aside.

In the meantime, I combine the mushroom liquid or 4 quarts of vegetable stock or water, a cup of quick barley, a bay leaf, salt and a few peppercorns in a large saucepan, bring it to a boil, lower the heat and let it simmer for 30 min.

Simultaneously, I cut and sauté two big carrots, onion, two celery stalks, a parsley root, three garlic cloves and parsley leaves in olive oil until the veggies are half-cooked. Then I combine sautéed veggies, mushrooms with stock (make sure to remove bay leaf and peppercorns from the stock).

Then I let the soup simmer for 30 min. The barley thickens the soup and makes it smooth. I garnish soup with chopped fresh parsley.

I refrigerate the leftovers, but make sure to add a little bit of boiling water or broth into soup since it has a tendency to get thicker. Adjust salt to taste.

One more thing. This soup tastes better if you eat it with your friends.

To Healthy Aging!

The psychotropic properties of mushrooms will be another story…

P.S. All the food featured in this post has been prepared and photographed by me.