Turkey tail mushrooms are a unique mushroom, with a savory flavor and texture that will make your taste buds sing.
They’re a popular ingredient in many ethnic cuisines, including Italian, Japanese, Japanese fusion, and Peruvian.
Here’s a delicious turkey tail mushroom recipe from our archives that will have all of the family members asking for seconds!
This is the perfect way to enjoy this unique mushroom as it complements the flavors of the other ingredients.
What makes turkey tail mushrooms a unique ingredient?
A turkey tail mushroom is a mushroom with a long stem, or a cap that resembles the tail of a turkey.
The cap can be white, cream-colored, or colored in shades of brown and tan.
The stem will be white with a creamy-white base.
Turkey tail mushrooms are round and have a delicate, soft texture.
What are the benefits of incorporating turkey tail mushrooms into a recipe?
The unique flavor of turkey tail mushrooms will add some distinct dimensions to your recipes.
They pair well with other flavors and herbs, as well as other ingredients, such as garlic, shallots, and mushrooms.
The subtle nuances of this special mushroom can be a great complement to the flavors of other ingredients.
They are also high in nutrients.
A serving provides an impressive amount of B vitamins, including B1, B2, B3 and B6.
This mushroom also provides the body with vitamin C and is among the richest sources of selenium.
The nutrients found in turkey tail mushrooms make them a great addition to a healthy diet.
They can be found at many supermarkets and health food stores.
What are some creative ways to use turkey tail mushrooms in a recipe?
- Turkey tail mushrooms are a little different than most mushrooms because they’re part of the Tricholoma genus. They have a distinct flavor, similar to a cross between a portobello and shiitake mushroom.
- You’ll find that these mushrooms are often used in dishes that combine ethnic foods. While they don’t have an overpowering flavor, they do possess a unique umami taste and good texture.
- If you’re looking for creative ways to use turkey tail mushrooms in your next recipe, try adding them to pasta sauce, stir-fries, or sautés.
What flavors pair well with turkey tail mushrooms?
Turkey tail mushrooms are a unique mushroom in that they taste a bit like steak, with a savory flavor and texture.
The addition of shallots, garlic, and herbs gives them the depth of flavor that makes them so appealing.
You can use turkey tail mushrooms to top pizza or pasta, or to add flavor to soups, stews, sauces and dips.
Turkey tails have got a very delicate texture, so you want to be sure to use ingredients that complement their texture.
For example, if you’re using turkey tail caps as a topping for pizza, you’ll want to pair them with a tomato sauce that has some sweetness to it (rather than just using tomatoes), since the sweet flavor of tomatoes goes well with the delicate texture of the mushroom.
How can turkey tail mushrooms be cooked to bring out the most flavor?
The key to cooking turkey tail mushrooms is to cut the caps into smaller pieces before sautéing.
The shallots, garlic, and herbs in the recipe are all aromatic and flavorful, but they do not have much flavor on their own.
What other ingredients can be used to enhance the flavor of turkey tail mushrooms?
Turkey tail mushrooms are delicious on their own.
But by adding other flavors to turkey tail mushroom recipes, you can create a most tantalizing dish!
Below are some great combinations of turkey tail mushroom recipes that you can try!
How can turkey tail mushrooms be served in a meal?
This is a question that many people have, but the answer may not be what you expect.
This mushroom can be served in a meal, but it’s usually considered an appetizer or side dish.
It should be served with something other than rice or pasta.
Here are some suggestions.
- Soba noodles: Turkey tail mushrooms make an excellent addition to soba noodles, which are typically tossed in a light soy sauce-based broth.
- Oven: Heat in the oven at 375 degrees until cheese is melted, or even until turkey tail mushrooms are crispy brown on the outside.
- Fried rice: A simple fried rice dish can be made by adding turkey tail mushrooms and garlic to white rice and sautéing it in a pan until the rice is browned and the garlic is soft.
What spices work best with turkey tail mushrooms?
Turkey tail mushrooms are naturally flavorful, so they don’t need any additional seasoning.
However, if you want to enhance the flavor, you can add your favorite spices and herbs to the recipe.
You may already know that the combination of garlic, shallots, and herbs is a popular one in many ethnic cuisines all over the world.
This recipe, made with turkey tail mushrooms, is a delicious way to enjoy this combination.
The subtle nuances of this special mushroom are complemented by the flavors of the other ingredients.
In fact, in Peruvian cuisine, it’s customary to combine turkey tail mushrooms with tomatoes and potatoes, which create a very flavorful dish.
There’s something about the spiciness of this combination that sets it apart from many other dishes.
This dish can easily be adapted for any occasion.
A brunch or dinner menu can include turkey tail mushrooms in place of bacon or ham as an elegant alternative for your guests.
What are some tips for cooking turkey tail mushrooms?
The best way to cook turkey tail mushrooms is to boil them in water for about 10 minutes.
To boil, place the turkey tail mushrooms in a pot of boiling water and cook for about 10 minutes.
Let them cool for a few minutes before serving so that they don’t fall apart.
Another popular way to cook turkey tail mushrooms is in stir fry.
If you’re looking for a recipe, try our Thai turkey tail mushroom stir fry recipe.
What recipes can be made with turkey tail mushrooms?
Turkey tail mushrooms make a great addition to soups and sauces, as well as a flavorful side dish.
They also work well in braised dishes, and have a nice texture that works well with most anything you can throw at them.
- 1 Pot
- 10oz mushrooms of choice, sliced
- 2 tbsp turkey tail powder
- 1 large red onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- Few sprigs fresh thyme
- 2 tsp rosemary, fresh or dried
- ¼ cup cashews
- Salt and pepper, to taste
- Dash of olive oil, for cooking
- A big pot should be heated to medium-high with a few tablespoons of premium olive oil. About 5 minutes later, add the onion and celery and continue to cook while stirring. When all the veggies are tender and beginning to brown, add the mushroom slices and simmer for a further four minutes.
- Cook for one more minute after adding the minced garlic.
- Add the thyme and rosemary, along with the potato, carrots, and celery. Add the turkey tail powder and vegetable stock after the veggies have cooked for about a minute. Salt and pepper the soup after adding the soy sauce and stirring.
- Bring to a boil, then lower the heat so it simmers. Until the potato is delicate enough to pierce with a fork, give the saucepan 20 to 30 minutes to bubble away.
- Take the potato out of the broth and put it in a powerful blender. The cashews and sufficient liquid to operate the blender should then be added. Blend until smooth, then add back to the soup pot. Taste it (be careful, it's hot) and add the necessary amount of seasoning.
- The soup pot should be taken off the heat and either divided between bowls or allowed to cool before storing in the refrigerator. Serving suggestion: crusty bread