The possibilities are endless with so many types of mushrooms.Mushrooms are high in fiber and vitamins.They’re popular around the world due to theirVersatility as well as their meat-like heft and texture, and these days, we don’t have to travel further than the produce aisle to explore them all.We looked at the flavor profiles and characteristics of the most popular mushroom varieties.
The most common mushroom around.The majority of the mushrooms we eat are this variety.It can be eaten raw or cooked and works well in soups and salads.
Cremini, baby bellas, golden Italian mushrooms, Roman, classic brown, brown mushrooms are alternate names.
A portobello is a young crimino.The white button mushroom can be used interchangeably with the crimino.Retailers are trying to cash in on the popularity of portabellos by selling baby bellas.
In Italian cooking, dense, rich portobellos lend depth to sauces and pastas and make a great meat substitute.portabellos are called criminis when they are small.You can use the mushroom’s flat cap if you want a bun-substitute.Mushrooms of this variety are as wide as the palm of your hand, and their meatiness stands up to grilling and stuffing.).
Black forest, brown oak, Chinese black, black mushroom, oriental black and golden oak are alternate names.
In Japanese, shiitake means “oak fungus,” which means where the mushrooms can be found in the wild.Most of the shiitakes are cultivated.They are best identified by their umbrella-shaped brown caps.Fresh shiitakes have a light woodsy flavor and aroma, while their dried counterparts are more intense.
The mushroom can look like a head of cabbage.Cultivated and found in the woods, these mushrooms are often sold in clusters with their soft, feathery caps.The mushroom has a gamy flavor and is native to both the United States and Japan.They grow wild east of the Mississippi River.
The ones you’ll find in the store or on a menu are most likely cultivated.They are similar to their namesakes in that they are fan-shaped and have a delicate odor.Oyster mushrooms can be found in many Chinese and Japanese dishes.
These mushrooms have small, shiny white caps attached to thin stems and have a distinctive crunch.They are good raw.They grow on a number of trees in the wild.
The clusters are cooked and have a sweet nuttiness.They taste bitter.
King oyster, trumpet Royale, ali’i Oyster, boletus of the steppes, king brown mushroom, and French horn mushroom are alternate names.
In the Midwest and East it’s a late summer find and grows all winter in the West.When dried, black trumpets have a rich, smoky flavor and notes of a black mushroom.
One of the most popular wild mushrooms is the chanterelle, which has a depression in the center of its cap.Chanterelles are notoriously difficult to cultivate and are usually foraged in the wild.They are described as having an apricot-like scent.They are native to the United States and are common in many European cuisines.They are abundant in the West and Pacific Northwest during the cold months.
It makes sense that this mushroom is called the “sweet tooth” because of its sweet smell and taste.This mushroom is very similar to a chanterelle.The mushroom thrives in the winter on the West Coast.
There is a fleeting springtime treat in the Midwest and West.It has a conical look and woodsy flavor.
One of the most prized wild mushrooms, porcini have a smooth texture and aromatic, woodsy flavor.Cpes are popular in Italy and France.In the United States, fresh porcinis are hard to find, but dried ones can be reconstituted by soaking in hot water.There is a brief summer season in the East and a spring and fall season on the West Coast.