When it comes to mushrooms, you may feel dizzy from all the options. We share the most popular types for you, as well as some tips on storing them for maximum freshness. Appearing like magic, mushrooms come in many types and can be prepared in many ways. Let’s explore some of the most popular mushrooms. This trumpet -shaped wild mushroom has a delicate taste and color ranges from yellow to orange.
Treat gently, though; the texture of the chanterelle flesh hardens when overcooked. The peak seasons are summer and winter of bluegoba.
Try one of these recipes with chanterelle mushrooms:
- Chanterelle Risotto
- Wild Mushroom Sauce
- Dried Skin Salmon on Potato Mushroom Salad
- Grilled Halibut Steak with Corn and Chanterelles
- More Chanterelle Mushroom Recipes
- Representing 90 percent of mushroom sales in the U.S., buttons are our favorite mushroom. They were first grown near Paris in the 1700s, and are also called Paris mushrooms. They are light, can be enjoyed raw or cooked, and
- some are large enough to be stuffed.
Try one of these recipes with button mushrooms:
- Great Sauteed Mushrooms
- Chicken With Mushrooms
- Chef John’s Creamy Mushroom Pasta
- Cream of Mushroom Soup I
- Mushroom Cake
- This mushroom is the same species as the stud, but is darker and has a slightly denser texture and a softer flavor. Like buttons, crimini acquire a flavor as they age: They start with pink gills that are tightly closed until they develop
- into light brown gills that are slightly open and then dark brown gills that are fully open. Use mushrooms as you wish, especially when you want a clearer mushroom flavor.
Try one of these recipes with crimini mushrooms:
- Chimichangas Chicken and Mushrooms
- Mushroom Chicken Piccata
- Salisbury Steak with Mushrooms
- Chicken Marsala II
- More Crimini Mushroom Recipes
- Mushrooms are an important ingredient in Japanese, Chinese, and Korean cuisines, and shiitake mushrooms are the most popular (while the cover is delicious, the stems are too fibrous to eat). Shiitake also has higher amounts of
- copper, B5, and B6 than other commonly found mushrooms, and only cremini offer more selenium. The taste of their wood becomes stronger when dried. When dried, shiitake contains umami in very high amounts – a sprinkle of
- shiitake powder adds a delicious flavor to any dish. Available fresh in spring and autumn.
Try one of these recipes with shiitake mushrooms:
- Creamy Mushroom Meatloaf
- Scallopine Shiitake
- Potato Mushroom Gratin and Shiitake
- Baby Bok Choy and Fried Shiitake
- More Shiitake Mushroom Recipes
- This is a cousin to the truffle sport honeycomb hat and has a rich smoky flavor. Morel can be found fresh in specialty markets from mid to late spring, but is easier to dry.
Try one of these recipes with morel mushrooms:
- Morel Mushroom Bisque
- Fried Morel Mushrooms
- Shrimp Cognac and Grilled Cheese
- Ricotta Gnocchi with fresh peas and mushrooms
- More Morel Mushroom Recipes
- Wild mushrooms are usually sold dried instead of fresh. The king of them all, porcini (also called cepe or king bolete), is highly prized for its rich flavor and texture. When dried, the porcini deepens the flavor, giving its tender meat
- flavor to the dish. Their soaking water can be added to soups and sauces as well for extra oomph. Or if you prefer not to soak dried porcini, you can grind it in a small food processor to make a super yummy seasoning for
- marinades, sauces, or even popcorn.
Try one of these recipes with porcini mushrooms:
White Pizza with Porcinis
Beef Tenderloin in Porcini Cream Sauce
Linguine with Clams and Porcini Mushroom
Chef John’s Farro with Wild Mushrooms
More Porcini Mushroom Recipes
These large, flat and flavorful mushrooms are a natural substitute for steaks and burgers on the grill. They are actually adult cremini – three to seven days older than their younger siblings. Being more mature means portobellos have a fully open lid, almost black gills, and lots of flavor. Strange but true: if portabellos are exposed to UV light on the farm, their vitamin D content increases from 2 to 94 percent of your daily value! While they are in the kitchen, you can increase their vitamin D content by letting your portabellos lie in a bright piece of sunlight for at least an hour before using them. Available widely throughout the year.
Try one of these recipes with portobello mushrooms:
Portobello Mushroom Burger
See the recipe below here
Portobello Stroganoff Mushrooms
Scallop Pasta with Portobello Mushrooms and Asparagus in Boursin Sauce
More Portobello Recipes
Thin, brittle, and sweet, this is the delicate ballerina of the mushroom world. Use raw in salads or cooked briefly in Asian dishes.
Try one of these recipes with enoki mushrooms:
Stoded Cod Wrapped in Bacon
More Enoki Mushroom Recipes
Clusters of fan -shaped wild oyster mushrooms are found on rotten tree trunks. Young oysters are preferred; the taste of their peppers melts when cooked. Find them fresh or canned in Asian and specialty markets.
Try one of these recipes with oyster mushrooms:
Baked Oyster Mushrooms
Delicious French crepes
More Oyster Mushroom Recipes
Small in size with a musty tone. Available fresh in specialty and Asian markets, but available in cans.
Try one of these recipes with straw mushrooms:
Sup Tom Yum Goong Jet Tila
Triple Mushroom and Carrot Medley
Check out our complete collection of Mushroom Recipes.
When choosing fresh mushrooms, look for a cover that doesn’t wrinkle at the edges. While some are like mucus cover mushrooms, store -bought mushrooms should not be slimy or have noticeable soft spots. The darker the gills, the more mature and fragrant the mushrooms, so choose button mushrooms and cream. (Pink / light brown gills mean very light mushrooms; dark brown gills mean lots of flavor.) No matter what type you choose, packing your own loose mushrooms often costs up to 50 percent less than buying them in packs.
Mushrooms are a high -fiber, low -fat source of protein and B vitamins.
There are thousands of types of mushrooms, but relatively few come to market.
Choose dry, thick mushrooms, and close the lid.
Cool fresh mushrooms in a paper bag with a paper towel for up to three days.
Why paper? Plastic bags tend to cause the fungus to sweat and rot faster.
Clean fresh mushrooms before cooking by wiping or brushing them. Never wet them. The exception is newly picked morals, which must be curbed thoroughly to encourage their insect occupants to vacate their homes.
Remove the tough stems and save to make stock.
Fresh mushrooms permeate and then release a lot of moisture during cooking.
The high water content of raw mushrooms means it will not freeze well. Instead, sauté the mushrooms in butter with chopped onions and garlic and then freeze in small portions – an instant flavoring base for soups and sauces.
Rehydrate dried mushrooms by soaking them in warm water for 30 minutes. Lift with a perforated spoon. The remaining liquid can be filtered and used to season soups and sauces.
Cook fresh mushrooms with a small amount of rehydrated wild mushrooms to enhance the flavor.
There are many myths and magic associated with mushrooms. The early Romans were so respectful of them that a dinner guest knew where he stood from the quantity and variety of mushrooms on his plate. These days, the market offers more than the usual white button mushrooms.