Mushroom Mushroom Back to glossary list Mushrooms There are two main categories of mushrooms - the familiar cultivated types such as button, chestnut and flat and the more exotic looking wild varieties such as ceps and chanterelles. Brown cap mushrooms see Chestnut mushrooms. Button The most common type of mushroom, these are readily available. They have creamy white caps with pink gills which darken to beige as they grow. Available all year. Uses: Whole in salads, casseroles and pasta bakes or sliced in sauces, pies and soups. To store: Place in a paper bag in the salad drawer of the fridge to keep for a few days. To prepare: Cultivated mushrooms are usually very clean: just wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. To cook: Button mushrooms do not require much cooking - fry for 4-5 minutes or add to dishes 5-10 minutes before the end of cooking time. Ceps Known as cèpes in France and porcini in Italy, these creamy yellow mushrooms have a good flavour and a velvet-like texture. They are quite meaty and have a spongy underside, rather than gills.

Available all year. Uses: Add cooked ceps to omelettes, pasta or add to stir-fries and mixed mushroom dishes. To store: Place in a paper bag in the salad drawer of the fridge to keep for a few days. To prepare: Scrape the spongy underside away before cooking (it goes soggy) and wipe clean with kitchen paper. To cook: Fry in butter over a high heat or grill, brushed with olive oil for 5-10 minutes, sprinkled with chopped fresh parsley and garlic. Chanterelle These creamy-yellow mushrooms are a distinctive frilly trumpet shape with a slightly rubbery texture. They have a firm flesh with a subtle, fruity flavour. Available all year. Uses: Serve with scrambled eggs for a tasty breakfast, add to creamy pasta sauces or simply serve on toast. To store: Place in a paper bag in the salad drawer of the fridge to keep for a few days. To prepare: They can be a bit tricky to clean - dirt gets stuck under the gills, so they need to be rinsed thoroughly under running water and then gently dried with kitchen paper. To cook: Sauté in a little butter to release the juices, then turn the heat up to concentrate the flavour.

Chestnut These have a strong taste and a meaty texture, they have a similar appearance to a button mushroom but are a darker colour. The mushrooms should be open, but not too flat, exposing the pink to dark brown gills on the underside. Available all year. Uses: They are perfect eaten raw or lightly cooked. To store: Place in a paper bag in the salad drawer of the refrigerator to keep for a few days. To prepare: Cultivated mushrooms are usually very clean: just wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. Crimini These are a similar shape to button mushrooms and are from the same family. However they have light tan to rich brown caps and a firm texture. They have a stronger, earthier flavour than button mushrooms. Uses: Use with or instead of button mushrooms. They are particularly good in meat and game dishes. To store: Keep in the fridge, in a paper bag for up to 5 days. To prepare: Wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary.

Enoki Named after the enoki tree that it grows on, the wild variety has a tiny yellow-orange cap with a long, slender stem, the more common cultivated variety are a creamy colour. They have a sweet, fruity flavour with a slight crunch and are native to Japan where they are widely used. Available all year. Uses: They are used in Japanese cookery to add flavour to soups, stews and salads. To store: Place in a paper bag in the salad drawer of the fridge to keep for a few days. To prepare: Wipe the mushrooms clean with kitchen paper, trim the roots at the base and separate the stems before serving. Exotic medley A ready-mixed 200g pack of exotic organic mushrooms which contains oyster, shiitake and horse mushrooms. Available all year. Uses: Add cooked exotic mushrooms to omelettes, pasta sauces or serve simply with brown bread and butter. To store: Keep in the fridge in the pack and consume by the best before date. To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Chop roughly before cooking.

To cook: Fry in butter over a high heat or grill, brushed with olive oil for 5-10 minutes, sprinkled with chopped fresh parsley and garlic. Gigante These large mushrooms are matured for longer to achieve a deliciously meaty flavour. They are grown on Dutch farms using a straw-based compost and are exclusive to Waitrose. Available all year. Uses: Slice and serve as a side dish or add to casseroles or stir-fries. Gigante mushrooms are also ideal for stuffing and baking for a main course or starter. To store: Place in a paper bag in the salad drawer of the fridge to keep for 2-3 days. To prepare: Rinse briefly under cold running water and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. If baking and stuffing remove the stalk before stuffing. To cook: Grill or fry sliced gigantes in a little butter for 5-10 minutes. To bake, top with butter and place in an ovenproof dish with 4 tbsp cold water, cook in a preheated oven at 190(C, gas mark 5 for 45 minutes or until tender. Oyster So called because of their fan-like shape.

They grow naturally in woods, in clusters of overlapping tiers, but the cultivated varieties are grown on composted wheat straw. They have a subtle flavour and a chewy texture. Oyster mushrooms are commonly grey but yellow and pink ones are also available. However these lose their colour once cooked. Available all year. Uses: Add to pasta recipes, risotto or stir-fry with other types of mushroom. To store: Place in a paper bag in the salad drawer of the fridge to keep for a few days. To prepare: Wipe the mushrooms with a kitchen towel and trim the end of the stems. Cook them whole or cut or tear into lengthways strips. To cook: Fry in vegetable oil, grill or bake beside joints in a roasting tin. Porcini Porcinci are wild mushrooms native to the Alpine regions of Italy and France (where they are known as ceps). They have a distinctive aroma and rich flavour. Fresh porcini are only available in late summer and autumn so the dried variety is more commonly used. Only a small amount of dried porcini, around 25-50g, is needed to add an intense flavour to a variety of savoury dishes.

Waitrose sell dried porcini mushrooms in the Waitrose Cooks' Ingredients range. Cultivated or mixed wild fresh mushrooms can be used instead of porcini. Uses: Soaked dried porcini can be added to a variety of savoury dishes in the same way as fresh mushrooms. They are particularly good in pasta dishes, risotto, soups, stews and omelettes. Porcini go particularly well with garlic or fresh herbs such as flat leaf parsley or thyme. The soaking water can be included in risottos, stews and soups. To store: Keep dried porcini in a cool, dry place and consume by the best before date. Once soaked in water use within 2 hours. To prepare: Pour 175ml boiling water onto 25g porcini mushrooms and soak for about 15 minutes. Drain the mushrooms, reserving the soaking water, and chop or leave whole as desired. Portabella These are large mushrooms with a meaty texture and a wonderful aroma, they can be up to 10cm in diameter. Available all year. Uses: Sauté whole flat mushrooms in a little butter and garlic or remove the stalk and stuff and bake.

To store: Place in a paper bag in the salad drawer of the fridge to keep for a few days. To prepare: Wipe with a kitchen towel or rinse briefly and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. Potabellini Medium-sized brown mushrooms (about 7cm in diameter) that have a firm texture and a nutty flavour. Waitrose sell prepacked portabellini mushrooms in 250g packs. Uses: Portabellini mushrooms can be sliced and eaten raw in salads or lightly cooked and included in soups, pasta dishes, casseroles or sauces. They can also be stuffed and baked. To store: Place in a paper bag in the salad drawer of the refrigerator and use by the best before date.To prepare: Rinse thoroughly under cold running water and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. If baking and stuffing remove the stalk before stuffing. To cook: Grill or fry sliced portabellinis in a little butter for 5-6 minutes.

To bake, top with butter or a savoury stuffing and place in an ovenproof dish with 4 tbsp cold water, cook in a preheated oven at 190C, gas mark 5 for 45 minutes or until tender. Shiitake Pronounced 'sheetarky', these mushrooms originated in Japan and Korea and are available fresh or dried. Fresh mushrooms have firm caps and light brown meaty flesh with a pleasant and distinct flavour that lingers on the tongue. They should be plump with curled-under edges. Available all year. Uses: Add to sauces and stocks, wrap in foil with fish, white meat or vegetables, or chop and use in stuffings for poultry, fish or meat. To store: Place in a paper bag in the salad drawer of the fridge to keep for a few days. To prepare: There is no need to wash, just wipe with a kitchen towel. Remove the tough stems and slice or leave the mushroom cap whole. To cook: Fry in butter or oil; or brush with oil and cook under the grill. Dried Many of the more exotic varieties of mushroom are available dried. When reconstituted they have a concentrated flavour.

Dried cep Wild mushrooms with a nutty flavour, these are especially popular in Italy where they are known as porcini. Uses: To add to rice and pasta dishes. To store: Keep in a dry, dark cupboard for up to 1 year. To prepare: To rehydrate, soak in warm water for 20 minutes, stirring occasionally. Then drain using a sieve, reserve the soaking liquor for use in recipes too. Dried shiitake These have a strong, almost meaty flavour. They are used widely in Oriental cuisine and are also known as Chinese black mushrooms. Uses: Shiitake mushrooms add flavour and interest to stir-fries, sauces and soups. To store: Keep in a dry, dark cupboard for up to 1 year. To prepare: To rehydrate, soak in warm water for 20 minutes, stirring occasionally. Then drain using a sieve, reserve the soaking liquor for use in recipes too. Dried mixed A delicious combination of cep, chanterelle and fairy ring mushrooms which can be used in a range of recipes. Uses: In a wide variety of dishes including risottos, pasta dishes, soups and stir-fries.

To store: Keep in a dry, dark cupboard for up to 1 year. To prepare: To rehydrate, soak in warm water for 20 minutes, stirring occasionally. Then drain using a sieve, reserve the soaking liquor for use in recipes too. Types of Mushrooms - Pictures of Mushrooms 1 Of 14 Delish Cooking School With triple-tested recipes, easy-to-follow instructions on how to handle ingredients, clearly explained cooking methods, and step-by-step images to guide you through the cooking process, Delish Cooking School helps home cooks at every level prepare delicious dishes with ease. Scroll through the slideshow to get an exclusive sneak peek at some of the great content in the book. 2 Of 14 Straw These small globe-shaped mushrooms have an internal stem and are so named for the straw on which they are grown. They are so fragile and deteriorate so quickly after harvesting that they are not a commercial proposition fresh so they are usually canned. Louise Lister 3 Of 14 Enoki These cultivated mushrooms, also called enokitake, are tiny long-stemmed, pale mushrooms that grow and are sold in clusters; they can be used that way or separated by slicing off the base.

They have a mild fruity flavor and are slightly crisp in texture. Louise Lister 4 Of 14 Flat Large, white mushrooms that are fully open with gills exposed are more flavorful than smaller white varieties (buttons, caps). Earthy and rich, they are great for casseroles, stuffing, or grilling; portobellos make a great substitute. Louise Lister 5 Of 14 Oyster Also called abalone mushrooms when large. These fan-like shaped mushrooms are prized for their smooth texture and subtle, oyster-like flavor, making them ideal to combine with veal, seafood, and poultry. They become unpleasantly slippery if cooked too long so should be added near the end of cooking. Louise Lister 6 Of 14 Pine Also called cep, these mushrooms are wild-picked in forests of introduced pine species. They are related to but not the same as the true European cep, but their fruity scent and deep, earthy flavor explain the common name. They are best served simply: fried quickly or added to a soup in the last few minutes of cooking. Louise Lister 7 Of 14 Dried Porcini The richest-flavored mushrooms, also known as ceps.

They are expensive but, because they are so strongly flavored, you only need to use a small amount for any particular dish. Rehydrate before use by soaking in hot water for 20 to 60 minutes, depending on the thickness of the caps. Strain the soaking water and use for soup or as stock for a risotto. Louise Lister 8 Of 14 Dried Chanterelle Also called girolles or pfifferling, this trumpet-shaped wild mushroom ranges in color from yellow to orange. The delicate flavor and chewy texture makes this a good all-around mushroom. Rehydrate before use by soaking in water for 15 to 20 minutes. Louise Lister 9 Of 14 Shimeji Also called beech mushrooms, these cultivated small oyster mushrooms grow and are sold in clumps. They have a delicate, sweet flesh with a nutty flavor and are suitable for stir-frying and pan-frying. When cooked, they are slightly crunchy in texture. Louise Lister 10 Of 14 Cremini Also known as Roman or Swiss browns, cremini are light to dark brown in color with a full-bodied flavor.

Their firm flesh means they hold their shape well when cooked so they are an excellent choice for use in risottos, casseroles, or being stuffed and baked. Louise Lister What Are Mushrooms? | Glossary | Tesco Real Food Home Glossary Mushroom Mushroom Mushrooms are a type of fungus. There are many varieties, many of which grow wild and some of which are poisonous. For this reason, it is never advisable to pick or eat wild mushrooms unless you are an expert. Here are some of the most popular cultivated mushrooms: • Button, cup and flat are all varieties of the same mushroom. Button is the youngest and mildest flavoured, while the flat mushroom is the most open and most maturely flavoured of the three. • Portobello mushrooms are flat mushrooms with a firm, meaty texture, ideal to grill for breakfast. • Chestnut mushrooms are younger versions of portobello. • Oyster mushrooms were originally wild mushrooms but are now widely cultivated. They are named after their colour rather than their flavour; they’re fan-shaped and contain a lot of moisture, so are slippery in texture after cooking. • Shiitake mushrooms are used in oriental cooking.

They have a pronounced meaty scent and flavour, which makes them ideal to add to meat dishes. Choose Look for firm mushrooms. The gills of the mushroom should be bright, dry and firm with no signs of sponginess. Prepare Either quickly rinse and then pat dry or, brush or wipe with a damp cloth to remove any soil that may be clinging to them. Trim off any damaged stalks, but only peel if they are very discoloured. Mushrooms should never be eaten raw. If using in salads, blanch for 15 seconds, then leave to cool before adding them to your dish. They're also great sliced and fried in a little butter to serve with grilled meats. Larger mushrooms can be either grilled, baked and stuffed. You can also use them to make a tasty topping on pizzas . Store Remove from plastic bags or containers as these can cause condensation and mould. Store instead in a paper bag, where they will keep for up to 4 days in the fridge.

Glossary Types of Mushrooms Contact Us Types of Mushrooms In addition to all the edible types of mushrooms that are available, and widely used, like the Button, Portobello or Cremini (the portobello’s infant self), Chanterelle, Oyster and Enoki, there are a wide variety of other fresh or dried mushrooms that are now readily available. Whether they are creamy and smooth, spongy or chewy, they all share a similar earthy tone of flavour and are lovely to eat or use. Types of Mushrooms A large number of the mushrooms we find around can typically be put into three broad groups: Edible mushrooms, Medicinal mushrooms and Poisonous mushrooms. Each category has number of distinct features and in this article we will give you a brief over view of the different types. Edible Mushrooms when it comes to edible mushrooms anything is possible as long as you can imagine it. From garnishes to soups and stews of all sorts, edible mushrooms have a reputation of making your dishes nutritious, tasty and inviting. It is important however to be sure you have correctly identified the type of mushroom – whether bought or collected because enjoying your meal or not depends very much on it.

Usually, it is advisable to first clean the mushrooms and then cook them a bit for easy digestibility. A few of the highly prized edibles you might want to try out include: Morel Mushrooms, Oyster Mushrooms, Portabello Mushrooms, Chanterelle Mushrooms. Medicinal Mushrooms These types of mushrooms are also edible but are essentially used as functional foods to supplement our diet and to aid our bodies’ immune system in fighting off certain diseases and most times even help the healing process in cases where the disease has already invaded our bodies. Mushrooms are little power houses of health and energyIt is believed that the anti pathogenic properties developed by mushrooms as a survival mechanism is what makes them valuable to the human immune system. The power of these medicinal mushrooms can be traced to the grounding effect they posses from growing so close to the earth and the many nutrients they contain. e.g. Ganoderma Mushrooms, Reishi, Shiitake, Maitake, and Cordyceps spp. etc. Psychedelic Mushrooms Psychedelic mushrooms are fungi that contain psychedelic substances such as psilocybin, psilocin or muscimol.

The most common/popular terms for these mushrooms are: magic mushroom, boomers, or just ‘shrooms. Mushrooms in this group can be divided into two ; the psilocybin-bearing mushrooms, found primarily in the psilocybe genus, and the muscimol-containing mushroom (Amanita muscaria). Psilocybe mushroom contain psilocybin and or psilocin, psychedelic tryptamines that are structurally similar to serotonin, a strong regulator of mood, state of mind and consciousness. As with many psychoactive substances, the effect of any mushroom consumed in this group are subjective and unpredictable. Note:Psychedelic drugs are psychoactive drugs whose primary action is to alter the thought processes of the brain. In many countries, psilocybin and psilocin containing mushrooms are illegal. mushroom variety Poisonous Mushrooms People react to the different types of mushrooms differently but generally, eating too much in one sitting or eating them with alcohol can trigger some allergic reactions or even cause nausea especially in people who are either too young or very old.

Though most varieties of mushroom look alike, the poisonous mushrooms strains are generally characterized by the presence of white spores, a cup- like volva at the base and remnants of a universal veil on the umbrella-like cap. They are not edible and are loaded with harmful substances that have impaired their usefulness, these kinds of mushrooms act as stimulants, and, to a certain extent, produce intoxication. Eating them can have far reaching consequences on ones health and ultimately cost them their lives. Some very common ones are the fly Amanita, and the Magic mushrooms. Mushroom - Hyfoma.com Oyster mushroom Mushrooms are classified to the fruit & vegetables mostly. But mushrooms are actually fungi. The tissue which mushrooms consist of is called mycelium. These are long branched off fungal threads. Mushrooms do not have chloroplasts. Chloroplasts are the energy suppliers of plants. They convert light, carbon dioxide and sugars into water and oxygen . Because mushrooms do not have chloroplasts they can grow in the dark. In Europe the Netherlands is the largest producer of mushrooms. Worldwide China is number one, the United States of America two and the Netherlands number three. Types There are nine types of mushrooms which are cultivated the most.

The white mushroom is the most produced and best known of them. White mushroom The white mushroom is a tasty mushroom. It is used a lot in common and traditional meals. The size of the cap varies between 2 and 5 cm. The white mushroom is divided into four groups: Button mushrooms are small white mushrooms with a fine taste and firm structure. The pellicle under the cap is completely closed, so that the gills are not visible. Closed mushrooms are slightly bigger white mushrooms with a closed pellicle. They also have a firm structure. With open mushrooms the membrane is released partly. The pellicles are therefore visible. These mushrooms are more tasty. Big mushrooms have a completely released membrane. The hood is flatten off, so that the mushroom gets a T-shaped form. The pellicles have a dark brown colour. These mushrooms are full grown with a more refined taste. Chestnut mushroom The chestnut mushroom is the second most produced mushroom. It has a brown colour and tastes slightly like nuts. The chestnut mushroom contains less moisture than the white mushroom, therefore it shrinks less than the white mushroom while preparing. Giant mushroom The giant mushroom is a large version of the white mushroom. This type of mushroom is very suitable for filling .

Cave mushroom The cave mushroom is a light-coloured mushroom. The cave mushroom can be recognised by white marl at the base of the foot, because it is being cultivated in marl pits. The cave mushroom is more firm than the white mushroom and releases less moisture while preparing. Horse mushroom The horse mushroom is also called aniseed mushroom, due to its aniseed smell and taste. The cap is small and has a light yellow colour. Portobello The portobello is a big chestnut mushroom. The cap can have a size of 12 cm. Due to its size the portobello is very suitable for filling. Almond mushroom The almond mushroom has an almond taste, as the name suggests. This almond mushroom originates from Brazil and Argentine. In less tropical countries it is cultivated under warm conditions. The cap has a brown colour and capricious edge. The structure is firm. Shii-take The Shii-take is a Japanese mushroom. Different from other mushrooms it is cultivated on oak, wheat straw and water. This type of mushroom has a flat cap and the colour can vary from light to dark brown. The taste is aromatic and spicy. Oyster mushroom This type of mushroom is an oyster shaped mushroom.

It is cultivated on prepared straw. The brown-grey and light violet variant are most common. For a new concept in growing mushrooms during transport (figure above) click here . Reply to this article All fields are required. Your personal information will not be displayed on our website. Hyfoma does not supply machines, but only refers to the companies that do. Most of the suppliers listed supply machines for the food industry, and do not produce food themselves. Name: Mushroom Varieties: Button Mushrooms, Crimini Mushrooms, Portobello Mushrooms, Porcini Mushrooms, Shiitake Mushrooms, Maitake Mushrooms, Oyster Mushrooms, Chanterelle Mushrooms Chanterelle Mushrooms Ingredients Mushrooms When I was younger, I hated mushrooms. That was back in the dark ages when fresh mushrooms were not widely available and canned mushrooms were pretty popular. Look at a 1960's copy of Gourmet magazine and you will find recipes that call for canned mushrooms. B&B mushrooms (broiled in butter) were especially popular. I hated them. It wasn't until I was working in restaurants in the early 70's that I fell in love with mushrooms.

All that was available then were white mushrooms, but they were fantastic and my conversion came with a delicious mushroom salad made fresh tableside at a restaurant where I worked. Fast forward 40 years and Americans have become mushrooms eaters. Each of us now consume about four pounds a year, up from only a pound in 1965. And there are a wide variety available to us. While we don't consume anywhere near the 22 pounds per person per year that the Chinese do, we do now have access to mushrooms that most of us had never heard of in the 1970's. Freshness is easy to spot with any mushrooms. Avoid those with dark spots or soft, squishy mushrooms. Turn the mushroom over and check to see if the gills are exposed. The "ring" is the soft covering that joins the edge of the cap to the stem, and if it is not intact and the gills can be seen, the mushroom is past its prime. This is the best indicator of freshness for all mushrooms. The idea of not rinsing mushrooms because they absorb water is myth.

Mushrooms are about 80% water to start with, and numerous published tests have not shown that there is a significant amount of water absorbed when mushrooms are washed. White (Button) Mushrooms White mushrooms are the most common of the thousands of varieties of mushrooms and the most readily available in markets today. They vary in size, but mushroom growers use the term white mushroom to refer to those larger mushrooms that are over an inch in diameter. Many recipes use the term button mushroom and this refers to smaller cultivated white mushrooms. Crimini Crimini mushrooms are marketed under many names, including Baby Bella, Roman, Italian, Brown or Classic Brown mushrooms. They are similar in size to white mushrooms but are a light cocoa color and have a firmer texture. They are much more flavorful than white mushrooms, having a richer, earthy taste that activates the umami taste buds . Their flavor has often been referred to as meaty. Portobello Portobello mushrooms are actually large crimini mushrooms, and because of the savory meaty flavor have become popular in the last few years. As mushrooms mature, the ring that protects the spores breaks and as a result there is loss of moisture.

Young mushrooms contain as much as 80% water, and as they lose water (as portobellos do by having their gills exposed), the savory mushroom flavor is increasingly concentrated. If you are going to use portobellos in a recipe that has liquid or a sauce, scraping the gills from the mushroom before cooking will keep the sauce from turning black. Some taste will be lost, but there will still be plenty of rich mushroom flavor. Porcini Porcinis are known as cèpes in France. These are generally larger flat mushrooms that have a wood brown color on the domed cap. The gills underneath are a white color when fresh and young and turn more yellowish as the mushroom ages. Smaller mushrooms are better, having a more intense flavor. Fresh porcini are not widely available in the U.S. as they are in the U.K and parts of Europe. Dried porcini are, however, easy to find but expensive. The dried mushroom makes a great flavoring for stocks with an earthy, umami flavor. Making porcini dust: Simply purchase dried porcini mushrooms and grind them up. I use the mini chopper that came with my stick blender. It takes only a few seconds.

Do be careful not to overfill the mini chopper. I did once and the motor on the stick blender overloaded and burned up (oops). I purchase my porcini mushrooms in the bulk bin. Before you look at the price, try to prepare yourself for the sticker shock. This can be as much as $35.00 per pound. That's about $2.00 per ounce, and one ounce of dried mushrooms makes 1/4 cup of porcini dust (4 tablespoons). Four tablespoons will go a long way, as it usually takes only about a tablespoon or so to enrich enough pasta or risotto or a sauce for four servings. It's best to keep your mushrooms sealed in a zipper bag (I double bag mine). Don't make any more dust than you need because it will lose flavor quickly. This works well with any dried mushrooms, but I feel that porcinis have a more true mushroom flavor. Shiitake Mushrooms The Japanese suffix "take" means mushroom and the Shiii tree is the tree on which these lovely mushrooms grow naturally. They are indigenous to Korea and Japan and for years were available around the world in dried form but are now widely cultivated and available fresh.

The cap is broad and flat ranging in color from a tan to dark brown. The stems are tough and woody, but they add an earthy flavor to soups and stocks, so don't toss them out. As with all mushrooms, the clear indication of quality is a veil that is still closed on the underside of the cap covering the spores. This shows freshness but also indicates if the mushrooms were rushed in growing. It is hard to find very fresh shiitake mushrooms and most are at least a few days old. The Japanese have three grades of shiitake - Donko, Koko and Koshin. Donko are higher grade having thick, firm caps, while the lower grade koshin have thin flat caps. Koshin are faster growing and are the more common cultivated strain. Some feel that these mushrooms are not worth purchasing. Koko are intermediate grade. Maitake Mushrooms The Japanese translation for maitake is “dancing mushroom” and it makes sense. These are undulating mushrooms that grow in clusters at the base of trees. In the west these are often sold as hen-of-the-woods or ram's head mushrooms.

They are a robust meaty flavor but are more delicate than shiitake mushrooms. Oyster Mushrooms Oyster mushrooms grow in larger flat caps similar to shiitake but are lighter and more delicate in flavor and texture. The caps of the mushrooms grow attached directly to the tree and there is usually no stem (or a very small one). As they grow larger they lose their delicate flavor and are tougher and more meaty. Chanterelles I particularly love chanterelles. They are not easy to come by in most groceries and even specialty stores won't carry them year 'round. They are trumpet shaped with the stem forming the underside of the cap. The most popular is the golden chanterelle. They are an orange-yellow color and have a meaty but clean mushroom flavor. While they maybe quite expensive you will find that a little goes a long way. One small mushroom is enough to make terrific scrambled eggs for two. Hunting Wild Mushrooms There is a saying amongst those who collect and eat wild mushrooms: "There are old wild mushroom hunters and bold wild mushroom eaters, but no old, bold wild mushroom hunters." If you are interested in eating mushrooms that you see growing outside, it is a good idea to educate yourself.

One of the best Web sites is MykoWeb, although it is focused more on California hunting. There are a lot of books that you should take as a guide if you are going hunting and these are reviewed on this Web site. The Ohio State University has a quick Fact Sheet on Wild Mushrooms that is a great place to start. Again, this is localized to Ohio, but there are many mushrooms that might grow where you live. There are very helpful pictures to help with identification. This wild mushroom site comes to you from N.C. State. It has many east coast varieties and some good advice about how to proceed if you have mistakenly decided to be a bold wild mushroom eater. 4 ounces mushrooms = 28 calories, 0g fat, 0g sat fat, 0 mono fat, 3g protein, 0g carbohydrates, 4mg sodium, 0mg cholesterol Cook's Thesaurus: Mushrooms button mushroom cauliflower mushroom Notes: These are very flavorful, but a bit chewy. They're good fried, or in soups or stews. Select small, young-looking heads. chanterelle = egg mushroom = girole = pfifferling Equivalents: 1 pound fresh = 3 ounces dried.

Notes: Chanterelles are a whole family of mushrooms, most of which are quite choice, but the name is most often applied to the golden chanterelle = yellow chanterelle. These yellow mushrooms are highly prized for their exquisite flavor, color, and texture. Other tasty chanterelle varieties include the yellow foot chanterelle, which is less meaty and less flavorful than other varieties, the black trumpet mushroom, and the white chanterelle, which is similar to the golden chanterelle, but lighter in color. Fresh chanterelles are best; dried or canned chanterelles are less flavorful and tend to have a rubbery texture. Substitutes: hedgehog mushroom OR white mushroom OR oyster mushroom OR ear mushroom OR morel chestnut mushroom chicken-of-the-woods mushroom = sulfur mushroom Notes: This got its name because it has the texture of cooked chicken. You can saut� it or, if you want to make mock chicken, simmer it in chicken stock. Substitutes: portobello mushrooms OR cremini mushrooms OR shiitake mushrooms OR porcini mushrooms cinnamon cap mushroom Notes: Cinnamon cap mushrooms have a firm texture and an earthy flavor.

Substitutes: shiitake clamshell mushroom = clam shell mushroom Notes: Varieties include the brown clamshell mushroom (left). This mushroom goes well with seafood or meats. Cook them before eating. cloud ear mushroom = cloud ear fungus = mo-er mushroom Notes: It's hard to find these fresh, but dried cloud ears are an excellent substitute. Reconstitute them by soaking or simmering them in lots of water for a few hours. Substitutes: wood ear mushrooms cremini mushroom = crimini mushroom = Italian brown mushroom = Italian mushroom = brown mushroom Notes: These are closely related to common white mushrooms, but they're a bit more flavorful. Large cremini mushrooms are called portobello mushrooms.

Substitutes: white mushroom OR portobello (larger and more flavorful) OR shiitake puff ball mushroom = puffball mushroom porcino = cepe = cep = bolete = king bolete = borowik = Polish mushroom = steinpilze = stensopp Plural: porcini Pronunciation: singular: pore-CHEE-noh; plural: pore-CHEE-nee Equivalents: One pound fresh = 3 ounces dried Notes: Porcini mushrooms are well appreciated in Europe for their meaty texture and interesting flavor. If you can find them fresh, pick the largest caps you can find (or afford). Just wipe them clean before using; if you wash them, they'll soak up the water like a sponge. Dried porcini are also excellent. Substitutes: hedgehog OR chanterelle (fruitier flavor) OR portobello OR oyster mushrooms OR truffles portobello mushroom = portabello mushroom = giant cremini Notes: These are just large cremini mushrooms, and their size (about the same as a hamburger patty) makes them perfect for grilling or roasting. They're also more flavorful than younger, smaller creminis.

Substitutes: cremini (smaller) OR matsutake (for grilling) OR porcini (for grilling) red oyster mushroom Notes: This beautiful mushroom, unfortunately, loses its red coloring when cooked. Substitutes: oyster mushrooms OR button mushrooms OR shiitake mushrooms shiitake mushroom = shitake mushroom = black forest mushroom = black mushroom = black winter mushroom = brown oak mushroom = Chinese black mushroom = Oriental black mushroom = forest mushroom = golden oak mushroom = donko Equivalents: 1 pound = 3 ounces dried. Pronunciation: she-TAH-kay Plural: shiitake Notes: Though shiitake mushrooms are now cultivated, they have the earthiness and flavor of wild mushrooms. They're large and meaty, and they work well in stir-fries, soups, and side dishes, or as a meat substitute. Dried shiitakes are excellent, and often preferable to fresh due to their more intense flavor. Soak them in water for about thirty minutes to reconstitute them, then use the water they soaked in to enhance your sauce.

Substitutes: crimini mushrooms OR enoki mushrooms OR straw mushrooms OR chanterelles OR porcini mushrooms OR white mushrooms OR oyster mushrooms shimeji mushroom = pioppini mushroom Notes: Like matsutake mushrooms, these grow on trees. They're very tasty, with a peppery flavor. They're great in stir-fries. Substitutes: matsutake mushrooms All About Mushrooms | Varieties and Tastes Can be purchased in cello-wrapped trays. Taste Profile: This stout, thick fleshed mushroom is pleasantly chewy top to bottom and has the advantage of remaining firm when cooked. The flavour contains a delicate taste of woodsy and sweet. How to Serve: Rinse lightly in cool water and pat dry just before cooking. Slice the whole mushroom depending on your preference. Adapts well in French, Italian, Mediterranean and Chinese cuisines. It stands up to sauteing, stir-frying, and grilling, becoming golden brown and nicely crisp. Storage: 30 Cool Vegan Recipes Made with Mushrooms | One Green Planet 30 Cool Vegan Recipes Made with Mushrooms 32 Comments 6.1K Shares Happy Day of the Mushroom!

Today, celebrate the diverse types of edible mushrooms there are: portobello, white button, cremini, oyster, shiitake, enoki, and porcini, to name a few. Prior to the 1940s, there wasn’t such a wide array of mushrooms to choose from. The most common variety for purchase were brown cremini mushrooms. Mushrooms offer texture to vegan and vegetarian dishes, giving them a hearty and “meaty” taste and appearance. They are loaded with vitamins and minerals and are also a great diet food , because they retain lots of water and fiber. Did you know? Mushrooms outrank bananas in potassium content! Mushrooms are also the only good source of Vitamin D in the produce section, and they provide B vitamins. And a recent study shows that shiitake mushrooms can help prevent cervical cancer! There’s even a new “ mushroom death suit ” that’s hit headlines, stating that the “suit” is a great, natural way to move on when you “kick the bucket.” Enjoy a mushroom-stuffed dish or a stuffed mushroom dish today! For this month’s recipe, we went with a tried and true dinner favorite.

This elegant dish is easy to make, yet full of flavor and is equally impressive for a Happy Day of the Mushroom! Today, celebrate the diverse types of edible mushrooms there are: portobello, white button, cremini, oyster, shiitake, enoki, and porcini, to name a few. Prior to the 1940s, there wasn’t such a wide array of mushrooms to choose from. The most common variety for purchase were brown cremini mushrooms. Mushrooms offer texture to vegan and vegetarian dishes, giving them a hearty and “meaty” taste and appearance. They are loaded with vitamins and minerals and are also a great diet food , because they retain lots of water and fiber. Types of Mushroom | Northway Mushrooms Types of Mushroom White Mushroom The wonderful white mushroom takes centre stage in supermarkets up and down the land. Its snow white colour is caused by being grown in the dark. The white mushroom comes in four sizes – button, closed cup, open cup and flat Interestingly, the size of the cup continues to grow even after the mushroom is picked. Wow! Brown Mushroom The brown mushroom is seriously flavoursome whether raw or lightly cooked.

Similarly to white mushrooms, it comes in two sizes, closed cup or ‘Chestnut’, and the slightly larger ‘mini Portobello’. Portobello Mushroom The portobello mushroom is a chestnut mushroom that has been allowed to grow to full maturity. What you’re left with is a dense meaty texture and deep, deep mushroomy flavours. By removing the stalk, stuffing and baking, you have a hearty filling mushroom meal. Mmmm… Oyster Mushroom The selfless oyster is happy to accompany lots of ingredients, particularly in a stir-fry. Pastas and risottos work particularly well with oyster mushrooms. This most delicate of the mushroom family comes in many colours – brown, grey, pink and yellow. And its name comes from its resemblance to an oyster shell: wide and fan-shaped. Shiitake Mushroom Sensational in sauces, soups and stir fries, the shiitake is originally from Japan. It works beautifully in so much oriental cooking, eliciting its distinct flavour all around. the firm cap and brown meaty flesh are what gives this mushroom its taste.

Question: Oyster, Portobello, Button, Chestnut and Flat are varieties of what?
Answer: Mushrooms