Add a touch of elegance to every dish with culinary mushrooms

 

I absolutely love cooking with mushrooms and I’m not the only one.

Mushrooms have been a prized ingredient for their flavors, textures, and versatility in cooking for thousands of years.

Since there are so many different kinds of mushrooms out there (besides the classic white button) I thought I would narrow it down to seven “other” types that you should definitely check out.

Due to the rising popularity of mushrooms, many of these are relatively easy to find. Higher-end grocers such as Whole Foods will usually carry a larger selection than found at most grocery stores.

If you’re feeling adventurous, “Sampler” packs are sometimes available. I’ve gotten 3-4 different mushrooms in one sampler pack and it kind of forced me to try some new recipes that I might not have tried otherwise.

Anyway, below are my top 7 culinary mushrooms picks, along with a few details about their history, appearance, flavor, and uses.

 

1. Portobello (Agaricus bisporus)

 

 

This is what happens when a white button mushroom is allowed to keep growing to maturity – seriously!

These giant mushrooms are excellent for stuffing or grilling. They are especially perfect in vegetarian dishes as an alternative to meat.

History: Originally cultivated in Italy, Portobello mushrooms are the mature form of the common button mushroom.

Appearance: Large, flat cap with a dark brown color and visible gills underneath.

Flavor: Rich, meaty flavor with an umami depth.

Uses: Often used as a meat substitute in vegetarian dishes, grilled, stuffed, or baked.

Recipes: Grilled Portobello Mushrooms, Stuffed Portobello with Quinoa, Portobello Mushroom Burger.

 

2. Shiitake (Lentinula edodes)

 

 

I’ve been eating these a lot lately. Excellent  for eggs, soups and other dishes. AND they’re great for your immune system too!

History: Shiitake mushrooms have been cultivated in Asia for over a thousand years. They are an integral part of Chinese and Japanese cuisines and are also valued in traditional medicine.

Appearance: Shiitake mushrooms have a brown, umbrella-shaped cap with a slightly curled edge. The stems are tough and woody, often discarded before cooking.

Flavor: They have a savory, umami flavor with a slight smokiness. When dried, the flavor becomes even more concentrated.

Uses: Shiitake mushrooms are used in stir-fries, soups, noodle dishes, and as a topping for rice. They are also popular in vegetarian dishes for their meaty texture

 

3.Chanterelle (Cantharellus cibarius)

 

 

Chantrelles are such a beautiful color! They’re delish in soups and eggs!

History: Chanterelles have been foraged and enjoyed in European and North American cuisines for centuries. They are often associated with French cuisine.

Appearance: Chanterelles are funnel-shaped with wavy, wrinkled edges. They range in color from yellow to deep orange and have a delicate, smooth texture.

Flavor: They offer a delicate, fruity flavor with notes of apricot and a slightly peppery finish. The texture is firm but tender.

Uses: Chanterelles are excellent sautéed with butter, used in sauces, or paired with eggs. They are also delicious in creamy soups and pasta dishes.

 

4. Morel (Morchella spp.)

 

 

These crazy looking mushrooms are usually found in forests. Better yet, find them at your local grocery store.

History: Morels have been foraged and consumed for centuries, particularly in Europe and North America. They are highly sought after by chefs and mushroom enthusiasts.

Appearance: Morels have a distinctive honeycomb-like, spongy cap that ranges in color from light tan to dark brown. They are hollow inside.

Flavor: They have an earthy, nutty flavor with a hint of smokiness. The texture is firm yet tender.

Uses: Morels are often sautéed in butter, used in cream sauces, or paired with meats like chicken or beef. They are also popular in French cuisine.

 

5. Oyster (Pleurotus ostreatus)

 

 

These very pretty Oyster mushrooms come in a few different colors such as white, blue, gray and even pink! Each color has a subtly different flavor.

History: Oyster mushrooms have been cultivated for over a century and are popular in various cuisines worldwide, particularly in Asia and Europe.

Appearance: Oyster mushrooms have a broad, oyster-shaped cap that ranges in color from white, blue,  gray, brown, and even pink! They grow in a shelf-like formation.

Flavor: They have a mild, slightly sweet flavor with a delicate texture. When cooked, they can take on a slight anise or seafood-like taste.

Uses: Oyster mushrooms are versatile and can be used in stir-fries, soups, and as a meat substitute in vegetarian dishes. They are also excellent when grilled or roasted.

 

6. Enoki (Flammulina velutipes)

 

 

I love Enoki in my soups. They can also be deep fried, or used in wraps. I’ll post some recipes soon!

History: Popular in East Asian cuisines, especially in Japan, where they are known as “enokitake.”

Appearance: Long, thin stems with small white caps, often sold in clusters.

Flavor: Mild, slightly fruity with a crunchy texture.

Uses: Often used in soups, salads, or as a garnish for dishes.

Recipes: Enoki Mushroom Salad, Enoki Miso Soup, Ramen, Stir-fried Enoki with Soy Sauce.

 

7. Truffle (Tuber spp.)

 

 

These hardly look like a mushroom! Truffles are silly expensive.  Depending on the variety they can cost anywhere from $3.00 to $5,000 a pound – yikes!

History: Truffles have been considered a delicacy since ancient times, particularly in Europe. They have a rich history in French and Italian cuisine and are often associated with luxury.

Appearance: Truffles are small, lumpy, and irregularly shaped. They can be black, brown, or white, depending on the species. The interior is marbled with white veins.

Flavor: Truffles have a strong, earthy aroma and a complex, musky flavor that is both garlicky and nutty.

Uses: Truffles are typically shaved or grated over dishes like pasta, risotto, and eggs. They are also infused into oils and used to flavor various gourmet products.

 

In Summary

Culinary mushrooms are celebrated not only for their unique flavors and textures, but also for their versatility in various culinary traditions around the world.

Have fun and experiment with different mushrooms to create your own 5-star meals!

 

Website Update

I’ll be adding a “Recipe” section soon where I’ll upload some of my favorite recipes as well as a section on “Medicinal Mushrooms” that I hope you’ll find useful.

 

Until next time …

Here’s to Your Good Health!