Try These Different Types of Mushrooms

Mushrooms are one of the most versatile and natural ingredients used in today’s cooking. With their rich and meaty texture they can be used in almost any dish, from breakfast to dinner. Most people are familiar with the most popular mushroom, “the white button”, but what about all the other varieties on the market? Specialty mushrooms are just as easy to prepare, and are packed with flavor and nutrients.
Brown/Crimini

Crimini mushrooms have a rich and nutty flavor that is slightly stronger than the white button mushroom. What’s great about the crimini is that it can be substituted for white buttons in any recipe. This gives you the opportunity to experiment with its stronger flavor and full texture.

Portabella

The large Portabella mushroom is well known by vegetarians. Its intense meaty flavor and robust texture make it ideal for replacing meat in burgers, pastas and other entrées.

Shiitake

Shiitake mushrooms are a flavorful mushroom that is often found in Asian cooking. These woodsy mushrooms have a very soft texture when cooked and are prefect stir-fried or sautéed with poultry, meat or pasta. Tough stems should be removed, and can be used to make stock.

Oyster

Oyster mushrooms are best eaten cooked. They have a mild flavour and velvety texture which is complemented nicely by cream sauces, pork or seafood.

King Oyster

The King Oyster mushroom may take some by surprise. The entire mushroom is edible, including the thick stem, which is pleasantly chewy. King oysters have a very delicate woodsy flavor with a hint of sweetness. They stand up well to being sautéed, stir-fried and grilled.

Enoki

Enoki mushrooms are the most unusual looking of the bunch. These tiny mushrooms are grassy with a slight woodsy flavor. Enoki’s are best used raw, and make a great alternative to bean sprouts. They make the perfect addition to salads, soups and sandwiches, and add interest as a garnish on stir-fries.

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