A Guide to the Most Common Mushroom Varieties
Grocery stores are starting to carry more and more types of mushrooms; here's your guide.
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Mushrooms vary in size from teeny-tiny to large-and-in-charge. While you’ve probably seen all different sizes in the store, you might not know the difference in flavor, texture and use in cooking those different mushrooms possess.
Love mushrooms? Try these irresistible recipes.
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These fleshy golden mushrooms add a peppery and fruity flavor to your dishes, and last longer than your average mushrooms in the fridge—about 10 days. Prepare them without oil, since they have a high moisture content and will release water quickly. Try these delicately aromatic mushrooms in a marsala sauce or in a quiche with asparagus.
The most common mushrooms, these buttons account for 90 percent of the United States mushroom intake annually according to the United States Department of Agriculture. These mushrooms are extremely versatile and work just as well in a lemony soup as they do a steak salad.
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Similar in flavor to portobello, porcini’s are particularly popular in Italian dishes like risotto and pasta dishes. These mushrooms are high in protein, and loaded with fiber and antioxidants and have a hearty and nutty flavor profile. Available dried, fresh or in a powder, you’ll love them anyway you have them.
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While these don’t look like your average mushroom, there’s no need to be scared! Oyster mushrooms don’t have anything to do with oysters, and they may look exotic but they’re actually some of the most popular mushrooms out there. Add them to a mixed medley with pasta or on a flaky tartlet with your other favorite fungi.
Sometimes mistaken for baby portobellos, these are really just a more mature button mushroom with a deeper flavor profile and color and a meatier cap. Blend them up with butternut squash for a hearty soup or mix them with apricot for a delicious stuffing in a tenderloin.
These look like dried honeycombs, but are far more savory than sweet in flavor. These mushrooms can get pretty pricey, going for up to $20 a pound. If you can find them fresh, saute them with some butter, salt and pepper for fungi perfection. The dried option still adds great flavor to your ravioli or seafood primavera.