Markets often carry a wide assortment of interesting mushrooms, but they seldom offer much information about varieties or how to cook them. Here are some answers.
When selecting mushrooms, always choose the freshest ones possible. All mushrooms listed below are excellent simply sliced and sautéed. Try several varieties for an interesting medley.
Cultivated Mushrooms
These mushrooms, often grown locally, are some of the easiest to find at the market.
- Common White Mushrooms. These common mushrooms are readily available at local supermarkets. They have a mild, earthy flavor. Grill, broil, sauté.
- Cremini (Also crimini, baby bella). A darker-colored version of its cousin, the common white mushroom, but creminis have a texture that’s a bit denser and a flavor that’s a bit deeper and earthier. Grill, broil, sauté.
- King Oyster (Also royal trumpet). A denser, meatier version of the standard oyster. Slice lengthwise (include the stem), and sauté in butter. Grill, sauté.
- Lion’s Mane (Also pom pon, bear’s head, monkey head). White, spherical, “spiky” mushrooms without stems. Properly prepared, they have a taste and texture similar to lobster. Slice and sauté in olive oil and/or butter until golden and crispy around the edges.
- Oyster. Fluted and delicately shaped, these mushrooms often grow in overlapping clusters, and can include various colors: tan, white, grey, grey-blue, pink, yellow. They have a delicate flavor that many describe as oyster-like; somewhat chewy in texture. Sauté.
- Portabella (Also portobello, portobella, portabello). Same as cremini, but fully mature. As portabellas ripen they open, revealing dark gills. The mushroom naturally loses moisture through these gills, condensing the texture and deepening the flavor. The large caps create drama when cooked whole. Marinate and grill whole caps for sandwiches or as a meat substitute. Discard woody stems, or use for soups or sauces; otherwise, chop and cook. Grill, broil, sauté.
- Shiitake (Also golden oak, Chinese black mushroom). You’ll often find these dried; reconstitute them by soaking in boiling water for 20-30 minutes. Fresh shiitakes have a meaty, firm texture and an earthy, smoky, woodsy taste. The umbrella-shaped cap is golden to dark brown with white undersides. Select plump caps that roll under slightly. Discard tough stems (or use for soups or sauces). Sauté, broil, bake.
Wild Mushrooms
Although sometimes cultivated, these mushrooms are considered wild. You'll occasionally find them fresh locally, or you can order them online. CAUTION: Unless you know precisely what you are looking for, never collect and eat mushrooms from the wild.
- Chanterelle. These ruffled, trumpet-shaped mushrooms range in color from bright yellow to orange. In texture, they’re a bit chewy, and their taste is delicate, nutty, even “fruity.” Slice and sauté with butter and/or olive oil and a little onion or garlic. Delicious in cream sauces or egg dishes.
- Porcini (Also cepe). Seldom found fresh in the United States, these are an Italian delicacy. If you find fresh ones in the market, select light brown caps with pale undersides. They have a meaty texture and a woodsy flavor; excellent grilled whole, like portabellas. Most often you will find dried porcinis, which have a deeper, more concentrated flavor and aroma than fresh. Usually, dried porcinis substitute fine for fresh; however, you’ll need to reconstitute them first.
- Morel. Prized by gourmets, these are the same species as truffles. Fresh morels have a cone-shaped cap with a honeycomb texture. They can be light tan to very dark brown; generally, their flavor deepens as their color darkens. Morels have a smoky, earthy, nutty flavor. To the bite they are firm, yet slightly spongy. The classic way to prepare fresh morels is to sauté them in butter. Dried morels, which have a smokier flavor than fresh morels, are widely available.
The copyright of the article Cultivated and Wild Mushroom Guide in Food Facts is owned by Gail Wallis. Permission to republish Cultivated and Wild Mushroom Guide in print or online must be granted by the author in writing.
 |
 |
 |
