Emily Johnson
Mushrooms come in a variety of shapes and sizes, and there are over 2,000 edible types in the world. Some common varieties include button, shiitake, cremini, and portobello mushrooms. While most mushrooms are small, there are also larger varieties, often referred to as 'jumbo' or king mushrooms. These big mushrooms include flat mushrooms, field mushrooms, portabella mushrooms, and king oyster mushrooms.
| Characteristics | Values |
|---|---|
| Common Names | King Oyster, King Trumpet, Trumpet Royale, Ali’i Oyster, King Brown, French Horn |
| Appearance | Thick stalk, thin cap |
| Texture | Scallop-like |
| Flavor | Meaty |
| Culinary Uses | Fried, added to sauces or stews, sliced and grilled, barbecued |
| Type | Cultivated |
| Substitutes | Scallops |
| Other Names | Flat Mushrooms, Field Mushrooms, Portabello, Portobello, Portabella |
| Appearance | Large, flat cap |
| Texture | Meaty |
| Flavor | Intense, nutty |
| Culinary Uses | Barbecuing, stuffing, grilling, roasting, meat substitute |
| Type | Cultivated |
| Substitutes | Meat |
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What You'll Learn
Portabello/Portabella/Portobello mushrooms
Portobello mushrooms, also known as Portabello and Portabella, are one of the most commonly consumed mushrooms in the world. They are sold under a variety of names and at different stages of maturity, with brown, white, and off-white forms being the most common. When portobellos are young and small, they are called 'criminis' or 'white button mushrooms'.
Portobello mushrooms are medium to large in size, with caps ranging from 10 to 15 centimetres in diameter. The caps vary from tan to dark brown and may be smooth or lightly wrinkled, sometimes featuring small flaky scales. They have a dense, meaty texture and a rich, earthy, and umami-filled flavour. This flavour is more intense in portobello mushrooms due to the lower water content and higher concentration of glutamate, a type of amino acid.
Portobello mushrooms are extremely versatile in cooking. They can be grilled, roasted, sautéed, baked, or cooked under a broiler. Their large size and meaty texture make them an excellent meat substitute in dishes like tacos, fajitas, and enchiladas. They can also be stuffed, sliced for sandwiches, or served as a burger alternative.
Portobello mushrooms are best prepared and served soon after purchasing, but they can be stored in the refrigerator for up to 3 days. To store them, keep them loose in the crisper drawer of the refrigerator on the humid setting, with a clean paper towel underneath.
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Lion's Mane mushrooms
Mushrooms come in a variety of shapes and sizes, and one type of mushroom that is known for its large size is the Lion's Mane mushroom. This mushroom, scientifically known as Hericium erinaceus, is characterised by its fuzzy, shaggy appearance, resembling a lion's mane as it grows on tree trunks. It is native to North America and Eurasia and typically found on hardwood trees such as beech and maple.
Beyond their culinary applications, Lion's Mane mushrooms have a long history in traditional Chinese medicine. They are believed to possess potent antioxidant properties, which can help combat the effects of free radicals in the body, thereby potentially reducing the risk of various health conditions associated with chronic inflammation.
Additionally, Lion's Mane mushrooms have gained recognition for their potential brain health benefits. Studies, mostly conducted on animals, have suggested that these mushrooms contain compounds that promote nerve growth and protect the brain from Alzheimer's-related damage. For example, animal research has indicated that Lion's Mane mushroom extract may help reduce symptoms of anxiety and depression, improve cognitive function, and play a role in preventing or treating cognitive decline.
While the potential health benefits of Lion's Mane mushrooms are promising, it is important to note that further human studies are needed to confirm these effects. Nonetheless, the mushrooms are widely available in grocery stores, restaurants, and supplement shops, and they are commonly marketed as dietary supplements in powdered, liquid, and capsule forms.
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King oyster mushrooms
When preparing king oyster mushrooms, it is recommended to wipe away dirt and debris with a damp paper towel instead of washing them, as they absorb water easily.
- Preheat a large cast-iron skillet over medium-high heat for 5 minutes.
- Slice large mushrooms in half lengthwise and leave smaller mushrooms whole.
- Reduce the heat to medium and add a splash of oil, swirling to coat the pan.
- Arrange the mushrooms in an even layer, cut side down, and cook without moving for 3 minutes.
- Season the mushrooms with kosher salt and pepper, then toss and continue cooking until golden brown all over, about 5 minutes.
- Reduce the heat to medium-low, add butter, garlic, and nutmeg, and cook for 2-3 minutes until the garlic is toasted.
- Remove the skillet from the heat and add parsley leaves and lemon zest.
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Flat/Field mushrooms
Flat mushrooms, also known as field mushrooms, are larger than button mushrooms and have a more intense flavour. They are best cooked rather than eaten raw and are ideal for barbecuing, stuffing, or used as a meat substitute. They have a distinctive flat cap that has completely opened.
Field mushrooms, or Agaricus campestris, are found in fields and grassy areas after rain, usually from late summer onwards. They are edible but resemble some poisonous species, such as Amanita virosa (the "destroying angel") and Amanita hygroscopica (the pink-gilled destroying angel). They can be sauteed or fried, added to sauces, or sliced raw and included in salads. In the past, slices of field mushrooms were applied to burns and scalds in parts of Scotland.
In terms of culinary uses, flat/field mushrooms are quite versatile. They can be baked in the oven with garlic and thyme, or used to make open-faced mushroom sandwiches. They can also be skewered for yakitori, shredded and steamed, or sliced into planks.
Mushrooms, in general, are very versatile and can be cooked in a variety of ways. They can be quickly seared in a hot, dry pan to intensify their flavour and give them a tougher texture. They can also be gently fried in butter or oil to bring out their flavour while keeping them juicy.
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Porcini mushrooms
When purchasing dried porcini, avoid packages with lots of small crumbs, as these mushrooms may be old and lacking in flavour. Dried porcini should have a heady mushroom aroma and can be stored in an airtight container in a dark, cool place for up to six months. Fresh, unwashed porcini mushrooms, on the other hand, should be stored in a loose paper bag in the crisper of the refrigerator and used as soon as possible.
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Frequently asked questions
There are several types of big mushrooms, including flat mushrooms, portabello mushrooms, and king oyster mushrooms. Flat mushrooms, also known as field mushrooms, are large enough to be used for barbecuing or as a meat substitute. Portabello mushrooms, also known as portobellos, are large enough to be grilled or stuffed. King oyster mushrooms, also known as trumpet royale or French horn mushrooms, are large enough to be sliced and fried.
Big mushrooms can be used in a variety of recipes, including mushroom pot pie, roasted mushroom and bacon, grilled portabella sandwiches, and yakitori. Flat mushrooms are ideal for barbecuing, stuffing, or enjoying as a meat substitute. Portabello mushrooms are great for grilling, roasting, or stuffing. King oyster mushrooms are excellent fried or added to sauces or stews.
Flat mushrooms and portabello mushrooms can typically be found at grocery stores. King oyster mushrooms can often be found at Asian grocery stores, where they are not expensive.
Big mushrooms can be cooked in a variety of ways, including grilling, roasting, stuffing, frying, and barbecuing. When cooking large mushrooms, it's important to note that they are full of water, so they will shrink during cooking.
In addition to flat mushrooms, portabello mushrooms, and king oyster mushrooms, there are a few other types of large mushrooms. Maitake mushrooms, also known as hen of the woods, can be cultivated or found in the forest. Lion's mane mushrooms are large, sturdy mushrooms that can be found in Asian grocery stores. Porcini mushrooms are large, wild mushrooms that can be found dried in larger grocery stores or fresh in specialty stores.
