Sarah Brown
There are about 10,000 types of mushrooms worldwide, and they come in a variety of colours, including brown. Some common brown mushrooms include Swiss brown mushrooms, shiitake mushrooms, criminis, portobellos, and porcinis. Brown mushrooms are used in a variety of dishes, such as salads, soups, and grilled dishes, and are popular in Japanese, Chinese, French, and Italian cuisines. They are also used for medicinal and nutritional purposes.
| Characteristics | Values |
|---|---|
| Types of brown mushrooms | Crimini, Porcini, Portobello, Shimeji, Swiss brown, Shiitake, Beech, Oyster, Maitake |
| Crimini mushrooms | Light tan to rich brown cap, firmer texture, deeper savory umami flavor |
| Porcini mushrooms | Reddish-brown color, aromatic, woodsy flavor, prized wild mushrooms, common in Italy and France |
| Portobello mushrooms | Mature version of Crimini mushrooms, dark brown cap, dense and rich, common in Italian cooking |
| Shimeji mushrooms | Come in white and brown varieties, mild seafood flavor, bitter when raw |
| Swiss brown mushrooms | Tan color, robust flavor and firmer texture, popular in Japanese and Chinese cooking |
| Shiitake mushrooms | Umbrella-shaped brown caps, light woodsy aroma when fresh, more intense flavor when dried, popular in Japanese cooking |
| Beech mushrooms | Grow in fallen beech trees in East Asia, crunchy texture, mild flavor |
| Oyster mushrooms | Thick, fat stem, bitter taste when raw, mild nutty flavor when cooked |
| Maitake mushrooms | Grow wild in Japan, China, and North America, used for medicinal purposes |
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What You'll Learn
Crimini mushrooms
When selecting crimini mushrooms, look for those that are firm with a fresh, smooth appearance. The surface should be dry but not dried out, and the mushroom should appear plump. A closed veil under the mushroom cap indicates a delicate flavour, while an open veil and exposed gills indicate a richer flavour. Criminis should be stored in their original packaging or in a porous paper bag in the refrigerator, where they can last for up to a week. Avoid freezing fresh mushrooms, but frozen sautéed crimini mushrooms can be stored for up to one month.
To clean crimini mushrooms, brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and pat them dry. The entire mushroom, from cap to stem, is edible. When cooked, crimini mushrooms have an intensified distinct flavour and lend a pleasant meaty texture to dishes. They pair well with beef, wild game, and vegetable dishes, and their texture holds up well to high-heat cooking applications.
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Portobello mushrooms
Portobellos are mature mushrooms, with a dark brown cap that can be as wide as an adult's palm. When they are young and small, they are called "crimini" mushrooms, and when they are even younger, they are called "white button mushrooms". All three—Portobello, Crimini, and White Button—are the same type of mushroom, known scientifically as Agaricus bisporus.
One quick and easy vegetarian meal idea is to dredge Portobello mushroom strips in flour, egg, and breading, then fry until golden brown. These "mushroom fries" can be ready in less than 30 minutes and are a great way to incorporate more vegetables into your family's diet.
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Shiitake mushrooms
When cooking with shiitake mushrooms, there are various techniques to enhance their flavour and texture. Sautéing them in oil over medium-high heat results in a buttery, meaty, and caramelized texture with crispy edges and a rich umami flavour. Roasting at 400°F yields crispy edges and concentrates their smoky flavour. Simmering in broth creates a soft, tender texture ideal for ramen broth or stews. Dried and rehydrated shiitake mushrooms have a more intense soy-sauce-like depth of flavour, often used in dashi. Combining fresh and dried shiitake mushrooms in cooking enhances the umami taste in soups and sauces.
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Porcini mushrooms
Due to their status in fine cuisine, short season, and difficulty in cultivation, porcini mushrooms can be quite expensive. Fresh porcini can cost between $30 to $60 per pound, depending on their quality. When purchasing porcini mushrooms, it is important to ensure they are firm with unblemished white stalks and brown caps. Avoid mushrooms with black spots, deep green undercaps, or yellowish-brown tinged undersides, as these indicate over-ripeness.
In summary, porcini mushrooms are highly valued in culinary traditions, especially in Europe, for their distinct flavour, texture, and versatility in various dishes. Their natural growth in pine forests and limited cultivation contribute to their high price and sought-after status in the culinary world.
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Beech mushrooms
When selecting beech mushrooms at the grocery store, choose bouquets that are firm, fresh, and smooth in appearance. The mushrooms should be dry but not dried out and should appear plump. Avoid any packages with visible condensation, inflation, or an ammonia smell. Beech mushrooms can be stored in their original packaging or in a porous paper bag to prolong their shelf life. They can also be frozen after being sautéed and will keep for up to one month.
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Frequently asked questions
There are several types of brown mushrooms, including Swiss brown mushrooms, shiitake mushrooms, beech mushrooms, criminis, and porcini mushrooms.
Swiss brown mushrooms are tan in colour and have a robust flavour and firmer texture compared to other mushrooms. They are popular in Japanese and Chinese cooking and can be enjoyed raw or cooked.
Shiitake mushrooms have umbrella-shaped brown caps that curl under slightly. They have a distinct fragrance and flavour and are popular in Japanese dishes like Yaki Shiitake Ponzu-zoe (Grilled Shiitake with Ponzu Dressing).
Beech mushrooms, also known as shimeji or clamshell mushrooms, come in both white and brown varieties. They have a mild flavour and a crunchy texture. They are commonly found growing on beech trees in East Asia, especially Japan.
