Emily Johnson
Mushrooms come in a variety of shapes and sizes, with over 2,000 edible mushroom varieties worldwide. Small mushrooms, such as button mushrooms, are popular due to their mild flavour and ease of preparation. When portobellos are young and small, they are called criminis, and when they are even younger and smaller, they are called white button mushrooms. Other small mushrooms include enoki, maitake, morel, and oyster mushrooms. Each variety has its own unique characteristics, flavour profiles, and culinary applications, contributing to the diverse world of mushrooms.
| Characteristics | Values |
|---|---|
| Small mushrooms | White button mushrooms, beech mushrooms, enoki mushrooms, maitake mushrooms, oyster mushrooms, shiitake mushrooms, morels, chanterelle mushrooms, porcini mushrooms |
| White button mushrooms | Mild flavor, firm texture |
| Beech mushrooms | Long stems, medium-sized caps, white or brown, nutty, slightly bitter flavor |
| Enoki mushrooms | Thin, long stems, small caps, chewy texture, mild flavor |
| Maitake mushrooms | Wild variety, meaty texture and flavor, delicate texture, rich flavor |
| Oyster mushrooms | Small clusters, circular or fluted, delicate, chewy texture, mild flavor |
| Shiitake mushrooms | Brown caps, earthy, rich flavor, meaty texture |
| Morels | Short stems, oblong tops, honeycomb-like texture, rich, nutty flavor |
| Chanterelle mushrooms | Orange, delicate, fruity flavor |
| Porcini mushrooms | Aromatic, woodsy flavor, fat stems, creamy-white interior, rich, earthy flavor |
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What You'll Learn
White button mushrooms
When selecting white button mushrooms at the grocery store, choose those that are firm with a fresh, smooth appearance. The surface should be dry but not dried out, and they should appear plump. They typically feature a closed veil under the mushroom cap, as opposed to an open veil that reveals the mushroom's gills. To clean them, brush off any debris with your fingers or a damp paper towel, or briefly rinse them under running water and pat them dry.
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Beech mushrooms
When selecting beech mushrooms from the grocery store, it is recommended to choose bouquets that are firm, fresh, and smooth in appearance. The surface should be dry but not dried out, and the mushrooms should look plump. They can be stored in their original packaging or a porous paper bag to prolong their shelf life. Fresh beech mushrooms should not be frozen but can be sautéed and frozen for up to a month.
Before cooking, it is important to clean the mushrooms by brushing off any debris with your fingers or a damp paper towel. Alternatively, you can briefly rinse them under running water and then pat them dry. Beech mushrooms can be cooked whole or chopped into pieces, adding a unique texture and flavor to your dish. They are known to have a bitter taste when eaten raw, so it is recommended to cook them before consuming them.
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Enoki mushrooms
In terms of culinary applications, enoki mushrooms are commonly used in soups, especially in East Asian cuisine, and can also be added to salads and other dishes. They are known for their crisp texture and mild, umami flavour. When cooking with enoki mushrooms, it is important to note that they are 88% water, so they can get lost in a dish and overcook easily. They should be treated as a feature in a dish, and sautéed separately from other ingredients. Enoki mushrooms can be baked in the oven, air-fried, or used in meatless fried 'chicken'. They are also commonly used in ramen and hot pot dishes.
When harvesting enoki mushrooms, it is recommended to cut them when they are 2-4 inches in length, with tightly closed caps and long, sturdy stems. To prepare enoki mushrooms for cooking, gently brush off any dirt or substrate with a soft brush or a damp cloth, and then separate the mushroom clusters into individual stems.
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Shiitake mushrooms
In terms of cooking, shiitake mushrooms are versatile and can be used in a variety of dishes. They are commonly used in Chinese and Japanese cuisines, featuring in soups, braises, stir-fried vegetable dishes, and miso soup. Sautéing, roasting, simmering, and grilling shiitake mushrooms can result in different textures and flavours, from buttery and meaty to crispy and smoky.
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Oyster mushrooms
In addition to their culinary uses, oyster mushrooms have various industrial and medicinal applications. They are used for mycoremediation, such as treating soil polluted with diesel oil and degrading plastic bags and renewable polyethylene. Oyster mushrooms also possess the ability to absorb and clean up pollution and mitigate oil spills. Furthermore, they are used to create mushroom leather and mycelium bricks and furniture.
When foraging or purchasing oyster mushrooms, it is important to correctly identify them, as some toxic mushrooms may resemble oyster mushrooms. Look for firm, dry caps with slight curling, and avoid those with dark spots or sliminess. Oyster mushrooms are generally easy to prepare and require minimal cleaning or trimming.
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Frequently asked questions
These are called enoki mushrooms. They are popular in Japanese, Korean, and Chinese cuisines and have a chewy texture and mild flavor.
Small brown mushrooms are called beech mushrooms. They have long stems with medium-sized caps and can be eaten raw, but cooking brings out their savory and nutty qualities.
When portobellos are young and small, they are called criminis. When they are even younger and smaller, they are called white button mushrooms.
