Emma Wilson
Mushrooms are a type of fungus that is commonly used in cooking. There are over 14,000 known species of mushrooms, with new fungi being discovered regularly. In the US, mushrooms are typically categorised as either cultivated or foraged. Common cultivated mushrooms include white button, cremini, and portobello mushrooms, while foraged mushrooms include morels, chanterelles, and maitakes. Mushrooms are sought after for their savoury, umami flavour, and meaty texture. They are used in a variety of dishes, from French duxelles to Japanese ramen.
| Characteristics | Values |
|---|---|
| Common Varieties | Button, Cremini, Portobello, Shiitake, Oyster, Morels, Chanterelles, Maitake, Enoki, Lion's Mane |
| Button Mushroom Characteristics | Soft texture, mild flavor, can be eaten raw or cooked |
| Cremini Characteristics | Firmer texture, darker color, savory flavor, can be eaten raw or cooked |
| Portobello Characteristics | Large size, deep flavor, dense texture, can be grilled or stuffed |
| Shiitake Characteristics | Intense, woody flavor, chewy texture, brown umbrella-shaped caps |
| Oyster Mushroom Characteristics | Delicate, chewy texture, mild flavor, can be eaten raw or cooked |
| Morels Characteristics | Foraged in forested areas |
| Chanterelles Characteristics | Golden-hued, fleshy, firm, apricot-like scent, difficult to cultivate |
| Maitake Characteristics | Soft, feathery, rich flavor, earthy, woodsy |
| Enoki Characteristics | Thin, stringy, crunchy, chewy texture, commonly used in Japanese cuisine |
| Lion's Mane Characteristics | Wood-eating variety |
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What You'll Learn
Button mushrooms
When selecting button mushrooms at the grocery store, choose those that are firm, with a fresh, smooth, dry, and plump appearance. They typically feature a closed veil under the mushroom cap. To clean them, brush off any debris with fingers or a damp paper towel, or briefly rinse under running water and pat dry. They should be stored in their original packaging or a porous paper bag in the refrigerator, where they can last for up to a week. Fresh button mushrooms should not be frozen, but frozen sautéed mushrooms can be stored for up to a month.
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Portobello mushrooms
When grilling portobello mushrooms, it is important to clean them first by removing the stems and gently rubbing any dirt from the caps with a paper towel. The gills are edible but can turn a dish an unappetizing colour, so they should be lightly scraped away with a small spoon. A basic portobello marinade can be made using balsamic vinegar, soy sauce, garlic powder, black pepper, cayenne, rosemary, and thyme. The mushrooms should be coated in the marinade for 10-30 minutes before grilling for 3-4 minutes on each side.
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Shiitake mushrooms
In terms of culinary applications, shiitake mushrooms are commonly used in East and Southeast Asian cuisines. In Chinese cooking, they are employed in soups, braises, and stir-fried vegetable dishes such as Buddha's delight. Japanese cuisine incorporates shiitake mushrooms into miso soup, vegetarian dashi, and various steamed and simmered dishes. Two prized varieties, dōnggū (literally "winter mushroom") and huāgū ("flower mushroom"), are produced in cooler temperatures. Fresh and dried shiitake mushrooms are also used in Korean and Western cooking.
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Oyster mushrooms
There are several varieties of oyster mushrooms, including pearl oyster, golden oyster, pink oyster, blue oyster, and king oyster mushrooms. Each variety has unique characteristics, such as colour, texture, and flavour. For example, golden oyster mushrooms are bright yellow with a delicate structure, while pink oyster mushrooms have a bold coral-pink colour and a subtle seafood-like flavour.
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Chanterelle mushrooms
Chanterelles are known for their trumpet-like shape and depression in the centre of their caps. They are golden-hued, fleshy, and firm, with an apricot-like scent. They are prized for their flavour and are considered a delicious, gourmet mushroom. Chanterelles are difficult to cultivate, so foragers typically hunt for them in the wild.
There are several species of chanterelle mushrooms. The golden chanterelle, or Cantharellus cibarius, is the type species of the chanterelle genus Cantharellus. It is also known as girolle or girole. In the past, all yellow or golden chanterelles in North America were classified as Cantharellus cibarius, but DNA analysis has since shown them to be a group of related species, with Cantharellus cibarius now restricted to Europe. Other species include the Pacific golden chanterelle (C. formosus), C. cibarius var. roseocanus, C. cascadensis, and C. californicus.
It is important to be aware of poisonous look-alikes when foraging for chanterelles. The jack-o-lantern mushroom is one such example, which can be identified by its growth from a central stalk, true gills, and deep orange flesh when cut. The false chanterelle (Hygrophoropsis aurantiaca) is another non-edible look-alike, which can be distinguished by its gills that do not fork and its lack of fruity aroma.
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Frequently asked questions
The most common mushroom varieties include button mushrooms, portobellos, cremini (or crimini), shiitake, and oyster mushrooms.
Button mushrooms, also known as white mushrooms, are the earliest growing stage of the Agaricus bisporus species of mushroom. They are mild in flavour and soft in texture, making them adaptable to various recipes.
Cremini mushrooms, also spelt crimini, are the middle growth stage of the Agaricus bisporus species, between the button mushroom and the fully mature portobello. They are darker and firmer than button mushrooms, with a more pronounced savoury, umami flavour.
Portobello mushrooms are the oldest variety of the Agaricus bisporus species. They are large, dense, and rich in flavour, making them ideal for grilling, stuffing, and adding depth to sauces and pastas. They are also commonly used as a meat substitute.
Shiitake mushrooms are distinct for their intense, woody flavour and chewy texture. They are identified by their umbrella-shaped brown caps and are commonly used in Japanese, Chinese, and Italian cuisines.
