Laura Smith
Mushrooms are a versatile ingredient, loved for their rich umami flavour and nutrient density. They can be used in a variety of dishes, from simple sautés to exotic culinary creations. With hundreds of varieties of edible mushrooms, it can be challenging to choose a favourite. Some popular choices include morels, prized for their deep earthy flavour and aroma; chanterelles, known for their golden hue and apricot-like scent; and portobellos, which offer a strong and intense flavour. Other unique varieties, such as enoki, black trumpet, and oyster mushrooms, also have their own distinct characteristics and uses. For mushroom enthusiasts, the possibilities are endless!
| Characteristics | Values |
|---|---|
| Name | Black trumpet mushroom |
| Colour | Black-grey |
| Shape | Funnel |
| Availability | Farmers' markets, the wild, rarely in grocery stores |
| Seasonality | Late summer to fall |
| Region | North America, Europe, Japan, Korea |
| Cleaning | Requires thorough cleaning |
| Taste | Robust, smoky, similar to black truffles when dried |
| Uses | Risotto, yakitori, arancini, pate |
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What You'll Learn
Chanterelle mushrooms: Golden-yellow, fruity aroma, and sweet taste
Chanterelle mushrooms, with their golden-yellow hue, fruity aroma, and sweet taste, are a culinary delight. They are celebrated for their rich, peppery flavour and prized for their versatility in the kitchen. Chanterelles are a group of edible fungi, with approximately 90 species worldwide. They are found in Eurasia, North America, Africa, and even in some parts of Asia.
Chanterelle mushrooms are known for their vibrant yellow to orange colour, reminiscent of autumn leaves. They are funnel-shaped, with caps shaped like inverted cones or vases. The underside of the cap features gill-like ridges that are forked and run down the stem, known as false gills. These ridges are blunt and merge with the stem, distinguishing them from the sharper true gills of other mushrooms. The sturdy stem of chanterelles is usually the same vibrant colour as the cap, without any rings or markings, creating a seamless structure.
Chanterelles emit a pleasant, fruity aroma, sometimes compared to apricots, with cinnamon and peppery undertones. This unique fragrance is most intense when the mushrooms are fresh, as refrigeration tends to mute their smell. The flesh of chanterelles should be firm and white when cut, with a slight give under pressure, indicating their tender texture.
In the kitchen, chanterelle mushrooms are highly prized for their ability to adapt to a variety of dishes. They pair well with cream, butter, garlic, shallots, and herbs such as thyme and parsley. Their versatility shines in pasta, risottos, soups, scrambled eggs, and egg dishes. Chanterelles are also suitable for drying, freezing, pickling, and sautéing. They can be crushed into flour and used for seasoning in soups or sauces, adding a rich, nutty flavour.
Chanterelle mushrooms are not just delicious but also highly nutritious. They are a good source of fibre and provide several vitamins and minerals, including copper, vitamin D, B vitamins, niacin, and pantothenic acid. Additionally, chanterelles contain antioxidants that may reduce inflammation and protect against chronic diseases by neutralizing harmful free radicals. They are also one of the few natural food sources of vitamin D, which is crucial for maintaining healthy bones and immune function.
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Black trumpets: Prized for their robust, smoky flavour
Black trumpet mushrooms, also known as the horn of plenty or horn of death, are prized for their robust, smoky flavour. They are funnel-shaped and range in colour from brown when young to black or shades of grey when mature. They are thin and delicate, like potato chips or shaved chocolate, and are often found in mossy areas under trees, particularly white and red oak trees. They can also be found near pines, though this variety is not as widely available. Black trumpets are one of the easiest wild mushrooms to identify, with no real look-alikes, and they are prized as a gourmet ingredient and choice edible mushroom. They are particularly favoured by expert forager and editor-in-chief of Fungi Magazine, Bret Bunyard, who describes them as "the" risotto mushroom.
Black trumpet mushrooms are found across North America, Europe, Japan, and Korea, and are used in dishes around the world, including yakitori, arancini, and pate. They are also known as "trumpet of the dead" in French (trompette de mort) and in Catalan (trompeta de la mort). When dried, they acquire black truffle notes and can be crumbled as a condiment.
Hunting for black trumpets can be challenging as they are well-camouflaged on the forest floor, resembling crumpled leaf litter. However, they often grow in the same areas as their chanterelle cousins, especially the yellowfoot chanterelle, which is much easier to spot due to its bright orange colour. A good trick to remember when searching for black trumpets is to look for moist, shady areas near small sources of water or swampy areas with decaying and dead wood.
Black trumpet mushrooms are typically found from early July through October, and sometimes even as late as November. They are particularly dirty and need to be thoroughly cleaned before cooking. When young, they are tubular with a rolled-up edge at the top, and as they mature, the tube widens into the shape of a horn.
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King oyster: Thick stems, meaty texture, and versatile
Prized for their thick stems, meaty texture, and versatility, king oyster mushrooms are a delightful addition to any dish. They are the largest mushrooms in the oyster family, with thick white stems and small tan-coloured caps. Their appearance can vary, however, depending on how they are grown. When cultivated indoors, they develop fat stems and tiny caps, while those grown in the wild have smaller stems and larger caps.
King oyster mushrooms have a rich, earthy, nutty, woody, and savoury umami flavour with some seafood and licorice notes. They are commonly used as a meat substitute due to their dense, chewy, and meaty texture. Their versatility extends to various cooking methods such as grilling, broiling, sautéing, roasting, pan-searing, and stir-frying. They can be shredded and braised to create a pulled pork-like texture or sliced into discs resembling scallops.
King oyster mushrooms are a good source of protein, fibre, B vitamins, and minerals such as potassium, phosphorus, and iron. They are best stored in a paper bag in the refrigerator to maintain freshness and should be cooked to enhance their flavour and texture fully.
King oyster mushrooms are widely cultivated and are popular in many types of cuisine, especially Chinese and other Asian dishes. They are a fantastic option for those seeking to explore new flavours and textures in their cooking while also being versatile enough to accommodate various dietary preferences, including vegan, vegetarian, and meat-eater diets.
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Portobello: Harvested later, intense flavour, and large size
Portobello mushrooms are a variety of Agaricus bisporus, the same species as button and cremini mushrooms. They are harvested later in their growth cycle, which is why they are larger and have a more intense flavour than their cousins.
Portobellos are a popular variety of mushroom, commonly used in many dishes. They are well-loved for their rich, umami flavour and are often used as a meat replacement. They are also versatile, easy to store, cook and preserve. Portobellos can be sliced and sautéed, grilled as a burger, roasted, or stuffed.
Portobellos are considerably bigger than most other mushrooms. The stems are often trimmed, leaving a large cap that can be cooked in various ways.
Portobello mushrooms are available in most grocery stores, alongside white button mushrooms and brown criminis. They are a great option for those looking to add new mushroom varieties to their pantry, providing different textures, flavours, and cooking applications.
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Morels: Deep nutty flavour, unique texture, and expensive
Morels are a type of wild mushroom with a deep nutty flavour and a unique texture. They are highly sought-after by chefs and mushroom enthusiasts alike due to their decadent flavour and meaty, spongy texture. They are also rich in protein and fibre, and low in fat. They contain vitamins D and B, and high levels of iron, phosphorus, and potassium.
Morels are only grown in the wild, making them elusive and expensive. They are typically found in wooded areas throughout North America and Europe, particularly in Virginia, Kentucky, and Michigan. They have a springtime phenology, fruiting anywhere from February to June depending on the region. Their appearance coincides with warmer weather, making them a perfect ingredient for spring dishes.
Morels are the fruiting body of a fungus that lives in the soil. When the soil temperature and moisture conditions are right, the fungus produces morels, containing the spores of the fungus. The wind then carries these spores to new habitats. They are often found near certain types of trees, such as ash, elm, and apple trees.
Identifying and foraging morels can be fun, but it is important to be cautious. There are false morels that resemble true morels but are poisonous. False morels, such as the Gyromitra species, have a "wrinkled" or "brain-like" appearance due to multiple wrinkles and folds, while true morels have a honeycomb pattern on their caps due to ridges and pits. It is recommended to learn about morel identification before foraging and to cook them thoroughly before consumption.
Fresh morels are a delicacy, but they deteriorate quickly and are usually only available for a short time each year. They can be stored in the refrigerator for about a week, but they may dry out and alter in texture. Drying morels is an art, requiring time, airflow, and heat. Dried morels will last up to six months and can be frozen for use in soups or purees.
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Frequently asked questions
Morels are among the most sought-after mushrooms in the world thanks to their deep, nutty flavor and unique spongy texture. They are versatile and can be used in sauces, stuffing, frying, sautéing, or as a garnish.
Morels are wild mushrooms found throughout Europe, America, and Canada. They appear from March to May or June in most areas. They cannot be cultivated domestically, so the only way to get them is by foraging them in the wild.
Morels can be cooked in various ways, but a simple way to prepare them is to sauté them in butter to bring out their natural, nutty flavor.
