Emily Johnson
Mushrooms are a popular ingredient in dishes worldwide, often referred to as the meat of the vegetable world. They are the only vegetable source of vitamin D and are also packed with vitamins A, C, B6, and B12, selenium, and more. With their unique taste and texture, there are many varieties to choose from, each with its own distinct flavour profile. So, which are the tastiest mushrooms?
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What You'll Learn
Porcini mushrooms: rich and earthy
Mushrooms are known for their savoury, umami flavour, and porcini mushrooms are no exception. Prized in Italian and French cuisine, porcini mushrooms are often described as nutty and earthy, with a meatiness in flavour and texture. They are also known as king bolete, cèpe, Steinpilz, or penny bun mushrooms. Porcini mushrooms are brown-capped with thick, white stalks, and their caps can range in size from one inch to nearly a foot.
Porcini mushrooms are cultivated in Europe, North America, and parts of Asia, and they grow naturally in pine forests at the base of trees. Autumn is porcini season in central Europe, and fresh porcini are a rare treat, available for a short month or two in autumn and sometimes again in the late spring. They can be found in specialty markets and farmers' markets while in season. Dried porcini are available year-round at Italian and specialty markets or online.
Fresh porcini mushrooms can be sautéed, braised, fried, grilled, or stewed, and they are often served as a side dish or added to risotto or pasta. The dried variety is commonly used to add a rich, mushroomy flavour to broths, stews, and sauces. The broth produced by soaking dried porcini can also be used to add depth of flavour to soups and recipes that use stock, and the rehydrated mushrooms can be chopped and added to dishes.
Porcini mushrooms are also used in beef dishes like pot roast or Beef Wellington, where the slow cooking time allows the mushrooms to release their rich, nutty flavour. They pair well with tomato sauce and French classics like béchamel or white sauce, and they can be chopped and sautéed before being added to an omelette. Porcini mushrooms can also be sprinkled directly on meals as a spice, pairing well with eggs, potatoes, vegetables, fish, meat, and soups.
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Morel mushrooms: nutty and smoky
Morel mushrooms are some of the most sought-after mushrooms in the world, thanks to their deep, nutty, and smoky flavour, and unique spongy texture. They are savoured by gourmets and chefs for their earthy, nutty, and woodsy flavour, and their meaty texture, which is tender and satisfying, but not squishy or chewy.
Morels are usually found in wooded areas throughout North America and Europe. They grow in warm and wet conditions and are a type of wild mushroom, with an exterior that resembles a honeycomb. They vary in size and appearance, ranging from oblong to bulbous, and in colour from blonde to grey. The inside of a morel is white and hollow.
Morels are one of the most expensive mushrooms on the market, as they are not cultivated domestically. They are extremely difficult to farm and must be foraged and harvested from the wild. They are also highly perishable, so they deteriorate quite quickly. They are best when they are simply sautéed in butter, which brings out their natural, nutty flavour. They can also be fried, or added to sauces, pasta dishes, omelettes, stuffings, and Asian dishes.
Morels are difficult to find, and there is an expression that sums this up: "Morels are everywhere and impossible to find." They are highly prized and exotic, often reserved for fancy meals with wine and meats. They are also potentially dangerous, as they have poisonous doppelgängers, known as false morels, which are reddish-brown to yellow in colour, with a cap that hangs to one side. False morels are not hollow on the inside, unlike real morels. If you are foraging for morels, it is important to go with an experienced guide who can spot false morels.
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Chanterelle mushrooms: fruity with a peppery kick
Chanterelle mushrooms, scientifically known as Cantharellus cibarius, are one of the most sought-after wild mushrooms due to their exquisite flavour, texture, and delicate appearance. They have a unique, slightly peppery and fruity flavour, with hints of apricot, that has made them quite popular in gourmet cuisine around the world. They are often described as fragrant, with a nutty aroma. Chanterelles have a trumpet or vase-like shape with frilled, vibrantly coloured caps, ranging from pale yellow to deep golden-orange.
Chanterelle mushrooms have been used in culinary practices for centuries and hold cultural significance in various parts of the world. They are native to Europe, Asia, and North America, where they have been foraged and consumed for centuries, especially in regions with temperate forests. In ancient European traditions, chanterelles were considered a delicacy and were often used in royal courts. Over time, their use spread across the continent, and they became staples in European kitchens. In some cultures, they were considered a delicacy reserved for royalty or special occasions due to their unique taste and appearance.
Chanterelles are highly prized for their flavour, which is often described as a mix of fruity, nutty, and peppery notes with a mild and delicate aroma. Their name comes from the French word "chanterelle," meaning "little trumpet," referring to the mushroom's distinctive, trumpet-like shape. In European folklore, chanterelles were sometimes referred to as fairy mushrooms due to their delicate, golden appearance, which led people to believe they had magical or spiritual properties. They represent abundance and a connection to the earth.
Chanterelle mushrooms are versatile and can be used in various cooking methods. Sautéing, grilling, roasting, adding to soups and sauces, and creating creamy sauces for pasta and risottos are some of the ways to prepare them. They pair well with various ingredients, such as garlic, onions, fresh herbs like thyme and parsley, cream, and white wine. When preparing chanterelle mushrooms, it is important to clean them thoroughly but gently, slicing them into thick chunks or leaving them whole if they are smaller.
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Truffle mushrooms: earthy, musky, sweet
Truffles are a type of mushroom that is highly sought-after in the culinary world due to their distinct and complex flavour and aroma. They are considered a delicacy and are priced as such because of their unique properties, complicated harvesting process, and short shelf life.
Truffles have an earthy, nutty, musky, and sweet flavour and aroma that cannot be replicated by any other ingredient. Their flavour is so unique and intense that only a few drops of truffle oil or a thin slice of truffle garnish are enough to elevate a dish.
The most popular truffle varieties are the black truffle and the white truffle, with black truffles being more common and less expensive. Other varieties include the burg truffle, brin de cabri truffle, bianchetto truffle, and brezola truffle.
Truffles are most commonly used as a finishing touch or garnish for dishes because cooking them with heat diminishes their flavour and aroma. They are often shaved or grated into pasta, potato dishes, or used as a garnish for steak and other fine cuts of meat. Truffle butter and truffle paste are also popular, more affordable ways to add truffle flavour to dishes.
When storing truffles, it is important to keep them in an airtight container with a paper towel to absorb any excess moisture, and they should be used within 5 days of being harvested or frozen for later use.
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Shiitake mushrooms: meaty and savoury
Shiitake mushrooms, also known as Chinese black mushrooms or black forest mushrooms, are native to East Asia and account for about a quarter of the world's mushroom production, with Japan being the largest producer. They are a favourite for plant-based cooking due to their rich umami flavour and robust, meaty texture.
Shiitake mushrooms are culinary chameleons, taking on different textures and flavours depending on how they are cooked. For a buttery, meaty, and caramelized texture with crispy edges and a deep, rich umami punch, sauté the mushrooms with butter, garlic, and fresh parsley. To achieve a slightly crispy, intensely flavourful, and concentrated smokiness, roast them. For a soft, tender, and brothy texture, simmer them in a broth.
Shiitake mushrooms can be used in a variety of dishes, from stir-fries and soups to grain bowls and sandwiches. They can be sliced and stir-fried with scallions to serve with chicken, or used as a topping for burgers, sandwiches, pizza, or quesadillas. They can also be chopped and added to pasta or salad.
When preparing shiitake mushrooms, it is important to note that they should never be rinsed in water as they will absorb too much moisture and become rubbery. Instead, gently wipe them with a damp paper towel and remove the stems, as they are too tough to eat but perfect for making vegetable stock.
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Frequently asked questions
It's difficult to say which mushroom is the tastiest as everyone's taste preferences are different. However, some of the most popular and flavorful mushroom varieties include Porcini, Morel, Chanterelle, Truffle, Portobello, and Shiitake mushrooms.
Mushrooms have a unique flavor often described as earthy, nutty, and slightly meaty, with a flavor profile commonly associated with 'umami,' the fifth basic taste after sweet, sour, bitter, and salty.
Some examples of tasty mushrooms include:
- King Oyster mushrooms, also known as trumpet or king trumpet mushrooms, are known for their meaty and crunchy texture.
- Shiitake mushrooms are well-known for their rich umami flavor and robust, meaty texture. They are a staple in Asian cuisine and are valued for their medicinal properties.
- Lion's Mane mushrooms have a flavor profile reminiscent of lobster and develop a meaty texture when cooked.
- Black Pearl Oyster mushrooms offer a bold and earthy flavor profile and a firm texture.
- Beech mushrooms have a nutty, slightly sweet taste when cooked and a crispy crunch when eaten raw.
Mushrooms are very versatile and can be incorporated into a variety of dishes. Here are some ideas:
- Sautéed or grilled Portobello mushrooms can be used as a side dish or in sauces.
- Searing or grilling King Oyster mushrooms and seasoning them generously with salt and oil can make them a standout dish.
- Shiitake mushrooms can be used in Vietnamese-inspired pork and mushroom dumplings or in a stir-fry with vegetables.
- Oyster mushrooms can be used in soups, stir-fries, or risottos.
- Chanterelle mushrooms can be used in salads, omelets, or risottos.
- Morels can be sautéed in butter to bring out their natural nutty flavor.
