Emily Johnson
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. There are approximately 14,000 species of mushrooms, which vary widely in terms of flavour and texture. Some common edible mushroom varieties include white button mushrooms, criminis, portobellos, shiitake, king oysters, and morels. Mushrooms can be used in a variety of dishes, such as stir-fries, stews, salads, and soups. They are also a good source of vitamin D, fibre, and prebiotics.
| Characteristics | Values |
|---|---|
| Common Types | White button, crimini, portobello, shiitake, oyster, enoki, king oyster, morel, chanterelle, black trumpet |
| White Button Characteristics | Mildest-tasting mushroom, can be eaten raw or cooked |
| Crimini Characteristics | Dependable |
| Portobello Characteristics | Meaty, smoky, earthy flavor, chewy texture, good for roasting and stuffing |
| Shiitake Characteristics | Dense, chewy texture, excellent in risotto, ragout, or soup |
| Oyster Characteristics | Slightly chewy texture, soft, bittersweet aroma, ideal for stir-fries, omelets, quick soups, and dumplings |
| Enoki Characteristics | Small, grow in bouquets, crunchy texture, earthy flavor |
| King Oyster Characteristics | Meaty |
| Morel Characteristics | Elusive, honeycomb-like |
| Chanterelle Characteristics | Golden-hued, fleshy, firm, apricot-like scent, difficult to cultivate |
| Black Trumpet Characteristics | Sweet, woodsy aroma, soft yet chewy, rich, nutty, and smoky taste |
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What You'll Learn
Common mushrooms: white button, crimini, portobello
White button mushrooms, criminis, and portobellos are all the same mushroom—Agaricus bisporus—just at different ages. Button mushrooms, which are white, are like toddlers; criminis, which are brown, are the teenagers; and portobellos, which are brown and larger, are the adults.
White button mushrooms are the most common type of mushroom found in grocery stores. They are the mildest-tasting mushroom and can be eaten raw or cooked. They work well in soups or salads, and on pizzas. They are also great stuffed or sautéed.
White button mushrooms, also known as common mushrooms, cultivated mushrooms, or champignon mushrooms, are native to grasslands in Eurasia and North America. They are cultivated in more than 70 countries and are one of the most commonly and widely consumed mushrooms in the world.
Criminis, or brown cap mushrooms, have a slight earthy flavour. They make a great side dish for meat dishes.
Portobellos have a robust, strong, earthy, woody flavour. They make great mushroom soup and can hold their own against other strong flavours. They are also great for making stuffed mushroom dishes.
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Exotic mushrooms: shiitake, king oyster, enoki
There are many varieties of mushrooms, each with its own unique characteristics and culinary applications. Here, we will focus on three exotic types of mushrooms: shiitake, king oyster, and enoki.
Shiitake mushrooms are known for their rich texture and smoky flavour. They have a dense, chewy consistency that makes them ideal for dishes like risotto, ragout, or soup. Shiitake mushrooms are versatile and can be used in a variety of recipes, from stir-fries to pasta dishes. When cooking with shiitake mushrooms, it is recommended to remove the stems before use.
King oyster mushrooms, also known as oyster mushrooms, are prized for their meaty texture and versatility. They have a trumpet-like shape with tender stems and caps that can range in colour from gray to blue, yellow, pink, or white. Oyster mushrooms are slightly chewy and have a bittersweet aroma reminiscent of anise. They are commonly used in stir-fries, omelettes, soups, and dumplings.
Enoki mushrooms, on the other hand, are small and grow in tight bouquets of long stems topped with petite, convex caps. They have a delicate, crunchy texture and an earthy flavour. Enoki mushrooms are slightly sticky, rubbery, and velvety in consistency. Before consuming, the ends should be trimmed, and any slimy stems should be discarded. Enoki mushrooms are commonly used in salads, stir-fries, and noodle dishes.
These three types of exotic mushrooms offer a range of flavours and textures that can enhance a variety of dishes. Each variety has its own unique characteristics, making them versatile ingredients in the kitchen. Whether adding shiitake to a hearty soup, king oyster to a stir-fry, or enoki to a crisp salad, these mushrooms can elevate the flavour and texture of your culinary creations.
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Wild mushrooms: porcini, chanterelle, maitake
Wild mushrooms are a diverse and exciting ingredient, with dramatic variations in flavour and texture. Porcini, chanterelle and maitake are three of the most popular wild mushrooms, each with its own unique characteristics.
Porcini mushrooms are often used fresh or dried, with a bold, nutty flavour when dried. They are ruffled brown fungi that grow at the base of trees and can reach an impressive size. Dried porcini can be substituted with dried shiitake or chanterelle mushrooms, which have similar characteristics. Porcini mushrooms are known for their intense, umami-rich flavour, making them a popular choice for broths, sauces, risottos and pasta dishes.
Chanterelle mushrooms are another sought-after wild mushroom variety. They have a distinctive trumpet-like shape with a depression in the centre of their golden-hued caps. Chanterelles are known for their apricot-like scent and delicate, earthy texture. They are notoriously difficult to cultivate, so they are typically foraged in the wild. Chanterelles are versatile and can be used in various dishes, including risottos, creamy sauces, and sautéed over toasted bread.
Maitake mushrooms, also known as "Hen of the Woods," have a unique appearance that resembles chicken feathers. They are a polypore mushroom variety, characterised by tiny holes on the underside rather than gills. Maitake mushrooms have a rich, woodsy flavour and a slightly meaty texture. They are best eaten when young and tender, and are commonly used in dishes such as risottos, stir-fries, tempura, and pizza toppings.
These three types of wild mushrooms offer distinct flavours and textures that can elevate a wide range of dishes, showcasing the incredible versatility of fungi in the kitchen.
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Psychedelic mushrooms: Psilocybin, Amanita, Bolete
Psilocybin mushrooms, commonly known as magic mushrooms or shrooms, are a polyphyletic informal group of fungi that contain the prodrug psilocybin, which turns into the psychedelic psilocin upon ingestion. The most potent species are members of the genus Psilocybe, such as P. azurescens, P. semilanceata, and P. cyanescens. Psilocybin mushrooms are used as recreational drugs and may have been depicted in Stone Age rock art in Africa and Europe. They occur on all continents, but the majority of species are found in subtropical humid forests.
Amanita muscaria, commonly known as fly agaric or fly amanita, is a large white-gilled, white-spotted mushroom with a bright red cap covered with distinctive white warts. It is one of the most recognizable fungi in the world and is native to the Northern Hemisphere's temperate and boreal forests. It exhibits complex genetic diversity, suggesting it is a species complex rather than a single species. It can cause poisoning due to psychoactive compounds like muscimol and ibotenic acid, but fatal poisonings are extremely rare.
Amanita muscaria gained its name from its traditional use as an insecticide. Albertus Magnus first recorded it in his work De vegetabilibus sometime before 1256, noting its use in killing flies when powdered in milk. The mushroom's distinctive appearance has led to various regional names, such as "mad" or "fool's" versions of the highly regarded edible mushroom Amanita caesarea.
Boletus edulis, commonly known as the cep, penny bun, porcino, or king bolete, is a type of edible mushroom. It is widely distributed in the Northern Hemisphere across Eurasia and North America and is highly regarded in many cuisines. The mushroom has a large brown cap and produces spore-bearing fruit bodies above ground in summer and autumn. Boletus edulis grows in deciduous and coniferous forests, forming symbiotic relationships with living trees. Some bolete mushrooms, such as those found in Yunnan, China, have been reported to have hallucinogenic properties, although the exact species and active compounds are not yet known.
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Poisonous mushrooms: Toadstool
The term "toadstool" is often used to refer to fungi with a stem and a cap, or to poisonous fungi, while "mushroom" is more commonly used to refer to edible fungi. However, these are loose and subjective terms, with no biological or scientific distinction between the two. The word "toadstool" has been used for hundreds of years, possibly deriving its name from the flies that are drawn to decaying toadstools, which then entice toads that feed on flies.
Some toadstools are extremely toxic and must not be eaten, and it is advised that they should not even be handled without wearing gloves. Poisonous toadstools include Fly Agaric (Amanita muscaria), which is often considered the stereotypical toadstool, with its scarlet-red, white-spotted cap. Amanita muscaria is a hallucinogenic mushroom that has been used in literature, such as Lewis Carroll's "Alice's Adventures in Wonderland" and Thomas Pynchon's "Gravity's Rainbow". It is also known as "fly amanita" due to its traditional use as an insecticide and contains psychoactive compounds like muscimol and ibotenic acid, which can cause poisoning, especially in children and those seeking its hallucinogenic effects.
Other poisonous toadstools include the Death Cap (Amanita phalloides), which has green-yellow caps, and the Destroying Angel (Amanita virosa), which has white-cream caps. It is important to note that some toadstools, like the honey fungus, can be identified by the honey-coloured toadstool mushrooms that appear above ground, along with dead or unhealthy plant growth in the surrounding area.
The growing popularity of foraging for wild foods has led to an increase in cases of poisoning, causing severe stomach upsets and, in some cases, even fatalities. It is crucial to properly identify edible fungi before consuming them and, if poisoning is suspected, immediate medical attention should be sought, preferably with a sample of the fungus. While field guidebooks, apps, and websites can provide information, seeking advice from knowledgeable experts is the best approach to ensure safe foraging.
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Frequently asked questions
Button mushrooms are the most common type of mushroom. They are small-sized and white. They have a mild flavour and can be eaten raw or cooked.
Shiitake mushrooms are one of the earliest documented sources of umami. They have a dense, chewy texture and work well in risottos, soups, and ragouts.
Oyster mushrooms have a chewy texture and a bittersweet aroma. They are soft and work well in stir-fries, omelettes, and quick soups.
Chanterelle mushrooms are golden-hued, fleshy, and firm. They are known for their apricot-like scent. They are difficult to cultivate and are usually foraged in the wild.
Portobello mushrooms are large, flat, and "meaty". They are great for roasting and stuffing. They have a chewy, meaty texture and a smoky, earthy flavour.
