Emily Johnson
Mushrooms are a queer delicacy, with over 10,000 varieties to choose from. They are nature's hidden treasure, always in season and grown year-round. The standard mushroom is the cultivated white button mushroom, but there are many other varieties to explore, including criminis, portobellos, oyster mushrooms, shiitake, lion's mane, and maitake. Some mushrooms glow in the dark, some can kill you, and some are just damn delicious. Mushrooms are as versatile as they are tasty, whether grilled to perfection, folded into a creamy sauce, or paired with a juicy steak. They are also nutritional superheroes, low in fat and sodium, packed with fibre, vitamins, and minerals.
| Characteristics | Values |
|---|---|
| Number of varieties | 10,000+ |
| Most common variety | White button mushroom |
| Scientific name of the white button mushroom | Agaricus bisporus |
| Other names for Agaricus bisporus | Crimini, cremini, baby bella, portobello |
| Characteristics of portobello | Large size, deep flavor, meaty texture |
| Other cultivated varieties | Shiitake, maitake, oyster, lion's mane, enoki, Hericium erinaceus, Pleurotus |
| Foraged varieties | Morels, chanterelles, maitakes |
| Russula mushrooms | A genus of mushrooms comprising over 700 varieties |
| Shimeji mushrooms | Also known as beech or clamshell mushrooms, come in white and brown varieties |
| Enoki mushrooms | Thin, white, stringy variety commonly used in Japanese cuisine |
| Chanterelle mushrooms | Golden-hued, fleshy, firm, apricot-like scent |
| Number of sexes | 23,000 |
| Poisonous varieties | Yes |
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What You'll Learn
White button mushrooms
When selecting white button mushrooms at the grocery store, choose young specimens with unopened caps and no signs of bruising or sliminess. They should be firm with a fresh, smooth appearance. The surface should be dry but not dried out, and they should appear plump. They can be stored in their original packaging or a porous paper bag in the refrigerator, where they will keep for up to a week. Fresh mushrooms should not be frozen, but cooked mushrooms can be frozen and will keep for up to a month. To clean the mushrooms, brush off any debris with fingers or a damp paper towel, or rinse briefly under running water and pat dry.
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Portobello mushrooms
Portobellos have a rich, savoury, earthy, and subtly smoky flavour, with an umami quality that makes them a good substitute for meat and cheese. Their meaty texture means they can be used as a meat substitute in dishes such as tacos, fajitas, and enchiladas, as well as in vegetarian burgers. Portobellos can be grilled, roasted, sautéed, baked, stir-fried, or used in sauces and pasta.
When selecting Portobello mushrooms, choose those that are firm with a fresh, smooth appearance. The surface should be dry but not dried out, and the gills should be firm. They are best prepared soon after purchasing but can be stored in the fridge for 2-3 days.
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Chanterelle mushrooms
Chanterelles are found in Eurasia, North America, and Africa, typically growing in forested areas with coniferous trees. They are native to North America and particularly abundant in the Pacific Northwest from late spring to early fall. They are also found in the American South from July to October, and in the Midwest during the summer in Minnesota and Wisconsin.
Chanterelles are commonly used in European cuisines, including French, Austrian, and Italian. They first gained popularity as an edible mushroom in the 18th century through their inclusion in French cuisine, when they began appearing in palace kitchens and were served at the tables of nobility. Nowadays, they are considered a culinary delicacy and are used in various dishes, such as fricassee or paired with whole grilled salmon.
Chanterelles are rich in flavor and have a distinctive taste and aroma that is difficult to characterize. Some species have a fruity odor, while others have a more woody, earthy fragrance, and still, others can be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful variety, commanding a high price in both restaurants and specialty stores. Chanterelles are also known as "horn of plenty" or "black chanterelle," and they are prized by foragers as a gourmet ingredient.
It is important to note that there are some poisonous look-alikes to the chanterelle mushroom, such as the jack-o'-lantern mushrooms and the false chanterelle. The false chanterelle has a similar appearance but can be distinguished by its true gills, while chanterelles have forked folds. The false chanterelle is also more orange in hue, while the true chanterelle is uniform egg-yellow. Although once thought to be hazardous, the false chanterelle is now known to be edible but not particularly tasty, and ingesting it may cause mild gastrointestinal distress.
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Shiitake mushrooms
The name shiitake comes from the Japanese shii, the name of the tree it grew on, and take, which means mushroom. They are also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom". Shiitake mushrooms grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry.
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Oyster mushrooms
There are several types of oyster mushrooms, each with unique characteristics:
- Pearl Oyster Mushrooms: The most common variety, known for being mild, tender, and perfect for sautés and stir-fries.
- Golden Oyster Mushrooms: Bright yellow in colour with a delicate structure, these mushrooms have a slightly nutty flavour and are suitable for quick, high-heat cooking.
- Pink Oyster Mushrooms: Vivid coral-pink clusters with a subtle seafood-like flavour. Their bold colour softens when cooked.
- Blue Oyster Mushrooms: Less common, with a deep blue-grey hue that fades when cooked. They have a slightly firmer texture than other varieties.
- King Oyster Mushrooms: Technically a cousin. King oyster mushrooms have thick, meaty stems that are ideal for slicing, grilling, or shredding into vegan pulled pork.
When foraging or purchasing oyster mushrooms, it is important to correctly identify them to avoid consuming toxic lookalikes, such as Omphalotus nidiformis, found in Australia, or the western jack-o'-lantern mushroom (O. olivascens) found in North America. Oyster mushrooms have decurrent gills, meaning the gills are attached and run directly down the stem, and they lack a ring or sack around the base of the stem. They grow on decaying wood, particularly deciduous trees like beech and aspen, and are often found on sick or dying trees.
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Frequently asked questions
Some common varieties of mushrooms include white button, cremini, portobello, shiitake, oyster, and maitake.
White button, cremini, and portobello mushrooms are all the same species, Agaricus bisporus, harvested at different times in their life cycle. Cremini mushrooms are simply older white button mushrooms, which have turned brown and gained a firmer texture. Portobello mushrooms are the oldest and most mature variety, with a deep flavour and meaty texture.
Yes, a number of mushroom species are poisonous and can be fatal if consumed. Mushrooms gathered in the wild should only be eaten by those knowledgeable in mushroom identification. Many mushroom species contain toxic secondary metabolites, and consuming the wrong variety could be dangerous.
