There are a lot of kinds of mushrooms out there, far more than what you sometimes see within the produce aisle. Let’s find out about this edible fungus and all it has to supply.
Desk of Contents
- White button mushrooms
- Cremini mushrooms
- Portabello mushrooms
- Shiitake mushrooms
- Maitake mushrooms
- Matsutake mushrooms
- Wooden ear fungus mushrooms
- King oyster or king trumpet mushrooms
- Enoki mushrooms
- Beech/clamshell mushrooms
- Chanterelle mushrooms
- Hedgehog mushrooms
- Morel mushrooms
- Porcini mushrooms
- Deciding on and storing mushrooms
- Making ready mushrooms
- Diet details
- Recipes to strive
Mushrooms are available in numerous shapes and sizes — simply go to any specialty Asian market, and an entire world of decisions will speak in confidence to you. What’s to like? Mushrooms give ramen, soups, stews, and sauce a heavy dose of umami. Cooks depend on their meaty texture and savory style.
Though their taste isn’t their solely superpower, mushrooms have been used medicinally for ages, and now they’re popping up as powders combined with adaptogens you may dissolve into shakes, tea, and soups (1).
Mushrooms are a great supply of beta-glucan, a soluble fiber linked to higher coronary heart well being (2). In addition they include quite a lot of B nutritional vitamins, which assist maintain your insides functioning accurately. They’re among the finest sources of selenium within the produce aisle, a robust antioxidant that advantages your immune system. White button mushrooms particularly are an incredible plant-based supply of vitamin D (3).
Lastly, mushrooms are a flexible ingredient within the kitchen. You may boil, saute, grill, braise, and fry them. They play good with different widespread elements like herbs, spices, garlic, soy, and even vinegar and citrus. Whereas there are millions of kinds of mushrooms, listed below are some varieties you should purchase on the retailer.
White button mushrooms
Nice for sauteeing with a delicate texture, white button mushrooms are the most typical kind you see in grocery shops. They’ve a light-weight taste that will get stronger as you cook dinner them. Nonetheless, even then, their taste is delicate, making them a super match for different seasonings and elements.
Cremini mushrooms have extra taste than commonplace button mushrooms, and subsequently additionally are typically a smidge dearer. Nonetheless, they’re technically the identical mushroom, simply harvested later (4). That additionally makes them a bit firmer than button mushrooms, in order that they’ll maintain up higher in liquid, for instance, when cooking soups and stews. In addition they have a deeper mushroom taste.
These are button mushrooms that flip into cremini mushrooms that then sit even longer to change into portabello mushrooms. A child portabello is a cremini mushroom. You may also hear cremini and portabello mushrooms known as brown mushrooms. As a result of they sit longer, they’ve an much more sturdy mushroom taste than buttons and creminis.
Typically lighter brown and generally darker, shiitake mushrooms are agency however chewy. They’ve extra umami, savory, and earthy taste than button, cremini, or portabello mushrooms. You’ll see them in peak season, spring by way of early fall. When cooking, saute, boil, grill, or fry them.
These are additionally known as “Hen of the Woods” mushrooms, and in contrast to different varieties, they’ve a fragile texture. They’ve additionally been described as feathery and frilly. For those who hate the spongy texture of most typical mushrooms, you would possibly love maitake mushrooms. They are often sauteed, grilled, or braised right into a sauce. They’ve a shorter season within the fall, and also you may need higher luck discovering them at a specialty Asian market.
Matsutake mushrooms take issues up a notch within the taste division. You may also hear them known as pine mushrooms as a result of they develop by pine bushes. They’ve a extra intense taste and are generally even described as spicy (each in scent and style). They’re at peak season late summer season, into fall, and thru early January. They’ve an extended, thicker stem and work effectively marinated into broths and soups, and are sometimes added into stir-fry dishes.
Wooden ear fungus mushrooms
These funky, chewy mushrooms look precisely like they sound — little wooden ears. They’re freshest early summer season by way of early winter and have a woody style. Cooked, they’re greatest boiled, sauteed, or added to stir-fries. They’re additionally a typical ingredient in scorching and bitter soup.
King oyster or king trumpet mushrooms
These will catch your consideration as a result of they’re a lot thicker than different varieties, with a stem almost as large because the cap. They resemble little tree stumps and are generally in comparison with the form of a bowling pin. When cooked, they develop the umami taste. They maintain up effectively in soups and stews as a result of they’re agency like portabellos. You can even fry them and make tempura.
Enoki mushrooms are recognized for his or her very delicate taste, not earthy or overly pungent. They’re just a little sweeter than different kinds of mushrooms when cooked, and so they change into delicate with a little bit of chew to them. For those who’re a ramen lover, they’re the right mushrooms to strive in your subsequent batch.
They might appear to be they arrive straight from the ocean, however clamshell mushrooms develop on beech bushes. Whereas they don’t come from clams, they’ve a gentle shellfish taste, which comes out once you saute them at excessive warmth (the popular cooking technique for this shroom). In addition they style nice in soups and sauces.
Chanterelle mushrooms like tiny yellow wildflowers, and so they scent fruity. However don’t let that deceive you; they’ve a gentle peppery style. Strive browning and caramelizing them entire in a saute pan.
The caps on hedgehog mushrooms are barely orange, and so they’re generally in comparison with chanterelle mushrooms. In addition they have a fruity scent and a peppery style. Some cooks describe their taste as earthy and nutty.
The morel mushroom is much like beloved truffles, intense, and so they convey an earthy taste to your cooking. They resemble little sponges. They are often black or yellow, and many individuals wish to dehydrate them.
Porcini mushrooms are on the wealthy facet of the flavour spectrum. They work effectively in risotto and pasta dishes, giving them an intense woodsy taste. They’ve much more taste once they’re dried.
Deciding on and storing mushrooms
Decide mushrooms which can be agency and clean. They need to look plump. Keep away from mushrooms with bruises and which can be shiny. Plan to make use of them inside a couple of days of buying.
Retailer them in a Ziploc bag, seal barely open to keep away from moisture build-up (as once you retailer them within the plastic produce luggage), nevertheless it additionally retains them from drying out (once you retailer them in paper luggage). For those who purchased them in a container prewrapped in plastic, don’t change a factor. You may go away them there. These containers are designed to breathe in order that they don’t get soggy.
Making ready mushrooms
It’s a closely debated matter, however you may wash mushrooms earlier than use (5). Simply do it earlier than you slice them, and pat them dry afterward. To organize dried mushrooms, pour boiling water over them and allow them to sit for about 20 minutes.
In response to the USDA, 1 cup of uncooked sliced mushrooms comprises:
- 2.16 grams protein
- .23 grams fats
- 2.28 grams carbohydrates
- .7 grams fiber
- 2.1 grams calcium