So, after we learn about kinds of sugar in Knowing Your Sugar, it's time to learn the difference between portobello and porcini, or shitake and how to spotlight them at your table. Because mushrooms are marvelous!
Mushrooms are made up of mostly water. When you heat them, they release that water into the pan. This is good as it means the cooked mushrooms will have a more concentrated flavor. But if you cook too many at once in the same pan, there will be too much liquid and the mushrooms will turn to mush.
Some wild mushrooms are delicious, but fairly subtle. To really bring out their natural flavor, you need to use lots of salt and pepper.
White Button
It has mild and earthy taste with subtle texture. Mixes well with other mushrooms. Multipurpose for many kinds of dishes. But best uses for salads (raw), sauteed dishes, pizza and pasta.
White Button Mushroom
Shitake
Shitake comes from east Asia. It has savory and umami taste with meaty texture. It can be uses or combine with meat dishes and sauces. Also best for soups, though needs long cooking times. Don't forget to remove stems before cooking.
Shitake
Portobello
Portobello has meaty texture. But the taste is mild. Substantial flavor that's great for roasting or grilling. Used for meatless main (meat substitute), roast and stuff with sauteed greens and warm grains.
Portobello
Cremini Mushrooms
Small brown with firm and flavorful mushroom. It has mild taste, slightly meaty texture. Stands up to almost any cooking method and mixes well with other mushrooms. It can be used for pasta sauces, cream sauces, or soup. Roast or saute for a satisfying side.
Cremini Mushrooms
Morel
Morel is a wild mushroom with a distinctive honeycombed cap. It has nutty and earthy taste, meaty texture. Best for cream sauces, egg dishes. Standout in simple saute. Dried are a good option (and even preffered by some cooks)
Morel
Enoki
It has delicate texture. Best for soups, salad, and japanese cuisine.
Enoki
Oyster Mushrooms
Oyster mushroom has sweet taste and delicate texture with a light, fruity aroma. Cook briefly to preserve delicate flavor. Add to omelets, quick soups and stir fries. For recipes with longer cooking times, add oyster mushrooms near the end.
Oyster Mushrooms
Porcini
Porcinis are thick. This mushrooms has meaty, creamy, and robust texture. Also nutty taste. Hearty flavor for long simmering dishes like pasta sauce and risotto. You can roast and toast with your favorite warm grain. Dried are a good option.
Porcini
Maitake
Also known as Hen of The Woods. Firm and juicy caps with deep, rich flavor. Best used for soups and stir fries dishes.
Maitake
Matsutake
Matsutake has firm and chewy with peppery flavor. It can be used for soup or sautee dishes.
Matsutake
Wood Ear Fungus
Mild taste mushrooms, but slightly bitter. Used for stir fries and soups.
Wood Ear Fungus
Black Trumpet
It's robust. Especially when dried. Best for sauted dishes with meaty fish or couscous.
Dried Black Trumpet
Chanterelle
Golden yellow with apricot aroma and peppery flavor. Delicate texture. Excellent for roasting or sauteing. Add sauteed chanterelles to quiche or scrambeled eggs.
Chanterelle
As a general rule, your mushrooms should be able to fit on the pan or baking sheet without touching. If you overcrowd your pan too much, the excees liquid will cause the mushrooms to steam and they won't brown. And to get the most flavor out of your mushrooms, you should either roast, sautee, or sear them in butter or oil.
Well, thank you for reading..
Lots of love,
