White, crimini, portabella and shiitake mushrooms basics
Despite being edible funguses, mushrooms are ever-popular vegetables. Perhaps mushrooms win you over with their health benefits including selenium, which helps protect against cancer; riboflavin, which keeps your skin and your eyes healthy; and niacin, for well-oiled digestive and nervous systems.
Andrew Carmellini, one of the chefs behind Urban Italian: Simple Recipes and True Stories from a Life in Food (Bloomsbury USA, 2008) thinks the popularity of mushrooms has more to do with taste. "Mushrooms add earthiness, body and depth to a meal," he says.
Read on for an intro to just a few of the mushrooms you might find at your local grocery store and get great tips on how to add them to your meal tonight.
Andrew Carmellini, one of the chefs behind Urban Italian: Simple Recipes and True Stories from a Life in Food (Bloomsbury USA, 2008) thinks the popularity of mushrooms has more to do with taste. "Mushrooms add earthiness, body and depth to a meal," he says.
Read on for an intro to just a few of the mushrooms you might find at your local grocery store and get great tips on how to add them to your meal tonight.
1. White/button mushrooms
Canadian households use more white mushrooms, also known as button mushrooms, than any other kind. Choose firm, whole mushrooms and avoid any that are slimy or look wrinkled or spotted. Before using, remove the base of the stem and clean them with a cloth or a vegetable brush.
Flavour and use: Given its mild, woodsy flavour, you can use versatile white mushrooms in most any dish – hot or cold. But note that when heated, the flavour of button mushrooms intensifies.
2. Crimini mushrooms
While similar to white mushrooms, crimini mushrooms are firmer and range in colour from light to dark brown.
Flavour and use: If you like white mushrooms but prefer something a little meatier with an earthier taste, use crimini mushrooms. They make perfect substitutes, both cooked and raw.
3. Portabella mushrooms
These mushrooms have similar colouring to criminis because they're from the same family, but portabellas have much larger caps that can measure up to six inches in diameter.
Flavour and use: If you've got the grill going, grab some portabellas, brush them with olive oil and fire them up. Because of the size of these mushrooms, they have less moisture than smaller varieties and therefore a more substantial texture. That, along with their earthy taste, makes portabellas popular in vegetarian dishes. "They have a similar feel to a roasted piece of meat," says Carmellini.
4. Shiitake mushrooms
With umbrella-like caps that can grow to be two to four inches in diameter, shiitake mushrooms have a soft, spongy texture and range in colour from tan to dark brown. The stems may have a curve and should be removed before cooking.
Flavour and use: You'll often find these mushrooms in Asian dishes such as stir-frys, and they're believed to have healing properties. Shiitake mushrooms add woodsy hints to pasta dishes. Carmellini says he doesn't often use shiitake mushrooms in his Italian dishes, but rules are made to be broken: "I do have a fettucine with fresh corn, bacon and shiitake in my book, which is delicious."
Click to continue to learn how to distinguish oyster mushrooms from maitake mushrooms and more...
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Canadian households use more white mushrooms, also known as button mushrooms, than any other kind. Choose firm, whole mushrooms and avoid any that are slimy or look wrinkled or spotted. Before using, remove the base of the stem and clean them with a cloth or a vegetable brush.
Flavour and use: Given its mild, woodsy flavour, you can use versatile white mushrooms in most any dish – hot or cold. But note that when heated, the flavour of button mushrooms intensifies.
2. Crimini mushrooms
While similar to white mushrooms, crimini mushrooms are firmer and range in colour from light to dark brown.
Flavour and use: If you like white mushrooms but prefer something a little meatier with an earthier taste, use crimini mushrooms. They make perfect substitutes, both cooked and raw.
3. Portabella mushrooms
These mushrooms have similar colouring to criminis because they're from the same family, but portabellas have much larger caps that can measure up to six inches in diameter.
Flavour and use: If you've got the grill going, grab some portabellas, brush them with olive oil and fire them up. Because of the size of these mushrooms, they have less moisture than smaller varieties and therefore a more substantial texture. That, along with their earthy taste, makes portabellas popular in vegetarian dishes. "They have a similar feel to a roasted piece of meat," says Carmellini.
4. Shiitake mushrooms
With umbrella-like caps that can grow to be two to four inches in diameter, shiitake mushrooms have a soft, spongy texture and range in colour from tan to dark brown. The stems may have a curve and should be removed before cooking.
Flavour and use: You'll often find these mushrooms in Asian dishes such as stir-frys, and they're believed to have healing properties. Shiitake mushrooms add woodsy hints to pasta dishes. Carmellini says he doesn't often use shiitake mushrooms in his Italian dishes, but rules are made to be broken: "I do have a fettucine with fresh corn, bacon and shiitake in my book, which is delicious."
Click to continue to learn how to distinguish oyster mushrooms from maitake mushrooms and more...
Page 1 of 2
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