7 mushroom types
You need not forage any further than your local grocery store for fungi with exotic sounding names like shiitake, oyster, crimini and portobello. While the majority of mushrooms grown in Canada are white button mushrooms, the interest in specialty mushrooms continues to grow. Exotic mushrooms, so-called as they were initially imported from Europe and the Orient, are now cultivated locally year-round in growing rooms.
Mushroom manifesto
1. White Button: The most familiar and widely available mushroom variety has a smooth round cap and a creamy white to beige colour. Sizes range from small buttons to jumbos (often called stuffers), and have a mild, woodsy flavour when raw, delicate when cooked. Mature mushrooms with open gills have an earthier taste.
2. Crimini: (Also known as Italian Brown and sometimes spelled cremini.) This brown variety is related to white button mushrooms but with an earthier flavour.
3. Portobello: The portobello is a mature crimini mushroom. As it grows, the brown cap flattens out exposing its dark gills. This mushroom has a meaty flavour and a soft, chewy texture. Remove stems and use sliced or whole. The Portobello is good grilled or roasted whole. Just brush with an herb- or garlic-infused olive oil before cooking.
4. Shiitake: Take is Japanese for mushroom and shii, a tree it likes to use as a host. Tan to dark brown in colour, these umbrella-shaped mushrooms have open veils and tan gills. Their flavour is rich and woodsy with a meaty texture when cooked. Remove tough stems before cooking.
5. Oyster: This fan-shaped mushroom is named for its similarity to an oyster shell. It has a mild flavour with a delicate and velvety texture.
6. King Oyster: A larger mushroom with more flavour than the fan shaped oyster mushroom.
7. Enoki: A Japanese mushroom with long thick white stems, topped with tiny caps. Sold in clusters, they have a crunchy texture that is good raw in salads and as a garnish. Trim off the base before using and add to hot dishes just before serving.
1. White Button: The most familiar and widely available mushroom variety has a smooth round cap and a creamy white to beige colour. Sizes range from small buttons to jumbos (often called stuffers), and have a mild, woodsy flavour when raw, delicate when cooked. Mature mushrooms with open gills have an earthier taste.
2. Crimini: (Also known as Italian Brown and sometimes spelled cremini.) This brown variety is related to white button mushrooms but with an earthier flavour.
3. Portobello: The portobello is a mature crimini mushroom. As it grows, the brown cap flattens out exposing its dark gills. This mushroom has a meaty flavour and a soft, chewy texture. Remove stems and use sliced or whole. The Portobello is good grilled or roasted whole. Just brush with an herb- or garlic-infused olive oil before cooking.
4. Shiitake: Take is Japanese for mushroom and shii, a tree it likes to use as a host. Tan to dark brown in colour, these umbrella-shaped mushrooms have open veils and tan gills. Their flavour is rich and woodsy with a meaty texture when cooked. Remove tough stems before cooking.
5. Oyster: This fan-shaped mushroom is named for its similarity to an oyster shell. It has a mild flavour with a delicate and velvety texture.
6. King Oyster: A larger mushroom with more flavour than the fan shaped oyster mushroom.
7. Enoki: A Japanese mushroom with long thick white stems, topped with tiny caps. Sold in clusters, they have a crunchy texture that is good raw in salads and as a garnish. Trim off the base before using and add to hot dishes just before serving.
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