Mushroom what kind

Portobello mushrooms are dense in texture and have a rich taste. Also, if you want a bread bun-substitute, you can even use the mushroom's flat cap. Also known as: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko.

Shiitake are mushrooms that grow mainly in Japan, China, and Korea, which is one of the reasons they are so predominant in Asian cuisine.

They have a light woodsy flavor and aroma, while their dried counterparts are more intense. They are savory and meaty and can be used to top meat dishes and to enhance soups and sauces. Shiitake can be found both fresh and dried. Oyster mushrooms are a species of Pleurotus and they can be found in the wild, growing on the sides of trees. The king trumpet mushroom is the largest species in the oyster mushroom genus.

They are simple to cook and offer a delicate and sweet flavor. Also known as: Enokitake, enokidake, futu mushroom, winter mushrooms, winter fungus, golden needle mushroom, or lily mushroom.

Enoki mushrooms are available fresh or canned. Experts recommend consuming fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. Because they're crisp, they hold up well in soups and go well in salads, but you can also use them in other dishes. Chanterelles are among the most popular species of wild mushrooms. They are orange, yellow or white, meaty and trumpet-shaped.

Because they're difficult to cultivate, chanterelles are usually foraged in the wild. They're common in many European cuisines, including French and Austrian, and are also native to the United States. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. You can use them as a starter topping, on bruschetta or you can combine them with eggs.

There also are black trumpet mushrooms , also known as black chanterelle, horn of plenty, or trumpet of the dead. Black trumpets have a rich, smoky flavor and notes of a black truffle mushroom when dried.

A meaty mushroom similar to the portobello, the porcini are mushroom types often used in Italian cuisine. Its flavor has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Fresh porcinis aren't as easy to find in the United States, but dried ones are easily reconstituted by soaking in hot water for at least 15 minutes before cooking with them.

They are also one of the few mushroom species pickled and sold commercially. Also known as: Several species are sold as shimeji mushrooms, including buna-shimeji, and bunapi-shimeji. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more.

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