Button Mushrooms... and Beyond!
Although there are a dozen varieties of fresh mushrooms on the market, good old white button mushrooms are still the most popular by far. That’s why I’d like to introduce you to the main properties of four different varieties. Hopefully, it will encourage you to give other mushrooms a chance on your next shopping trip!
Portobello (portabella)
Did you know that when they mature, button mushrooms, also known as cremini mushrooms, become portobello mushrooms? It’s true: they’re the big brother of button mushrooms. Unlike its family members, portobello has a more pronounced and slightly sweet flavour. Its cap measures an average of 12 cm across and its texture is firm and crunchy. It’s the perfect variety for barbecuing or roasting.
Shiitake
Originally from Asia, shiitake is the second most popular mushroom in the world after button mushrooms. Its woody, aromatic flavour is perfect in slow-cooked dishes and stews. As a general rule, shiitake stems aren’t eaten because of their woody and chewy texture.
Oyster mushroom
There are multiple varieties of oyster mushrooms out there, with caps that are white, pink, grey, yellow, brown, etc. It’s one of the most delicate mushrooms available. Despite their fragility, oyster mushrooms need to be cooked well, since their flesh is quite firm. Oyster mushrooms also stand out from other mushrooms due to their higher fibre content.
Chanterelle
Chanterelle mushrooms are usually yellow. There are several varieties and sub-varieties, depending on the climate and terrain in which they’re grown. The girolle mushroom is actually a type of chanterelle. This mushroom has a soft texture and slightly fruity flavour. It pairs perfectly with eggs: scrambled eggs, quiches, omelettes, etc.
What to cook
Mushrooms are a great addition to any dish: pizzas, omelettes, salads, spaghetti sauce, pasta, sandwiches, raw veggie platters, Asian-style stir-fries… you can go wild!
- When sautéed in a mixture of butter, oil and garlic and seasoned with fresh thyme, mushrooms make a tasty side dish.
- For a risotto that stands out from the crowd, combine several kinds of mushrooms (shiitake, chanterelle and cremini).
- Mushroom soups are delicious. For maximum texture, keep some of the mushroom pieces intact.
- To add some warmth to chilly October evenings, dig out your recipes for chicken cacciatore, risotto, coq au Riesling or turkey cutlets with cream sauce, all classic recipes that feature mushrooms.
Did you know?
- A cup of whole white mushrooms is just 25 calories. Great news for our bathroom scales!
- Mushrooms contain vitamin D, which is rarely found in food and is crucial for bone and immune system health.
- When buying mushrooms in bulk or in plastic containers, make sure to store them in a brown paper bag to let them breathe. That way, they will keep in the fridge for 5 to 10 days.
- To remove soil from mushrooms, use a damp cloth, basting brush or knife tip. Never clean mushrooms by soaking them in water, which causes them to lose flavour.
How do you cook mushrooms?