Additionally called: field mushroom or open cap mushroom. Mushrooms of this type are as broad as the palm of the hand. Portobello mushrooms are compact in texture and have a rich flavor. In Italy, they are used in sauces and pasta and produce a fantastic meat substitute.
Moreover, if you would like a bread/bun substitute, then it is possible to even use the mushroom's flat cap. They are also ideal for grinding and grilling.
4) Shiitake mushroom
Also called: shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental dark, forest mushroom, golden oak and donko.
Shiitake are mushrooms that grow mostly in Japan, China, and Korea, that can be just one reason they're so predominant in Asian cuisine. In Japan, shiitake means “oak fungus,” but nowadays most shiitakes are cultivated.
They have a light woodsy taste and odor, although their dried counterparts are somewhat more intense. They're meaty and salty and may be utilized to top meat dishes to improve sauces and soups. Shiitake are available both dried and fresh.
5) Oyster mushroom
Also called: pleurotus, tree oyster, angel's wings, pleurotte en huître, and abalone mushroom.
Oyster mushrooms are a few species of pleurotus, and they are sometimes located in the wild, growing on either side of trees. Nowadays, they are some of the most frequently cultivated edible mushrooms on the planet. The king trumpet mushroom would be the biggest species in the mushroom genus.
They are simple to cook and also provide a delicate and sweet taste. They are used especially in stir-fry or sauté, as they're always thin and will cook more evenly than other mushrooms.
6) Enoki mushroom
Also called: enokitake, enokidake, futu mushroom, winter mushrooms, winter fungus, gold needle mushroom or lily mushroom.
Enoki mushrooms are available as fresh or canned. Experts recommend eating fresh enoki specimens with white, firm, glistening caps, instead of those who have slimy or brown stalks which are best prevented. They are great eaten raw and they are common in Asian cooking. Since they are crisp, they hold up well in sauces and also go well in salads; however, you might also use them in different dishes.
7) Chanterelle mushroom
Also called: golden, yellow, chanterelle, egg mushroom, girolle, and pfifferling.
Chanterelles are among the very popular species of mushrooms. They're orange, yellow or white, meaty and trumpet-shaped. Since they are difficult to grow, chanterelles foraged from the wild. They are common in several European restaurants, such as British and French, and are also native to the USA.
Some species possess a sweet odor, others a woody, earthy odor and others may even be spicy. They're delicate in texture and flavor, work nicely cooked or sautéed in oil, butter or cream. It's possible to use them as a beginner topping, on bruschetta or you may combine them with eggs. They go nicely in soufflés, cream soups, sauces or even pasta.
There are black trumpet mushrooms, also referred to as black chanterelle, horn of plenty or trumpet of those dead. Black trumpets possess a rich, sweet taste and notes with a dark truffle mushroom after dried.
8) Porcini mushroom
Also called: porcino mushroom, cèpe, bolete, king bolete, borowik, Polish mushroom, steinpilz, stensopp, or penny bun.
A meaty mushroom much like the portobello, the porcini is a mushroom frequently utilized in Italian cuisine. Its taste is described as nutty and slightly tender, having a smooth, creamy texture and a distinctive aroma reminiscent of sourdough.
Fresh porcinis are not as easy to see in the USA. However, dried ones can easily be reconstituted by soaking in warm water for 15 minutes prior to cooking with them. They are good sautéed using butter, ground into pasta, in sauces, risottos, also in a number of different dishes.
They're also among those very few mushroom species that are pickled and marketed commercially.
9) Shimeji mushroom
Also called: many species are marketed as shimeji mushrooms, such as buna-shimeji.
Shimeji should be cooked: it is not a fantastic mushroom to be eaten raw because of a somewhat sour flavor. Its bitterness disappears entirely after being cooked, along with the mushrooms’ somewhat nutty in flavor.
This is only one of the mushroom kinds that functions nicely in stir-fried dishes, even in sauces, stews and sauces.
10) Morel mushroom
Also called: morchella. Out of the mushroom kinds, these fungi possess a honeycomb look in their cap. Morels are valued by gourmet burgers, especially in French cuisine, as they're super flavorful and tasty.
Because of problems in farming, industrial harvesting of wild morels has changed into a multimillion-dollar sector from the northern hemisphere, particularly North America, Turkey, China, the Himalayas, India, along with Pakistan, in which those highly prized mushrooms can be found in abundance.
11) Maitake mushroom
Alternate titles: hen of the wood, sheepshead mushroom, ram's head, kumotake and dancing mushroom.
