With over 38,000 distinct types of mushroom, anybody who’s angry about mushrooms sure has got lots to pick from. Have a peek at the different characteristics of a few of the more popular types and a couple of handy hints for preparing your favourite selection.
Agaricus Mushrooms More broadly called button mushrooms or white mushrooms, these would be the most widely used variety. They are available fresh, canned or frozen in any grocery store. Agaricus mushrooms have a mild taste if eaten raw, but the taste becomes intensified when they’re cooked.
Porcino Mushrooms Considered among the best one of mushroom spores, their high cost isn’t a deterrent to people who love the meaty texture and unique taste of the Porcino mushroom. They can be found in varying sizes and also have a very characteristic form.
Shiitake Mushrooms Originally cultivated just in Japan on natural pine logs, shiitake mushrooms are now available in supermarket stores across the world. Substantial in size and black-brown in colour, shiitake mushrooms possess an earthy-rich taste. Dried shiitakes have a more intense taste and are often preferred to the new selection. They are widely utilized in soups and stir-fried dishes.
Portobello Mushrooms Large, flat and circular, Portobello mushrooms can occasionally grow to the extent of a regular-sized hamburger. They’ve got an dense, chewy texture and are an superb option for grilling and roasting.
Pleurotus Mushrooms Pleurotus mushrooms, also called oyster mushrooms due to the remarkable similarity in flavor, are offered in colours that vary from off-white to various colors of brown. Their feel is more acceptable for use in cooked dishes.
Morel Mushrooms Highly prized, with a price to match, these conical mushrooms using a honey surface are much sought after for flavoring stews and sauces with their extreme earthy taste. Morel mushrooms are small and dark brown and may also be used for stuffing.