Cooking With Mushrooms: Types, Textures & Tastes

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Cooking With Mushrooms: Types, Textures & Tastes

by Samantha Coogan-Wilkinson, MS, RDN, LD

Our recipes use a lot of different types of mushrooms, so we’ve listed the most common ones and what characteristics differentiates one from another.

Chanterelle

chanterelle
• Fruity aroma
• Range from yellow, orange, and brown to pale white or black
• Funnel-shaped caps with wrinkles (be sure to wash quickly and carefully)


White

white-mushrooms
• Most common type of mushroom
• Tiny variety are called button, and have the mildest flavor
• Creamy white to pale tan
• Firm texture


Oyster

Oyster mushrooms on a white background
• Trumpet-shaped with a velvety texture
• Brown, gray, or reddish caps on gray-white stems
• Peppery flavor that becomes very mild when cooked
• Younger, smaller types are best


Portobello

portobello
• Up to 6 inches across
• Taste and texture very similar to steak
• Often used as a meat substitute


Shiitake

shiitake
• Tan to dark-brown umbrella-like caps
• Smoky flavor and taste best when cooked
• Retains flavor well
• Work well in stir-fries
• Stems are too tough to eat but can be used to flavor stocks and sauces


Crimini

Cremini
• Firmer texture than white mushrooms
• Are merely immature Portobello’s
• Pale tan to rich brown
• Stems are edible


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