In the world of edible mushrooms, the sheer variety can be quite mind-boggling. From mushrooms that are consciously cultivated, to varieties that are sourced in the wild, the most popular type of edible fungi is packed with umami flavour that it brings to food. Not only are mushrooms a great way of adding fibre and flavour to soups, pasta, dips and even one-pot curries, their versatility allows them to be adapted to all kinds of cuisines from across the globe. Following is a short list of some of the well-known varieties and a simple but delicious recipe for a mushroom pate.
Button Mushroom
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Also known as white mushrooms or champignon mushrooms, button mushrooms are the most commonly cultivated mushrooms worldwide. They have a mild flavour and a firm texture, which makes them ideal to be used across a varied number of applications in cooking. Best enjoyed over pizzas, in pastas, soups, to name a few, button mushrooms are easily available and an inexpensive variety to consume.
Shiitake Mushroom
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Originating from East Asia, shiitake mushrooms are known for their distinctive flavour and meaty texture. They are often used in various Asian cuisines and are highly regarded for their umami taste. Also available in dehydrated forms, the shiitake mushroom is ideal to flavour broths, soups and use in slow-cooked stews for a savoury edge.
Portobello Mushroom
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Portobello mushrooms are mature, fully-grown button mushrooms. They have a large, umbrella-like cap and a rich, earthy flavour. They are often grilled, stuffed, or used as a meat substitute in vegetarian dishes as well as a plant-based replacement in burgers and sandwiches. Portobello mushrooms have a delicate yet imposing mushroom flavour and a juicy texture when cooked.
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Oyster Mushroom
Oyster mushrooms have a delicate, mild flavour and a tender texture. They are named after their resemblance to oysters. Oyster mushrooms come in various colours such as white, grey, yellow, and pink, and are used in stir-fries, soups, and other dishes. This variety of mushrooms rose to popularity thanks to their fibrous strands that resemble cooked chicken, when deep-fried.
Chanterelle Mushroom
Chanterelle mushrooms are highly prized for their unique flavour, which is often described as fruity and slightly peppery. They have a bright yellow or orange colour and a distinctive funnel shape. Chanterelles are popular in gourmet cuisine and are often sautéed or used in sauces. Mostly found as a key ingredient in European cuisine, chanterelle mushrooms are ideal to make pan sauces, risottos and quiches.
Porcini Mushroom
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Also known as cep or king bolete, porcini mushrooms are highly regarded for their rich, nutty flavour and meaty texture. They are commonly used in Italian and Mediterranean cuisines and are often dried for later use in soups, risottos, and pasta dishes. These mushrooms also pair pretty well with lean meats and fish, and can be added to an umami-infused mushroom pasta recipe.
Here is a recipe for mushroom pate to recreate at home:
Ingredients
- 1 packet button mushrooms, sliced
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon red chilli flakes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 ice cubes
Method
- Heat the oil in a pan and add the chilli flakes, followed by the sliced onions. Allow the onions to caramelise and turn a shade of brown before adding the garlic.
- Once the garlic is aromatic, add the mushrooms and let them cook in their juices for 10-12 minutes. Add the dried thyme and season with salt and lots of pepper.
- Cool the mixture completely before transferring to a blender jar and adding the ice cubes. Grind into a smooth, fluffy paste and serve at room temperature with toasted croutons or flatbreads.