Button To Chanterelle: 8 Types Of Mushroom
By Niveditha Kalyanaraman
November 26th, 2023
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Mushrooms are low in calories, low in fat, low in sodium, and free from cholesterol. They're also full of fiber, vitamins, and minerals. They are also delicious when prepared properly, like say polenta cakes with a side of sautéed mushrooms or in a creamy sauce with seared steak. Here are 8 types of mushrooms.
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Button Muhsroom
Button mushrooms are related to cremini and portabellos; the difference is their age. For a delicious side dish, sauté button mushrooms in butter and thyme with a splash of white wine.
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Crimini Mushroom
Another form of agaricus bisporus—cremini mushrooms (also known as baby bellas) are just an older version of the button mushroom. Because of their age, they are a bit browner and firmer, which means they're great for soups and stews.
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Portabello Mushroom
A type of agaricus bisporus, the portobello is the oldest variety of the three featured here. Thanks to their large size and meaty flavor, they can be swapped in for meat on pretty much anything—sandwiches, pizza, pasta sauces, omelettes, and more!
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Maitake Mushroom
Popular for centuries in Japanese and Chinese cuisine, the maitake generally grows at the base of oak trees. Add them to pizza or ramen for a hearty meat alternative.
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Hedgehog Mushroom
The hydnum repandum is also known as the "sweet tooth," and it's easily identifiable thanks to its yellow or orange cap, toothy underside, and fruity odor. After washing, sauté them in butter with a little sage for a delicious treat.
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Porcini Mushroom
They generally have a reddish-brown cap that sits atop a white stem. Try porcini in risottos or with fettuccine and a light cream sauce.
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Enoki Mushroom
These long, thin, white mushrooms have a mild flavor and crunchy texture. When cooking trim away the base of the bundle and separate the individual mushrooms. Quickly sauté and serve over seasoned rice or add to a brothy soup.
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Chanterelle Mushroom
While they have a fruity odor, their taste is more earthy, which makes them perfect for stews and soups, or sauté them in butter, white wine, and a splash of heavy cream and eat them with crusty bread to sop up all the goodness.
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