Four mushrooms you’ve got to try
Portobello: This large, brown mushroom is actually just a mature version
of button mushrooms. Because of their size, rich flavor and meaty texture,
portobellos are often used as a meat substitute. You can stuff
them with meats, cheeses or vegetables to make individual main dishes, or
use them to create a vegetarian
version of a hamburger. Portobello mushrooms can also be used in sauces.
Crimini: A young portobello, but darker, firmer and more flavorful than
white button mushrooms – although the two can be used interchangeably in
recipes. Often sold as “baby bellas,” these mushrooms are delicious sautéed
and served as a side to steak.
Shiitake: Native to East Asia, this mushroom has a woodsy flavor and can
be used to make rich sauces
They’re also commonly used in stir-fry
dishes. Shiitake mushrooms often come sun-dried, which helps bring out their
flavor; they can be rehydrated by soaking in water before using. Remember to
remove the stem before cooking, as it is too tough to eat.
whitish, fan-shaped mushroom has a delicate odor and flavor. Oyster mushrooms
are a great complement to chicken, seafood and pork and are delicious in stir-fries