White button mushroom
The most popular mushroom in the world. These are the mushrooms most of us first think of when we hear the word “mushroom.” White mushrooms are available in three different sizes; small “buttons”, medium and large “jumbo”, which can be stuffed and baked. The colour of the white mushroom may vary from bright white to an off-white. In the shops you can purchase in bulk, in trays or sliced.
Crimini
The crimini, an immature portobello mushroom, graces tables worldwide. Crimini mushrooms are quite simply brown “bother” of the familiar white button mushroom. It’s widely cultivated, has a mild, wild flavor and meaty texture, typical “universal” mushroom. It’s similar to the white mushroom in shape and size but firmer to the touch. The colour ranges from light tan to dark brown.
Portobello
A larger (portobellos are the largest of all domestic mushrooms) and heavier version of the crimini mushroom. The name “portobello” began to be used in the 1980s as a brilliant marketing campaign to popularize this type of crimini mushroom. Portobellos have open, flat cap, the gills are fully exposed it grow up to six inches in diameter. They are tan to dark brown in color. Thanks to their longer growing cycle, it has reduced moisture concentrates and enriches the flavor and creates a dense, meaty texture. Because of this, it is a popular substitute for meat. Their stems are very woody and should be removed. It’s particularly popular grilled and used in a sandwich, burger or cut into thick slices for a salad or entrée.
Oyster mushroom
There are a few different varieties of this type of mushrooms. The oyster mushroom come in a variety of colors including beige, yellow, cream, and gray, with fluted, shell-form cap, ranging in size from 2.5 to 10 cm, with whitish- yellow gills running up a short off-center stem. It’s usually grown on wheat straw blocks. Velvety soft in texture, it has a slightly sharp, fresh flavor that blends well with chicken and fish dishes. Oyster mushrooms can be eaten raw or cooked. Oysters are a compliment to almost any pasta dish, stir-fry, pizza, stew, or cream soup. They are also wonderful in omelettes and other egg dishes.
Shiitake
The shiitake is native to East Asia, but its popularity has led to its cultivation worldwide on logs, or oak sawdust. Shiitake mushrooms have a large, fleshy, brown, umbrella-shaped cap, 5 to 10 cm in diameter. They are tan to dark brown in colour, with open veil and tan gills. They have meaty flesh and a distinctive, somewhat nutty or garlicky flavor, shiitake one of the most flavorful of all specialty mushrooms. If exposed to sunlight, they can also increase their vitamin D content, also high in B vitamins and essential amino acids. The Japanese have studied the medicinal effects of these mushrooms and have found that eating them seems to reduce blood cholesterol levels. Shiitake may also fight viruses and boost the immune system, which is helpful in fighting cancer. Shiitake are an excellent source of selenium, a very good source of iron, and are good sources of vitamin C, protein, and dietary fiber.
King Oyster
In the same family as the oyster mushroom, the king oyster is larger and denser. It has thick, white edible stem, topped with a small tan‐colored cap. Its buttery, sweet flavor makes it a good choice for grilling and as an addition to stews. The King oyster is best marinated and then grilled or roasted in order to render tender and moist. If the mushroom is to be sautéed or stir‐fried it needs to be sliced before cooking. Tastes great with chicken and fish dishes. This stout, thick fleshed mushroom is pleasantly chewy top to bottom and has the advantage of remaining firm when cooked. The flavour contains a delicate taste of woodsy and sweet.
Shimeji
Shimeji refers to about 20 different breeds of cultivated mushrooms, the most common of which go by the names brown or white shimeji. Because they often grow on beech trees, they’re also known as beech mushrooms. This crunchy mushroom is pure white or tan, it has smooth, small, thinnish caps with sharply defined ivory gills and thick, tender stems. With a firm texture and a delicate shellfish-like, mild sweet nutty flavor, shimeji mushrooms are ideal for pairing with any kind of seafood. It can be used whole or sliced in sautés, soups, or pasta dishes with light sauces.
Nameko
These small orange mushrooms are easily identified by an unusual gelatinous coating that gives them an amber sheen. This mushroom is notable for their caramel color and slippery texture. When you sauté them, the coating also acts as a good thickener for sauces or stews. Namekos have a sweet woodsy flavor and a silky, velvety texture, and they are very popular in Japan, where they are traditionally added to miso soup. The small-capped, slender-stemmed nameko cooks quickly to a sweet, earthy savor and exaggerated soft slipperiness.
Pioppino
A member of the shimeji family, pioppini mushrooms have a flavor similar to porcini but are more peppery. Also known as the Black Poplar mushroom. Their firm texture makes them a good addition to a stir-fry; you can use the whole mushroom, stem and all. The caps are dark chocolate brown with a soft/silky texture. The creamy stems have a texture similar to asparagus.
Enoki
The cultivated variety has long, thin stems and small, white caps. These crisp mushrooms have a mild flavor that has been described as somewhat fruity, and have a delicate slightly crisp texture. To use, trim off the base; the entire stem and cap is edible. Enoki mushrooms are at their best raw. They are commonly used in Asian cooking but are also excellent in salads, sandwiches, soups, and pasta sauces.
