Mushrooms, Shrooms, Toadstool. Whatever you call them, here are some helpfull tips to help you add them to any recipe.

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Portobello
Flavor: Earthy, meaty
Use: Grill or bake whole or sliced
*Fungi Fact: Large portobellos are often used in place of burgers for non-meat eaters

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Enoki
Flavor: Crisp and mild, slightly nutty
Use: Soups or stir-fries

Shiitake
Flavor: Smoky, hearty, meaty
Use: Slice and sauté, or roast whole
*Fungi Fact: They work well in stir-fries as the flavor doesn’t fade next to ginger and garlic

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Oyster
Flavor: Mild with a velvety, delicate texture
Use: Add to stir-fries, or simmer in soups
*Fungi Fact: Oysters have a peppery flavor that becomes very mild when cooked

White
Flavor: Mild with a firm texture
Use: Slice and sauté, bake whole, or chop for stuffing or pilaf
*Fungi Fact: They range in size from tiny – called button – to jumbo, which can be stuffed and baked

Chantrelle
Flavor: Fruity
Use: Sauté, use in soufflés, cream sauces, and soups
*Fungi Fact: Chantrelles range from yellow, orange, and brown to pale white, and even black

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Cremini
Flavor: Similar to white, but firmer and more flavorful
Use: Excellent in soups, gravies, and stir-fries
*Fungi Fact: Creminis are actually immature portobellos, or “baby bella” mushrooms

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Kristina JonesComment