People tend to have a love/hate relationship when it comes to mushrooms. And I get it because I used to feel the hate for sure.
The idea of eating these little tree stump-like things that grew out in the forest didn't appeal to me ... until I finally tried them for myself. Now, they are a regular staple in my shopping and cooking routine.
So what makes mushrooms so good or beneficial? Well, believe it or not, mushrooms contain vitamin B, which helps to boost your immune system and fight against disease and illness. Mushrooms are low in calories, low in fat, low in sodium, and free from cholesterol. They're also full of fiber, vitamins, and minerals. Certain types of mushrooms even contain vitamin D, which comes from absorbing sunlight during the growth process.
Did I just say "certain types of mushrooms"? Yes, I did. There is a wide variety of mushrooms. This is important to know because you cannot eat every mushroom you see in the wild! This could be dangerous (potentially even deadly if you are not careful), so you need to know the different mushrooms, not just to avoid getting sick, but because certain mushrooms carry different tastes and flavors (and some can be used as substitutes).
Here is a look at the 12 most common mushrooms to cook and consume:
Portobello: Probably the most popular mushrooms, these large and hearty mushrooms have a meaty texture and flavor to them, making them the most ideal for swapping as a meat substitute for vegan and vegetarian dishes (ever had a portobello burger?)
Cremini: These are like the older cousins to the button mushrooms. Aged well, they are a bit more browned and firmer, which make them perfect to hold up in soups and stews.
Maitake: Also known as "hen-of-the-woods," "ram's head," and "sheep's head," these mushrooms are very popular for centuries in Japanese and Chinese cuisine and are another popular meat substitute option, especially on pizza.
Button: The most popular mushrooms in the United States, these come in white and brown varieties. With a mild flavor, they blend into whatever dish they are cooked with, so they are perfect for stir-fry dishes and saute.
Hedgehog: With it's fruity aroma, these lean on the sweeter, lighter flavored side of the spectrum. You could almost eat these as a dessert mushroom (almost).
Morel: If you can find these in your local grocery store, that says a lot about your budget. These popular mushrooms in French cuisine are very expensive, but because of their honeycomb texture and nutty flavor, even the pickiest eater will be impressed.
Shiitake: Another fairly familiar mushroom that's used in Asian cuisine dishes. Just make sure you remove the tough stems.
Porcini: Hearty and flavorful, these mushrooms with the colorful cap (like a sunset on a stick) are used frequently in risotto and soups, adding a rich, hearty flavor to the dish.
Lobster: Can you believe these actually are a mold that attacks mushrooms? So why are they called lobster mushrooms? Because in a world of white and brown mushroom options, these red selections stand out. Plus, when cooked and eaten, they maintain a seafood flavor and taste.
Enoki: Long and skinny, these mushrooms are also popular in Japanese cuisine, but they are also a top selection for vegans as well. I've think I once even heard about these being used to make crab cakes!
Chanterelle: Known for their fan-like shape, they have a fruity odor and an earthy flavor, which makes them perfect for stews and soups, or a great option for a side dish.
Clamshell: This variety of mushroom grows in clumps and boasts quarter-size caps and a crunchy texture. Because of their fishy flavor, they're perfectly paired with all manner of seafood dishes.
We about the love of mushrooms, as long as you don't pick them up from the forest floor.
Comments