Mushrooms – Mmm mmm, mmm!
Mushrooms are packed with flavor, full of texture, and fun to cook with. Naturally high in fiber, low in calories, fat-free, cholesterol-free, gluten-free, low in sodium, and rich in vitamin B—mushrooms are good for you too. They are also a source of protein serving as a meat alternative in vegetarian diets.
With so much to love, let’s explore more about mushrooms.
Mushroom Varieties, Flavor Profiles, and Uses
Shiitake – A delicate mushroom with meaty texture and woodsy tastes, popularly used in soups and stir-fry. Shiitake mushrooms are available both fresh and dehydrated.
Portabella – A thick steak-like mushroom with meaty texture and flavor. Portabella mushrooms are suitable for stuffing, grilling, and baking. They are also a great burger alternative when grilled, smothered in toppings and placed on a bun.
Baby Bella – Also known as Crimini mushrooms, Baby Bella mushrooms are a smaller version of Portabella mushrooms with similar earthy flavor notes. Crimini mushrooms are delicious when sautéed or stuffed.
Oyster – Soft texture with smooth buttery flavor notes, highlighted by a mild pepper flavor. Oyster mushrooms are non-traditional in shape with a thin wavy cap and flat stem. They are a flavorful addition to soups, sauces, and stews.
White Button – The most popular and widely-produced mushroom. This mild flavor mushroom blends well with almost anything. White Button mushrooms are a great choice for fresh eating. Flavor intensifies when cooked.
Enoki – Unique sprout-like texture with thin white stems and tiny button tops. Enoki are micro mushrooms with mild flavor and a subtle crunch. They are a great addition to soups, stews, and noodle dishes too.
Fungus Among Us – A Word of Caution
Many mushroom varieties grow wild in our forest, but not all varieties are safe for consumption. Mushrooms readily reproduce through spreading spores therefore wind and animals are helpful propagators in nature.
Safe to eat mushroom varieties are now cultivated in forest-like dark, damp, organic environments on farms. Grow-your-own kits are also fun to try—and a great way to get your little sprouts excited about eating mushrooms.
Peels and Parts
If you’re new to mushrooms you may be wondering…do I rinse, peel, de-stem? All parts of edible mushrooms can be used but some cooks do prefer the velvety cap to the chewier stem.
Mushrooms are often grown in compost so washing is recommended. Rinse mushrooms just prior to cooking to keep sponge-like caps from absorbing water and getting soggy.
Peeling mushrooms is not necessary but sometimes preferred if the peel seems tough. Mushroom stems are a tasty addition to soups and stews.
Elevate your cooking with flavorful mushrooms! Check out our growing partner, Monterey Mushrooms, for tips on blending mushrooms into your diet.
From soups to sides, appetizers to main dish, there are a lot of delicious recipes to try. Some of our family-friendly favorites include, Avocado Toast with Sautéed Mushrooms, Fiesta Stuffed Portabella Mushrooms, and Shiitake Mushroom Ramen To-Go.
Get in the Halloween spirit with these mushroomy Mini Halloween Mummy Meatloaves!
This is one of our very favorite mushroom recipes: Mushroom Chips. These crispy, savory mushroom chips taste just like bacon! It sounds too good to be true, but it isn’t.
Give them a try and see for yourself. Sprinkle them on top of a baked potato, add them to salads, or snack on them like you would any other chip.
Here are a few other mushroom recipes we think you’ll love!
What is your favorite way to enjoy mushrooms? Tell us in the comments below!