There are many types of mushrooms available today with
varying shapes, colors sizes and flavors. Along with the
more conventional varieties there are many wild varieties
gaining popularity. As a rule of thumb, mushrooms with open
caps have a stronger flavor than those whose caps are closed.
The most common varieties include button, white, Italian
brown (crimini), portabella, oyster, and shitake.
White and button mushrooms have the most mild flavor.
To pick good whites or buttons look for a tight veil connecting
the underneath veil to the stem.
Italian Brown or Crimini mushrooms are very similar in
size, shape and color to whites. They have a more earthy
and meaty flavor than whites.
Portabellas are the largest commercial mushrooms. They
have a strong meaty texture and flavor.
Oyster mushrooms have a distinct fan shape. They have
a light texture and a flavor with hints of seafood.
Shitake mushrooms are more commonly known as black mushrooms
and are popular in Chinese cuisine. They are often sold
dried and need to be soaked before cooking. They have a
rich full-bodied flavor and a meaty texture when cooked.
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