Types Of Mushrooms

Cèpe, Cep, Porcini or King Boletes

Robust, meaty cèpes/porcinis can be “normal” size, two inches in diameter, or can grow to a giant eight-inch diameter, when the cap will expand from umbrella-shaped to nearly flat. The color ranges from yellow brown to dark red brown, with a firm, smooth, moist texture. Ancient Greeks and Romans prized these stubby mushrooms. Today they are enjoyed as culinary gems all over the world. Prevalent in French cuisine, cèpes are added to tarts and buttery dishes. They are prevalent in Italian sauces, pastas and risottos. Even the liquid from soaking the dried porcinis is a delicious ingredient in soups and sauces. They are available fresh June through November. The heartiest, most savory of dried mushrooms, they are essential in deep-flavored sauces.

Chanterelle

The most delicate and refined of wild mushrooms, chanterelles have notes of apricot in both their scent and the taste—and their color, as well. They can range from pale orange to a golden apricot color. Chanterelles are tender yet firm and their wild flavors will shine even when they are used with many ingredients, and they are exquisite when breaded and fried. They are available fresh during the all and winter (and dried year round).

Cremini or Crimini or Brown

Creminis are similar in size and shape to the white button mushroom, though tan to brown in color and far meatier and earthier in taste with a firmer texture (they taste similar to button mushrooms). Creminis are actually portobello mushrooms that have been harvested while they are young, while the veil still covers the gill surface. They are excellent uncooked, as crudités or sliced into a salad; and are good stuffed, breaded and fried, sautéed, marinated, and in sauces, stocks and soups. They’re an especially good choice for kabobs. Creminis cook more firmly and with less shrinkage than classic whites; and are a great complement to any meat or vegetable dish. They are cultivated year round.

Cultivated White Mushrooms or Button Mushrooms

Classic whites, the old reliables, can always be found at the supermarket, and when there aren’t any fresh ones there are always (gasp) the canned variety. They have a mild taste and gain flavor as they cook. If you want to make marinated mushrooms, stuffed mushrooms, or slice mushrooms into a salad, they are a cost-effective solution. Sautéed with butter and garlic, they are always a treat. They are cultivated year round.

Enoki
(also called Enokitake, Enokidake, Nametake, Winter Mushroom, Snow Puff Mushroom, and Velvet Foot)

These long and slender mushrooms are almost too pretty to eat. They have a mild flavor, and can be used instead of sprouts for crunch in a sandwich; or, toss them into a salad (trim the spongy base) or stir fry. We like to tie them into a bouquet with a chive and use them as a garnish, or float a few delicate mushrooms atop soups. They are cultivated year round.

Forest Nameko or Cinnamon Cap

This handsome, long-stemmed mushroom is great in light soups like miso or wonton soup. The slight crunch of these long-stemmed mushrooms adds texture. Nameko is often found pickled, for use in sauces and noodle dishes. They are available October through February.

Morel or Sponge Mushroom

The shape of morels sets them apart from most other mushrooms (they’re also called “gnomes’ caps” and have a hollow interior [which must be rinsed before cooking]). Their intense, nutty and earthy flavor tastes wonderful when sautéed simply in olive oil or butter; and they are heaven with beef. Morels are a great enhancement to gravies and stews in place of (or in addition to) meat. Morels are a spring mushroom, typically available fresh from April 1 to May 31 and are worth buying while they are available. However, good news: Success has finally been achieved in cultivating them, so we can look forward to having them fresh year-found.

Porcini

See Cep.

Portabella or Portobello

Cremini mushrooms grow up into more complex-flavored portabellas, meaty in both taste and appearance—they can be 3 to 10 inches in diameter. Like meat, they even release juices when cooked. Vegetarians enjoy them grilled in lieu of beef, and they make wonderful grilled vegetable sandwiches. They are brown, with a slightly firmer texture than white mushrooms, and can be served whole or sliced, stuffed or as “burgers.” For a simple starter, serve sliced grilled portobello drizzled with a balsamic reduction. They are available fresh from December to March and cultivated year round.

Photo courtesy of AllSeasonsMushrooms.com.

TIP: Cook Portabellas gills down for the first 10 minutes to allow moisture to escape.

Shiitake or Black Forest or Chinese Black Mushroom or Japanese Black Mushroom

Shiitake mushrooms are not black, but chocolaty brown, with an umbrella-shaped cap and a fibrous, woody stem. They are found in most supermarkets, and are utilized most often in Asian cuisine. Far from being limited to Asian dishes, however, shiitakes are hearty and meaty and hold up well in stews, omelets, pizzas and Italian dishes—their firm texture affords a long cooking time. Fresh or dried, they make an excellent gravy that would please herbivores, carnivores and omnivores alike. They are cultivated and available year round.

Straw Mushroom

Fresh straw mushrooms are not widely available in the U.S. and few of us would even recognize them if we saw them: they look almost like quail eggs, with unopened “veils.” Most people are familiar with the canned variety of straw mushrooms (see photo at right), which are often found in Asian dishes and are easy to find in most Asian supermarkets. Dried straw mushrooms can be found in many Chinese markets and are just as delicious as the fresh variety. Use them in stir-fries, sauces or in beef dishes.

Truffle ~ Black and White

A type of subterranean mushroom, truffles are prized around the world for their heady culinary powers. No one has figured out how to cultivate them, and since they are found usually about a foot underground, specially trained dogs or pigs are needed to sniff for them. A kilogram of black truffles can sell in the U.S. for well over a thousand dollars; white truffles are even more costly. But a little goes a long way: most cooks shave a small amount of the truffle into pates, egg dishes, pasta, and even mashed potatoes. Only a truly wealthy and decadent person would cook whole truffles the way one cooks other fungus: the flavor is actually too strong to be enjoyed whole. White truffles may be eaten raw, while black truffles must be cooked. Store them in a container of dry white rice. This will keep them fresh and flavor the rice with the great taste of truffles. The harvest season in the Périgord and Italy is October through November, sometimes longer; however, black truffles are now coming from China and other parts of the world. Read our comprehensive article on truffles for more information.

Trumpet Royale or Black Trumpet or Horn of Plenty or Trompette

These mushrooms are thick and meaty and can easily be used as part of a main course. Sauté in them in garlic, butter and parsley or replace use them as a substitute for ground beef in lasagna.

Wood Ear

This variety of mushroom is prevalent in Asian cooking. It is easy to identify, as it resembles a human ear, the surface is purplish-gray in color and the flesh is a dark purplish gray to almost black. While it doesn’t have much flavor of its own, it has firm, gelatinous texture and takes on the flavors of the foods it is cooked with. For the best results, soak wood ears in water to soften them before cutting them into pieces.