Maitake mushrooms, also called Hen-of-the-wood, are pound-for-pound the most flavorful mushrooms. Portobello mushrooms, allowed to grow to full maturity from cremini mushrooms, have a dense, meaty texture and an intensely deep mushroom flavor. Their large flat base allows them to be used in a variety of ways. Despite mushrooms’ diversity, their distinctive umami taste is a unifying trait, adding depth and intensity to their flavors.
- Button mushrooms are perfect for stir-fries or pasta.
- Portobello mushrooms are great for grilling or stuffing.
- Cremini or Portobello mushrooms have a meaty, umami flavor, letting them replace meat.
Wash hands and surfaces thoroughly before and after handling mushrooms. Discard bruised or spoiled mushrooms.
- Button
- Portobello
- Cremini
- Morel
- Porcini
Morel mushrooms have a honeycomb-like exterior and a rare, valuable taste. Hedgehog mushrooms have a fruity odor and nutty flavor. Enoki mushrooms have a mild, sweet taste used in Asian soups and noodles. Porcini mushrooms have a strong, nutty flavor and meaty texture.
Wash hands and surfaces thoroughly when handling mushrooms. Discard bruised or spoiled mushrooms.