Nutritional and Cultural Differences
Both oyster mushrooms and button mushrooms are considered a delicacy, but they differ in taste, texture, nutrition, and economics. Oyster mushrooms taste better than button mushrooms. They are also high in protein and rich in vitamins, minerals, and essential amino acids – incentive to grow them. To grow button mushrooms, different temperatures are required for mycelium growth and the fruiting stage. Oyster mushrooms thrive at 50°F to 75°F and 80% humidity.
Portobello mushrooms contain toxins abolished by heat exposure. White button mushrooms, also known as table mushrooms, have a mild flavor and are a common ingredient in homes and restaurants.
Mushroom Selection: Taste and Usage
When used as a meat substitute in vegetarian cooking, portobello mushrooms are considered one of the best options. Their meaty texture and savory flavor stand up well to grilled, roasted, or broiled preparations. They are an umami-rich choice for hearty dishes.
Oyster mushrooms have a delicate, savory flavor with a hint of complexity and are best eaten cooked rather than raw. Shiitake mushrooms lend an earthy, woodsy flavor to Asian-inspired stir-fries and noodle bowls. Morels are prized for their smoky, nutty essence, but they can be difficult to find and quite expensive.
When selecting mushrooms, keep in mind that darker varieties tend to have a more intense umami taste. Portobello, shiitake, and maitake mushrooms are all good sources. Cooking also helps develop more savory flavors compared to eating raw.
Take seasonality, recipe, and budget into account when deciding which fungi taste best for an intended meal.