No doubt, white mushrooms (also known as button mushrooms) are yummy. Those little white fungi that you can find at nearly every grocery store are adorable, affordable, and super versatile for cooking.
You can turn them into veggie tacos,stroganoff,scrambles,veggie burgers, and they are the perfect shape and size forstuffing.Button mushrooms have a really mild flavor and a pleasing texture that most palates can handle.
But we’re going to go beyond the basic button mushroom in this article and dive into the world of wilder mushrooms. You might find these unique beauties alongside button mushrooms at your local store, or you may need to go further afield and seek them at natural food stores or Asian food markets. If you’re very adventurous, you can always plan amushroom hunting trip!
我们收集了20种不太常见的蘑菇品种,你可以尝试作为纽扣蘑菇的替代品或添加物。每一种蘑菇都是如此独特,你可以在整个列表中移动,永远不会体验到相同的味道或纹理两次!
How to Store Fresh Mushrooms
找那种摸起来很干(不是黏糊糊的),看起来很活泼的蘑菇:没有枯萎的茎或帽。检查鱼鳃和茎干是否有霉菌的迹象。采集一些蘑菇,闻一闻,确保它们闻起来很新鲜,就像森林的地面一样,一点也不恶臭或发霉。
购买后,尽快使用,或储存几天。我发现最好的储藏方式是把纸包在塑料袋里:纸包可以确保蘑菇不会变得粘滑,而塑料袋可以确保它们不会脱水。
However, even with this method, I’ve found that most mushrooms are only really good for about 2-3 days. After that, the caps and stems get wilted, and they lose their moisture. At this point, you could dehydrate them, or use in a dish where texture and moisture don’t matter as much, such as a pasta sauce.
Many mushrooms, including button, shiitakes, chanterelles, and creminis, can be frozen raw or cooked. Find a great tutorial here onThe Spruce.
1. Morel Mushrooms
Morels are a highly sought-after wild mushroom, valued not only for their meaty and rich flavor but also their relative rarity. These are also popular as a foraged fungi because they are considered safer – very few other fungi look quite like the beautiful morel. They have a mild taste that is generally mushroomy.
Expertsrecommendchoosing smaller morels that are fresh, firm, and dry. Like all mushrooms, it’s best to avoid any morels that are soggy or shriveled. Be sure to clean out the little holes in the caps that allow critters to take up residence, and remove any dirt that might be hiding. Daniel Gritzler has a very detailed tutorial onSerious Eatsabout choosing, cleaning, cutting, and basic preparation of morels. Another detail to note is that morels are best eatencooked,since in raw form they have some compounds that might make you a bit sick.
Morel mushrooms have stand outnutritional benefits, including being high in natural Vitamin D, high in antioxidants, and boasting liver- and immunoprotective compounds.
2. Cremini Mushrooms
Cremini mushrooms are actually baby portobello mushrooms, but they are different enough in flavor and texture to warrant their own section. Creminis, similar in size, shape, and flavor to button mushrooms, are differentiated by their light or dark brown tops, but creamy white undersides and stems. I find that creminis are an excellent substitute for button mushrooms, and they add just a bit more color to a dish, like in theseCalifornia Veggie Tacos.
Creminis have a solid texture when fresh, so they hold texture well when thinly sliced raw for salads, or chopped and cooked for stir-fry dishes or soups.
And regarding the health benefits, turns out these commonplace mushrooms often beat their more exotic counterparts in benefits: cremini mushrooms are high inconjugated linolenic acidthat can help reduce breast cancer risk. Preliminary studies have also shown that creminis are high in elusive B12, as well as adding anti-inflammatory and immune-boosting benefits to our diet.
3. Oyster Mushrooms
Oyster mushrooms are considered one of thetastiestmushroom varieties, with a chewy but delicate texture and a sweet, nutty flavor. They are also known for their licorice or anise scent. Note that these are different fromKing Oyster Mushrooms.
Oyster mushrooms offer some unique health benefits too, notably theirnatural statin compounds,which are great for managing cholesterol. It’s also linked with anti-cancerous tumor effects.
4. Shiitake Mushrooms
Shiitake mushrooms are very common in Japanese foods, and they can be used both fresh or dried. And unlike so many foods, shiitakes actually have a stronger flavor when dried (and then rehydrated).
Fresh shiitakes have a pleasantly slick texture, but a firm bite, making them a bit of a ‘meaty’ mushroom. Personally, I think their flavor is quite overpowering: to me, it leaves a dank aftertaste, but these mushrooms are prized for that very flavor, so you can ignore me. This rich flavor means they are quite good as additions to veggie broth or stock, which is a great use of the woody stems.
Shiitakes offer more than flavor though: they arehighin biotin and copper (one of the most potent sources of copper, actually), and help reduce inflammation. Shiitakes are also high in compounds called beta-glucans, which are excellent for digestive health.
5. Enoki Mushrooms
As a fungus-lover, I think all mushrooms are cute, but enoki mushrooms might be the cutest. The name is cute, and their noodle-like shape and teeny caps make them really lovable. Their super mild flavor and crunchy yet slimy texture make them very interesting.
Enoki mushrooms are often used in soups (like pho or ramen), but they can also be used in stir-fry dishes, in sushi, and in noodle dishes, where their shape and texture make it sometimes difficult to know whether you’re eating a noodle or a mushroom!
Enoki mushrooms are often sold with their ‘base’ attached, so you can just break off the mushrooms from the base and enjoy raw or lightly cooked.
6. Chanterelle Mushrooms
鸡油菌近年来越来越常见,当然也是最有趣的蘑菇之一。鸡油菌通常是黄色到深橙色,但也可以是粉红色的。Their flavor, according toWildEdible,is mildly peppery with a distinct fruity apricot-like aroma. They have limited seasonality, so grab them as soon as you see them in markets or stores. These can be used in pastas, veggie stir-fries, and as a meat replacement in many dishes, like tacos.
These mushrooms don’t dehydrate well, but they dofreezewell, and they can even bepickled!
These pretty mushrooms are really good for us too: they are greatsourcesof protein, Vitamin D and many of the B vitamins. Chanterelles also include a bunch of minerals like potassium, copper, and selenium.
7. Portobello Mushrooms
One of the more common types of mushrooms on this list, portobellos are perhaps most famous for their ability to stand in for a burger for those who prefer vegan or vegetarian foods. Portobellos are large mushrooms (grown-up cremini mushrooms, actually) that have a very firm texture, which allows them to absorb marinades and sauces well.
My favorite way to prepare portobellos is to remove the stem, then cover with a marinadelike this onethat features balsamic vinegar, olive oil, some mirin, and herbs. Let the mushrooms marinate a few hours (or overnight) then roast in the oven until wilted and browned. Serve on a bun, or sliced for sandwiches or tacos. I’ve also used these large mushrooms as astuffed mushroom, which is a spectacular dish to serve to dinner guests.
When I can get super fresh portobellos from my farmer friend, they are actually a bit pink on the gills, something I had never seen before. He explained that it’s natural if they are very fresh! But unless you know a mushroom farmer, you’re likely buying mushrooms at the store, so be sure to choose portobellos that are firm and dry to the touch.
The caps should be soft and rounded; if the edges of the cap are a bit wilted, that means they are a little bit older, but likely still good. Store the portabellos using the paper bag/plastic bag option listed above, and use within a few days. Sometimes you’ll find these mushrooms packed in styrofoam containers with plastic, but the mushrooms will likely get funky if left in this packaging since moisture can’t escape.
8. Porcini Mushrooms
Porcini mushrooms are usually found in Italian foods, notably risotto. Porcini mushrooms can be foraged fresh, or dried to be used in various Italian-themed recipes. I remember fondly a pizza I had in Verona, Italy, that was loaded with fresh porcini mushrooms, fresh basil, cheese and that’s it – a lovely culinary memory that encapsulates Italy for me! They have a silky but firm texture that is pleasantly weird. I think that this would be a ‘mushroom lovers’ mushroom since the texture might turn some folks off.
Porcinis are pretty dang healthy too: they contain niacin, potassium, selenium, and protein.
9. Black Trumpet Mushrooms
这些深色、精致的蘑菇在高档餐厅和家庭厨师中都很受欢迎。New York Timessays these mushrooms add deep flavor and meaty texture and have “a taste unlike any other mushroom, earthy and almost smoky.” This strong flavor means they need little in the way of additions: serve with pasta, on pizza, or in a sauce.
Black trumpets range in harvest location from Eastern Europe to Northern California. Not only are these little mushrooms insanely delicious, they’re super easy to clean and prepare. Simple dunk in water then squeeze out; they often do not even need to be chopped.
10. Puffball Mushrooms
Puffballs are some of the wildest looking mushrooms on the list, and they don’t look like other mushrooms. They don’t have caps or gills, instead, they keep their spores on the inside. These often huge white fungus monsters can be a yummy addition to your kitchen.ForagerChefhas an excellent review of puffballs, including how to spot them (in the forest or in fields), how to forage for them, prep them (chop away any holes with bugs), and how to cook them (on a grill, sautéed, turned in gravy, or used in ravioli).
11. Maitake Mushrooms (Hen of the Woods Mushrooms)
Maitake (‘dancing mushrooms’ in Japanese) are widely available and many-named: these are often known as Hen of the Woods mushrooms, but are sometimes called ram’s head or sheep’s head. These mushrooms are frilly, delicate, and beautiful. These often grow in large clusters at the base of oak trees and can be found as small as a handful or as large as 50 pounds. Like many mushrooms, their unique flavor is best with simple preparations, like sautéed in butter or served with pasta, but thisMushroom & Thyme Cheesecakelooks incredible, too.
Maitake also offers well-knownhealing benefits,including immune support, anti-cancer properties, blood pressure and blood sugar balancing They can also help with conditions like chronic fatigue syndrome (CFS) and infertility caused by polycystic ovary syndrome.
12. Straw Mushrooms (Paddy Straw Mushrooms)
These very simple mushrooms have a very beautiful name:Volvariella volvacea.These little mushrooms, which you’re most likely to find in Chinese, Thai, or Vietnamese foods, grow on rice straw. Unless you’re buying them fresh at an Asian market, the ones you are eating are canned.
While I find their slightly slick, slimy texture unappealing, they are very common and well-loved in lots of different recipes. And a good reason to work with them is their health benefits:Healthiest Foodssays these mushrooms are a good source of fiber, protein, copper, potassium, zinc, selenium and B vitamins.
13. Coral Mushrooms
Coral mushrooms get their name from their sea-based lookalikes. They are another mushroom that is likely found in the wild in the Eastern United States (seemingly not on the West Coast). There are many varieties of coral mushrooms that should NOT be eaten.ForagerChefhas a quick guide, but as always withmushroom foraging, be sure to consult an expert before eating anything you’re not 100% sure about.Mushroom Expertssays this fungus should smell of “faintly of newly dug potatoes” and has a taste that is mild or peppery-acrid.
14. Matsutake Mushrooms (Pine mushrooms)
Matsutake mushrooms are highly prized for their uniquely spicy and fragrant nature. While they grow in a range of regions, ranging from US/Canada to Sweden to China. But they are hard to find and offer only one harvest each year, and a persistent nematode is endangering the pine forests in Japan where the mushroom thrives. All of these conditions mean that matsutake mushrooms are often quite expensive.Mycological Society of San Franciscohas great suggestions for making the most of this mushroom by using it with grains, in sauce, and more.
15. Honey Mushrooms (Honey Fungus)
Honest Foodhas a great account of how to identify mushrooms, which he did with precision to find these special honey mushrooms. While these are not very popular in North America, they apparently have quite a history in Eastern Europe. He writes, “Apparently honey mushrooms are not well thought of in the mushroom world. Mediocre was the universal report. Slimy, remarked another. Then I read that the Russians, Poles and Ukrainians loved these things, and that there isa traditional pierogimade in Ukraine with honey mushrooms.” To dig deeper, readMSSF’s accountof the flavors (mildly-sweet) and texture (gelatinous) of these wild mushrooms.
16. Beech Mushrooms (Shimeji or Bunshimeji Mushrooms)
我家附近的日本市场就有这种蘑菇,我喜欢用它们做实验。就像舞茸一样,它们是成团生长的,小的蘑菇经常掉在你的手中,这让准备工作变得非常简单。这里有几种山毛榉菇可以使用(白色山毛榉菇被称为bunapi shimeji,棕色山毛榉菇被称为buna shimeji),但我发现它们的味道是一样的——实际上是相当淡的。但它们在味道上的不足,在可爱和质地上得到了弥补,口感紧实宜人。Hokto-Kinokohas a great explanation of the health benefits (Vitamin D! B12! Niacin! Fiber!) and how to prepare and cook these little mushrooms
17. King Trumpet Mushrooms (Eryngii Mushrooms)
它们和小号蘑菇(我们榜单上的第9名)在味道和质地上都非常不同。我发现King Trumpets的质地非常坚固,几乎在你的牙齿上发出“吱吱”的声音。它们很硬,最好是小块煮,以免压到嘴巴。事实上,它们是如此的美味,以至于它们可以用来代替/复制肉在许多菜。在亚洲市场上,人们经常能找到包装好的这些食物,并且可以用多种不同的方式烹饪。These are anothersuper healthy mushroomto add to your diet and can be used in a range ofrecipes.
18. Lobster Mushrooms
Named for their wild color andflavorthat resembles their Crustacean namesake. Lobsters can be found in the wild, usually in old-growth forests in North America from July to October. Thesizeof the lobster mushroom varies, depending on the size of the host mushroom.
On average they are about 15 – 20cm (6 – 8”) tall. They grow differently than other mushrooms, and are actually, “an example of a mold attacking a mushroom.Hypomyces lactifluorumattacks and parasitizesLactarius piperatusorRussula brevipes然后用一层橙色的皮覆盖整个果体。”一个真正的野生蘑菇!
19. Chicken of the Woods Mushrooms
This wild mushroom is considered one of the ‘fool-proof four‘, a group of wild edible mushrooms that is easily identifiable and generally safe to eat. These are not to be confused with Hen of the Woods or Maitake mushrooms (#11 on our list). This mushroom can be found in the Summer or Fall, and can range in both color (bright orange, bright yellow, and down to white when they are older) and size (a good tree can yield a bunch up to 50 pounds). The young Chicken of the Woods is “succulent” and has a mild flavor (some saying it does, in fact,taste like chicken), but it can turn sour when older. Since these mushrooms can be quite large, you can find how to prepare and use all parts of it here onMushroom Appreciation.
20. Wood Ear Mushrooms (Cloud Ear Mushrooms)
Wood Ear mushrooms are what’s considered a jelly fungus, and if you’ve even eaten hot and sour soup you’re probably had these slightly slick fungi, which resembles wakame visually and texturally. Wood ear mushroms don’t have much flavor, but are nice carriers of flavor for soups, sauces, or curries. These mushrooms are dark or medium brown in color (and black with age), and have a unique shape that is “gill-less[and] are somewhat cup-shaped, with a thick, smooth, wavy cap and almost no stem. The color of the skin often takes on the color of the tree that it grows on.” These are often found dried, and can be reconstituted in hot water before using.
Xee Saimsays
One of the very brief post i have read about mushrooms till now but i would recommend you to check this one as well if you are trying to freeze mushrooms for longtermhttp://www.healthyrecipesfor.com/can-you-freeze-mushrooms/