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Is there something cooler within the culinary world than the mushroom? For starters, they’re blissfully bizarre: Some can have 23,000 sexes. Some glow-in-the-dark. Some can kill you. However extra importantly for us cooks, so many mushrooms are simply rattling scrumptious.

“The enjoyable factor about mushrooms and fungi is that they are all the time form of upending our assumptions about issues,” says Maya Han, tradition consultant for the New York Mycological Society and marketing consultant for the New York Botanical Gardens. And he or she’s proper: Fungi are inherently non-binary, not becoming into the neat, clear orders of the plant or animal kingdom, which is why biologists have positioned them in a class all their very own. “The truth that they’re the third kingdom makes them form of inherently queer,” Han says.

Mushrooms are queer certainly—particularly relating to narrowing down which of them are finest to eat, and the right way to put together them. So, to demystify these fungi, I spoke to Han, in addition to forager and co-author of Wild Mushrooms, A Cookbook and Foraging Information, Kristen Blizzard, and Joseph Rizzo, a mushroom cultivator and proprietor of Blue Oyster Cultivation.

What Are Mushrooms?

Whereas mushrooms are discovered alongside greens and fruits on the grocery retailer, they aren’t vegetation—they lack chlorophyll and are unable to make their very own meals, as an alternative consuming useless and decaying natural matter. In addition they aren’t animals, as they eat their vitamins by absorption as an alternative of ingestion and develop from spores. For these causes, mushrooms belong to the fungi kingdom, together with yeasts, molds, mildews, and rusts.

Mushrooms are literally the fruiting physique of sure fungi, explains Han. “They’re form of analogous to the fruit on a tree,” she says, including that additionally they bear spores, making them the reproductive a part of a fungus.

Most edible mushrooms are wanted for his or her style; they include glutamate, an amino acid additionally present in cheese, meat, and fish, which provides mushrooms their savory, umami taste. Many even have a meaty texture because of the presence of chitin of their organic make-up, a substance discovered within the shells of shrimp and crab. Thanks to those parts, mushrooms are generally discovered in lots of cuisines—sautéed in a French duxelle, shaved over a pizza, simmered in a Japanese miso ramen, or braised in a Thai curry.

Melissa Hom

The place Do Mushrooms Come From?

In the USA, mushrooms sometimes fall into two classes: cultivated varieties and foraged varieties. Some, just like the oyster mushroom and shiitake, can both be foraged or cultivated, relying on the place they’re discovered. The commonest mushrooms in grocery shops, just like the white button, cremini, and portobello, are cultivated, not foraged.

A majority of widespread cultivated mushrooms within the US are grown in California and Pennsylvania. Rizzo explains that cultivated mushrooms are grown on both compost or sawdust, relying on the variability. White button mushrooms, together with portobello and cremini, are often grown in sterile environments on compost. At Rizzo’s farm, he focuses on wood-eating varieties like shiitake, lion’s mane, and oyster mushrooms, and grows them on sawdust that is been steam sterilized to create a hygienic surroundings. The sawdust is put right into a breathable bag, the place a tradition of mushroom spores are launched. These spores colonize the wooden, after which mushrooms develop inside it.

Foraged mushrooms—like morels, chanterelles, and maitakes—are present in forested areas, as they like explicit timber, and thrive in damp, darkish circumstances. These mushrooms may also differ barely in look, texture, and taste relying on the place they’re grown. “We use the phrase ‘terroir’ on a regular basis in relation to mushrooms,” says Blizzard. “And for me, this concept of terroir is not only the forest and the soil, however there’s additionally the recall of the expertise of choosing them.”

Whether or not cultivated or foraged, culinary mushrooms can be found in just a few distinctive shapes: cap and stem mushrooms, for instance, can have a spherical, flat, or conical “cap” and a stem that varies in thickness. Shelf mushrooms are giant and have a tendency to develop in clusters, whereas trumpet mushrooms are formed like small horns or open flowers, and some mushrooms even appear to be puffballs.

19 Mushroom Varieties to Know

There are 14,000 identified species of mushrooms, and there are all the time extra fungi being found on a semi-regular foundation, in line with Han. “It is very tough to exit on a birding stroll and uncover a brand new species of fowl,” she says. “However with fungi, you are able to do that.” Beneath is a listing of edible mushrooms generally accessible and utilized in cooking—although it’s not at all exhaustive.

Portobello

Getty Pictures / Picture Professionals GmbH

Measurement: Massive, about 4 to 6 inches in diameter
Look: Cap and stem mushroom with a brown exterior, a big, flat, rounded cap, and darkish brown gills beneath
Texture: Agency and meaty
Taste: Wealthy, savory, and earthy

Due to its giant dimension, deep taste, and meaty texture, the portobello is just like the steak of the mushroom world, says Han. Its agency texture permits for straightforward grilling, making it a perfect substitute for burgers, in addition to an incredible selection to stuff. The portobello, white button, and cremini are all really the identical mushroom—Agaricus bisporus—which are simply harvested at totally different occasions of their life to attain their taste, texture, and dimension. The portobello is probably the most mature, and loses moisture because it ages, giving it probably the most concentrated taste and agency texture.

White Button

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Measurement: Small to medium
Look: Cap and stem mushroom with white, very rounded cap
Texture: Spongy with a slight firmness within the cap; stem is usually extra fibrous than the cap
Taste: Delicate, however intensifies when cooked

The white button mushroom is the preferred within the US, accounting for nearly all of mushrooms consumed. It’s additionally the youngest of the Agaricus bisporus mushrooms accessible, and is white attributable to a genetic mutation that was found within the early Nineteen Twenties. If the portobello is the steak of mushrooms, then Han considers the white button to be the “tofu” due to its delicate taste and flexibility. Past its delicate taste, the white button can be one of many least costly mushrooms accessible, making it extra possible so as to add to mushroom-heavy dishes like hen marsala, prime mushroom pizza, or slice uncooked en masse for a Ruby Tuesday salad bar.

Cremini

Getty Pictures / Floortje

Measurement: Small to medium
Look: Cap and stem mushroom that’s mild tan to wealthy brown in coloration, with a well-rounded cap
Texture: Barely firmer than white buttons, however equally spongy
Taste: Extra umami and savoriness than white buttons

Considerably of a center floor between the white button and portobello by way of age and genetic make-up, the cremini (additionally spelled crimini) mushroom has a barely firmer texture and a deeper, extra savory taste than the white button. Whereas creminis can be utilized practically interchangeably with white buttons, their deeper taste makes them a greater complement to beef and wild recreation dishes.

Maitake (Hen of the Woods)

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Measurement: Very giant; can attain one foot throughout and weigh about 5 to 10 kilos on common
Look: Clustered shelf mushroom in a rippling frond form that resembles a bunch of feathers; coloration can differ from cream to grey or darkish grey, relying on age
Texture: Tender and succulent
Taste: Wealthy and woodsy with a nutty aroma

Additionally known as hen of the woods, attributable to its feather-like form, the maitake is discovered within the Jap and Midwestern US in early fall. They develop below oak timber, and mother-loads are discovered across the greatest timber. Due to their giant dimension, these mushrooms could be roasted entire, nearly like a big cauliflower, says Han, or they are often damaged down into smaller items and sautéed; they crisp up when fried as nicely. Their wealthy taste makes them common in Japanese and Italian dishes, particularly vegan ramens and cream-based pastas.

Shiitake

Getty Pictures / John Gollop

Measurement: Medium
Look: Cap and stem mushroom with an umbrella-shaped cap that curls below itself; cap varies from tan to brown, with a white underside and stem
Texture: Dense and meaty
Taste: Smoky and umami-packed; intensifies when dried

Native to East Asia, shiitake mushrooms are generally present in Japanese, Korean, and Chinese language dishes, reminiscent of ramens or stir-fries. These mushrooms aren’t discovered wild within the US, however cultivators, like Rizzo, have been in a position to produce them commercially on sawdust blocks, and they’re additionally simply cultivated on logs by yard mushroom growers.

Identified for his or her deep, savory taste, shiitakes are sometimes used for an umami increase in lots of dishes, particularly soups and shares. They’re additionally generally discovered dried, which might intensify their taste. To rehydrate them, allow them to soak for about 20 minutes in boiling water, then save the mushroom inventory to be used as a flavoring agent.

Chanterelles

Getty Pictures / Minh Hoang Cong

Measurement: Small to giant, relying on the place it’s discovered
Look: Cap and stem mushroom with a flower-like form; sometimes golden in coloration however generally purple or white, relying on the place it’s discovered
Texture: Delicate and crisp
Taste: Distinctive fruity, apricot aroma and delicate earthy taste

Discovered within the forests of Europe, Asia, and North America, this gourmand mushroom adjustments barely in dimension, coloration, and taste depth relying on the place it’s grown. Within the Pacific Northwest, for instance, chanterelles usually develop below conifers, and do not come into season till later within the fall. After they do emerge, they’ve a shiny golden coloration and a touch of apricot taste, whereas chanterelles grown in drier climates, like elements of Colorado or Arizona, could have a extra concentrated apricot taste. Chanterelles from the Pacific Northwest are probably the most generally bought selection within the States, even popping up at locations like Costco after they’re in season. As a result of these can solely be foraged within the wild throughout a restricted season, chanterelles are usually pricier than extra widespread mushrooms like portobellos and white buttons.

The fragile taste of this mushroom is gorgeous in dishes with cream or eggs, says Blizzard. “My favourite factor to eat [chanterelles] with, I’ve to say, is eggs,” she says. “They’re superior in an omelet or something with eggs and cheese, however particularly quiche.”

Enoki

Getty Pictures / View Inventory

Measurement: Small
Look: Grown in tightly packed bouquets; wispy, small, and shiny white with a tiny cap and lengthy stem
Texture: Skinny stems tackle an nearly noodle-like texture when cooked, just like rice vermicelli
Taste: Clear and barely candy

Cultivated commercially in East Asia, the ghost white enoki we see at Asian markets and grocery shops within the US seems nothing like how it will seem in its pure habitat, notes Rizzo. “Within the wild, it is form of extra sturdy, thicker, very form of a colourful brown-yellow kind of mushroom,” he says. When cultivated, the mushrooms are denied mild and oxygen to present them their distinctive white coloration and legginess. Regardless of being so skinny, although, they maintain up nicely in lots of Asian soups, and are a typical ingredient in Chinese language sizzling pot attributable to their delicate, barely candy taste, which pairs nicely with ginger, soy sauce, and garlic.

Lion’s Mane

Getty Pictures / Sakorn Jommanee

Measurement: Medium to giant
Look: Fuzzy, white, and bulbous; nearly resemble snowballs
Texture: Shaggy exterior that appears a bit like crab
Taste: Candy and harking back to seafood

Maybe one of many oddest-looking edible mushrooms, lion’s mane is usually used as a seafood substitute in all the things from “fish” tacos to “crab” muffins attributable to its stringy, pull-apart texture and candy, shellfish-like taste. “It’s undoubtedly not the earthy, form of heavy, wealthy, portobello mushroom fungal kind taste,” says Rizzo. Whereas the mushroom could be discovered within the States within the late summer season and early fall, it’s thought of an “superior” foraging mushroom, so most varieties you’ll see at specialty shops are cultivated, both utilizing logs or breathable luggage.

Morels

Getty Pictures / Davies and Starr

Measurement: Small
Look: An elongated cap with a particular honeycomb sample; ranges in coloration from brown to black and is hole on the within—an essential distinction between them and toxic false morels
Texture: Skinny and tender
Taste: Meaty, nutty, and umami-packed

Within the US, morels seem in spring, generally as early as after the final snow, and are one of many extra sought-after gourmand mushrooms within the nation. (They usually have a price ticket to match, too.) Morels are a mycorrhizal fungus, that means they’ve a symbiotic relationship with timber. For that motive, these mushrooms can’t be cultivated and should be foraged wild, regardless of having harmful, poisonous lookalikes, just like the false morel. In reality, even true morels ought to all the time be completely cooked, as they can be poisonous when uncooked—even probably deadly. When ready correctly, they’re an unparalleled delicacy. “They’re only a scrumptious mushroom,” says Blizzard, noting that they’re usually present in gravies with butter, creamy pastas, atop a steak, full of cheese and fried, or just sautéed.

Oyster

Getty Pictures / Chengyuzheng

Measurement: Medium to giant
Look: Clusters of shelf mushrooms that develop like a mattress of oysters in grey, yellow, pink, and blue hues
Texture: Dense and velvety
Taste: Meaty and barely briny, with a little bit of anise on the nostril when foraged wild

Oyster mushrooms have gotten more and more common throughout the US, particularly since they will simply be cultivated. They cook dinner shortly, making them a no brainer in stir-fries and different pan-seared dishes. The mushrooms are additionally simply substituted in dishes that decision for white button or cremini mushrooms, particularly for those who’re on the lookout for an possibility with a bit extra taste. “They aren’t solely beautiful to take a look at, but additionally scrumptious,” says Han. “I make a wonderful vegan carnitas—shredding them like pork, marinating, and roasting them.” Blizzard usually contains them in curry, including them after her aromatics and solely simmering the dish for about 5 to 10 minutes, since oyster mushrooms can get slimy in dishes with added liquid.

Porcini

Getty Pictures / hsvrs

Measurement: Medium to giant
Look: Brief and squat cap and stem mushroom with a white stem and rounded cap that ranges from mild tan to a darkish reddish brown
Texture: Slippery exterior when contemporary, however agency and meaty
Taste: Daring and nutty

Porcini thrive in forests globally, however are notably a staple in European cuisines, particularly Austrian, Italian, Polish, and Spanish, in addition to in Russia. Showing in late summer season and fall within the US, these wild mushrooms are sometimes discovered round pine timber in giant numbers. Probably the most sought-after varieties are younger, as they are often eaten uncooked or cooked and (not like many different foraged mushrooms) can maintain as much as freezing at dwelling, too, because of their agency texture. Porcini soften as they age, however drying them is a perfect technique to lengthen their culinary life. Strive them in pastas and risottos, paired with potatoes in latkes or dumplings, or in gravy.

Truffles

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Measurement: Small to medium
Look: Irregular spherical form with a bumpy exterior; mild tan to black
Texture: Onerous, like a uncooked potato
Taste: Intensely fragrant, musky, nutty, and earthy

Very first thing’s first: Truffles aren’t technically mushrooms, although they’re related. Each truffles and mushrooms are within the fungi kingdom and function the fruiting physique for fungi. Nonetheless, truffles belong completely to the Tuber genus, whereas mushrooms fall below a number of genera. Truffles additionally develop underground, counting on animals to assist unfold their spores, whereas mushrooms disperse their spores on their very own. As a result of truffles are discovered solely within the wild, in symbiosis with hazelnut and oak timber, and require a truffle canine or pig to assist supply them, they’re an costly delicacy.

Truffles are sometimes used uncooked, both thinly sliced or grated over a dish, or infused into oils, butters, and lotions.

Lobster

Getty Pictures / Lew Robertson

Measurement: Medium to giant
Look: Irregular, nearly flower-like form with a shiny yellow-orange coloration
Texture: Thick, dense, and really agency
Taste: Nutty and earthy with a touch of shellfish

In contrast to many different widespread edible varieties, lobster mushrooms are literally a parasite—forming solely after an Ascomycetes fungi assaults and eats one other fungi. “They turn into that shiny yellow-orange, and in addition their taste adjustments,” says Han. Lobster mushrooms seem primarily in North America’s temperate forests, and their agency texture and delicate shellfish taste make them an incredible seafood substitute in American dishes. “If in case you have any shellfish or fish inventory or seasoning, you’ll be able to add that,” says Han, as this may improve the mushroom’s shellfish taste, like in a creamy lobster mushroom bisque. “What’s additionally actually enjoyable is making vegan lobster rolls with the lobster mushroom,” she says. “It is very convincing.”

Wooden Ear

Getty Pictures / Empire 331

Measurement: Medium
Look: Ear-shaped shelf that’s darkish brown to black
Texture: Agency and gelatinous when uncooked, crispy and chewy when cooked
Taste: Delicate and impartial

Wooden ear mushrooms are mostly present in Chinese language and East Asian cuisines due to their texture. In contrast to different mushrooms, wooden ears retain their texture in most dishes and tackle the flavour of no matter they’re cooked with. They’re generally present in sizzling and bitter soup, moo shu pork, and dumplings, in addition to Korean japchae. Throughout the US, wooden ears are sometimes bought dehydrated and located at Asian grocery shops and markets (generally labeled “black fungus”).

King Trumpet

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Measurement: Massive
Look: Thick white stems with a lightweight brown, flat cap
Texture: Agency and meaty
Taste: Delicate, nutty

Generally known as king oysters, king trumpets really belong to the oyster mushroom household, and are the most important selection accessible inside it. Whereas some mushrooms have fibrous stems which are usually discarded when cooking, the stems of king trumpets are straightforward to make use of. When sliced and seared with butter, they will considerably mimic the feel of scallops. They’re usually used thinly sliced in Korean dishes, like kimchi jjigae, bibimbap, or glazed with gochujang for a vegan major course. King trumpets are native to East Asia and the Mediterranean, however can be cultivated elsewhere by hobbyists and small producers utilizing sawdust.

Rooster of the Woods

Getty Pictures / Ed Reschke

Measurement: Massive
Look: Shelf, feather-like clusters in shiny orange and yellow
Texture: Agency and meaty
Taste: Just like hen breast

Rising in late summer season to early fall, hen of the woods mushrooms develop in temperate and subtropical climates spanning Asia, Australia, Europe, and North America. They’re usually discovered on useless or dying wooden and timber, and might even assault dwelling timber as a parasite. Within the kitchen, they’ve turn into very fashionable as a stand-in for meat, particularly hen. Nonetheless, Blizzard notes that older varieties could be powerful, and subsequently profit from being marinated earlier than cooking. She particularly loves the best way they soak up sauces and broths. “They do have this sponging impact the place, for those who introduce them to, say, cream and lemon and butter, they soak all that stuff into them,” she says. “And it makes this actually scrumptious texture that form of is agency however melts in your mouth and is filled with all that taste that you just simply put in.”

Black Trumpet

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Measurement: Small to medium
Look: A trumpet form with jet black pores and skin
Texture: Delicate, however barely leathery
Taste: Deep and earthy with a delicate smokiness

Regardless of having the nickname “Trumpet of Dying” due to their jet black coloration, these mushrooms aren’t solely edible, however a favourite for cooks and residential cooks because of their intense and distinctive taste, which is corresponding to a truffle. (Black trumpets have even been known as the “poor man’s truffle,” as their taste can mimic that of the truffle, however at a fraction of the fee.) “If it’s your first time tasting, I’d take a chew of them uncooked, after which sauce them in butter or olive oil to get their pure taste, earlier than including in lotions or herbs,” says Han. Within the US, the black trumpet is discovered predominantly in Northern California and Southern Oregon, popping up in January and February, making them one of many few edible mushrooms in season within the winter. They pair nicely with different winter elements, too: acorn and butternut squash, beets, and even citrus are nice accompaniments, to not point out cozy dishes like risotto.

Beech (Shimeji)

Getty Pictures / Issarawat Tattong

Measurement: Small
Look: Bouquet-like cluster of white or brown small-capped mushrooms with skinny stems
Texture: Agency, crisp, and barely chewy
Taste: Bitter when uncooked however cashew-like when cooked

Usually grown indoors, beech mushrooms—additionally bought within the US by their Japanese title, shimeji—are sometimes discovered at specialty grocery shops and farmers markets, and are most distinguished in Japanese delicacies. They’re usually included in miso soup, for instance, in addition to udon soups. You’ll additionally encounter beech mushrooms in Thai soups and curries, and in Vietnamese pho chay (vegetarian pho). Usually confused with enoki, as they’re generally white and have an analogous form, beech mushrooms sometimes have a firmer texture that holds up when cooking.

Straw

Critical Eats / Italian Meals Manufacturing

Measurement: Small
Look: Squat and brief with an elongated brown cap
Texture: Clean, agency, and chewy
Taste: Delicate, earthy

You’ll most frequently see straw mushrooms canned at Asian grocery shops, as they’re agency sufficient to resist the canning course of, have a comparatively uniform dimension and form, and retain their delicate taste nicely. Straw mushrooms could be cultivated with rice straw, and are broadly grown all through Asia—China being a serious producer, in addition to Vietnam, Thailand, and India. They’re most at dwelling in these cuisines, and could be added to stir-fries, soups, laabs, and curries. Canned varieties which are marked as “unpeeled” have a barely stronger taste, whereas dehydrated straw mushrooms are inclined to style even stronger.

The right way to Store for Mushrooms

As client curiosity in mushrooms continues to develop, many grocery shops are starting to inventory a wide range of mushrooms past simply white buttons. Han additionally suggests searching for out Asian grocery shops for an excellent higher number of contemporary mushrooms, in addition to canned and dried choices. Farmers markets are finest for native choices, particularly foraged varieties.

When shopping for contemporary mushrooms, Han suggests selecting the freshest ones, with agency flesh. “If it is beginning to look a bit shriveled or dried out, do not get it,” she says. Additionally keep away from mushrooms with darkish spots or discoloration, as this may be one of many first indicators of decay.

If potential, it’s additionally finest to odor mushrooms earlier than buying them. “[They] ought to have form of a contemporary, earthy—for lack of a greater time period—mushroom-y scent,” she says. “Keep away from something that smells off or putrid or bizarre.”

The right way to Retailer and Clear Mushrooms

Whereas mushrooms want damp environments to develop, as soon as picked, it’s finest to maintain them as dry as potential. Han suggests not cleansing mushrooms till you’re going to make use of them. Whereas Kenji discovered that it’s OK to clear mushrooms by washing them, the consultants I consulted suggest brushing dust off slightly than totally rinsing or submerging the mushrooms, as an excessive amount of water can dilute the flavour of some extra delicate varieties.

The dirtiest a part of the mushroom will doubtless be the top of its stem or base, which connects to the fungi’s mycelium, or root-like construction that types underground. “There is likely to be a bit little bit of dust on the underside, however typically, cultivated mushrooms are raised in sterile environments,” says Han. She makes use of a mushroom brush, very like a small pastry brush, to scrub hers. If she’s foraged mushrooms and thinks they might use a rinse, she provides them a spin in a salad spinner afterwards to make sure they’re totally dry.

It’s additionally finest to keep away from protecting mushrooms in any kind of plastic—a totally sealed plastic bag or plastic-wrapped container will gather moisture, which is able to pace up the mushrooms’ decay. As an alternative, retailer them in a paper bag within the fridge to increase their shelf life. Should you solely have plastic luggage or storage containers round, hold them open to verify the mushrooms are correctly ventilated.

The right way to Prepare dinner With Mushrooms

Uncooked vs. Cooked

Whereas all of the mushrooms on this record are edible, some require just a few precautionary measures earlier than consuming. Many sorts shouldn’t be eaten uncooked. Uncooked morels, for instance, could be poisonous, whereas uncooked hen of the woods can generally trigger gastric misery. “Mushrooms have one thing known as chitin in them that does not break down very nicely in your system until they’re cooked,” explains Blizzard. Chitin is a substance usually discovered within the exterior skeletons of bugs, in addition to within the shells of shrimp, crab, lobster, and plenty of varieties of mushrooms—even the commonest varieties. It may be tough to digest, however simpler on the physique when cooked. When sautéeing, be sure that the mushrooms launch all their liquid, then soften and absorb any oil, fats, or aromatics. When simmering, they need to be softened and tackle a deeper coloration earlier than consuming.

Stir-Fries and Sautées

Critical Eats / Amanda Suarez

One of many easiest methods to organize most mushrooms is in a pan with a impartial oil or butter. When utilizing mushrooms in a sauté or stir-fry, they will usually launch liquid earlier than they’re ready to absorb a sauce, particularly wild mushrooms like chanterelles. “After we’re cooking them, we’ll allow them to hand over their moisture after we’re sautéeing them,” says Blizzard. “After which sooner or later, they kind of suck that moisture again in and the pan turns into dry.” A dry pan sometimes means the mushrooms are completed. That is very true when making duxelles, a easy conventional French preparation of mushrooms and shallots that’s used to fill a tarte, stuff a hen, or encompass a beef Wellington.

Soups and Stews

Critical Eats / Mariel De La Cruz

Whether or not it’s sizzling pot, ramen, or a creamy mushroom bisque, many varieties of mushrooms are at dwelling in heat, comforting dishes. Umami-packed mushrooms can improve broths and shares—particularly when dried—and firmer mushrooms like lobster or hen of the woods can stand up to being simmered slowly with out getting too mushy. In line with Blizzard, one other trick for softening powerful mushrooms, like older hen of the woods, is to marinate them in a single day in buttermilk, or a little bit of milk and lemon juice.

Gravies and Sauces

Mushrooms’ earthy, savory taste is a welcome addition in pasta sauces, risottos, and gravy. Most mushrooms work nicely with creamy pastas, but when making a purple sauce, search for mushrooms with bolder, deeper taste, like shiitake or portobellos. Should you’re utilizing truffles, a bit goes a great distance—simply including just a few shavings on prime or incorporating a teaspoon of gratings within the completed dish will do the trick.

two servings of pasta ai funghi in Jono Pandolfi ceramic bowls

Italian

Pasta ai Funghi (Creamy Pasta With Mushrooms)

cook dinner time:

45 minutes

serves:

4

As a Meat Substitute

The firmest, meatiest mushrooms will maintain up finest to grilling and frying, or as a stand-in for meat, like in a portobello mushroom burger or a shiitake mushroom po-boy. On condition that hen of the woods has a very agency texture with a taste that’s really harking back to hen, it’s a perfect stand-in for a hen breast or thigh. Moreover, lion’s mane, oyster, lobster, and king trumpet mushrooms all have a briny or shellfish-like taste that makes them an incredible stand-in in fake fish tacos, “lobster” bisque, and even seared “scallops.” A combined medley of chopped mushrooms can be shaped right into a vacation roast or pâté.

September 2024

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