About Different Varieties of Mushrooms
Learn about the different varieties of mushrooms available in the market. Knowing your mushrooms and their flavor and taste helps you cook and combine them better in your meals. Clare Jones from Mushrooms Canada shows you all the different types of mushrooms, what they taste like, and how to serve them to add a variety of tastes, textures, colors and sizes to your meals.
White mushrooms- they come in all sizes and have a woodsy taste, which becomes stronger on cooking. They can be used for soups, salads, entrees and as a side dish for almost any meal.
Brown or crimini mushroom- they are similar in size to the white mushrooms but are firmer to the touch. They can be used as a substitute for white mushrooms. They have an earthy taste and a more intense flavor than white mushrooms. They also can be used in entrees, appetizers or soups or make a great side.
Portabella mushrooms – they are brown mushrooms grown to a full size. They have a meaty texture and an earthy flavor. They can be grilled, baked or fried. They make a great meat substitute and also make great entrees, appetizers or a side dish.
Shiitake mushrooms- they have a fleshy brown cap with a soft spongy bottom. They have a woodsy and meaty flavor when cooked and are usually used in stir fries and pastas.
Oysters mushrooms- they have a funnel shaped cap and gill like structures running off the central stem. They have a delicate mild flavor and a velvety texture. They can be eaten raw or cooked and greatly compliment chicken, seafood or pork.
Enoki mushrooms- they have a long slender white stem with a form cap. They have a mild and delicate flavor with a slight crunch. They can be eaten raw or cooked but they are great in salads, pasta sauces, soups or sandwiches.
Always store mushrooms in a clod place or in the refrigerator in a paper bag.
For more information please visit: http://www.mushrooms.ca