Mushrooms

Mushrooms are the fruit of a fungus which takes its nourishment from organic
matter rather than photosynthesize nutrients from sunlight. They thrive in dark,
moist places. Mushrooms give an earthy flavor to savory recipes. See below for
warning about poisonous mushrooms.

Since mushrooms do not need sunlight to grow, they are available year-round.

There are over 38,000 varieties
of mushrooms available, over 3,000 in North America alone, with varying colors,
textures and flavors. There are so many varieties of mushrooms, both edible and
toxic, that mass consumption is pretty much limited to those commercially-grown
varieties which can be trusted to be edible. Mushrooms are available fresh,
dried, and in powder form.

   
Agaricus (white mushroom, button mushroom):  Widely available;
varies in color from white to light brown and in size from small to jumbo
stuffer; plump and dome-shaped; pleasing flavor intensifies when cooked. Mature
Agaricus with open veils have an intensely rich taste. Agaricus is quite
versatile, being excellent for use both raw and cooked. Also available canned
and dried.

Chanterelle
(girolle):  Vase-shaped; ranging in color from bright yellow to orange;
nutty and delicate flavor and texture; expensive when fresh; also available
dried and canned. Add late in the cooking process to avoid toughening. Use in
salads, sauces and risottos.

Crimini
(Italian brown):  Naturally dark cap that ranges in color from light tan to
rich brown; rich, earthy flavor is more intense than that of the Agaricus.
Substitute for button mushrooms to add a more full-bodied flavor.

Shiitake
(oak mushroom; Chinese black mushroom; forest mushroom; golden oak): 
ranging in color from tan to dark brown; characterized by broad, umbrella shaped
caps up to ten inches in diameter, wide open veils and tan gills; rich,
full-bodied flavor, almost steak-like, with a meaty texture when cooked. These
are best when cooked in almost any method, particularly sautéing, broiling and
baking. Remove stems before cooking but reserve them for soup stocks.

Oyster: 
Fluted cap resembles a fan; ranging in color from a soft beige brown to gray;
can be eaten raw in salads but more often this mushroom is cooked to bring out
its delicate flavor and velvety texture. Some say this mushroom has a faint
oyster-like or seafood flavor, to match its likeness in shape to oysters.

Enoki
(enokitake; enokidake; snow puff mushrooms; golden mushrooms; velvet stem): 
Long stems and tiny, snow-white caps; small white mushrooms are joined at the
base and resemble bean sprouts; light and mild, almost fruity, flavor with a
crisp texture. Also available canned. Before using, cut away from the communal
base. Use in sandwiches, salads and as garnishes. If you use them in a cooked
dish, add at the last possible moment as heat toughens enoki.

Portabello/Portabella: 
Largest of the commercially available mushrooms with a tan/brown cap, it's the
mature version of the crimini. Its popularity derives from a brilliant marketing
campaign in the 1980's to sell these perceived "over-mature" common
mushrooms. Its long growing cycle gives a deep, meat-like flavor, and
substantial texture. They are good whole, sliced, grilled, baked, stir-fried and
deep-fried. Be sure to trim off the dry, fibrous portion of the stem.

Porcini
(cepes; boletes; boletus; steinpilze; singular tense: porcino):  Resembles
the traditional fairytale toadstool; weighing from a couple of ounces to a pound
each with caps from one to ten inches in diameter; smooth, meaty texture;
pungent in flavor; pale brown color; very expensive; many general cooking uses.
Also available dried.

Morel
(black morel):  A relative of the highly-prized truffle; tan to dark-brown,
cone-shaped, spongey; smoky, earthy, nutty flavor; expensive and also available
canned and dried. The darker the mushroom, the more pronounced is the flavor.
This mushroom must be cleaned well when fresh due to its dimpled head.