19 Magical Mushroom Varieties You Ought to Know Learn how to Cook dinner With

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 type 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 she or he’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 type of inherently queer,” Han says. 

Mushrooms are queer certainly—particularly on the subject of narrowing down which of them are finest to eat, and tips on how 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 a substitute consuming lifeless and decaying natural matter. In addition they aren’t animals, as they eat their vitamins by absorption as a substitute 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 type 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 comprise glutamate, an amino acid additionally present in cheese, meat, and fish, which supplies mushrooms their savory, umami taste. Many even have a meaty texture as a result of 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. 

The place Do Mushrooms Come From?

In america, 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 range. 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 specific timber, and thrive in damp, darkish situations. These mushrooms may also fluctuate 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 isn’t just 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 a number of 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 massive and have a tendency to develop in clusters, whereas trumpet mushrooms are formed like small horns or open flowers, and some mushrooms even seem like puffballs.

19 Mushroom Varieties to Know

There are 14,000 identified species of mushrooms, with extra being found on a semi-regular foundation, in keeping with Han. “It’s totally troublesome to exit on a birding stroll and uncover a brand new species of chook,” she says. “However with mushrooms, you are able to do that.” Beneath is an inventory of edible mushrooms generally accessible and utilized in cooking—although it’s certainly not exhaustive.

Portobello

Dimension: 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 massive measurement, deep taste, and meaty texture, the portobello is just like the steak of the mushroom world, says Han. Its agency texture permits for simple grilling, making it a super substitute for burgers, in addition to an amazing selection to stuff. The portobello, white button, and cremini are all truly the identical mushroom—Agaricus bisporus—which can be simply harvested at completely different occasions of their life to attain their taste, texture, and measurement. The portobello is essentially the most mature, and loses moisture because it ages, giving it essentially the most concentrated taste and agency texture.

White Button

Dimension: 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 on account of 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 gentle taste and flexibility. Past its gentle taste, the white button can also be one of many least costly mushrooms accessible, making it extra possible so as to add to mushroom-heavy dishes like hen marsala, high mushroom pizza, or slice uncooked en masse for a Ruby Tuesday salad bar.  

Cremini

Dimension: Small to medium 
Look: Cap and stem mushroom that’s gentle tan to wealthy brown in colour, 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 when it comes to 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)

Dimension: Very massive; 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; colour can fluctuate from cream to grey or darkish grey, relying on age 
Texture: Tender and succulent
Taste: Wealthy and woodsy with a nutty aroma

Additionally referred to as hen of the woods, on account of its feather-like form, the maitake is discovered within the Jap and Midwestern US in early fall. They develop beneath oak timber, and mother-loads are discovered across the largest timber. Due to their massive measurement, these mushrooms may be roasted complete, nearly like a big cauliflower, says Han, or they are often damaged down into smaller items and sautéed; they crisp up when fried as properly. Their wealthy taste makes them widespread in Japanese and Italian dishes, particularly vegan ramens and cream-based pastas.

Shiitake

Dimension: Medium 
Look: Cap and stem mushroom with an umbrella-shaped cap that curls beneath 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 capable of 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 enhance 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

Dimension: Small to massive, relying on the place it’s discovered 
Look: Cap and stem mushroom with a flower-like form; sometimes golden in colour however generally crimson 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 modifications barely in measurement, colour, and taste depth relying on the place it’s grown. Within the Pacific Northwest, for instance, chanterelles usually develop beneath conifers, and do not come into season till later within the fall. Once they do emerge, they’ve a vibrant golden colour and a touch of apricot taste, whereas chanterelles grown in drier climates, like components of Colorado or Arizona, could have a extra concentrated apricot taste. Chanterelles from the Pacific Northwest are essentially the most generally offered 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

Dimension: Small 
Look: Grown in tightly packed bouquets; wispy, small, and vibrant 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 to be nothing like how it will seem in its pure habitat, notes Rizzo. “Within the wild, it is type of extra sturdy, thicker, very type of a colourful brown-yellow sort of mushroom,” he says. When cultivated, the mushrooms are denied gentle and oxygen to provide them their distinctive white colour and legginess. Regardless of being so skinny, although, they maintain up properly in lots of Asian soups, and are a standard ingredient in Chinese language sizzling pot on account of their gentle, barely candy taste, which pairs properly with ginger, soy sauce, and garlic. 

Lion’s Mane

Dimension: Medium to massive 
Look: Fuzzy, white, and bulbous; nearly resemble snowballs  
Texture: Shaggy exterior that appears a bit like crab 
Taste: Candy and paying homage to seafood 

Maybe one of many oddest-looking edible mushrooms, lion’s mane is usually used as a seafood substitute in every thing from “fish” tacos to “crab” muffins on account of its stringy, pull-apart texture and candy, shellfish-like taste. “It’s positively not the earthy, type of heavy, wealthy, portobello mushroom fungal sort taste,” says Rizzo. Whereas the mushroom may 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 baggage. 

Morels

Dimension: Small 
Look: An elongated cap with a particular honeycomb sample; ranges in colour from brown to black and is hole on the within—an necessary 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 cause, these mushrooms can’t be cultivated and have to 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 totally cooked, as they may also 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

Dimension: Medium to massive
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 widespread throughout the US, particularly since they’ll 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 searching for an choice with a bit extra taste. “They don’t seem to be 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

Dimension: Medium to massive 
Look: Quick and squat cap and stem mushroom with a white stem and rounded cap that ranges from gentle tan to a darkish reddish brown
Texture: Slippery exterior when recent, 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 massive numbers. Essentially the most sought-after varieties are younger, as they are often eaten uncooked or cooked and (in contrast to many different foraged mushrooms) can maintain as much as freezing at house, too, because of their agency texture. Porcini soften as they age, however drying them is a perfect strategy to prolong their culinary life. Attempt them in pastas and risottos, paired with potatoes in latkes or dumplings, or in gravy. 

Truffles

Dimension: Small to medium
Look: Irregular spherical form with a bumpy exterior; gentle 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 beneath 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

Dimension: Medium to massive 
Look: Irregular, nearly flower-like form with a vibrant yellow-orange colour 
Texture: Thick, dense, and really agency 
Taste: Nutty and earthy with a touch of shellfish 

Not like 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 out to be that vibrant yellow-orange, and in addition their taste modifications,” says Han. Lobster mushrooms seem primarily in North America’s temperate forests, and their agency texture and delicate shellfish taste make them an amazing seafood substitute in American dishes. “When you have any shellfish or fish inventory or seasoning, you’ll be able to add that,” says Han, as it will 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’s totally convincing.”

Wooden Ear

Dimension: 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. Not like 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 offered dehydrated and located at Asian grocery shops and markets (generally labeled “black fungus”).

King Trumpet

Dimension: Massive 
Look: Thick white stems with a light-weight brown, flat cap 
Texture: Agency and meaty 
Taste: Delicate, nutty 

Typically referred to as king oysters, king trumpets truly belong to the oyster mushroom household, and are the most important selection accessible inside it. Whereas some mushrooms have fibrous stems which can be usually discarded when cooking, the stems of king trumpets are straightforward to make use of. When sliced and seared with butter, they’ll 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 predominant course. King trumpets are native to East Asia and the Mediterranean, however may also be cultivated elsewhere by hobbyists and small producers utilizing sawdust. 

Hen of the Woods

Dimension: Massive 
Look: Shelf, feather-like clusters in vibrant orange and yellow 
Texture: Agency and meaty 
Taste: Much 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 lifeless or dying wooden and timber, and might even assault dwelling timber as a parasite. Within the kitchen, they’ve turn out to be highly regarded as a stand-in for meat, particularly hen. Nonetheless, Blizzard notes that older varieties may be powerful, and subsequently profit from being marinated earlier than cooking. She particularly loves the way in which they take 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 type of is agency however melts in your mouth and is filled with all that taste that you simply simply put in.” 

Black Trumpet

Dimension: 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 colour, these mushrooms usually are not solely edible, however a favourite for cooks and residential cooks because of their intense and distinctive taste, which is similar to a truffle. (Black trumpets have even been referred to 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 chunk 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 properly with different winter components, too: acorn and butternut squash, beets, and even citrus are nice accompaniments, to not point out cozy dishes like risotto. 

Beech (Shimeji)

Dimension: 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 offered 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 the same form, beech mushrooms sometimes have a firmer texture that holds up when cooking. 

Straw

Dimension: Small 
Look: Squat and quick 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 face up to the canning course of, have a comparatively uniform measurement and form, and retain their gentle taste properly. Straw mushrooms may be cultivated with rice straw, and are extensively grown all through Asia—China being a significant producer, in addition to Vietnam, Thailand, and India. They’re most at house in these cuisines, and may be added to stir-fries, soups, laabs, and curries. Canned varieties which can be marked as “unpeeled” have a barely stronger taste, whereas dehydrated straw mushrooms are likely to style even stronger. 

Learn how 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 a good higher number of recent mushrooms, in addition to canned and dried choices. Farmers markets are finest for native choices, particularly foraged varieties. 

When shopping for recent mushrooms, Han suggests selecting the freshest ones, with agency flesh. “If it is beginning to look somewhat 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 attainable, it’s additionally finest to odor mushrooms earlier than buying them.  “[They] ought to have type of a recent, earthy—for lack of a greater time period—mushroom-y scent,” she says. “Keep away from something that smells off or putrid or bizarre.” 

Learn how 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 attainable. 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 grime off reasonably 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 tip of its stem or base, which connects to the fungi’s mycelium, or root-like construction that varieties underground. “There is likely to be somewhat little bit of grime on the underside, however usually, 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 may 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 retaining mushrooms in any sort of plastic—a completely sealed plastic bag or plastic-wrapped container will gather moisture, which is able to velocity up the mushrooms’ decay. As an alternative, retailer them in a paper bag within the fridge to increase their shelf life. For those who solely have plastic baggage or storage containers round, maintain them open to ensure the mushrooms are correctly ventilated. 

Learn how to Cook dinner With Mushrooms

Uncooked vs. Cooked 

Whereas all of the mushrooms on this listing are edible, some require a number of precautionary measures earlier than consuming. Many types shouldn’t be eaten uncooked. Uncooked morels, for instance, may be poisonous, whereas uncooked hen of the woods can generally trigger gastric misery. “Mushrooms have one thing referred to as chitin in them that does not break down very properly 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 lots of kinds of mushrooms—even the most typical varieties. It may be troublesome to digest, however simpler on the physique when cooked. When sautéeing, make it possible for 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 colour earlier than consuming.  

Stir-Fries and Sautées 

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 take in a sauce, particularly wild mushrooms like chanterelles. “​​Once we’re cooking them, we’ll allow them to surrender their moisture once 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 executed. 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 

Whether or not it’s sizzling pot, ramen, or a creamy mushroom bisque, many kinds of mushrooms are at house 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 keeping 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 properly with creamy pastas, but when making a crimson sauce, search for mushrooms with bolder, deeper taste, like shiitake or portobellos. For those who’re utilizing truffles, somewhat goes a great distance—simply including a number of shavings on high or incorporating a teaspoon of gratings within the completed dish will do the trick. 

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. Provided that hen of the woods has a very agency texture with a taste that’s truly paying homage to hen, it’s a super 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 amazing stand-in in fake fish tacos, “lobster” bisque, and even seared “scallops.” A blended medley of chopped mushrooms may also be fashioned right into a vacation roast or pâté.