6 Kinds of Mushroom You Should Start Cooking With Today
Reach past the buttons and those baby 'bellas—These edibles are relatively easy to find, and intensely flavorful.
The shiitake has a deeper, more satisfying flavor than other varieties, and it has calcium, which white mushrooms do not. For the most flavor, buy dried and rehydrate them in warm water.
Popular in sautés and stir-fries, this dense, slick, spongy variety of mushroom tastes nutty and sweet. Like other wild mushrooms, chanterelles contain a stronger and meatier flavor compared to cultivated mushrooms. They need to be kept cold and dry and must be consumed within a week. They're delicious roasted and pickled so their flavor can shine.
This mild mushroom has more iron and antioxidants such as ergothioneine than shiitakes and portobellos. It stays firm when cooked, so it’s a great way to add texture to soft dishes such as polenta.
Start your day with a dose of delicious veggies.
The Lion's Mane may be one of the most intimidating mushroom varieties, but it offers far more than a visual feast. When cooked, this edible mushroom tastes a bit like seafood, and its flavor is often compared to lobster or shrimp.
This species benefits from a slow cooking time, so its spongy, chewy texture has adequate time to release its ample moisture. Try them roasted with butter (added toward the end of cooking time) or sautéed.
The hen-of-the-woods mushroom, also called maitake, has an earthy flavor—perfect for a stir-fry—and has more glutathione than the others on this list.
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Cone-shaped morels have a spongy, honeycomb texture and nutty, earthy flavor. Part of same fungi family as truffles, they are tasty lightly sautéed and served alongside other spring vegetables such as asparagus and peas. To rehydrate, dried morels need to soak in warm water or broth for 30 minutes or until plump.