Agaricus
(White Button) |
Crimini
(Italian Brown) |
Pleurotus
(Oyster) |
Portobello |
Shiitake
(Oak, Chinese or Black Forest) |
| Every cook's favorite flavour enhancer... always fresh, always available. Size varies from small "buttons" to jumbo. White to light brown in colour. |
Similar to Agaricus with a colour ranging from tan to dark brown. |
So-called because of it's shape. Beige, cream or grey in colour. |
Larger and fatter than Agaricus. Tan to dark brown colour. |
Umbrella shaped, tan to brown colour. Exposed gills on underside. |
Flavour |
| Mild "woodsy" flavour when raw, delicate when cooked; enhances other foods. mature mushrooms with open gills have a rcier taste. |
Richer, "earthier" flavour than Agaricus. |
When cooked, it has a mild flavour and soft, velvety texture. |
More intense flavour than Agaricus or Crimini. |
Full meaty flavour and firm texture when cooked. |
Usage |
| Versatile flavour booster and key cooking indgredient. Great raw in salads, with dips. Sauté in stir-fries; simmer in soups, sauces, stews, pasta; grill for side dishes to meat, poultry, seafood. |
Substitute for or combine with Agaricus in any cooked recipe. Frequently sautéed or stir-fried. |
As versatile as other mushrooms. Use alone or with other varieties, either raw or cooked. |
Use in any recipe calling for Agaricus or Crimini. Because of it's size, often used for stuffing or grilling. Trim roots. |
Best stir fried, sautéed, or grilled. Good flavour addition to Oriental, poultry or meat dishes and pasta. Remove tough stems before cooking. |