Some prefer to adhere to a simple food plan (think spaghetti with red sauce or mac-n’-cheese) or choose items they’ve tried and have a good feeling about (like the tuna noodle soup from your mom or the chicken scallopini at your favorite restaurant). However, the great thing about food is that it’s only possible to know what you’ll love once you’ve tried it. When you are open to trying different foods, you might be pleasantly surprised at how delicious (and indulgent!) a sweet trifle could be or how a fresh shred of Brussels sprouts salad tastes.

While consuming fruits and veggies is exemplary, eating a fungus is entirely different. However, knowledge is the key! Mushrooms are low on calories, are fat-free as well as sodium levels, and are free of cholesterol. They’re also rich in vitamin A, fiber as well as minerals. Still unmoved? Also, they are excellent when correctly prepared, such as polenta cake and sauteed mushrooms, or served in a rich sauce accompanied by seared beef. It’s impossible to describe each kind of mushroom available–there are over 10,000 of them; we could discuss some of the most commonly used varieties (specifically ones found at the market or the farmers market) and what they’re suitable for.

Button Mushrooms

Most commonly found mushrooms in the U.S., button mushrooms are connected to cremini and portabellos. The difference lies in the age of their emergence. Imagine them as young ones, cremini when you’re a teenager, and portabellos in adults. As a great food item, fry button mushrooms in butter, the herb thyme, and a dash of white wine.

Crimini Mushrooms

Another type of Agaricus bisporus called cremini mushrooms (also called babies bellas) is simply a different version of button mushrooms. Due to their age, the cremini mushrooms are darker and more robust. They’re perfect for stews and soups because they keep their texture cooked.

Portabello Mushrooms

An Agaricus bisporus type and the portobello variety are the most ancient among the three varieties featured in this article. Though initially imported from Italy, they are grown throughout the United States. Thanks to their large size and meaty flavor, they can be swapped in for meat on pretty much anything–sandwiches, pizza, pasta sauces, omelets, and more!

Maitake Mushroom

Grifola frondosa is often referred to for its genus “hen-of-the-woods,” “ram’s head,” as well as “sheep’s head.” It has been a staple of Japanese as well as Chinese dishes. The maitake usually grows near the bottom of the oak tree. You can add them to pizzas or ramen to make a delicious vegetarian alternative to meat.

Hedgehog Mushroom

The Hindus repandum can also be called “the “sweet tooth” and is easily identified by its orange or yellow cap, toothy surface, and fruity smell. After cleaning, cook them in butter and some sage to make an enticing dessert.

Morel Mushroom

The Morchella-like texture of honeycomb is a favorite in French food. The mushrooms are difficult to come by, so they are costly. These mushrooms are known for their hard texture with a rich taste, so even those who say they’re not fond of mushrooms can enjoy this type. Sauté with asparagus for an authentic springtime treat.

Shiitake Mushrooms

The lenticular edodes variety of mushrooms is commonly employed in Asian cuisine. The slender stems topped by an umbrella-like dark brown cap are removed in preparation because they are complicated. You can try them in mushrooms, chicken fried rice, or even ramen.

Porcini Mushrooms

Boletus edulis is sometimes referred to as “porcine” or “fungo porcino”–Italian meaning “hog mushrooms.” They typically have a reddish-brown cap that rests on an uncolored stem. Porcini can be used in risotto and served with fettuccine and a mild cream sauce.

Lobster Mushrooms

Hypomyces lactifluorum is relatively easy to identify from the crowd due to its vibrant red hue and the seafood-like scent and flavor when cooked. However, guess what? The mushroom isn’t a thing. It’s an organism that attacks mushrooms. You can try them on lobsters in a roll along with lots of butter and the addition of chives.

Enoki Mushrooms

The Flammulina velutipes are another popular choice of Japanese cuisine. The long, thin white mushrooms possess a pleasant taste and a crunchy texture. While cooking, trim the bottom of the bundle and then separate each mushroom. Serve quickly sautéed and served over the rice with seasoned seasoning or the brothy soup.

By: Edu Tech Buddy