Mushrooms hold a special place in international cuisine, but they are also a suitable place for a low-calorie meat alternative for vegetarians and vegans.
While they are great alternatives to the taste and texture of meat, this is far from their only appeal.
Different types of mushrooms give your meals different tastes and textures, and they’re all worth knowing about.
So, while you can’t go wrong with a classic game Portobello burgerWe encourage you to get to know other mushrooms.
From enoki to chanterelles, here’s what you need to know about the many delicious varieties available to you in stores.
Mushroom Nutritional Facts
Mushrooms are low in calories but relatively nutrient-dense, regardless of which variety you choose.
Per 1 cupMushrooms boast:
Protein: 2 grams
Carbohydrates: 2 g
Fiber: 1 gram
Phosphorous: 60 mg
Potassium: 223 mg
Selenium: 6.5 mcg
Here’s a look at what distinguishes 10 different types of mushrooms:
1. Portobello / Crimini
Creminis are small portobello mushrooms, which is why you might see them labeled “Little Mushrooms” in the store.
This mushroom has an earthy flavor, sometimes a bit fleshy, but the standout feature is its texture.
“You can” extend “ground beef into almost any recipe by adding creamy mushrooms or portobello mushrooms that have been well-discontinued,” Chelsea Amer, MS, RDN
“Fresh porcini is nutty and earthy, with a tender but meaty texture,” he says. Kara Lydon, RD, LDN
She adds that they are common in Italian and French dishes, but you will find that fresh mushrooms are more expensive because of their short season and difficulty growing.
Although it pairs well with a wide range of cooking styles, Lydon says it’s best to keep the preparation simple so its flavor and texture shine through.
A healthy budget chef may want to opt for dried porcini, which is not limited to the short season.
3. White buttons
“White button mushrooms are ideal for beginners in the mushroom field, as they have the sweetest flavor,” Amer explains. “It’s usually the type of mushroom you’ll find in pizza, but it’s also great in pasta dishes and soups.”
Try them over 2b pizza egg whites, kale and mushrooms.
Lydon explains, “Inoki mushrooms look common in Japanese, Chinese and Korean cuisines, like long white noodles with a small button at the end.”
“It absorbs other flavors in the dish, which is why it’s often used in soups to get a delicious spoonful and some extra texture,” she adds.
Since they are light and slightly sweet, they should be added just before the dish is ready so that they are not overcooked. Try adding them to Hot pot.
Like portobellus mushrooms, Amer says, “Shiitake mushrooms are also meaty mushrooms with an earthy flavor.”
This means that it can be used similarly in dishes. She adds that it requires more preparation, because the stems of the shiitake mushrooms are tough and must be discarded before using the cap.
It can also be a shiitake mushroom A source of vitamin D. When the nostrils (the wrinkles on the underside of the covers) are exposed to sunlight or UV rays!
6. King Trumpet
Royal Trumpets are also known as king oyster mushrooms. You can eat both stem and cap, which “give off a strong, earthy umami flavor.”
This mushroom is heat-resistant, so it can be added to stir-fry dishes and soups, and can even be grilled or grilled.
Since these mushrooms feature thick but thin stems, you can cut them into thick slices and cook them like scallops!
This is a type of mushroom that can stand on its own, so consider giving it light in its special dish.
It is able to take center stage thanks to its unique flavor; Amer explains that it is “often described as” woody “thanks to its hearty flavor.
You’ll find this “wild” mushroom in most supermarkets these days. Try it grilled or grilled for extra flavor.
Lydon notes: “Due to its distinctive earthy, woody, and sometimes spicy flavor, cheneryl is in great demand by chefs all over the world.”
Fortunately for the rest of us, they are available in canned foods.
This gives them another advantage: “Chanterelle has a meaty and delicious texture, but the stems can be tough to eat,” but the canned versions are much tender.
Lydon also notes that chanterelle (like all mushrooms) absorbs fat like a tasty little sponge.
Share it in a file Omelette with mushrooms For a delicious and simple morning meal.
9. Mushroom beech
Beech mushrooms are another species that should be added at the end “to preserve this unique texture,” says Amer.
Believe us; You will want their taste and texture to remain largely unchanged!
Aamir explains why, “Beech mushrooms have a sweeter taste and more crunchy texture than most other types of mushrooms.”
Lydon explains, “Morels have a deep, earthy, nutty flavor, with a chewy, meaty texture,” and they look like a honeycomb.
“Morless works well in a delicious sauce that adds more umami flavor,” she adds. You will get a very tasty sauce if you choose more for this Mushroom broth.
It can pair well with both rich ingredients, such as red meat, and lean meats, such as asparagus.