They are petite and delicate but big on flavor. They are known as Beech mushrooms. These mushrooms have quarter-size caps with 2-3-inch white stems. Some have a subtle shellfish taste. A perfect addition to seafood soups or bisques, stews, sauces, or stir-fries. They are excellent in salads.
It has a marbled appearance and a slightly crisp texture. Its earthy color makes it a beautiful and tasty addition to many dishes. They comprise of a showy clump of small stems with delicate caps usually less than the size of a quarter. They are also known as the Beech mushroom and is a close sister to the Alba Clamshell. A perfect addition to seafood soups or bisques, stews, sauces, or stir-fries. They are excellent in salads.
They have thick, meaty stem, and wonderful nutty flavor. The Trumpet Royale is known as the King Oyster Mushroom. The King Oyster mushroom is the largest of the oyster mushrooms. Unlike many mushrooms, the stem of this mushroom has the same wonderful texture and flavor as the velvety cap, so nothing goes to waste. The firm porcini like texture and savory richness shines with high heat cooking. They are excellent in stir-fry or Pad Thai. Sauté Trumpet Royale with butter to pair it with Chardonnay. Grill or roast with olive oil and pair it with Syrah. Served alongside with meat dishes as well.
Nameko mushrooms are small to medium in size with caps averaging 2-5 centimeters in diameter and slender, straight stems. The smooth, rounded caps are orange to amber with a glossy sheen. Nameko is popular in Asia where it is a standard ingredient in Miso soup. When cooked, Nameko mushrooms are firm and silky with a cashew-butterscotch aroma and a mildly fruity, nutty, and earthy flavor. The gelatinous covering on the caps acts as a natural thickener and is often used in soups, stews, risotto, and sauces. The best way to enhance the thickening agent is to sauté the mushrooms.
It has magnificent dark brown caps on long cream-colored stems. The creamy stems have a texture like asparagus. Velvet Pioppinis also known as Black Poplar mushroom. Widely used in Italy for pasta con funghi. Pair with big red wines. Velvet Pioppini mushrooms pair well with potatoes, arugula, radicchio, spinach, carrots, prosciutto, red meats, game, oregano, marjoram, mint, parsley, tarragon, chives, fennel, garlic, goat’s cheese, parmesan, walnuts, almonds, hazelnuts, rice, millet, quinoa, and polenta.
These mushrooms have a smooth, velvety, and soft cap with wavy edges. Their color varies from white, tan, to brown. When cooked, Maitake mushrooms are semi-firm, and chewy with a earthy, and spicy flavor. Maitake can be not be served raw but also be cooked. hen used fresh, Maitake mushrooms can be crumbled and tossed into leafy green salads or sprinkled over soups. When cooked, Maitake mushrooms are mixed into stir-fries, boiled in stews and soups, tossed into pasta, sprinkled over pizza, or cooked into omelets. They pair well with shallot, garlic, thyme, potatoes, eggs, bacon, shellfish, beef, anchovies, vinegar, and cream.
These are widely used in Asian cuisine and have become very popular in North America. Baby shiitake mushrooms range in colors from amber to paper bag brown. Each mushroom has an umbrella shaped cap with a curled rim. Their caps have a cream-colored firm interior. Unlike mature shiitake mushrooms, baby shiitake mushrooms are entirely edible as their thin stalks are still tender when young. Shiitake mushrooms release a garlic-pine aroma and have a savory, earthy, and smoky, umami flavor. Pair shiitake with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile. May be sautéed, roasted, or skewered and grilled.
Shiitake mushrooms are small to medium in size with caps averaging 10-20 centimeters in diameter and are attached to thin stems. The caps range in color from light to dark brown and have a wide, umbrella shape with a characteristic curled rim. Inside, the cream-colored flesh is firm, chewy, and spongy. Shiitake mushrooms have earthy, and smoky, umami flavor. Shiitake mushrooms are best suited for cooked applications such as frying, sautéing, boiling, steaming, and grilling. They can be sliced and used in stir-fries, miso soup, cooked in omelets, mixed into pasta, or fried. Shiitake mushrooms pair well with thyme, cilantro, spinach, mustard greens, eggplant, broccoli, peas, ramps, pork, lamb, shrimp, rice, barley, pasta, soy sauce, and dry red wine.
These mushrooms are very small in size, averaging 2-7 centimeters in length. They are shaped like a vase with a hollow center. The waxy cap is tawny brown with wavy, rippled edges and thin, soft, moist, and sticky skin. Yellow Foot chanterelle mushrooms have a subtle, fruity aroma and a smoky, peppery flavor when raw. When cooked they become mid, earthy, and tender. Yellow Foot chanterelles are popularly sautéed in butter and spices and served as a stand-alone side dish, stuffed into pasta, layered in a roast beef sandwich, or are served with lightly flavored vegetable dishes, meats, and soups. They can also be cooked in stews, used in stocks, chopped into stuffing, pickled, or dried for extended use, or fried for a crispy appetizer. Yellow Foot chanterelle mushrooms pair well with goose, grilled fish, steak, bacon, eggs, carrots, celery, radicchio, onion, shallots, herbs, and spices such as sage, rosemary, tarragon, thyme, parsley.
Hedgehog mushrooms look a lot like highly prized chanterelles and have a wonderfully sweet and nutty flavor when they're fresh. They seem to get overshadowed by the more widely available golden chanterelles, since they fruit at around the same time A fabulous way to cook hedgehogs is to quickly sauté them in oil or butter and sprinkle them with salt. They are also lovely tossed with pasta, added to pizzas, or piled on crostini atop a layer of creamy ricotta cheese.
It is one of the most interesting-looking and beautiful mushrooms in the world. This does not look like your typical mushroom. It has no real cap and no stem. Instead it sports long spines coming out from a single clump. Their color is mainly white, although they become brown or yellow with age. Their spore print is white as well. Its flavor and texture are like crab or lobster meat: a sweet savory flavor, and meaty stringy texture. This is also a renowned medicinal mushroom and is being researched for its potential to re-grow nerves in the brain. They go well with pasta and rice. They are excellent when used to make crab cakes, lobster rolls, and pancakes.
These are small to medium in size and are curved and wavy with an ear-like shape. The fruiting bodies are brown to dark brown with a slippery or gelatinous texture and can be made up of smooth, wavy edges or many folds and wrinkles with some veining. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor. Wood ear mushrooms are commonly added to Chinese hot pots. Used for their chewy and toothsome texture, they can be added to soups and salads. Wood Ear mushrooms pair well with green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, shoots, green peas, tofu, pork, ham, shrimp, and crab.