Mushrooms Recipes

Mushrooms are fantastic ingredients that can be used in many recipes.

They are low in calories and fat but high in fiber, protein, vitamins, and minerals.

While several thousands of mushroom varieties exist, they are not all used in food preparation.

What Are Mushrooms?

Mushrooms are the fleshy and generally above-ground part of a fungus.

They are classified as a kingdom, so they are neither plants nor animals.

Mushrooms reproduce by spreading spores that grow and are spread under the cap.

Many mushroom varieties are toxic to human consumption in any form, while some are only toxic raw and become edible cooked.

Several edible mushrooms may become toxic if consumed in too-large quantities.

The common edible mushrooms are:

Button Mushrooms: Also known as white mushrooms. These are the most common type of mushrooms. They are easy to cultivate, making them a staple in many cuisines of the world.
Shiitake Mushrooms: Shiitake mushrooms are commonly used in many Asian dishes from Japan to China. They are meatier and stronger in taste than button mushrooms.
Cremini Mushrooms: Cremini mushrooms are similar to button mushrooms, but their cap is light brown. They are also known as baby Bellas and bring a slightly stronger and more complex taste than white mushrooms.
Portobello Mushrooms: Portobello mushrooms are fully-grown button mushrooms. They gain a stronger taste as they age, but their color remains similar. Because of their size, they can be used as meat pattie replacements.
Oyster Mushrooms: Oyster mushrooms, or Pleurotus, are gilled mushrooms that commonly grow on trees. They are very popular in stir-fry recipes as they taste chicken-like when cooked.
Wood-Ear Mushrooms: These mushrooms have a black color and jelly-like texture when cooked. It’s also commonly eaten dehydrated.
Porcini: Also known as Boletus, the Porcini has a very large meaty, and spongy stem. Porcini has delicate earthy, and nutty flavors.