SHIITAKE
Shiitake mushrooms have umbrella-shaped caps, wide open veils, tan gills and curved stems.
Shiitake mushrooms are often described as having an earthy, smoky flavor and a rich meaty-yet-buttery texture when cooked. It’s no surprise that they are commonly found in an array of dishes that call for bold flavors, yet they are just as at home in weeknight pizza and pasta dishes.
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Oyster Mushroom
Velvety to the touch and dense in texture, these colorful mushrooms can be found in gray, yellow, pink and blue.
Sparking the imagination of renowned chefs and amateur home cooks alike, oyster mushrooms are both a visual and flavorful wonder. Their botanical name, Pleurotus osreatus, translates to “sideways oyster” referring to their unique shape. They grow in clusters, which can be seared ‘chicken under a brick’ style whole – remarkably producing a juicy steak-like entree – or torn into individual stems for incorporation as an ingredient in any variety of mushroom dishes.
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Wood Ear Mushrooms
Found on the bark of elder trees, the wood ear mushroom is a fungus that, while growing, look like a delicate brown ear. This type of mushroom is popular in Chinese cuisine and is known for its crunchy texture and ability to soak in flavors. On its own the wood ear mushroom doesn’t have much flavor, but because the fungi contains many crevices, it’s good for secreting away bits of the sauces it’s mixed with. The wood ear mushroom is a classic ingredient found in in hot and sour soup, as well as Chinese stir-fry and mu shu pork.
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Maitake
Maitake mushrooms have a delicate, rippling fan shape that almost resembles feathers.
The distinctive looking maitake mushroom is known as “Hen of the Woods” thanks to its unique appearance that resembles the tail feathers of a hen. With a rich flavor as unique as it looks, the maitake mushroom is delicious simply sauteed in butter or oil, browning its delicate edges to your desired degree of crispness. It can also add rich flavor to any recipe calling for mushrooms.
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King Trumpet
With their large size and savory flavor, King Trumpet mushrooms can star at the center of any entree for any type of cuisine.
King trumpet mushrooms are the largest of the oyster mushroom family, noted by their thick white stems and golden brown caps that are somewhat flat. Their large size makes them a versatile pick for slicing and serving in any number of ways from large-to-small dice to slicing lengthwise to shredding. Give your recipe the regal treatment with king trumpet mushrooms!
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Lion’s Mane
Lion’s mane mushrooms are easily identified by their white color and unique shaggy outer texture that resembles, well, a lion’s mane.
A simple yet stunning go-to cooking technique for this variety is to dry sauté in a hot skillet until water releases and edges brown, then add butter and seasonings. Medium to large in size, these strange and wonderful mushrooms are seafood-like in their flavor and texture, similar to crab or lobster.
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Beech
Beech mushrooms are harvested in clusters commonly called “bouquets.”
Available in white and brown, Beech mushrooms are notable for their long stems and medium-sized caps. Their name is derived from the fact that they are commonly found growing on felled beech trees in the wild. Do not eat wild mushrooms without the guidance of a professional mycologist or mushroom expert.
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