There are over 38,000 varieties of mushrooms. Many be enjoyed raw, simply sautéed in butter, white wine & garlic, or nestled within complex, exotic flavors. The only limit is the chef’s imagination. Below are some of our favorites:
Chanterelles: Trumpet shaped & are highly regarded mushrooms favored for their gold color & rich flavor. Best eaten fresh, but available dried or canned.
Crimini: Similar to the button variety, yet darker in color with a richer flavor & have a dense texture.
Enoki: Sprout-like appearance with small caps and thin, long, stems with a light fruity taste. Perfectly served raw in soups & salads.
Morel: Highly priced & prized for their intense earthly flavor. Conical shaped with a honeycombed surface with dark brown hues. Suitable for stuffing & ideal for sauces.
Porcini: Well valued for their meaty texture, interesting flavor & distinguished shape. Usually expensive they are considered one of the finest-tasting mushrooms.
Shiitake: Shiitake mushrooms are large, black-brown, & have an earthy rich flavor. Perfect for stir-fries & soups Dried Shiitakes have more intense flavors & are sometimes preferable to fresh.