For thousands of years, edible fungus has been used in home cooking. There are numerous types, some of which can be obtained in grocery stores and others that can only be found by foraging in the woods. Do not consume mushrooms found growing in the wild unless you are an experienced mycologist. Many dangerous species resemble more palatable ones. Learn more about the most common farmed mushroom kinds like psilocybin mushrooms, as well as how to recognize and cook them.
Mushrooms Chanterelle (Girolle)
Chanterelle mushrooms are vase-shaped, vivid yellow to orange in color, and pricey when fresh. They are nutty and delicate in flavour and texture, and are available dry and canned. To avoid toughening, don’t overcook chanterelles and serve as a side dish or add to pasta and risottos.
Shiitake Mushrooms (Forest or Oak)
Shiitake mushrooms have broad, umbrella-shaped caps up to ten inches in diameter with wide open veils and tan gills that range in hue from tan to dark brown. When cooked, they have a rich, full-bodied flavor that is nearly steak-like, with a meaty texture. These mushrooms can be prepared in a variety of ways, including stir-frying and roasting. Before cooking, remove the stems but save them for soup stocks.
Mushrooms Enoki (Snow Puff)
These mushrooms, which have long stems and tiny, snow-white caps, are united at the base and resemble bean sprouts. The flavour is light and mild, almost fruity, and the texture is crisp. They are also available in canned form. Cut away from the community foundation before utilizing. Use as a garnish on sandwiches, salads, and soups. Some mushrooms psilocybin mushrooms can also be used.
Porcini Mushrooms (Cepe or Bolete)
Pale brown porcini mushrooms, a mainstay in Tuscan cuisine, resemble the toadstool from a storey. Porcini, which range in weight from a few ounces to a pound and have caps ranging in size from 1 to 10 inches in diameter, have a smooth, meaty texture with a pungent flavor. They can keep their shape in soups and stews and are great cooked in a variety of ways. The mushrooms come in a variety of grades and can be rather pricey; they are also available dried.
Button Mushrooms (White)
Button mushrooms are widely available and are normally white or extremely light brown in color, with caps ranging in size from a nickel to a half-dollar. These plump, dome-shaped mushrooms have a mild, agreeable flavor that deepens when cooked. These common mushrooms are highly versatile and can be used both raw and cooked.
