Four mushrooms you’ve got to try
Celebrate National Mushroom
Month by expanding your mushroom horizons! Go beyond the common white button mushroom
and try these unique varieties of mushrooms,
available in our produce department:
Portobello: This large, brown mushroom is actually just a mature version
of button mushrooms. Because of their size, rich flavor and meaty texture,
portobellos are often used as a meat substitute. You can stuff
them with meats, cheeses or vegetables to make individual main dishes, or
use them to create a vegetarian
version of a hamburger. Portobello mushrooms can also be used in sauces.
Crimini: A young portobello, but darker, firmer and more flavorful than
white button mushrooms – although the two can be used interchangeably in
recipes. Often sold as “baby bellas,” these mushrooms are delicious sautéed
or grilled
and served as a side to steak.
Shiitake: Native to East Asia, this mushroom has a woodsy flavor and can
be used to make rich sauces
and soups.
They’re also commonly used in stir-fry
and pasta
dishes. Shiitake mushrooms often come sun-dried, which helps bring out their
woodsy, umami
flavor; they can be rehydrated by soaking in water before using. Remember to
remove the stem before cooking, as it is too tough to eat.
Oyster: This
whitish, fan-shaped mushroom has a delicate odor and flavor. Oyster mushrooms
are a great complement to chicken, seafood and pork and are delicious in stir-fries
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