Mushrooms
Button White
The White Button mushroom (Agaricus bisporus) is also known as Agaric cultivé, Champignon de Paris, common mushroom, and Cultivated mushroom. The Button White mushroom is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. They are tiny thumbnail sized mushrooms with smooth rounded caps and short truncated stems.
Enoki
Enokitake or Enoki is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan and Korea). Cultivated Enokis are recognized by its almost pure white color, long stems and small unexpanded caps. Enoki mushrooms can grow to five inches in length. Their texture is crunchy and firm, with a mild flavor and somewhat acidic taste.
Honshimeiji
The Honshimeiji mushroom (Lyophyllum shimeji) is small in size and is one of the numerous Shimeji varieties common to Japan. Shimeji is rich in umami-tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. The Honshimeiji mushroom grows in bunches of delicate, compact white stems 1 to 2 inches high, topped with small light brown or off white caps. The flesh of this mushroom is crisp in texture, providing a crunchy and juicy meat that may taste somewhat nutty or herb flavored when cooked.
Oyster
The Oyster Mushroom (Pleurotus ostreatus) is an Asian fan-shaped mushroom that is white, pure light gray or with bluish tinge, pale yellow or pinkish in color. It has slight odor similar to anise or licorice and tender texture with a mild oyster or shellfish-like flavor containing a hint of pepper. The oyster mushroom may be considered medicinal because it also contains statins particularly lovastatin which helps reduce cholesterol.
Portobello
The Portobello mushroom is the matured, fully grown white button mushroom where its gills turn tan to dark brown and the cap becomes flat and broad in shape. It is rich-flavored, meaty-textured mushroom and has a large, flat, dark brown cap that grows up to 5 inches in diameter. This mushroom is delicious when grilled, broiled, or sautéed, providing somewhat smoky or earthy flavor.
Shitake
The Shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is commonly known as Japanese mushroom, Black Forest mushroom, golden oak mushroom, oakwood mushroom. It is a feature of many Asian cuisines. In addition, it is also considered a medicinal mushroom in some forms of traditional medicine.
Swiss Brown
Swiss brown mushrooms (Agaricus cupreobrunneus) are similar to white agaricus bisporus variety, with brown skin rather than white. This mushroom is a young portobello harvested before it matures and becomes large in size with a flattened cap. When served, it provides a somewhat earthy or smokey flavor, which is more prominent than white button mushrooms used in risottos, casseroles and soups.
King Trumpet
The King Trumpet mushroom (Pleurotus eryngii) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia. It is also known as French horn mushroom, king oyster mushroom, king brown mushroom, boletus of the steppes, trumpet royale. The King Trumpet mushroom has a firm and meaty texture along with mild and elegant flavor. It is characterized by its thick stem, short gills and tender flesh. As such, it mixes well in soups and stir-fry, and is terrific when cooked as tempura.
King Oyster
The King Trumpet mushroom (Pleurotus eryngii) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia. It is also known as French horn mushroom, king oyster mushroom, king brown mushroom, boletus of the steppes, trumpet royale. The King Trumpet mushroom has a firm and meaty texture along with mild and elegant flavor. It is characterized by its thick stem, short gills and tender flesh. As such, it mixes well in soups and stir-fry, and is terrific when cooked as tempura.
