Mushrooms

Enoki Mushrooms

(Flammulina veluptipes)

Fragile, flower-like with long, slender stems and tiny caps, Enoki mushrooms grow in small clusters. They have a mild, light flavor with a slight crunch. SHELF LIFE: Enokis last for up to 14 days. Keep refrigerated in paper bags.

Use raw in salads and sandwiches. Use as a garnish for soups and salads.

Follow handling instructions. Before using, trim roots at cluster base. Separate stems before serving.

Oyster Mushrooms

(Pleurotus spp.)

Fluted and graceful, Oyster mushrooms range in color from soft brown to gray. They are best if cooked. Oyster mushrooms have a delicate, mild flavor and velvety texture. SHELF LIFE: Oysters should remain fresh 5-7 days. Keep refrigerated in paper bags.

Substitute for or in combination with cooked white mushrooms. Delicate flavor is excellent in chicken, veal, pork and seafood dishes. Sautéing with butter and onions brings out full flavor. Add to soups and sauces.

Crimini Mushrooms

(Italian Brown), (Agaricus bisporus)

Crimini mushrooms are similar in appearance to the Whites because they come from the same family (Agaricus). Look for a naturally light tan to rich brown cap and a very firm texture. Deeper, denser, earthier flavor than White mushrooms. SHELF LIFE: Criminis should remain fresh for 5-7 days. Keep refrigerated in paper bags.

Substitute for, or use in combination with, any recipe calling for White mushrooms. Hearty, full-bodied taste makes an excellent addition to beef, wild game and vegetable dishes.

Shiitake Mushrooms

(Oak, Chinese or Black Forest), (Lentinus edodes)

Shiitakes range in color from tan to dark brown with broad, umbrella-shaped caps, wide open veils and tan gills. Shiitake caps have a soft, spongy texture. When cooked, Shiitake mushrooms are rich and woodsy with a meaty texture. SHELF LIFE: Shiitakes can last for up to 14 days. Keep refrigerated in porous paper bags.

Shiitakes are best if cooked and adapt well to most cooking techniques. They add a meaty flavor and texture to stir-fry's, pastas, soups, entrees and side dishes.

Before using tear off and discard tough woody stem. Discarded stems can be used to flavor stocks.

Portabella Mushrooms

(Portobello), (Agaricus bisporus)

Impressive in size and appearance, the Portabella mushroom is a larger, hardier relative of the White and Crimini and can range up to 6 inches in diameter. Portabellas have a longer growing cycle than Whites and Criminis resulting in a deep, meat-like texture and flavor. SHELF LIFE: Portabellas should hold 7-10 days. Keep refrigerated in paper bags.

Serve whole or sliced, grilled, baked, or deep fried. Excellent stuffed as an appetizer, side dish or entree. Add to stir-fry’s, sautés and sauces. A great substitute for meat in a sandwich or entree. Use as a meat alternative in a vegetarian entree.

White Mushrooms

(Agaricus),( Agaricus bisporus)

White mushrooms vary in color from creamy white to light brown and in sizes from small (button) to jumbo. They are pleasingly mild and woodsy; their flavor intensifies when cooked. Freshly picked White mushrooms have closed veils (caps that fit closely to the stem) and delicate flavor; mature Whites, with open veils and darkened caps, develop a richer, deeper taste. SHELF LIFE: White mushrooms remain fresh 5-7 days. Keep refrigerated in paper bags.

Use raw as an hors d'oeuvre, or garnish in salads and on vegetable trays. Sauté, braise or grill to enhance entrees, soups, sauces and stuffings. Marinate or sauté and serve as a side dish. Stuff with just about anything for a classic, easy to eat appetizer.

Pom Pom Specialty Mushrooms

Also known as "Lion's Mane". Pinkish-white feathery mushroom. Caps are globe-shaped resembling pom poms. Taste similar to lobster, crab or very tender veal.

Sliced and sauté in butter, oil or flavored stock. Do not wash.

Lobster Specialty Mushrooms

Brilliant orange-red color, almost fluorescent. Firm crunchy texture with mild, nutty flavor.

Excellent in gravies, soups and stir fries, or just sauté in butter.

Porcini (Cepe) Specialty Mushrooms

Reddish-brown in color. Can grow very large. Very popular in Italian dishes. One of the most versatile mushrooms. Has a wonderful nutty flavor that intensifies when dried.

Extremely versatile, endless possibilities. Grill, marinate, or add to any dish.

Morel Specialty Mushrooms

Hollow mushroom with short, thick stems and cone shaped cap resembling honeycombs. Color varies from tan or yellow to black. The darker the color, the richer the flavor. Nutty flavor and woodsy aroma.

Typically cooked. Great stuffed as an appetizer. Add to soups and sauces. Also goes well with eggs, beef and game dishes.

Matsutake Specialty Mushrooms

Very highly regarded in Japan. Strong aroma. Cap is white to yellow in color with some brown staining.

Broil, use in soup stock, or goes well with rice dishes.

Hedgehog Specialty Mushrooms

Named for the spines that underline the cap in place of gills.

Holds it's texture well when cooked. Delicious sautéed in butter until golden brown.

Maitake (Hen of the Woods) Specialty Mushrooms

Earth-toned, feathery clustered mushroom. Distinctive flavor with earthy fragrance. Known in Asia for it's medicinal properties, such as stimulating the immune system, lowering blood pressure and cholesterol.

Sauté lightly in butter or oil. Goes well as main dish ingredient, in side dishes and soups. Wrap cluster with proscuitto and bake until meat sizzles.

Yellow Foot Chanterelle Specialty Mushrooms

Very similar to Chanterelle, not as meaty and color may not be as brilliant. Like the chanterelle, has excellent flavor and is very versatile for cooking.

Can be served with most meat and fish dishes or mixed with other mushrooms and vegetables.

Golden Chanterelle Specialty Mushrooms

Very popular due to its brilliant yellow/orange color and delicate flavor. Extremely versatile. Does well on its own or mixed with other mushroom, meat or fish dishes.

Adds to the overall appearance to any dish. Gives wonderful color to sauces. Excellent sautéed with butter.

Chicken-of-the-Woods Specialty Mushrooms

Resembles the texture of cooked chicken.

Saute

Blue Foot Specialty Mushrooms

Violet-blueish in color. Must be cooked. Strong flavor.

Compliments dishes with strong vegetables such as onions or leeks, and wild game.

Black Trumpet Specialty Mushrooms

Trumpet-shaped, hollow mushroom. Color ranges from grayish brown to very dark brown or almost black. Buttery flavor. Member of the Chanterelle family.

Very versatile, goes well with fish. Use in cream sauces for pasta.