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black trumpet mushroom =
black chanterelle Notes:
This is a very choice, flavorful mushroom. Dried black trumpets are
excellent, too. Substitutes: chanterelle OR
hedgehog mushroom |
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cauliflower mushroom
Notes: These are very
flavorful, but a bit chewy. They're good fried, or in soups or
stews. Select small, young-looking heads. |
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chanterelle = egg
mushroom = girole = pfifferling Chanterelles
are a whole family of mushrooms, most of which are quite choice, but the
name is most often applied to the golden chanterelle = yellow
chanterelle. These yellow mushrooms are highly prized for their
exquisite flavor, color, and texture. Other tasty chanterelle
varieties include the yellow foot chanterelle, which is less meaty
and less flavorful than other varieties, the black trumpet mushroom,
and the white chanterelle, which is similar to the golden
chanterelle, but lighter in color. Fresh chanterelles are best;
dried or canned chanterelles are less flavorful and tend to have a rubbery
texture. |
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chicken-of-the-woods
mushroom = sulfur mushroom Notes:
This got its name because it has the texture of cooked chicken. You
can sauté it or, if you want to make mock chicken, simmer it in chicken
stock. |
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cinnamon
cap mushroom = nameko mushroom Notes:
Cinnamon cap mushrooms have a firm texture and an earthy flavor. |
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enoki mushroom = golden
needle mushroom Pronunciation: eh-NO-kee
Notes: Enoki mushrooms have a delicate fruity flavor.
They're usually served raw. |
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king
oyster mushroom = king eryngii mushroom |
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fairy-ring
mushroom |
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gamboni mushroom = big
leg mushroom |
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hedgehog mushroom = pied de mouton mushroom Notes: Hedgehog mushrooms are similar to chanterelles in color and flavor. |
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lobster mushroom Notes:
These are actually white mushrooms that have been coated by a red fungus. |
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matsutake mushroom =
pine mushroom Notes:
These are popular in |
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morels
Notes: Morels are highly prized for their rich,
earthy flavor, and also because their caps are hollow, which allows them
to be stuffed. Dried morels are very flavorful, and they're an
excellent substitute for fresh in sauces and stews. |
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oyster mushroom =
pleurotus mushroom = pleurotte Notes:
Oyster mushrooms are prized for their smooth texture and subtle,
oyster-like flavor. They can also be grown commercially, so they're
widely available and fairly inexpensive. |
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pom
pom mushroom = lion's mane mushroom = beard mushroom Notes:
The flavor of this mushroom has
been likened to that of lobster and crab. |
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puff ball mushroom =
puffball mushroom |
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porcini = cepe = bolete = king bolete = borowik = Polish mushroom = steinpilze = stensopp Notes: Porcini
mushrooms are well appreciated in |
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portabella mushroom = giant crimini Notes:
These are just large crimini mushrooms, and their size (about the same as
a hamburger patty) makes them perfect for grilling or roasting.
They're also more flavorful than younger, smaller criminis. |
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shiitake mushroom
Pronunciation: she-TAH-kay Notes:
Though shiitake mushrooms are now cultivated, they have the earthiness and
flavor of wild mushrooms. They're large and meaty, and they work
well in stir-fries, soups, and side dishes, or as a meat substitute.
Dried shiitakes are excellent, and often preferable to fresh due to their
more intense flavor. Soak them in water for about thirty minutes to
reconstitute them, then use the water they soaked in to enhance your
sauce. |
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shimeji
mushroom = pioppini mushroom
They're very tasty, with a peppery flavor. They're great in
stir-fries. |
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truffles
Notes:
Truffles are one of the most expensive of the fungi (technically, they're
not mushrooms), but they're packed with flavor. You can grate raw
truffles into salads, or chop and sauté them and use them to flavor
sauces. Their flavor is complex, so truffles work best in delicately
flavored dishes like cream sauces. Truffles are highly
perishable, so you should plan to use them within a few days after buying
them. To preserve them, add slices of them to bourbon, then
use the bourbon and truffle pieces to flavor sauces. Fresh
truffles are often sold in containers filled with rice. Don't throw
out the rice--it was put there to absorb some of the truffle's exquisite
flavor. |
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white mushroom = button
mushroom = white button mushroom Notes:
These are the mushrooms you're most likely to find in supermarkets.
They're good raw, but more flavorful if cooked. |
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wood
ear mushroom Notes:
Chinese markets carry fresh or dried pieces of this tree mushroom.
You're supposed to soak or simmer the dried chips until they soften, and
then rinse them carefully to remove any dirt. They're not very
flavorful, but they have an interesting texture and are believed to have
medicinal benefits. |
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yellow foot mushroom =
yellow foot chanterelle = funnel chanterelle = winter chanterelle Notes:
Though not as flavorful as golden chanterelles, these mushrooms work well
in most chanterelle recipes. |