Whether spelled portobello or portabella, the mushrooms are the same. These varieties are also suited for classic, rib-sticking dishes like mushroom bourguignon or beef stew. Make simple sautéed mushrooms that can be added to pasta, served over polenta or risotto, or used as a bruschetta topping. If you don’t know what variety of mushrooms to buy and use for your meals, start with these, since they’ll go with anything. Cremini mushrooms are left to grow slightly longer, so they take on a brown color and have slightly more flavor. They’re easy to slice and sauté, taking on flavors that complement many recipes.īutton mushrooms are the baby of the Agaricus bisporus mushroom species - the most common mushroom - and are the earliest harvested. Gently roll up the towel to dry the mushrooms, then slice or prep as needed for the recipe you’re making.īutton mushrooms and cremini mushrooms are the most common varieties you’ll see at the grocery store: both are round and Ping-Pong ball-sized with a mild flavor. Instead, rinse stemmed mushrooms in a colander or strainer, then gently transfer to a cotton (non-terrycloth) kitchen towel. Save yourself time in the kitchen and stop wiping down individual mushrooms. Though they have a high water content on their own, food scientists have shown mushrooms don’t absorb much water when rinsed or even soaked. It’s a common misconception that you can’t use water to clean mushrooms. So cozy up with fungi this fall and explore the many common varieties - both wild and cultivated - that you’ll find at your local markets with these recipes and cooking ideas.īut before you start, clean your mushrooms. The earthy, savory taste of mushrooms makes them a versatile and delicious ingredient in so many dishes. “There are so many interesting compounds in them,” Katic added, including selenium, potassium, and beta glucan, a type of soluble fiber which can help fight heart disease and lower cholesterol. “If you get some mushrooms from the store and expose their gills - the feathery ribs on the underside of the mushroom cap - to sunlight, their vitamin D content shoots up,” Katic said. Mushrooms can be a potent source of vitamin D which can be “powered up” with sunlight, according to studies. They’re a healthy source of fiber, protein, vitamins and minerals, while being low in fat, cholesterol and calories. Beyond their benefits to the environment, mushrooms are great for our bodies, too.
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