Raise your mushroom IQ with this reference guide to common cultivated varieties. A generation ago, supermarket shoppers had not much to choose from. Button mushrooms... or button mushrooms? Choices abound now, so you can cook with a different mushroom every day of the week. White button
Most popular by a landslide, white buttons account for about 90 percent of America's mushroom consumption. What's not to like? With their mild flavor, meaty caps and thick, tender stems, these everyday mushrooms fit everywhere. From pasta to pizza, from soups to stir fries, almost every savory dish gets better with white button mushrooms.
Like white buttons, only browner. Criminis have the same smooth, rounded caps but a darker surface, denser texture and slightly earthier flavor than white buttons. They're cultivated from a different strain-hence their more rustic look. Use in casual recipes that call for bolder flavor: pub fare, hot sandwiches and bistro favorites.
A grown-up crimini, basically. Just a few more days on the mushroom bed and a crimini becomes a portabella, as large as six inches across. That's right, they double in size every twenty-four hours. More robust flavor-and more possibilities, especially on the grill.
Simply stunning. These unusual mushrooms look like frilly carnations and have a rich, woodsy taste. Meaty and succulent, they're also known as "hen of the woods."
An Asian pantry staple in dried form, shiitake are versatile fresh mushrooms, too. Partner with other Chinese or Japanese ingredients, like sesame oil and tofu; or use them to bring a whiff of fusion to a familiar Western dish.
Just adorable. Everybody loves these mini-mushrooms with the spaghetti-like stems, especially kids. Delicate and fruity, they cook in a flash. Add to soups and stir-fries, or eat raw in wraps.
With their pale pearly color, these mushrooms not only look like the shellfish they're named for; they have a mild oyster flavor, too. Always cook oyster mushrooms. They're tender and cook quickly. Use in simple preparations that let their subtle nature shine.
These stout and stumpy mushrooms are almost all stalk. Topped with a tiny cap, these mild mushrooms have a firm, meaty texture. Also called King Oysters, they are the largest species in the oyster mushroom family.
These petite fungi have slender stems and tiny rounded caps that may be white or light brown. Crunchy, mild and nutty. Super cute, too. Cook lightly to preserve their crispness.
Mushroom Handling: Store to StoveHow to Clean & Prepare Fresh MushroomsHow to Select & Store Fresh Mushrooms Shopping tips:Make the most of your grocery dollars by purchasing mushrooms at their best. They'll last longer in your fridge if you select them carefully and store them right. So go ahead, get picky. These tips will help you be a more discriminating mushroom shopper:
Brush off any peat moss with your fingers or a damp paper towel, or rinse the mushrooms briefly under running water and pat dry with a paper towel. Do not soak mushrooms in water as they easily absorb moisture.