COOKING WITH MUSHROOMS
We love experimenting in the kitchen with different kinds of mushrooms. Here are a few of our favourite types of mushrooms and how to use them in your cooking.
White Mushrooms
- Mild tasting
- Find most commonly in grocery stores
- Sliced up and topped on pizza
- Eaten raw or cooked
- Tossed in salads
Shiitake Mushrooms
- Light woodsy flavour
- Meaty texture
- Commonly used in Asian cuisine
- Sauteed, stir-fried, roasted
- Added to pasta, pizza, or soups
Portobello Mushrooms
- Hearty and rich
- Commonly used in Italian cuisine
- Give depth to creamy pasta and sauces
- Make a great meat substitute
- Great for grilling and stuffing (ie: cream cheese stuffed mushroom caps)
Oyster Mushrooms
- Mild, sweet flavour
- Often used in Chinese cuisine
- Great in stir-fry
- Commonly used in soups
Enoki Mushrooms
- Mild flavour
- Good raw
- Slightly crunchy
- Added to soups
- Good sauteed
Morel Mushrooms
- Nutty, earthy flavour
- Great sauteed in butter as a side dish
- Often used in risotto
Maitake Mushrooms
- Earthy aroma
- Delicious when seared or deep fried
- Yummy added to warm rice salad
- Often used in noodle bowls and soup
Chanterelle Mushrooms
- Woodsy flavour
- Velvety texture
- Commonly used in European cuisine
- Great paired with creamy pasta dishes
- Added to omelettes
- Spooned over steak
