Let's talk about mushrooms!!
They’re also one of the most sustainably produced foods at the grocery store, so adding more shrooms to your diet is a win for your body and the planet.
What makes these fungi so fabulous?
Types of Mushrooms
Also called baby bella mushrooms, creminis are similar to white button mushrooms. True to their name, they have brown caps and feature a deeper flavor and a slightly firmer texture than your basic white mushroom. Preparation-wise, creminis are extremely versatile—sauté, stir-fry, or mince for an umami filling in savory pot pies, pastries, or baked casseroles.
The original veggie burger, portabello mushrooms are wide, thick, and meaty. They hold up to virtually any cooking method—grilled, fried, roasted, marinated, or sautéed.
Whole shiitakes have a fibrous, slightly shaggy, curved stem and a light brown, wide cap. They add a robust flavor to vegetable stocks and soups, but our favorite way to prepare them is to make vegan shiitake bacon.
These pure white shrooms look less like your typical mushroom and more like sticks or noodles. Enoki are most often seen in clusters and feature long, skinny stems and tiny caps. Enoki are fairly common in many broth-based East Asian (or Asian-inspired) soups and stir-frys.
Sometimes labeled as hen of the woods, maitake mushrooms are made up of a cluster of long stems ending in thin, brown, fan-like caps. Maitakes pack a punch of woodsy flavor and are excellent when crisped up and served over a risotto or mixed into a wild rice stuffing.
Compared to colossal portabellos, oyster mushrooms are rather small and delicate. The feathery, wide brown caps with a short, tapered stem are ideal for pairing with pasta filling. Note: king oyster mushrooms are, by nature, larger than your standard oyster mushroom. The king-sized variety showcase thicker, longer stems (like trumpet mushrooms) and are great for slicing and making mushroom steaks.
This mushroom is often used in a powdered form to infuse coffee, chocolate, and other superfoods. However, it’s perfectly good on its own. Look for wide, fluffy mushrooms that almost look hairy (like a lion’s mane). Cooked on their own, lion’s mane mushrooms can take the place of a succulent steak.
Identify these meaty mushrooms by their tall, thick stem and light brown cap. While some mushroom stems are tough and woody, the trumpet mushroom stem is the best part. Use it to make vegan scallops or chewy, toothsome medallions in a hearty winter stew.