Mushrooms are the fruiting bodies of fungi. White and cremini mushrooms add a deep, savory, meaty flavor to risottos, stir-fries and sauces.
- Kingdom
- Fungi
- Common types
- White button, cremini, shiitake, portobello
- Flavor
- Earthy, savory, umami
- Water content
- About 90 percent
- Safety
- Eat only cultivated or expertly identified mushrooms
History
People have gathered wild mushrooms since prehistory, and cultivation began in China and Europe centuries ago. French growers developed button mushroom farming in caves near Paris in the seventeenth century, and cultivation later spread worldwide.
Where it comes from
Mushrooms grow naturally worldwide; the common button mushroom (Agaricus bisporus) comes from Europe and North America.
Where it is used most
Italian risottos, French sauces, Chinese stir-fries and soups, Japanese miso soup and ramen, and vegetarian dishes everywhere.
Varieties and types
White button and cremini are the same species at different ages. Portobello is fully grown cremini. Shiitake, oyster and enoki have their own flavors.
Flavor and how to use it
Cook mushrooms in a hot, wide pan without crowding so they brown rather than steam. Add salt near the end to avoid releasing too much water at first.
Buying, storing and substitutes
Keep in a paper bag in the refrigerator for up to a week. Do not soak in water; wipe or rinse quickly and dry.
Good to know
Never eat wild mushrooms unless identified by an expert. Some are deadly poisonous.
Recipes that use it
Photo credit: Emma Jones on Pexels.