Exotic mushrooms are increasingly appearing in stores and markets. They differ in texture, taste, and culinary behavior, requiring a slightly different approach than familiar champignons. Below is a brief and practical overview of popular types and ideas for their preparation without unnecessary theory.
Portobello
Large, meaty mushrooms with a dense structure and rich flavor, often compared to beef.
Their features:
- hold their shape well when frying and baking;
- usually use the caps, while the stems can be chopped separately;
- are suitable for marinating and grilling.
They are perfect for dishes where the mushroom is the central element.
Dish ideas:
- grilled portobello steaks;
- stuffed portobello with vegetables or cheese;
- burgers with portobello instead of a patty;
- baked portobello with tomatoes and cheese;
- pasta or risotto with chopped portobello stems.
Oyster Mushrooms
Mushrooms with a soft texture and delicate flavor, sometimes with a slight sweetness. They cook quickly and easily fit into everyday cuisine.
Cooking features:
- before cooking, it’s enough to wipe or quickly rinse them;
- they can be conveniently sliced or cooked whole;
- pair well with onions, creamy, and sour cream sauces.
Dish ideas:
- fried oyster mushrooms with onions and garlic;
- oyster mushrooms in sour cream sauce;
- casseroles and pies with oyster mushrooms;
- fried oyster mushrooms;
- adding to soups, stews, and pasta.
Shiitake
Aromatic mushrooms with a pronounced umami flavor and woody notes. They are often used in Asian cuisine to enhance the flavor of dishes.
Cooking features:
- fresh ones are sliced, dried ones are soaked beforehand;
- they absorb marinades and sauces well;
- are suitable for frying, stewing, and soups.
Dish ideas:
- fried shiitake with soy sauce and ginger;
- miso soup and other broths;
- stews and braised dishes with meat or tofu;
- pasta or risotto with shiitake;
- shiitake in batter or baked with cheese.
Enoki
Thin, long mushrooms with small caps and a crunchy texture. They are especially valued for their freshness and lightness.
Cooking features:
- before use, remove the base of the bunch;
- best cooked minimally or used raw;
- are suitable for quick dishes and textural contrast.
Dish ideas:
- salads with enoki and sesame oil;
- Asian soups added at the end of cooking;
- quick stir-fry with vegetables and soy sauce;
- rolls and sushi;
- tofu with enoki steamed.
King Oyster Mushrooms
Mushrooms with a dense, meaty texture and moderate flavor with a slight nutty note. They are versatile and well-suited for cooking.
Cooking features:
- not recommended to wash under water, better to wipe;
- cut into large pieces or slices;
- are suitable for frying, baking, and stewing.
Dish ideas:
- fried king oyster mushrooms with garlic and herbs;
- king oyster mushroom steaks on the grill;
- stewed king oyster mushrooms with vegetables;
- pasta with king oyster mushrooms and cream sauce;
- cream soup made from king oyster mushrooms.
