But the talents of this funny-shaped mushroom go beyond what it brings to the kitchen. It has also been shown to have immune system stimulating benefits, cholesterol-lowering effects, and can even be helpful in fighting intestinal parasites. For the former, they offer a unique lobster-like flavor and have become increasingly popular among American chefs. In the latter, they are celebrated for containing a long list of phytochemicals that many believe to have healing properties.
The strangely-shaped, ribbony Maitake mushroom is a staple in Asian cooking. The flavor of the maitake is deeply earthy and rich, making it a great choice for meals with complex flavors that might overpower the taste of milder mushrooms. Easily one of the most prized edible mushrooms in the world, this honey-combed capped fungus has become its own multi-million dollar enterprise. Morel mushrooms have a rich flavor that goes well with a wide range of dishes and are often served alongside meats or inside ravioli.
However they are prepared, they must be cooked to neutralize the naturally occurring toxins. The prized but rare Matsutake mushroom is popular in many eastern countries. It has a thick, tall base with an undersized cap and a uniquely spicy aroma. Because they prefer to grow in very specific conditions in certain types of forests, they are not always easy to find. Recently, pine parasites and continued deforestation have greatly reduced the number of matsutakes harvested each year, which has driven up the price exponentially.
Oyster mushrooms are well known throughout the world but most popular in Asian cuisine. They were first cultivated during World War I as a ration food but are now considered a prized ingredient in many dishes and sauces. They can also be served on their own and have a mild flavor with hints of anise or bitter almond. A rarity among mushrooms, these fungi are known to feed on certain types of worms and even bacteria.
As the name suggests, the large Parasol mushroom closely resemble a wide parasol when fully matured. The thin, tall stalk, and flat, scaled cap make them easy to identify. They are popular for their size and availability more so than any unique tasting notes, but they still make a great meal, especially when battered in bread crumbs and fried. Perhaps the second most well-known mushroom in the West, the portobello also called portabella or portabello is actually just the mature form of the most well-known—the button or cremini mushroom.
When allowed to reach full size, the Agaricus bisporus loses much of its moisture and gains more flavorful, earthy notes. This texture and taste make the portabella an excellent choice for replacing meat in vegan meals. The unique orange coloring and slightly inverted cap make distinguishing it from other fungi fairly easy.
It is the most prized wild mushroom in Spain where it is cooked exclusively in olive oil but can be found listed in traditional recipe books from the Eastern Block and India, as well.
The Red-capped Scaber Stalk mushroom is commonly consumed in Eastern Europe and has been for centuries. However, there is some recent controversy about the true edibility of these fungi. Some poisonings have been reported and most hunters agree that they should only be consumed when fully cooked.
One likely explanation seems to be that the oranger variety of this Leccinum is more toxic than the red-capped specimens. While completely edible, this deep-red, fan-like Reishi mushroom is most often consumed as a supplement in powder form, not used in cooking.
It has long been utilized in Chinese medicine where it is believed to help with memory, open up energy channels, and even allow for immortal life. While modern science has yet to confirm these specific claims, there has been some evidence that reishi can support cancer patients during treatment and that supplementing can supply the body with important phytochemicals that support overall health. The Shimeji mushroom family comes in a variety of shapes and sizes.
All have a bitter flavor when raw and can cause digestive upset in this form. However, when cooked fully, that bitterness gives way to a nutty, umami flavor and a pleasing firm and crunchy texture. They are native to East Asia and commonly used in Japanese cooking. Shiitakes are well-known mushrooms that have long been cultivated and used in China and other East Asian countries, but have more recently become somewhat of a staple in Western kitchens.
These large, brown mushrooms have an umami flavor and, when cooked, develop a pleasing, velvety texture. The stems are often discarded due to their tougher consistency, but, when cooked longer than the caps, develop a nice chewy texture. It is a thick, meaty mushroom, but considered by most to be inferior to other types of boletes often found growing in the same areas.
The Slovacks, however, still consider this wild mushroom a prize and use it in a number of traditional dishes. These egg-shaped gray mushrooms are named for the material in which they are cultivated. Straw mushrooms are popular in Asian cuisine and are often sold fresh in Eastern countries. When sold in the west, they are most likely to be canned or dried. They have a slippery texture when cooked and a very mild flavor.
Wood Blewit mushrooms are a large, wide-capped variety native to Europe and North America. Despite being cultivated in many European countries, there is still some question as to their edibility.
It is not uncommon for people to have an allergic reaction to these mushrooms when they are eaten raw. But even when cooked, some especially sensitive people may react to them. It has an odd, rubbery taste and texture with a notably bland flavor. It is not edible when raw and takes a relatively long time to cook through. Despite all these drawbacks, it is a popular ingredient in soups and Asian recipes that combine multiple mushroom species. The chunky Yellow Knight mushroom has a wide, flat top and thick stock.
It is commonly gathered and consumed in Europe and is described as having a delicate yet rich flavor. Surprisingly, given its popularity, cases of poisoning are not unheard of. Recent research suggests that this mushroom does contain poisonous properties and most fungi hunters now agree that it should not be consumed frequently.
Aside from the potential toxins and allergic reactions possible with a handful of edible mushrooms, these friendly fungi are actually quite good for you.
They are packed with nutrients and unique phytochemicals that are not readily available in vegetables, fruits, or meat. They are a naturally fat-free food, are high in fiber, and contain a number of important antioxidants. B vitamins, copper, and potassium are all plentiful in mushrooms of various species. Many mushrooms are regarded as medicinal due to their unique makeup of phytochemicals—compounds that plants and fungi make in order to fight disease and pests.
Just as these phytochemicals protect the health of the mushroom, they can also help protect humans from disease, infection, and some types of cancer. But do you actually know what qualifies a mushroom as a mushroom? Technically speaking, a mushroom is the reproductive organ of a fungus. Not all fungi produce mushrooms. And not all fungi that do produce mushrooms are closely related.
You can think of a mushroom as being similar to a flower; it is a part of the fungus, not the entire organism. But others are far stranger looking. Regardless of whether you clean your mushrooms before storing them, keep them in a container with good airflow, such as a paper bag.
Do not store mushrooms in plastic bags or tightly sealed containers. Fresh, wild mushrooms should last a few days in the refrigerator. They can also be frozen or dried, which can significantly increase their shelf life. Only hunt mushrooms if you are properly trained in identifying edible varieties. Avoid mushrooms that grow in polluted environments or are past their prime. Fresh, wild mushrooms can be refrigerated, frozen, or dried.
Hen-of-the-woods, oyster, and sulphur shelf mushrooms are safe, delicious, and nutritious wild varieties prized by mushroom hunters. While these and many other mushrooms are safe to consume, eating varieties like the death cap, false morels, and Conocybe filaris can cause serious adverse health effects and even death. Foraging for wild mushrooms can be a fun and rewarding hobby.
However, novice mushroom hunters should pair up with experts who are experienced in mushroom identification so they can learn how to identify and handle mushrooms properly.
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Getting your meals delivered can save major time on meal prep. Health Conditions Discover Plan Connect. Hen-of-the-woods Oyster Sulphur shelf Mushrooms to avoid Tips Bottom line Throughout history, people around the world have foraged wild mushrooms for food. This article lists 3 edible wild mushrooms, as well as 5 poisonous mushrooms to avoid. Share on Pinterest. Oyster mushroom. Sulphur shelf mushroom. Poisonous mushrooms to avoid. Here, we take a look at the flavor profiles and characteristics of the most popular mushroom varieties.
Alternate names: able mushroom, cultivated mushroom, button, champignon de Paris. Characteristics: The most common and mildest-tasting mushroom around. Ninety percent of the mushrooms we eat are this variety.
Less intensely flavored than many of its more exotic kin, it can be eaten either raw or cooked, and works well in soups and salads, and on pizzas. Alternate names: Cremini, baby bellas, golden Italian mushrooms, Roman, classic brown, Italian brown, brown mushrooms. Characteristics: A crimino is a young portobello. Although the crimino is darker, firmer and more flavorful than its cousin the white button mushroom, the two can be used interchangeably.
Increasingly, retailers hoping to capitalize on the popularity of the portabellos are selling crimini mushrooms as "baby bellas. Characteristics: Common in Italian cooking, dense, rich portobellos lend depth to sauces and pastas and make a great meat substitute.
When portabellos are young and small, they're called criminis. If you want a bun-substitute, you can even use the mushroom's flat cap. Mushrooms of this variety are as wide as the palm of your hand, and their meaty texture stands up to grilling and stuffing or both! Alternate Names: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko.
Characteristics: In Japanese, shiitake means "oak fungus," which describes where the mushrooms can be found in the wild. These days, however, most shiitakes are cultivated. They're best identified by their umbrella-shaped brown caps, which curl under ever so slightly.
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