Today we’ll take a look into different types of edible mushrooms;

Bottom Mushroom – this is the world’s top harvested, cultivated, and massively distributed mushroom that is native to Grassland in Europe, North America. It has two color states white and brown when it’s in an immature state, both of which have various names.

When it reaches to mature state, it is known as Portobello mushroom.

Portobello Mushroom – this mushroom is widely produced in China, India, and United States. It’s basically produced by allowing regular white button mushrooms to continue growing fresh and mature. However, the freshness can be determined by the firmness of the gill’s structure, as older mushrooms have wilted mushy innards.

Cremini Mushroom – The cremini mushrooms are simply mature white button mushrooms and slightly immature portobellos. It has a mild flavor with somewhat an earthy and meaty texture. The cremini mushrooms are best to eat fresh, to use for baking, roasting, or stewing.

Enoki Mushroom – Enoki, also known as Golden needle mushroom, is a long, thin white mushroom commonly used in East Asian Cuisines such as that of China, Japan, Vietnam, and Korea. The other popular name of this mushroom is future mushroom and lily mushroom. IT is traditionally used for soups, but can also be used for salads and other dishes.

Black Truffle Mushroom –  The black truffle or Black Perigord truffle mushroom is the second most commercially valuable species, which is named after the Perigord region in France, and grows with oak and hazelnut tree. One of the many species of genus Tuber.

A portion of the truffle species is profoundly valued as food. The French gourmet  Jean Anthelme Brillat – Savarin named this truffle; a Diamond of kitchen.

White Truffle Mushrooms – The rare European White truffle is the World’s most expensive mushroom. The firm tissue of a white truffle is pale cream to light brown in shading with white marbling all through. For arrangement, consistently recollect that white truffles are never cooked, simply cut them meagerly over a completed dish of pasta, risotto and so forth, and let the warmth of food release fragrance.

Morels Mushroom – These distinctive fungi have a honeycomb appearance, due to a network of ridges with pits composing their cap. The morels are known to contain thermolabile toxins, they must always be cooked before eating

Because of troubles at the hour of development, the business collecting of wild morels has become a multimillion-dollar industry. Since it’s a precious mushroom, so it makes a valuable addition to meat and poultry dishes, soups, or can be used as pasta fillings

Oyster Mushroom – the oyster mushroom was first cultivated in Germany as a subsistence measure during World War 1. Oyster mushroom is frequently used in Japanese, Korean, and Chinese cuisines for rich taste, and as part of delicacy.

It is also known as king Trumpet, or Eryngi mushroom, frequently served on its own, in soups, stuffed or stir fry recipes with soy sauce. This mushroom’s taste has been described as mild with a slight odor similar to anise.

The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant. Now people find eryngii mushroom prices either average, or high depending on demand and season in the market.

Porcini Mushroom – Also known as penny bun, cep, and porcino, etc; this mushroom is considered as a considerable choice edible, particularly in France, Germany, Poland, and Italy.

The flavor has been described as nutty and slightly meaty with a smooth creamy texture. The porcini mushroom is well suited to drying- as it helps in intensifying the flavor. It is easily reconstituted, and its resulting texture is pleasant. The dried porcini have more protein than most other widely consumed vegetables apart from soybeans.

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