Think consumer packaged goods likecoffee,chips, andplant-based jerkyfeaturing all types of mushrooms.
Arecent trends reportbyFresh Thyme Marketrefers to this uptick in fungi-infused foods as mushroom mania.
Its no wonder why folks simply cant get enough of them.
This includes button, cremini (or baby bella), portobello, shiitake, and oyster mushrooms.
All these varieties of mushrooms are commonly available at most grocery stores and farmers markets, Roszkowski says.
Fun fact: According to Roszkowski, the most common mushrooms found in grocery stores are farmed.
registered dietitian and The Food Industry Association (FMI) Health and Well-Being Council member
Theyre also light in color and have a relatively mild flavor.
Portobello mushrooms
Portobello mushrooms are also within the same family of button and cremini mushrooms.
However, out of the three, portobello are the largest, most mature version of them all.
They are prized for their dense, toothsome texture and rich, meaty flavor, she adds.
Roszkowski explains that this is due to the glutamic acid they contain that contributes to their umami-rich flavor profile.
Theyre a wider mushroom with a thin, golden-brown cap and a thinner, fibrous stem, she says.
Oyster mushrooms
Oyster mushrooms tend to be the largest of the bunch and have the most intense flavor.
According to her, they also have a very distinguishable flavor.
Oyster mushrooms have a complex taste that ranges from briny, to earthy to slightly sea-like, she says.
registered dietitian and The Food Industry Association (FMI) Health and Well-Being Council member
Theyre considered a gourmet mushroom and are touted for their meaty texture and versatility, Roszkowski adds.
Oyster mushrooms structure also makes them ideal for just about every cooking technique.
Their petal-like thin structure cooks evenly and quickly, helping them to maintain their shape, Roszkowski says.
King oyster stems tend to be rubbery, which is why she recommends trimming them before cooking.
According to Roszkowski, this rare variety primarily grows on species of hardwood or coniferous trees.
so that avoid overcooking chanterelles, Roszkowski recommends briefly cooking them on a hot pan.
Plus, the simpler the preparation, the better.
Chanterelles are also delicious in a cream sauce or pickled in a brine, she adds.
Unlike most chanterelles, maitake mushrooms can be cultivated, but theyre a bit more fragile to handle.
Simple and brief cooking in a hot pan or grill works best for maitake mushrooms.
Try quickly sizzling them in an herb butter.
Porcini mushrooms
Porcini mushrooms are a popular choice among culinary aficionados.
This is in part due to their accessibility.
Porcini mushrooms are a worldwide, prized gourmet mushroom variety that are foraged in regions across the globe.
Theyre also sold fresh, frozen, pickled, or dried in various specialty markets, Roszkowski says.
Porcini mushrooms are reddish-brown in color, and contain an elongated, bulbous edible stem.
Dried porcinis can also be used to make a deep-flavored vegetable stock or broth, Roszkowski adds.
Honestly, makes sense.
According to Eastern medicine, they can potentially support nerve regeneration in the brain, she says.
Lions mane has a sweet, subtle flavor and delicate texture.
Many attribute the mushroom to a likeness of seafood, especially crab, Roszkowski says.
Lions mane can be shredded, breaded, or cut into strips, you name it.
But Roszkowskis favorite way to serve them is in a salad orstir-fry.
This variety of mushrooms are cultivated in clusters with small round caps, and slender, long stems.
Theyre a great addition tohot pots, soups and broths, savory tartlets, or puff pastry recipes.
That said, Roszkowski notes that the texture can be very polarizing as theyre crunchier than most common mushrooms.
So try using small quantities at first to see if they are something that you enjoy, Roszkowski suggests.
Cordyceps mushrooms
Cordycepsmushrooms are bright orange, finger-like projections that are small in stature.
Culinary applications include adding a small amount of powdered cordyceps to specialty lattes or dark chocolate brownies or truffles.
What is the best-tasting mushroom?
According to Roszkowski, the best-tasting mushroom is the one you know how to cook correctly.
To unlock the highest levels of umami, Roszkowski says youll need to bring the heat.
Additionally, the fresher the mushroom, the tastier itll be.
This is why Roszkowski says sourcing newly-harvested mushrooms whenever possible is a must.
What are the rarest mushrooms?
They only grow in climate conditions where the soil conditions are ideal and are a seasonal product.
Keep in mind that they often come along with a hefty price tag.
But cooking them can help.
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