Shiitake Mushrooms (Lentinus edodes)

Also known as black mushrooms, Chinese Black Mushrooms, black forest mushrooms, and golden oak mushrooms. Here we have one of the most successfully cultivated mushrooms. The dark, almost pointy caps range from just 1" to a very large 8" in diameter. The color of the caps is usually dark brown, almost black, but sometimes you will find them with a variegated or crackled beige appearance. The wonderful woodsy aroma and flavor of shiitake mushrooms intensifies when the mushroom is dried. Fresh shiitake should be firm and dry. The stems are always tough and should be removed before using. Shiitake can be grilled or broiled and they can star in simple stir-fries.

** Asian Recipes **

Portobello Mushrooms (Agaricus bisporus)

This mushroom is also known as portabella. When cremini mushrooms are left to grow larger, they turn into portobellos. Cultivation of portobellos has flourished in recent years and their price is coming down as supply increases. In a way, they are an inexpensive substitute for porcini mushrooms. They have a deep, meaty flavor and texture. The stems are tough and woody, often removed and added to soups and stock for flavor, but you can also slice and saute them. The large caps are the real draw in portobellos. They are wonderful for grilling or broiling whole. They can also become "burgers" or a mushroom "pizza" crust when topped with tomato and cheese, then baked. When thinly sliced, the caps make a pretty arrangement over traditional pizza. If using in light sauces, scrape out the dark gills from the undersides of the caps to avoid darkening the sauce.

** Mushrooms Recipes **

Porcini Mushrooms (Boletus edulis)

This mushroom is also known as Bolete, King Bolete, porcino, cepe, or Steinpilze. Large and precious, perhaps the greatest amongst all mushrooms, porcini defy cultivation. Great celebrations follow porcini seasons throughout Europe. The caps can grow up to a foot across! The stems of porcini can be quite bulbous but are delicious and should not be discarded. Although some wild porcini come to market from the West Coast, most are imported. They are very expensive, both fresh and dried. But the reward is a deep, meaty, woodsy flavor and tender, beefy texture. The caps, or even whole fresh porcini cut into thick slices, are ideal for grilling. just brush with olive oil and sprinkle with salt and pepper. Simple is best when it comes to cooking these treasures of the forest. Dried porcini are also sensational. They have such a deep, robust taste that half ounce or less is enough to flavor an entire pot of pasta sauce.

** Mushroom Recipes **

Oyster Mushrooms (Pleurotus)

This mushroom is also known as pleurotte. A rainbow of color will greet you in the oyster mushroom section of the food markets. They grow in hues ranging from silver, cream, white and buff, to golden, yellow, pale blue, lavender, pink, gray, and black. Cream is the most common color, and don't worry about trying every color variety. Most of the color fades during cooking, and the flavors of each variety are similar. Oyster mushrooms have a delicate earthy flavor, not bold at all, and will taste best when cooked simply and quickly. A very short saute in butter or olive oil until just wilted and a light sprinkle of salt and pepper are all that is needed. They can also be quickly grilled or broiled, then dressed with a vinaigrette. Or try them scattered over seafood. Delicate oyster mushrooms begin to decay quickly, so buy them fresh and dry, and use them as soon as you can.

** Asian Recipes **

Morel Mushrooms (Morchella angusticeps or Morchella elata)

An elegant and expensive mushroom that come to mind whenever the words morels are mentioned. Perhaps the most easily recognized mushroom as morels have an unusual shape. It has a rounded, hollow elongated cone with a honeycomb-link, spongy cap and a hollow stem. They have a rich flavor that suggests nuts or spice. Morel mushrooms take especially well to creamy sauces, flavoring and soaking up the sauce in a delicious way. Wonderful with elegant seafood, poultry, and veal, morels also make a great addition to vegetable dishes. Dried morels are quite good and some of them are lightly smoked during the drying process, boosting their flavor even more.

** Asian Recipes **

Hen-of-the-Woods Mushroom (Grifola Frondosa)

This mushrooms is also known with numerous names like maitake, sheep's head, or dancing butterfly mushrooms. With hen-of-the-woods mushroom, you can see a cluster of ruffled-looking caps and stems attached at the base. These clumps can be enormous, sometimes growing several feet wide. Both the stems and caps can be eaten, but many people prefer the stem over the cap because the stem has a firmer texture. The whole clump is generally firm in texture compared with other mushrooms, yet tender and a bit crumbly, with a nutty, woodsy flavor and a hit of garlic smell. Pull apart the cluster to make smaller portions. Hen-of-the-Woods stands up well to simmering and braising. Great with chicken or veal in cream sauce or with beef stroganoff.

** Asian Cooking Recipes **

Enoki (Flammulina velutipes, formerly Collybia velutipes)
This Enoki mushroom is also known as enokitake, enokidake, and golden mushrooms depending on who you talk to. These waifs of the mushrooms world are easily identified by their long, skinny stems and tiny caps, which are usually the size of a pencil erasers. They grow in clusters and are sold in vacuum-packed pouches to extend their shelf life. Trim off about 1 inch from the stems at the bottom, where the fused stems begin to separate. The taste of these mushrooms is fairly bland, but the texture of the caps is firm and bouncy. Because they are so exotically beautiful, enoki are often added to salad and open-faced sandwiches, dropped into a stir-fry or hot soup at the last moment, or used as a garnish. They are best when eaten raw or just slightly cooked.

** Asian Recipes **

Cremini Mushroom (Agaricus bisporus)
This mushroom is also widely known as crimini or simply brown mushrooms. Some years ago, the brown color of these wonderful mushrooms was bred out of the variety, resulting in the very common white button mushrooms. It was only after cooks sought out brown mushrooms with more flavor that cremini became popular again.

Cremini mushrooms have a flavor similar to the white mushrooms, except deeper, a bit bolder and more mushroomy. It's an earthy yet sophisticated flavor that greatly enhances the flavors of other foods. Cremini can be sliced or chopped and sauteed, then used in stuffing and soups. They are also perfect for stuffed mushroom caps.

** Asian Recipes **

Chanterelle Mushrooms (Cantharellus cibarius)
This mushroom is also known as girolle or Pfifferling. While many "wild" mushrooms are now found to be cultivated, chanterelles defy cultivation. They will be expensive when you come across them because they are hand-picked by the experts in the wild. Chanterelles mushrooms are easily recognized by their delicate orange or apricot color with the trumpet shape. Black trumpets (Craterellus fallax) are a similar, related variety of mushrooms. The texture of chanterelles should be firm yet spongy and the flavor mild and just a bit woodsy. Some of them have a subtle apricot nuance. They are especially delicious with cream sauces, chicken and pasta.

** Asian Recipes **

Beech Mushrooms (Hypsyzgus tessulatus)
This mushroom is also known as clam shell or hon-shimeji. Beech mushroom variety has the most sensational and sensual texture imaginable. Beech mushrooms are bouncy, resilient, almost crunchy and very juicy. With a mild mushroom flavor and nutty undertone, beech mushrooms largely take on other flavors during cooking. A quick saute in olive oil or butter or a quick grilling (brushed lightly with oil) shows them off best. They also stand up well in soups, stews, stir-fries, as well as salads. The flavor of beech mushrooms can be enhanced further with a smidgen of minced garlic, a pinch of fresh herbs, and a splash of wine or sherry. And they are terrific alongside mashed potatoes, soft polenta, and other foods with a creamy consistency.

** Mushroom Recipes**