If you are looking to add variety to your meal and get out of your routine, let yourself experience the taste bud pleasing flavors of exotic mushrooms.
Shiitake
These tan to dark brown mushrooms are also called “Oak,” “Chinese” or “Black Forest” mushrooms. They have umbrella-shaped caps. They are woodsy in flavor and best when thoroughly cooked. The stems tend to be woody and should be removed before cooking. They can be added to stocks for flavor intensity.
Maitake
Also called “Hen-of-the-Woods” or “Dancing Mushrooms,” these medium brown, ruffled mushrooms are aromatic and have a rich, woodsy taste. Just trim a sliver off the very bottom before cooking.
Oyster
Named for their oyster-shell shape, these delicate velvety mushrooms come in shades of beige, yellow, cream and gray. They are more fragile than most other mushrooms, so should be used shortly after purchase and added to dishes at the end of the cooking time.
Royal Trumpets
Also called “King Oyster”” these light brown trumpet-shaped caps resting on tender white stems.
Beech
Beech mushrooms are small with white or light brown caps, have a crunchy texture and a mild sweet flavor. They should be added to foods just before the dish is finished cooking to maintain their crispness.