A relative of the white button mushroom, also known as the cream mushroom. Not only is there a difference in the colour of the cap, but also in its taste. The chestnut mushroom is more intense, characterful, and slightly creamier.
Its taste is similar to that of wild mushrooms. This is also the reason for the uniquely rich flavours, scents and aromas. A real specialty for gourmets. The best is to grill them, but if you fry the thick slices, they are also very delicious. Its aromas fit well with butter, and it is a real treat with cheese.
White button mushroom
The most popular
The white button mushroom represents the largest proportion of cultivated mushrooms. World production of mushrooms is around 8 million tons annually, 75-80% of which is button mushroom. It is the most popular and easily accessible mushroom in the world.
Source of vitamins
An indispensable ingredient for kitchens, which can be prepared easily and in various manners. An excellent source of vitamins all-year-round and in high demand by health-conscious shoppers.
By itself or as an accessory
It can be a stand-alone dish, like grilled or stuffed mushroom, but it is also a great addition to meats and vegetables. It can also be eaten raw, it is excellent in salads.
Both the cap and the stem can be consumed, which means no kitchen waste.
The real one
The first-class, fresh button mushroom is white, intact, round, with a fully enclosed cap. The inside of the stem is not wet or tanned, it is free of discoloration, indentation, blemishes, mechanical damage or foreign smell and taste. The size of the cap can be 2-3 cm (baby), 4-5 cm (normal), 6-7 cm (large) and 8-11 cm (grill).
One of the finest mushrooms in the world. The cap is 3-10 cm in diameter, velvet brown.
A mushroom with a pleasant aroma, reminiscent of seafood, after heat treatment it is crunchy like seafood.
Instead of meat
Basically it is the large version of the traditional chestnut mushroom. It can be very large, up to 13-15 cm in diameter, a fully opened mushroom. The versatile Portobello mushroom is a great, delicious substitute for meat for vegetarians and meat lovers alike. The fleshy texture is due to the open plates and the resulting low moisture content.
Excellent for hamburgers
Portobello mushrooms can be an excellent ingredient for burgers because of their meat-like taste. What makes it ideal for this is its size and texture. Excellent for grilling, roasted in sandwiches or sliced into salads. Recommended for grilling, red meats and stuffing. A real gastronomic specialty.
Low in calories
The nutrient content of the oyster mushrooms is similar to that of the button mushroom. Its composition contains several essential amino acids similar to meat protein. It has a low fat and carbohydrate content, so it is low in calories, just like other edible mushrooms.
Vitamin B source
Its mineral content is not high, but its potassium, magnesium and phosphorus contents are remarkable, while trace element content like zinc, aluminum, boron and copper is also significant. It is low in sodium so it has a very good potassium to sodium ratio and it also contains selenium. With regard to the vitamin content of the oyster mushroom, the vitamin B group is of the greatest importance.
The oyster mushroom has a light, veal-like taste with a hint of pepper, anise and a spicy character. It goes very well with fried meats, pastas and pizzas, but it can also be used to make soups, stews, meatballs and fried mushrooms.
Yellow oyster mushroom
Yellow oyster mushroom comes from Eastern Asia, it has a yellow, petal-shaped cap and an ivory-coloured stem. Its stem is white, thin or thick, depending on its size, the texture is fleshy. Its aroma is reminiscent of fruity, full-bodied red wine.
A very fragile mushroom, it should be handled with care. Store in a paper bag.
Available mainly in the summer months, from May to October. Its beautiful yellow colour is due to the amount of carotenoid, one of the essential amino acids, as well as to the amount of light it obtains. It has a higher copper and zinc content than other cultivated mushrooms.
Excellent in soups
The yellow oyster mushroom fits very well into soups, but it is also delicious when roasted and steamed. It blends well with seafood, pork, ginger, soy, and Asian vegetable mixes.
Modern recipes often pair the yellow oyster mushroom with mussels, fennel, arugula, fresh and melted cheeses, prosciutto, black garlic and shallots.
It originates from Eastern Asia, but it is popular on a global scale.
An important source of protein and potassium, but it also contains a lot of zinc. It contains many complex carbohydrates, polysaccharides. Its fruiting body is rich in leucine and lysine amino acids.
Stew or fry in olive oil for 5 to 7 minutes in order to preserve the shiitake’s nutrients and inimitable taste.
It has a creamy texture, slightly reminiscent of hazelnuts and garlic. It gives a great taste to soups, it can be used as a delicious side dish, as a topping for meat or it can be added to roasted vegetable mixes.
Also called the monkey head mushroom, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, or pom pom mushroom.
The fruiting body is soft, 2-5 cm in diameter, with 1.5-2 cm thick filaments close to each other. Its flesh is whitish, dense.
Do not wash
Do not wash as it will absorb a lot of water. Just dice it and fry it in butter or oil. Cut it into slices, dip it into flour, then into beaten eggs, and finally in breadcrumbs, then fry it quickly in hot oil.
Its texture is similar to seafood, it is reminiscent of veal or poultry with a mild coconut, lemongrass and fruity aroma.