7 Common Types of Mushrooms and How to Use Them in Recipes
Button Mushrooms
Mild and versatile, sauté button mushrooms in garlic butter for a quick side dish or toss them raw into salads for crunch.
Cremini (Brown)
Earthier than buttons, cremini mushrooms shine in creamy risottos or roasted with thyme for a hearty flavor boost.
Shiitake
With a smoky taste, shiitake mushrooms elevate stir-fries—remove stems and simmer caps in soy sauce for umami depth.
Portobello
Meaty and large, grill portobello mushrooms as burger patties or stuff with cheese and herbs for a vegetarian main course.
Oyster
Delicate and velvety, oyster mushrooms pair perfectly with pasta—sauté with olive oil and lemon for a light, flavorful dish.
Chanterelle
Golden and nutty, chanterelles sing in creamy sauces; cook them low and slow with shallots for a gourmet touch.
Porcini
Rich and intense, dry porcini mushrooms rehydrate for soups or risottos, infusing recipes with a deep, woodsy essence.
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