WHAT IS THE DIFFERENCE IN MUSHROOM VARIETIES SOLD AT THE SUPERMARKET?

Carolyn Bell, RDN – Registered Dietitian Nutritionist

You are shopping the produce aisle at Market Basket, and notice there are a few varieties of mushrooms, yet you’re not sure how to use each variety in recipes.  Here is a guide to help you choose the right mushroom for your favorite recipes.

Don’t forget the trend to Blend, combining meat with mushrooms. The Blend is easy to make in just three simple steps: 1.  CHOP up your favorite mushroom variety to match the consistency of the ground meat in the recipe. 2. COOK and season mushrooms the same way you would meat. 3. COMBINE the cooked meat and mushrooms and use the mix to complete your recipe.

TYPE MUSHROOMS	TASTE	CULINARY USE
White Button	Mild tasting, blends well with most flavors.  Flavor intensifies when cooked.	Use raw on salads.  Roast these mushrooms for a more intense flavor in pasta and pizza dishes.  Blends well with chicken, turkey or pork.
Cremini (Also known as baby bellas or browns)	Deep, earthier flavor than white button mushrooms.	Full-bodied taste makes them the perfect addition to beef, wild game and vegetable dishes.  Blends well with ground beef.
Portabella (a larger relative of Cremini mushroom)	Deep, meat-like flavor and texture.	Can be grilled, broiled or roasted and served as an appetizer, entrée or side dish. Portabella mushrooms are the right size to make a good vegetarian “burger” alternative.  These mushrooms also Blend well with ground beef.
Shitake	Meaty texture and are rich in umami (savory taste) and woodsy flavors when cooked.	Add a meaty flavor and texture to soups, sides, stir-fries, and entrees. Use shiitakes in any recipes calling for mushrooms, but they especially work well when paired with Asian-inspired flavors.

Thank you to the Mushroom Council for information contained in this article.  Please visit mushroomcouncil.org for more information about mushrooms and delicious recipe ideas!