Mushrooms: Edible Species

 Mushrooms: Edible Species

Paris mushrooms

This type of mushroom is the most common, it is the one we find no matter where, it is the one we buy most often and the one we use most in the kitchen. It is the simple white mushroom. Used in soups, pizzas, pastas, sauces, salads, etc., etc. To ensure a milder flavor and to prevent oxidation, try adding lemon juice. Guaranteed success.

Truffle

Consumed by humans for over three thousand years, the truffle grows near the roots of trees such as oaks, chestnuts and willows. They are detected by dogs trained for this purpose, through their sense of smell. They must be collected very carefully because a broken truffle or one with a damaged surface loses its value. There are black truffles and white truffles. Black truffles have a wrinkled surface and are brownish inside. The white ones are smooth on the surface and dirty yellow on the inside. They go well with risotto, pasta and fried eggs. They can also be eaten with bread.

Shimeji

Widely consumed by Asian communities, the shimeji is a small mushroom that grows in a branched shape. In Japan, it is considered the best-tasting mushroom species. It is sweet, firm and crunchy. Widely used in soups, they can also be sautéed after the stem is cut or roasted with butter.

Shiitake

It is the second most consumed edible mushroom in the world. Shiitake has several medicinal properties, such as regulating blood pressure and blood circulation, as it is actually endowed with nine essential amino acids. This mushroom is fleshy and firm, aromatic and juicy. It can be found fresh or dehydrated (dried).

Portobello

Also called black shimeji, the portobello mushroom has a strong flavor and aroma. It is very similar to the white mushroom, only larger and brown in color. It is generally used to make stuffed mushrooms, due to its size, but it is also used to grill on a barbecue.

Enokitake

It is a thin, long, white mushroom, widely used in East Asian cuisine. The enoki, also called golden needle mushrooms, is crunchy and has a fruity flavor. There is a wild species of enoki that is thicker and has a different texture and color. It is used to make soups but can also be added to salads or other recipes.

Pleurotus

The pleurotus, also called oyster or arrow mushrooms, has a multitude of species and strains, which is why we can find it in various colors such as dark blue, yellow, pink, white, brown, salmon, beige, and dark gray. This mushroom has a shell-shaped surface. It is fibrous and firm and has a mild, almost sweet taste. It is therefore ideal for stewing.