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Edible Mushrooms | Biobritte mushrooms | Biobritte mushroom lab

Edible mushrooms 

Edible fungi have been a part of home cooking for thousands of years. There are countless varieties, some commonly found at groceries and some that can only be found through foraging in the woods. Unless you are an experienced mycologist, do not eat mushrooms you find growing wild. Many poisonous species look very similar to more savory ones. There are many types of edible fungi, from them The following are explained. 

1.Oyster mushrooms


The fluted cap of the oyster mushroom resembles a fan and ranges in color from a soft beige-brown to gray. They can be eaten raw in salads but more often are briefly cooked to bring out their delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor that matches its physical likeness to oysters. 

2.Enoki (Snow Puff) Mushrooms


With long stems and tiny, snow-white caps, these mushrooms are joined at the base and resemble bean sprouts. The flavor is light and mild, almost fruity, with a crisp texture. They are also available canned. Before using, cut away from the communal base. Use in sandwiches, salads, soups, and as garnishes. If you use them in a cooked dish, add at the last possible moment as over-cooking can toughen enoki.

3.Portabello (Portabella) Mushrooms


The largest of the commercially available mushrooms, portabello mushrooms are the mature version of the cremini. Their popularity is derived from a brilliant marketing campaign in the 1980s to sell what was then perceived as "over-mature" common mushrooms. The long growing cycle gives it a deep, meat-like flavor and substantial texture. They are delicious cooked whole or sliced—grilled, baked, stir-fried, or deep-fried. Be sure to trim off the dry, fibrous portion of the stem.

4.Morel Mushrooms


A relative of the highly-prized truffle, morel mushrooms are tan to dark-brown, cone-shaped, and spongy with a smoky, earthy, and nutty flavor. The darker the mushroom, the more pronounced the flavor. This mushroom must be cleaned well when fresh due to its dimpled head. Like the truffle, it’s expensive, but also available canned and dried. 


5.Shiitake (Forest or Oak) Mushrooms

Shiitake mushrooms range in color from tan to dark brown and have broad, umbrella-shaped caps up to ten inches in diameter with wide open veils and tan gills. They have a rich, full-bodied flavor that is almost steak-like, with a meaty texture when cooked. These mushrooms can be cooked by almost any method, including stir-frying and roasting. Remove the stems before cooking but reserve them for soup stocks.

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