Multifaceted Marvelous Mushrooms! Quiz

Just because you may find shiitakes demurely snuggled in between the white button and cremini mushrooms in the grocery store, don't let these little powerhouses fool you! They're a favorite of chefs as a meat substitute in vegetarian dishes and contain many of the same amino acids found in meat. A deep savory flavor lends itself to stocks and broths. Their stems may not be the best texture but can be cut off and frozen for use in an "anytime" savory vegetable stock. Dried shiitakes can be used in tea and in powdered form, can be sprinkled on meat as a seasoning before cooking.

These little brown treasures have been cultivated since the Song Dynasty in China (circa 1209). Native to the mountain regions of Japan, Korea, and China, made famous by East Asian cuisine, they've become increasingly popular in Western cuisine. They're the second most widely cultivated mushroom in the world. Thick mushrooms with deep white fissures (cracks) on the caps tend to have the most flavor.

As a bonus, they're packed with vitamins and minerals B vitamins, iron,copper, selenium, and manganese to name a few.

Black trumpet mushrooms, found in North America, Europe and East Asia, are considered delicacies. They're probably the closest thing to a truffle we have in North America, hence the nickname "the poor man's truffle".

Their smoky, rich flavor and a sweet aroma make them a chef's choice. Because of availability and price, the adage "less is more" seems to apply. Professional chefs like to use them strategically for a dramatic effect adding an intensity to a dish both visually and in terms of flavor. Another plus is the easy cleaning which makes them a chef's favorite.

Black trumpets particularly lend themselves to sauces, especially egg or cream based. Known as "trompette de la mort" ("death's trumpet" but you can relax--they have no poisonous look-alikes) they are frequently used in French cuisine.

The oyster mushroom's fanlike cap can range between two to ten inches, curve outward when young and flatten with age. These beauties can be white, brown, tan and even pink. Their delicate aroma and taste have been likened to anise or licorice.

They are easy to cook with an unmistakable nutty flavor and are perfect for a salad or stir fry. Since high in protein, they can also be used as a substitute for meat, even bacon in a BLT (their slightly curled edges become deliciously crisp). Oyster mushrooms are difficult to overcook and hold up well when roasted or grilled and are valued by chefs for flavor, texture and visual appeal.

Oyster mushrooms typically thrive in temperate and subtropical forests. They're low in calories and fat and a good source of protein, fiber, vitamins B and D, potassium, iron, and zinc.

Enoki mushrooms have very distinct and unique shapes with long slender stems and tiny caps, resembling clusters of thin noodles. You might find them sold in bunches with their common root base still attached. Because of their shape and crispy texture coupled with a mild, slightly sweet flavor, enoki mushrooms can add a crunch to many dishes.

Enokis are native to Japan, Korea, and China where they have been used in traditional cuisine for centuries. As their popularity and availability have increased they've become a favorite here in the West. Often used in soups and stews, surprisingly, their stems hold up well to heat and retain a crispiness that works well in a stir-fry too.

Although enoki mushrooms can be used in salads and eaten raw, there have been concerns about possible Listeria contamination. The Centers for Disease Control and the (US) Food and drug Administration have recommended they should not be eaten raw. (Further information is available on their websites.)

Chanterelles were very popular among 16th century French nobility and became a symbol of wealth and by the 18th century they enjoyed the status of a culinary delicacy. They can range in hues from orange to white and like their cousins the black trumpets, they're prized for their color and shape. Chanterelles can be pricey and are considered to be one of the most sought-after mushroom varieties.

Their incredible flavor and scent has been described as apricot-like. With versatility and a striking combination of color, scent and delicate flavor, they're a favorite of chefs to add elegance their dishes. Often a common ingredient in French cuisine used in sauces, souffles and soups but not usually eaten raw because their flavor is best when cooked.

Porcinis have been described by chefs as the "King of Mushrooms". The name comes from the Italian word for "piglet". Well-rounded in both appearance and use, they have a brown or ochre cap and a distinctly stout stem. A large porcini can weigh up to half a pound. With a sweet, slightly nutty flavor, these culinary treasures can be used in just about any dish from an infused appetizer to risotto, fricassee, mixed salad, pizza, pancakes and gratins and more. They're a favorite in French and Italian cuisines.

Porcinis are sturdy enough to be shaved and dried which gives them an even more intense and robust flavor than when fresh. Dried porcinis can be chewier with a texture similar to beef jerky which is a plus soups, stews and sauces in need of a strong flavor.

They truly are culinary gems with looks and taste that can't be replicated!

Parasols have a nutty, sweet aroma that has been said to smell like maple syrup. The caps are egg-shaped when young and as they mature open like an umbrella or parasol ranging from 10 to 25 centimeters across! They can be breaded and fried for a vegetarian cutlet or stuffed and baked. Parasols have a great flavour but they are known to shrink considerably in cooking.

When chopped they're perfect in omelettes, stews, soups, sauces, stir-fries and even baked into pies. This versatile mushroom pairs well with ground pork, beef and poultry and often stuffed with a variety of herbs, spices, vegetables and cheeses.

Parasol mushrooms, native to the US and Europe, are popular due to their availability and versatility and are often found in Eastern European and Italian cuisine. These multipurpose mushrooms are a favorite of gourmet chefs and amateurs alike.

Morels are easily recognized with their unique honeycomb cap and they're described as blond, dark brown or gray. Charming good looks are only one reason for their popularity. Morels have a distinct "woodsy" texture and rather toasty flavor.

They're found throughout Europe, America and Canada usually from March until May or June in most areas and for that reason are often included in recipes with other spring vegetables especially asparagus. Morels' hollow centers make them a good choice to be stuffed and these versatile little gems (in March they're only about thumbsize) can be coated in batter and fried. The ridges of the caps "hold on" to creamy sauces. Some chefs call them the classic risotto mushroom. When winter comes and availability may be scarce you can use dried morels or morel powder.

A word of caution: Morels shouldn't be eaten raw as they contain a mild toxic substance called hydrazine which is destroyed when the mushrooms are cooked.

When mature portabellas (the preferred spelling of the Mushroom Council) have a dark brown cap averaging three to six inches across (roughly the size of an average adult palm). As a larger cousin of white buttons and creminis, they possess a less spongy feel. As they mature portabellas lose moisture resulting in a meaty texture and a deeper savory taste. Cooking intensifies the flavor and provides a "meat eating experience". Portabellas are an excellent choice for grilling, sauteing or roasting and work well with seasoning and herbs. The caps can even be sliced into "steaks".

Portabellas are common in Italian cooking adding intensity to sauces and pasta dishes with their gills providing a little "reservoir" for all those precious liquids.

Beech mushrooms are native to East Asia but are also cultivated in the US, Europe and Australia.
They're harvested in bundles or clusters known as "bouquets". Beech mushrooms are easily recognizable with their medium size brown (or white) caps, long stems and firm smooth appearance.

They have a savory, nutty, sweet flavor but can be bitter if eaten raw. The crunchy texture is very satisfying when used in soups, stews, sauces and pasta dishes. Because of their versatility they're often used as a substitute for other mushrooms like shiitakes or oysters. Chefs often use them to provide a bit of "drama" to a dish when served in their clusters/bouquets showing off the long stems.
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Raw beech mushrooms can be added to a sandwich with a variety of fresh ingredients like cucumber, bell peppers and salad greens without overpowering the other ingredients. They're low in calories, high in protein, and packed with essential nutrients like selenium, copper, and potassium