Categories Of Mushrooms

 

There are more than 10000 known types of mushrooms. They can broadly be classified into 4 categories.

• Saprophytic

These feed on decaying matter like wood, plants and even animals. This category includes many gourmet and medicinal varieties of mushrooms like oyster, shiitake, cremini etc.

• Myocorrhizal

This category of mushrooms enter a symbiotic relationship with the host plant which gets phosphorus and other nutrients from the mushroom plant while the fungus gets sugar from the host. Most of the fungi of this category occur naturally in nature like chanterelles, truffles etc.

• Parasitic

This category of mushrooms also need a host but the relation is one sided with the fungus infecting the host and drawing all nutrients from it and eventually killing it. Eg Caterpillar fungus, Honey fungus etc.

• Endophytic

This category of mushrooms invade the host tissues but the host remains healthy and even benefits by increased nutrient absorption and resistance to disease. This category can be cultivated in the laboratory even without the host.

 

Some Common Types Of Edible Mushrooms

• White or Button (Agaricus bisporus)

A creamy white to pale tan color, these mushrooms have a firm texture and delicate flavor. They are juicy, tasty and inexpensive. They can be grilled or mixed with other mushrooms, can also be stuffed and baked.

• Chanterelle (Cantharellus cibaris, C. formosus, etc)

A medium textured mushroom with fruity aroma. It roasts or saute's well. It can also be stuffed in pecans and apricots. The color ranges from pale white to yellow to orange and brown to black. It has wrinkles on the underside instead of gills.

• Oyster (Pleurotus ostreatus)

It has a velvet like texture and is trumpet shaped with colors ranging from grey to pale brown to reddish caps on grey white stems. It has a mild sea food taste. It can be sauteed quickly or used in stews too as it can hold texture even in prolonged cooking.

It tastes better with butter rather than olive oil but be careful to use just a little bit.

• Portobello (Agaricus bisporus)

It has a big, large, umbrella like cap. The texture and taste is steak like yet is buttery soft. It can replace meat and is often used as a veg burger substitute. The stem is woody and needs to be removed before eating. It can be stuffed with herbs, salt and pepper and can be roasted or grilled.

• Shiitake (Lentinula edodes)

The color of its cap ranges from tan to dark brown. It has an earthy, smoky flavor and tastes best when cooked. It is low in water content and is available both fresh or dried. It can be stir fried without loss of flavor. The stem is tough and needs to be removed before cooking. It can be used to flavor stocks and sauces.

It can accompany anything from seafood to vegetables to red meat. It can be roasted and added to any other foods.

• Cremini (Agaricus bisporus)

This is actually the immature portobello, resembling the white mushroom but with a firmer texture and deeper flavor. The cap can be from a pale tan to rich brown color. The stem can be eaten as it has not yet become woody.

• Enokitake (Flammulina velutipes)

A mild flavored, crunchy textured mushroom with a fruity taste. It can be used raw with lemon and sea salt. It can also be added straight to soups or stir fries to add crunch.

• Porcini (Boletus edulis)

It has a rich woody flavor, the cap can be roasted like the portobello or it can be diced and cooked. It can be also added raw to salad. It can also accompany any type of food.

• Morel (Morchella angusticeps, M. esculenta, etc)

It is considered a delicacy. It has a deep and clean flavor. It can be toxic if eaten raw and should therefore be cooked. It can be cooked with non fat cream sauces and tastes best with just a little amount of butter rather than olive oil.

• Black Truffles (Tuber melanosporum, T magnatum, etc)

It has a sweet, musky and pungent flavor. It can be shaved and added to sauces or eggs; use a little as the flavor is strong. And it IS expensive. Added under the skin of chicken before roasting will impart a different taste and flavor to the chicken.