Pholiota mushrooms, also known as chestnut mushrooms, feature a dark brown cap with a mild and nutty taste. They can be used in various dishes, including sautés, risottos, and as a topping for pizzas or bruschetta, adding depth and richness to the overall flavor profile.
Shiitake mushrooms, originating from East Asia, have gained popularity worldwide due to their distinct umami taste and meaty texture. These dark-brown mushrooms have a robust, smoky flavor that intensifies when cooked, making them a sought-after ingredient in soups, stews, stir-fries, and sauces. Caution: shiitake mushrooms should not be eaten raw!
White & brown mushrooms
Agaricus mushrooms, commonly known as button mushrooms, are widely cultivated and favored for their mild, earthy flavor. The white variety, with its smooth, ivory cap and firm texture, is a versatile ingredient used in various dishes such as salads, stir-fries, and soups. On the other hand, the brown Agaricus mushrooms, also known as cremini or portobello mushrooms, possess a deeper, richer flavor and a slightly firmer texture, making them an excellent choice for grilling, roasting, or sautéing.