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!
Oyster mushrooms, named for their resemblance to delicate oyster shells, come in a range of colors, including white, grey, and pink. With a subtly nutty and delicate flavor, these mushrooms have a tender, velvety texture that adds a unique touch to both simple and elaborate recipes. They are often used in stir-fries, risottos, pasta dishes, and even as a meat substitute in vegetarian or vegan preparations.
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.