13/03/24
Maitri
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White Button: The prefix ‘button’ is used to describe small-sized mushrooms. It’s applied to a few varieties, but mostly to white.
Source: Google
Closed Cup: These medium-sized white mushrooms are the most common type. They’re a good all-rounder, and can be eaten raw in salads or fried for sauces or stuffings.
Source:Google
Open Cup/flat: Large and white, their size and shape makes them ideal for roasting whole – meaning they’re great mushrooms to use as a veggie alternative to a meat burger.
Source: Google
Chestnut: These brown mushrooms are interchangeable with closed cup, but have a slightly deeper, nutty flavour.
Source: Google
Portobello: These are best for stuffing and baking, but their meaty texture makes them a great toast topper when sliced and fried.
Source: Google
Shiitake: Japanese in origin, these mushrooms are slightly oaky. Best for oriental broths and soupy noodle dishes, like these gingery shiitake noodles.
Source: Google
Oyster: With an oyster shell shape, these are easier to tear than slice, and their subtly sweet flavour works well in pasta dishes and stir-fries.
Source: Google
King Oyster: New to shops, this mushroom has a thick, meaty stem that can be sliced and griddled or fried like meat.
Source: Google
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