You might think that you love mushrooms … but how many varieties have you actually tasted? There are dozens of edible varieties of mushrooms besides white button or cup mushrooms, all of them suitable for growing yourself in a mushroom growing kit, or purchasing as either fresh or dried mushrooms. Today we are reviewing the common varieties of edible mushrooms -- ones that you are likely to find in the supermarket.
Button Mushrooms
Most people who eat mushrooms start out on these babies -- the less mature version of cup mushrooms. Button mushrooms are sometimes called champignons, and you won’t be able to see any of the brown gills around the stem. Their flavor intensifies when they are cooked, and they are a great addition to salads.
Porcini mushrooms
One of the more common of the exotic varieties, porcini mushrooms can be bought both fresh and as dried mushrooms. Some areas in America grow them, but they are traditionally harvested in Europe in autumn. You can add the dried variety to casseroles and stews at the start of the cooking process, or soak them for fifteen minuts in water and use as you would fresh mushrooms.
Swiss brown mushrooms
These mushrooms are closely related to white agaricus, but have a tan brown cap and a more leathery skin. They are drier and more flavorful -- that's why people generally don't start out on them. They are commonly used in antipasto.
Portabello mushrooms
Because of the similar names, these mushrooms can be confused with porcini dried mushrooms. However, these are usually available fresh year-round -- they are Swiss browns that have been left to grow out and expose their gills. They are great as a meat substitute, because they are so big and chunky.
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