There are those who tend to stick to mushroom dispensary a straight-forward diet( suppose pasta with red sauce or mackintosh or prefer to choose the effects they've tried and know they like( like mama 's tuna pate dish or funk scallopini from your favorite eatery). But the beauty of food is that you noway know what you will like until you try it. And formerly you open yourself up  no matter how reluctantly to trying new effects, you may be surprised by just how succulent( and decadent!) a fruity trifle can be or how lovely a shaved Brussels sprouts salad tastes.

But yes, while accepting fruits and vegetables is one thing, eating a fungus.

Is a whole different issue. But knowledge is power! Mushrooms are low in calories, low in fat, low in sodium, and free from cholesterol. They are also full of fiber, vitamins, and minerals.

They're also succulent when set duly, like say polenta galettes with a side of sautéed mushrooms or in a delicate sauce with seared steak. And while it would be insolvable to tell you about every type of mushroom that is out there — there are further than,000 after all we can bandy some of the most common mushroom types( specifically those set up in the grocery store or growers request) along with how they are stylish used.

Button Mushrooms white button mushrooms.

The most common type of mushroom in theU.S. button mushrooms are related to cremini and portabellos; the difference is their age. suppose of buttons as the youths, cremini as a teenager, and portabellos as an grown-up. For a succulent side dish, sauté button mushrooms in adulation and thyme with a splash of white wine.

Crimini Mushrooms crimini s on marble cutting board with a cutter.

Another form of agaricus bisporus — cremini mushrooms( also known as baby bellas) are just an aged interpretation of the button mushroom. Because of their age, they're a bit browner and firmer, which means they are great for mists and stews as they maintain some texture when cooked.

Portabello Mushrooms raw portabello mushrooms on a wood face.

A type of agaricus bisporus, the portobello is the oldest variety of the three featured then. While they were formerly only imported from Italy, they now grow each over the United States. Thanks to their large size and meaty flavor, they can be shifted in for meat on enough important anything — sandwiches, pizza, pasta gravies, omelettes, and more!

Maitake Mushroom maitake mushroom on rustic board.

The grifola frondosa species is also known as" hen- of- the- forestland,"" ram's head," and" lamb's head." Popular for centuries in Japanese and Chinese cookery, the maitake generally grows at the base of oak trees. Add them to pizza or ramen for a hearty meat volition.

                    

Hedgehog Mushroom hedgehog mushroom in nature with moss and jewels

The hydnum repandum is also known as the" sweet tooth," and it's fluently identifiable thanks to its unheroic or orange cap, toothy underpart, and gooey odor. After washing, sauté them in adulation with a little savant for a succulent treat.

Morel Mushroom wild morel mushrooms in a coliseum.

The honeycomb- textured wild morchella is especially popular in French cookery. Hard to find and, thus, rather precious, these mushrooms have a establishment texture and a nutty flavor — so indeed people who suppose they do not like mushrooms generally like this kind. Sauté with asparagus for a real spring treat.