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What's your favorite mushroom?

I love mushrooms but have really only had experience with cremini and shiitake which are delicious. I particularly love cremini when well sauteed and they become bits of meaty deliciousness. Do you have a favorite mushroom? What's your favorite way to use it?

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  1. May seem a little tame, but white button mushrooms!?! Grew up near Kennet Square, PA... mushroom capital of the US?!? Only golfed oon a real course 2 times in my life and one was a Kimbertol... in that area. We ate lunch in club house. Their "house dressing" was slivered local mushrooms in a nice vinegarette. Very tasty. I like white mushrooms raw as a snack with a dip... virtually 0 calorie mushroom meets ??? calorie dip.

    Was at the Jersey shore with SIL and niece and nephew. We went into a place on Seaside boardwalk to eat... never been there before, but hungry. They served an appetizer, that in hind-sight, coulda been DINNER! A grilled portabello topped with a thin slice of grilled chicken breast, topped with a slice of grilled red pepper... all topped with mozzarella till melted. I totally STOLE that idea! Works great meatless, with slices of REAL summer Jersey tomatoe, different cheese, slice of pork tenderloin... options are endless.

    8 Replies
    1. re: kseiverd

      Wow that grilled portabello sounds awesome!

      1. re: fldhkybnva

        And was BIG!! Coulda easily been dinner on it's own with a side salad.

        1. re: fldhkybnva

          Grilled, filled portabella is the best! But for plain, I like a mix. Shitake is usually part of it. Then again, I haven't gotten to try too many wild mushrooms, would love to get my hands on some hen o' woods.

          1. re: coll

            Oh wow, I found the biggest portabella ever today...well ever that I've seen! I planned to broil them but grilling sounds nice. Do you just coat in oil and plop them on?

              1. re: linguafood

                No plan to grill whole but didn't know if anything else should be done before that, I'm kind of a grilling novice but assume it's the same as roasting.

        2. re: kseiverd

          I, too, am a devotee of the humble button shroom. In fact, I'll be using them tomorrow in an Indonesian recipe that features pork and soy sauce in addition to the mushrooms.

          But button mushrooms, sauteed simply in butter, garlic, Italian parsley and white wine, are hard to beat.

          1. re: kseiverd

            I plan to make this this weekend, I'm so excited! I found great portabellos.

          2. The one I'm eating right now?

            Seriously-- it's a tough question. If you said "only 1 kind forever" I'd have to go with the basic button, just for super versatility.

            However, my utmost favourite is the 云耳 (yún'ěr) -- "black Chinese mushroom." Which, really, is a jelly fungus.

            As seen here:
            http://farm5.static.flickr.com/4026/4...

            at: http://www.skyscrapercity.com/showthr...

            1. By far and away, chanterelles. On the rare occasion I can get them fresh, just sauteed in butter. I reconstitute the dry ones and mix the mushrooms in rice or gravy.

              I used to forage for these with my Dad when in was a kid. Can't seem to find them around here.

               
               
              6 Replies
              1. re: al b. darned

                I stared at the chanterelles for what seems like hours this past weekend as I debated what mushrooms to buy for a mushroom pan sauce to serve with roasted gravy. I know that they are quite prized but with my lack of experience, I backed away as I wasn't sure the best way to cook them but it seems you do exactly what I planned to do. Can I saute just like my good ol cremini? Do you saute just like any other mushroom - good hot pan, let them release liquid then evaporate?

                1. re: fldhkybnva

                  That's all there is to it. Using real butter is best.

                  1. re: al b. darned

                    I'm sure my healthy supply of various European-style butters will be right at home.

                    1. re: al b. darned

                      Is there anyway you might describe the flavor of chanterelles? Although I imagine it might difficult as is the case with many foods that are just "food magic."

                      1. re: fldhkybnva

                        It's a complex flavor. Slightly fruity (really fresh chanterelles smell like apricot), peppery & nutty. They are magical.

                        They pair beautifully with eggs, poultry, veal & shellfish. And yes, butter really is best for sautéing them.

                  2. re: al b. darned

                    I love chanterelles too. They grow like weeds where I live. Nice!

                    I like morels too but I don't usually pick them myself unless they are growing on my property. I get those from the farmers market.

                  3. oh yes, oh yes, morels are my fave, but they are hard to come across- however spring is when they are in season. And chanterelles....and boletus ( also called porcini) wild mushrooms are one of life's great pleasures!! And mostly I just sauté in butter, add to eggs, or a pasta sauce, or, yumm just eat them on their own or with a great baguette!

                    1. So far the only mushroom I didn't like is the portabella, so I would be hard pressed to name a favorite.
                      Coral
                      Shiitake
                      Crimini
                      Standard white
                      Enoki
                      King Oyster
                      Oyster
                      King Trumpet
                      Morel

                      7 Replies
                      1. re: hannaone

                        I always thought that portabella and crimini were related although I guess of different maturation?

                        1. re: fldhkybnva

                          The one and only portabella I had was pretty much woody and tasteless. I had expected something similar to the crimini, but was really disappointed.

                          1. re: fldhkybnva

                            Portabllas are Cremini grown larger. Thanks to marketing, Creminis are also known as "baby" portabellas.

                            1. re: ferret

                              Interesting. Didn't know that. Thanks.

                              1. re: Perilagu Khan

                                the button mushrooms are also portabellas. just younger.

                                1. re: Chowrin

                                  portabella > cremini > button

                                  Got it. Should have been obvious, I spose.

                            2. re: fldhkybnva

                              Yes, portobellos are just mature creminis, but that extra aging allows them to develop a richer, more intense flavor.