Which is the most common variety of cultivated mushroom?
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agaricus bisporus is the most common varioty
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Common Culinary Mushroom Varieties
Agaricus:
Agaricus mushrooms, also known as white or button mushrooms, are the most commonly available, and widely cultivated variety in the world. These round, smooth mushrooms are typically white or beige and vary in size from small (“button”) to jumbo size. Their flavor is relatively mild, especially when eaten raw. When cooked, their woodsy mushroom taste is enhanced. They are used in a variety of different culinary ways and are a versatile mushroom, although not as flavorful as some other varieties.
Crimini:
Also known as cremini, Italian, or brown mushrooms, criminis are closely related to agaricus mushrooms. They have a similar shape and size as white mushrooms, but are brown in color. Their flavor is slightly stronger and earthier than their relative’s. They are used similarly to agaricus, but are more often stir fried, stuffed, steamed, sautéed, roasted, or stewed. These mushrooms taste like a more intense agaricus, imparting a slightly more intense flavor.
Portabella:
Portabellas, also referred to as portobellos, are the mature versions of crimini mushrooms. They are the largest of the edible mushrooms, growing up to 6 inches in cap diameter. Portabellas have a round cap and a brownish-tan color. Their gills are more visible than other mushrooms, as a result of their greater maturity. They have a meatier texture and taste than other mushrooms and make an excellent vegetarian substitute for beef. They are commonly grilled or sautéed, whole or in large slices, and added to sandwiches or pizzas. They marinate well, and are good stuffing mushrooms because of their size. Their hearty flavor enables them to handle stronger accompaniments like blue cheese and balsamic vinegar.
Chanterelle:
Chanterelle mushrooms have a distinctive vase-shape with curled edges. The gills are prominently featured on the underside, although they are not as substantial as portabella gills. Chanterelles come in a spectrum of colors, most commonly white, yellow, or orange. They have a nutty, sometimes mildly peppery taste and a delicate texture. Their subtle flavor makes them a suitable pairing for eggs, chicken, and fish. Their nutty taste can also handle heavier meats like beef, veal, or venison, which they commonly accompany in European dishes. They are also used in risottos, crepes, or as a topping on pizza.
Shiitake:
Shiitake mushrooms, also known as Chinese, oak, black forest, and golden oak mushrooms, are more readily available worldwide than other Asian mushrooms. They have a distinctive umbrella-shaped cap with a thin, woody stem. Like portabellas, shiitakes range in color from tan to dark brown and have open “veils,” or visible gills. They have a soft, slightly spongy texture, and a strong, meaty, woody flavor. They are an excellent vegetarian meat substitute, and have long been used in this capacity in Asian cuisine. Shiitakes are most often stir fried, but are also used in pasta dishes. While their stems are usually removed because of their tough texture, they can be boiled to make strong, rich stocks.
Oyster:
Oyster mushrooms have a delicate texture and taste similar to chanterelles. Named for their faint resemblance and, according to some, slight flavor similarity to oysters, these mushrooms are a mainstay of Japanese and Chinese cuisine. They have perhaps the most color diversity of all of the edible mushrooms: white, yellow, pink, grey, brown, and black oyster mushrooms are common and prevalent. The distinct flavor or oyster mushrooms make them a delightful accompaniment to seafood and shellfish, although they also pair well with other meats like chicken. They are usually stir fried, but also take well to braising, sautéing, and stewing. They are also excellent raw.
Enoki:
Enoki are the smallest of the edible mushrooms, growing in tight clusters of long, yellowish, beansprout-like stems with tiny white caps. Unlike other edible mushrooms, enoki do not cook well; when used in cooking they are
Agaricus:
Agaricus mushrooms, also known as white or button mushrooms, are the most commonly available, and widely cultivated variety in the world. These round, smooth mushrooms are typically white or beige and vary in size from small (“button”) to jumbo size. Their flavor is relatively mild, especially when eaten raw. When cooked, their woodsy mushroom taste is enhanced. They are used in a variety of different culinary ways and are a versatile mushroom, although not as flavorful as some other varieties.
Crimini:
Also known as cremini, Italian, or brown mushrooms, criminis are closely related to agaricus mushrooms. They have a similar shape and size as white mushrooms, but are brown in color. Their flavor is slightly stronger and earthier than their relative’s. They are used similarly to agaricus, but are more often stir fried, stuffed, steamed, sautéed, roasted, or stewed. These mushrooms taste like a more intense agaricus, imparting a slightly more intense flavor.
Portabella:
Portabellas, also referred to as portobellos, are the mature versions of crimini mushrooms. They are the largest of the edible mushrooms, growing up to 6 inches in cap diameter. Portabellas have a round cap and a brownish-tan color. Their gills are more visible than other mushrooms, as a result of their greater maturity. They have a meatier texture and taste than other mushrooms and make an excellent vegetarian substitute for beef. They are commonly grilled or sautéed, whole or in large slices, and added to sandwiches or pizzas. They marinate well, and are good stuffing mushrooms because of their size. Their hearty flavor enables them to handle stronger accompaniments like blue cheese and balsamic vinegar.
Chanterelle:
Chanterelle mushrooms have a distinctive vase-shape with curled edges. The gills are prominently featured on the underside, although they are not as substantial as portabella gills. Chanterelles come in a spectrum of colors, most commonly white, yellow, or orange. They have a nutty, sometimes mildly peppery taste and a delicate texture. Their subtle flavor makes them a suitable pairing for eggs, chicken, and fish. Their nutty taste can also handle heavier meats like beef, veal, or venison, which they commonly accompany in European dishes. They are also used in risottos, crepes, or as a topping on pizza.
Shiitake:
Shiitake mushrooms, also known as Chinese, oak, black forest, and golden oak mushrooms, are more readily available worldwide than other Asian mushrooms. They have a distinctive umbrella-shaped cap with a thin, woody stem. Like portabellas, shiitakes range in color from tan to dark brown and have open “veils,” or visible gills. They have a soft, slightly spongy texture, and a strong, meaty, woody flavor. They are an excellent vegetarian meat substitute, and have long been used in this capacity in Asian cuisine. Shiitakes are most often stir fried, but are also used in pasta dishes. While their stems are usually removed because of their tough texture, they can be boiled to make strong, rich stocks.
Oyster:
Oyster mushrooms have a delicate texture and taste similar to chanterelles. Named for their faint resemblance and, according to some, slight flavor similarity to oysters, these mushrooms are a mainstay of Japanese and Chinese cuisine. They have perhaps the most color diversity of all of the edible mushrooms: white, yellow, pink, grey, brown, and black oyster mushrooms are common and prevalent. The distinct flavor or oyster mushrooms make them a delightful accompaniment to seafood and shellfish, although they also pair well with other meats like chicken. They are usually stir fried, but also take well to braising, sautéing, and stewing. They are also excellent raw.
Enoki:
Enoki are the smallest of the edible mushrooms, growing in tight clusters of long, yellowish, beansprout-like stems with tiny white caps. Unlike other edible mushrooms, enoki do not cook well; when used in cooking they are
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