Mushroom Flavor Profiles

Most Americans don't have much exposure to the vast list of edible mushrooms that are right here in our backyards! There are also many folks that are just plain afraid to try any mushroom that is not a typical supermarket white button mushroom (Agaricus bisporus). Mushrooms CAN indeed be scary - especially if you don't know much about them - and yes we have a scary pop-up warning for a reason. However, in nature there are plenty of plants, fish, and animals that are deadly if incorrectly identified or cooked and mushrooms are no exception to that rule. After a little education you'll be relieved to find that there are some edible and gourmet mushrooms are very easy to identify with few or no deadly look-alikes.

It can't be stated enough that you should ALWAYS be 100% sure that what you forage is what you think it is. This is why cultivated mushrooms are a good way to get exposure to many types of edible mushrooms SAFELY. It should also be noted that whenever trying a new species for the first time it is advised to take a small bite and wait about 10-15 min to make sure you do not have any allergic reaction or gastrointestinal upset to that species (as is typical of vegetables and animals). One last warning: all mushrooms of any type should be cooked and never consumed raw (more on this in future posts).

So now that we have those fears out of the way, let's discuss the BEST part - EATING! There are many different flavor profiles that fungi can fall into. These can be anise-like, fruit-like, cucumber, garlic, cheese-garlic, potato, or flour-like smells. Some mushrooms can emit a distinctly carbide or even fecal-like odor and taste that assaults the olfactory senses in the worst way (looking at YOU stinkhorns). Once you've decided what you think you might like, try finding it locally through any mushroom vendor, farmer's market, or organic grocery store near you. Textures and cooking techniques can vary mushroom to mushroom, so feel free to experiment! While we won't discuss every type of lovely and aromatic mushroom today (trust us, you probably don't have enough time to read it in one sitting), we will cover a few common but key mushrooms below.

Common/pearl oyster mushroom (Pleurotus ostreatus): this mushroom is commonly identified in temperate wooded areas all over the world. Common oysters are best enjoyed young as the longer the mushroom ages, the tougher the texture and more acrid the taste. With it's trademark anise scent, it is pretty easily identified in the wild but also commonly spotted in farmer's markets and stores. The flavor is a mild seafood/meatiness with an anise finish. Commonly used in Asian cuisine, when cooked it has a soft, chewy meatiness to it that picks up many flavors easily. It has a couple toxic lookalikes so study close and smell your mushrooms people (aids identification)!

King Oyster/King Trumpet (Pleurotus eryngii): native to the Meditteranean and parts of southern Europe, King Oyster is the largest species of oyster mushrooms (hence the "King" status), and has a firm texture with a quite robust stipe (stem). Sliced lengthwise (hotdog, not hamburger) and fried with just a couple drops each of liquid smoke and soy sauce - instant vegan bacon! Cooked correctly it can have the texture of calamari but with a unique flavor all it's own. Would pair well with Moroccan style dishes. Some Italian recipes with this mushroom call for pork or chicken to be added to the mix. Try it plain first and decide for yourself! Poisonous looksalikes are the same as the pearl oyster above.

Shitake (Lentinula edodes): this is a mushroom that most likely many Americans/westerners have had and didn't even know it. Commonly cooked in many Chinese, Japanese, Korean, Thai, and other Asian style dishes, it adds an umami meatiness that's signature. Often used in soups, sauces, and stir-fry as a savory addition to any stock. Giving them a long shelf life, shitake caps are usually used after they have been thoroughly been dried. They can then be rehydrated for whatever you choose. If you do purchase them fresh just be aware that the stipe (stem) is very tough and is typically discarded commercially. Don't let that stop you from experimenting with it! A tough stipe can sometimes mean great mushroom jerky material! Native to East Asia, you most likely won't find any in your backyard. Best to find this species cultivated.

That's all we will cover for today. Hopefully this has been an informative look into some potentially new flavors in your life! We aim to demystify mushrooms and make them accessible to all. It's easy to be overwhelmed by the vast array of mushroom abilities in all world cuisine. We haven't even gotten to the health benefits of these mushrooms yet (more to come soon)! Be sure to stay up to date on new blog posts with future information, recipes, and more. Happy cooking and mushluv

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