Which type of mushrooms do you prefer?

Question

I love mushrooms. I wanted to know which kinds are out there and which ones you like?

Answer 1

The one I eat the most and like is the standard mushroom that you can purchase in the local grocery store.

The shiitake I like to cook with and on salads.

Now if you can find a some young oyster mushrooms they are very good in stews with meat and things like that.

But my favorite mushroom of all is the Caesar's mushroom. I can not get it where I live but when I travel I make use I order every time I get a chance. I has a wonderful flavor. I would recommend it to everyone.

nfd♥

Answer 2

Crimini are good and not super expensive. They're like the ordinary white mushrooms commonly sold in supermarkets, but more of a brown color. Oyster mushrooms and shitakes are also good, but more expensive. It's also a good idea to always keep a supply of various dried mushrooms on hand in a jar. Then if you forget to buy the fresh mushrooms for a meal (for some reason I tend to forget the mushrooms) you can quickly soak them and use them in your dish.

Answer 3

For general use, I like to use crimini or baby portabella. I use mature portabella grilled whole with steak and similar dishes.

In oriental dishes, I tend to use oyster mushrooms or shitake for their texture.

For high-end dishes, truffles are incredible but they are very expensive, so I will sometimes use moral as a substitute. You have to clean these variety VERY well because they are dimpled.

Chanterelle are great for salads and sauces, although I will often use enoki (straw mushrooms) in salads, too.

Regular white button mushrooms are something that I use rarely and usually only as a last resort.

If I can get fresh wild mushrooms, I pounce on them, but how I use them depends on quantities and varieties available.

It all depends on the flavor and texture that you are looking for.

Answer 4

Oh jeez, they are all good if right cooked! How approximately best rib? My fave exterior take care of is Porterhouse basted with A-one sauce carried out medium uncommon over charcoal. Serve that with skinny-sliced Spanish onions 'n mushrooms in a wine sauce and that's as close to to heaven as this wicked previous Mick's ever gonna get! Gotta have baked potatoes, too...

Answer 5

I love Shitake mushrooms, sauteed in olive oil and a little red wine.. and we get morel mushrooms out of our back yard in Michigan once a year... they are sooooo good!

Answer 6

Simple portabella mushrooms are my personal favorite... sauteed in a pan with some olive oil I could live on them.

Answer 7

The "plain Jane" white one you see in the produce section. I don't get "fancy" very often, and mushrooms is one of those things I don't get fancy about.

Answer 8

I adore what around here we call "sponge" and "spike" mushrooms. They are morels and are expensive if purchased (not "found"). They have a woodsy flavor and a wrinkly, springy texture. I also love to fill portobellos with blue cheese and broil them.

Answer 9

The magic ones!
Okay, am trying to become more thick-skinned and de-sensitise myself to all the subsequent thumbs down.
If I have to be sensible though, prefer the big flat black ones to the buttons, we only seem to have these two sorts in UK
shops.
Former amazing grilled on toast with a bit of butter.

Answer 10

I love shiitakes sauteed in olive oil and a little salt or soy sauce. Also, Whole Foods carries this black truffle pate, but I don't get it much as it is very expensive, of course.