Mushroom Varieties

WHITE (Agaricus) The most widely available fresh mushrooms, whites are mild in flavor, smooth and round in appearance, creamy white to beige in color and come in various sizes from button to jumbo. When small they have closed "veils" (gills are covered on the underside of the mushrooms); larger mushrooms may have open veils. White mushrooms may be eaten raw and can add excitement to soups, salads, sauces, sandwiches, main dishes and more.		CRIMINI This rich brown variety is sometimes referred to as "Italian" or "Brown" mushrooms. Criminis are related to the white mushroom and may be used in all the same ways. They are earthier and more intense in flavor than their cousins.
PORTABELLA A larger relative of the white and crimini mushroom, portabellas are allowed to mature longer than their smaller relatives and can grow to 6 inches across the top. When freshly harvested, they are a light tan with slightly rough rounded caps. They are used in the same ways as white and crimini. Their size, meaty flavor and texture makes them an excellent choice for grilling and sautéing whole or in thick slices.		SHIITAKE These tan to dark brown mushrooms are also called "Oak," "Chinese" or "Black Forest" mushrooms. They have umbrella-shaped caps, open veils and tan gills. They are woodsy in flavor and best when thoroughly cooked. The stems tend to be woody and should be removed before cooking. However they can be added to stocks for flavor intensity.
OYSTER Named for their oyster-shell shape, these delicate velvety mushrooms come in shades of beige, yellow, cream and gray. They are more fragile than most other mushrooms, so should be used shortly after purchase and added to dishes at the end of the cooking time.		ENOKI You will find these creamy-white miniature mushrooms in the market packaged in clusters. They are mild in flavor, slightly crisp in texture and very easy to use. Just trim off the base and add the raw caps and stems to salads and sandwiches or arrange as a garnish on cooked foods. To retain their crisp texture, they should not be heated.
MAITAKE Also called "Hen-of-the-Woods" or "Dancing Mushrooms," these medium brown, ruffled mushrooms are aromatic and have a rich, woodsy taste. Just trim a sliver off the very bottom before cooking.		BEECH Beech mushrooms are small with white or light brown caps, have a crunchy texture and a mild sweet flavor. They should be added to foods just before the dish is finished cooking in order to maintain their crispness.

MODERN MUSHROOMS IN YOUR MARKET

If you are looking for mushrooms, Modern Mushrooms has what you need. We package whites in 4-ounce, 6-ounce, 8-ounce, 10-ounce, 12-ounce, 14-ounce, 16-ounce, 24-ounce, and 40-ounce cello containers. You'll find portabella, crimini, shiitake, oyster, yellow oyster, pompom, woodear, maitake and enoki loose, in baskets, for your selection. These specialty mushrooms are also available in containers of various sizes and mixtures. You'll find whatever you're looking fo — button, medium, large, jumbo, caps, sliced, mixtures — look for Modern Mushroom Farms label on the package or bin.

USING DRIED MUSHROOMS

Dried mushrooms are available in gourmet stores and in some supermarkets. You might find chanterelles, porcini, morels, shiitake, wood ear, lobster, black trumpet or mushroom mixtures. They should be stored in a cool, dry place. They are best used in small quantities to add flavor intensity to sauces, soups and stews. Rehydrate them in warm water until they are soft before adding to other foods. The soaking liquid can add flavor as well, but should be strained before using to remove any sandiness.