Modern Farms Mushroom - Mushroom Varieties

Modern Farms for Modern Quality, Modern Taste and Modern Mushrooms

Mushrooms come in all colors, shapes, sizes and flavors. Each mushroom has a unique profile that provides that perfect essence to your favorite dish. Be sure to try all the varieties of mushrooms and find your favorites.

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. 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. 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
These creamy-white clustered miniature mushrooms 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.