Cultivated Exotic Mushrooms

Shiitake.

Sometimes known as Black Forest mushroom or golden oak mushroom, the shiitake is also available in dried form as Chinese black mushroom. The fresh mushroom is golden brown to dark brown. It has a firm, fleshy texture and a broad, dome-shaped cap with creamy white gills. The stem is rather tough, so it is trimmed off and chopped fine or used in stocks.

Oyster mushroom.

Also called pleurotte, it is a light tan or cream-colored fan-shaped mushroom with a short stem at the side. Tender, with delicate flavor, it is best prepared simply so its mild flavor is not overwhelmed by stronger-tasting ingredients. (Note: The name oyster refers to the shape of the mushroom, not its taste.)

Enoki mushroom.

Also called enokitake or enokidake, this mushroom has a tiny white cap on a long, slender stem, and it grows in clusters or bunches attached at the base. The base is trimmed off before use. The enoki mushroom has a crisp texture and a fruity, slightly acidic but sweet flavor. It is often used raw (for example, in salads or as garnish) or in clear soups. When used in cooked dishes, it should be added in the last few minutes so as not to be overcooked.

Cremini mushroom.

The cremini is a variety of the common cultivated button mushroom, but it has a brown or tan skin. It may have a slightly more robust flavor than white cultivated mushrooms.

Portobello mushroom.

This is a mature cremini whose cap has opened and spread into a broad, flat disk. It may be 6 inches (15 cm) or more across. Portobello mushrooms are often grilled, brushed with olive oil, and served plain as a first course.