Favorite mushrooms poll.

[Treedbear]

I'm thinking of trying to grow some type(s) of edible mushrooms in my basement. There's an interesting technique for growing them in plastic bags filled with coffee grounds mixed with chopped hay that sounds pretty quick and easy. I'm only used to the few fresh ones I find in local stores such as white button and shiitake. The prices go up steeply for everything else. But mushroom mycelium for several species is available on-line.

Here's a list of the more common cultivated mushrooms as mentioned in this video from GroCycle.com. Go ahead and check off your favorite(s), and if mushrooms (the edible kind) get you excited I'd appreciate hearing why and maybe how you use them. Thanks ahead of time.

 

[J842P]

I've been enjoying wood-ear a lot recently.

 

[DBT]

White buttons are the only ones I buy lately.

 

[Treedbear]

The white button and baby bella which are young portabella have a pretty good amount of flavor and are always available and affordable. I've tried some shiitake but they didn't have much flavor at all, which is strange. Maybe they need to be really fresh? I've tried dried shiitakes too and if I grate them into a stir fry they add an interesting flavor.

 

[TV and credit cards]

For button mushrooms, I find the older ones to be more flavorful (meaty) than the new. I prefer the ones that are well bloomed with slightly bruised tops.

 

[rousseau]

We haven't explored mushrooms much, but lately keep Portobello's on hand to quarter and steam with the vegetable du jour. This thread might be the inspiration I need to branch out.

 

[rousseau]

Grate them into a stir fry they add an interesting flavor.

This is a great idea. I bought a cookbook recently that also mentioned grating fresh garlic. Apparently it took me a few decades to realize graters are for more than cheese.

 

[Treedbear]

Grate them into a stir fry they add an interesting flavor.

This is a great idea. I bought a cookbook recently that also mentioned grating fresh garlic. Apparently it took me a few decades to realize graters are for more than cheese.

It's easier than rehydrating whole mushrooms and adds more flavor using far less. I use what's called a micro plane. It also works well on lemon zest. Not sure what's to gain from grating garlic. I use lots of it and started out using a garlic press but it's more trouble than it's worth. Now I just smash, peel, and mince. But the teeth are so fine it might get clogged easily on anything but the hardest cheeses. They might come in different tooth sizes though.

 

[rousseau]

Grate them into a stir fry they add an interesting flavor.

This is a great idea. I bought a cookbook recently that also mentioned grating fresh garlic. Apparently it took me a few decades to realize graters are for more than cheese.

It's easier than rehydrating whole mushrooms and adds more flavor using far less. I use what's called a micro plane. It also works well on lemon zest. Not sure what's to gain from grating garlic. I use lots of it and started out using a garlic press but it's more trouble than it's worth. Now I just smash, peel, and mince. But the teeth are so fine it might get clogged easily on anything but the hardest cheeses. They might come in different tooth sizes though.

Apparently I'm a newb to garlic and missed the crushing step before chopping. I just figured grating is done for expediency, a little faster than chopping by hand, unless you're using some tool other than a knife?

The grater I use is a smaller one meant for stuff like garlic, so far have only done this to make a Korean Vinegar Sauce, and Garlic Butter.

 

[Treedbear]

It's easier than rehydrating whole mushrooms and adds more flavor using far less. I use what's called a micro plane. It also works well on lemon zest. Not sure what's to gain from grating garlic. I use lots of it and started out using a garlic press but it's more trouble than it's worth. Now I just smash, peel, and mince. But the teeth are so fine it might get clogged easily on anything but the hardest cheeses. They might come in different tooth sizes though.

Apparently I'm a newb to garlic and missed the crushing step before chopping. I just figured grating is done for expediency, a little faster than chopping by hand, unless you're using some tool other than a knife?

The grater I use is a smaller one meant for stuff like garlic, so far have only done this to make a Korean Vinegar Sauce, and Garlic Butter.

I proceed as follows:

1. Remove clove(s) from bulb.
2. Slice off the callus from the stem end with a knife.
3. Lightly smash clove with side of chef's knife.
4. Remove the husk (now made easier due to preceding step).
5. Smash again with more force to get the two chemicals components that create the garlic taste to mingle.
6. Mince to desired fineness with sharp knife.

I can see where a fine grater might work well when making dressing or sauce that doesn't get cooked. But when sautéing it might tend to make the garlic burn easily.

 

[Treedbear]

I've been enjoying wood-ear a lot recently.

Is that for the taste, or for the texture?

I should have included a category for "Other" .

 

[rousseau]

I finally tried Shiitake and Oyster mushrooms tonight in a stir-fry. I liked them but can definitely see why White Button and Portobello are standards - more of a meatier, firmer texture.

 

[Treedbear]

I finally tried Shiitake and Oyster mushrooms tonight in a stir-fry. I liked them but can definitely see why White Button and Portobello are standards - more of a meatier, firmer texture.

I still haven't found oyster mushrooms but there's this -

The taste of oyster mushrooms is very mild, and some describe it as subtly woody or like seafood. What makes this mushroom so unique is their texture. Both pearl and king oyster mushrooms can have a very meaty texture when prepared properly!