Eventually, when I finally have time, I am going to make stuffed mushrooms. I have never made any type of dish with mushrooms myself, so I got to thinking what kinds of mushrooms can I use and how will I know if they are good when I am experimenting on my own. Here is a Quick Guide Mushroom:
<– Oyster: “have a velvety texture and a mild taste that melds well with poultry, veal, and seafood dishes”
<– Crimini: Similar to the white mushroom and can be used in most if not all recipes
–>Porcini: “Strong woodsy flavor.” soups and pasta sauce.
<—White: “mild woodsy flavor. All purpose”
<-Portobello “deep mushroom flavor… bring heartiness to vegetarian dishes”
–> Morel: “intense rich and nutty flavor and aroma… good for refined sauces and gourmet recipes”
<—Enoki: “delicate flavor and slight crunch…in salads and as soup toppers”
I hope that this has been helpful! I know that I just learned a ton of information. All of the sources for these pictures are hyperlinked to the picture, and the information about each mushroom came from Better Homes and Gardens: New Cook Book, Gift Edition, 12th edition.
Let me know what your favorites are and if you try any new recipes with these!