Learn about different types of mushrooms and how to include them in recipes

According to some Chinese documents, different types of mushrooms they have been part of our diet for at least 2,000 years. Here in Brazil the most consumed mushrooms are Paris (Champignon), Shiitake and Shimeji, followed by a large variety of edible mushrooms such as Portobello, Porcini and Eryngui, for example.

Since there are so many types of mushrooms, there are obviously differences between them, even when it comes to choose the right for use in recipes. While some have a stronger flavor, others are milder. Additionally, you can also notice how the texture changes from one to another; after all, there are stringy ones and soft ones.

Thinking about it, the Guia da Cozinha listed the characteristics of the main mushrooms consumed by Brazilians. We also help you put this knowledge into practice by preparing yourself perfect recipes for each type of edible mushroom. So shall we go?

mushroom characteristics

We will talk specifically about Parisian mushrooms (Champignon), Shiitake and Shimeji. However, there are traits that persist in all the different types of edible mushrooms. This ranges from the benefits to how they are cleaned and how you can find them in supermarkets.

First, it’s important to talk about how studies indicate that eating mushrooms can lead to numerous health benefits. In addition to the high concentration of fiber, foods have been associated with high levels of antioxidants, anticarcinogens and antimutagen.

As for their use in the kitchen, the fact that mushrooms are a kind of sponge in food stands out. That is, because they have a high concentration of water, they end up absorbing a lot of liquid. This indicates that, when cleaning food, it is important not to leave it soaking in water, as this will change all of its flavour. In fact, what you should do is clean it with a damp cloth.

Now, as far as the types you’ll find in the supermarket, there are many. From dried, canned, frozen, to freshrecommended by gastronomy professionals. This is because, in addition to being in its natural form, it also prevents you from running into a spoiled mushroom. After all, they are quite perishable.

After learning more about the mushroomsthe time has come to know choose the right for each recipe. Check it out later:

Parisian mushroom (champignon)

The famous fungus! Although in Brazilian cuisine it is mostly used preserved, the Parisian mushroom can also be used raw in its fresh version. It is very easy to recognize: it has the shape of a button, with a slight yellowish tint. It has a mild, even sweet taste.

In preparations, pickled mushroom is often used to enhance the popular stroganoff. But it also goes well with other recipes. It harmonizes in salads, pasta, mixed with minced meat, sauteed and as a filling for pies and other snacks. We indicate this Paris mushroom papillon recipe!

Tie with mushrooms Paris

Tie with Mushrooms Paris – Photo: Guia da Cozinha

Time: 45 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 tablespoons of olive oil
• 1/2 cup bacon (chopped)
• 1 chopped onion
• 1 cup peas (fresh or frozen)
• 1 cup of water (tea)
• 1 beef bouillon cube
• 2 tablespoons of chopped parsley
• 6 tablespoons of butter
• 300 g of sliced ​​​​fresh Parisian mushrooms
• 1 pack of bow tie pasta (500g)
• 1 cup Parmesan (coarsely grated)
• Salt and black pepper to taste

Method of preparation:

1. In a frying pan, heat the oil over medium heat, fry the bacon, fry the onion
2. Add the peas, water and meat stock and cook for 5 minutes
3. Remove from the heat, season with salt and pepper, add the parsley and set aside.
4. Meanwhile, in another pan, melt half the butter and add the mushrooms.
5. Let them cook until soft, then set them aside.
6. While preparing the sauces, cook the pasta in salted water until al dente.
7. Drain the pasta and pour it into the pan with the bacon sauce.
8. Add the cooked mushrooms and the rest of the butter
9. Mix well, transfer to a serving plate and sprinkle with Parmesan
10. Serve immediately.

Shitake

It is shaped like an umbrella or a brown hat and has a very impressive flavour. Despite being a larger mushroom, the stem is generally not used in preparations because it is harder. Even so, the top has conquered Southeast Asia, where it is widely used in different recipes, as well as Japan and even Brazil.

It is eaten alone in oriental cuisine, and can be fried, sautéed, roasted and braised. Furthermore, it is also delicious when prepared in salads, risottos and soups. Therefore, this shiitake salad recipe nobody says no!

shitake salad

Shiitake Salad – Photo: Guia da Cozinha

Time: 20 minutes

Performance: 3 portions

Difficulty: easy

Ingredients:

• 1 head of iceberg lettuce
• 350 g of shitake mushrooms, chopped and boiled in water for three minutes
• green smell to taste
• 1 chopped carrot
• 1 clove of crushed garlic
• 1/2 cup olive oil (tea)
• 1/2 cup lemon juice (salt to taste)

Method of preparation:

1. Spread the lettuce leaves on a plate
2. Sprinkle with mushrooms, parsley and chopped carrots
3. Mix the garlic, olive oil and lemon juice, then dress the salad.
4. Serve immediately.

shimeji

Shimeji can be found at three varieties in our country – black, white or salmon. They all sprout in clusters and have a very strong smell when raw. It is also a mushroom widely used in oriental cuisine and extremely tasty when well prepared.

You can choose shimeji if you want to prepare burgers, casseroles, sauteed vegetables and many other recipes. Including, shimeji braised alone in butter is already delicious. For example, this silly shimeji it’s a super creative way to use it in meatless preparations!

bobo de shimeji

Shimeji bobó for vegans – Photo: Disclosure / Divino Fogão

Time: 30 minutes

Performance: 1,250kg

Difficulty: easy

Ingingredients:

• 1 kg of pumpkin squash
• 250 grams of shimeji
• 150 grams of onion
• 20 grams of ginger
• 100 grams of tomato
• 3 cloves of garlic
• 1 lemon juice
• 150ml of coconut milk
• 50 grams of chives
• 50 grams of parsley
• 1 teaspoon of salt
• Black pepper to taste

Method of preparation:

1. Put the squash to cook in water until soft and set aside
2. Meanwhile, put the olive oil in a pan, brown the shimeji and then set aside
3. In a pan, heat the oil and fry the garlic and ginger, add the onion and the other ingredients, lastly the shimeji
4. Mix well, leaving to cook for a few minutes.
5. Serve immediately.

source of income: Disclosure / Divine Stove

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.