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Edible Mushrooms
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Flashcards
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White Button
Mild flavor; Versatile cooking options including raw, sautéed, and baked
Cremini (Baby Bella)
Mild, earthy flavor; Roasting or sautéeing
Truffle (Black and White)
Intense, earthy flavor; Used shaved raw or infused in oil
Reishi
Woody, bitter; Traditionally used in teas and extracts rather than cooking
Hen of the Woods
Earthy, rich; Roasting, grilling, or frying
Portobello
Meaty, robust flavor; Grilling or roasting
Chanterelle
Delicate, peppery, with apricot notes; Sautéing or simmering in sauces
Enoki
Mild, slight crunch, fruity; Served raw or lightly cooked
Lion's Mane
Lobster-like, chewy texture; Sautéing or frying
Porcini
Nutty, creamy flavor; Sautéing, boiling, or as a dry powder
King Trumpet (King Oyster)
Savory, umami; Sautéing, roasting, or grilling
Hedgehog
Sweet, nutty; Sautéing or using in stews
Shiitake
Umami, earthy flavor; Sauteeing or drying
Puffball
Mild, earthy; Best when sliced and fried
Maitake (Hen of the Woods)
Earthy, spicy flavor; Roasting or grilling
Chaga
Earthy with a hint of vanilla; Brewed into a tea or tincture
Wood Ear
Crunchy, mild flavor; Stir-frying or adding to soups
Beech
Sweet, nutty flavor; Sautéed or stir-fried
Shimeji
Bitter when raw, turns nutty when cooked; Sautéing or boiling in soups
Cauliflower Mushroom
Mild, slightly nutty; Sautéing or simmering in soups
Turkey Tail
Tough and leathery, not commonly eaten; Used for medicinal teas and extracts
Morel
Nutty, meaty flavor; Frying or sautéeing
Black Trumpet
Rich, smoky, and fruity flavor; Excellent in sauces or sautées
Oyster
Sweet, anise-like flavor; Stir-frying, roasting, or grilling
Matsutake
Spicy, with a cinnamon-like flavor; Grilling or steaming in foil with Asian condiments
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