Mushroom Category Guide

Known for their smooth, rounded caps with short, truncated stems that vary in color from creamy white to light brown. Mild in flavor when raw and more intense, fragrant and meaty when cooked. Great for sautéeing, roasting, grilling or broiling.

Similar to white mushrooms, with a light to dark brown cap, a short white stem and small brown gills hidden beneath the cap. A mild, more earthy flavor than white mushrooms, with a meaty texture ideal for soups, stews, salads, sauces and side dishes. Highly versatile, they can be cooked almost any way.

A Portabella is a more mature Cremini, which is the main difference between the two. They have light to dark brown caps with a short white stem and small brown gills hidden beneath the cap. These mushrooms are known for their deep, dense flavor and meaty texture, which makes them ideal for Portabella burgers topped with lots of cheese.

Varying from tan to dark brown, with broad umbrella-shaped caps, they have wide open veils and tan gills that have a rich and woodsy flavor when cooked. Commonly sautéed and used in stir fries, pastas, soups, entrées and sides. Stems are tough and should be cut off prior to cooking, but can be used to add flavor to stock.

Petite in size and delicate, with tan/brown or white smooth caps and white slender stems that connect to a thick, white, porous inedible base. Raw mushrooms have a sharp flavor and a mild, nutty flavor when cooked. Their firm, chewy texture softens when cooking. Cook whole or sliced into sauces, or add to dishes raw for crunch.

Known for their fluted caps resembling clusters of oyster shells, these mushrooms range in size from 2 to 8 inches. Beige, cream or gray in color, they can also be pale yellow, or even blue. They have a very delicate, nutty flavor, but also have a great range of flavor, depending on the preparation style. Ideal applications include sautéed, grilled, braised, stewed or broiled – but should be added during final stages of cooking to keep their velvety texture. The stems have the same wonderful texture and flavor as the caps, and may be sliced into medallions and sautéed - nothing is wasted.