chowhound
New member
I see some mushroom recipes appearing (thanks, Trim), and I'd like to know what the differences are between some of the more common varieties. Sure, I could Google it, but let's put some info here.
I love mushrooms, cooked or raw, but aside from the very rare occassion I order Chinese takeout, I have only dealt with your basic white mushrooms. Yesterday while I was in the local store, I had one heck of a time finding a package of white mushrooms that didn't look brown and slimed over already. They had a variety pack of some sort, and also large portobellos and baby portobellos, but I stuck with the TNT whites.
So, which can you eat raw, which definitely need cooked, which do better sauteing and which do better grilling, which for tomato sauce? There's no sense spending a little more for portobellos if their uniqueness will be lost. Is there a variety that keeps in your refrigerator longer? Is there a difference other than size between how you can use baby portobellos and how you can use the large ones?
What say ye shroomheads?
I love mushrooms, cooked or raw, but aside from the very rare occassion I order Chinese takeout, I have only dealt with your basic white mushrooms. Yesterday while I was in the local store, I had one heck of a time finding a package of white mushrooms that didn't look brown and slimed over already. They had a variety pack of some sort, and also large portobellos and baby portobellos, but I stuck with the TNT whites.
So, which can you eat raw, which definitely need cooked, which do better sauteing and which do better grilling, which for tomato sauce? There's no sense spending a little more for portobellos if their uniqueness will be lost. Is there a variety that keeps in your refrigerator longer? Is there a difference other than size between how you can use baby portobellos and how you can use the large ones?
What say ye shroomheads?