’shroom SCHOOL

Flus­tered by all those fungi? Use this cheat sheet to nav­i­gate the mush­room sec­tion in your mar­ket.

Rachael Ray Every Day - - Shop Talk - — PAMELA KAUFMAN

SHI­ITAKE

Cooks love the umami-rich fla­vor and meaty tex­ture of shi­itakes. Use the large um­brella-shaped caps in sautés, soups, or stuff­ings.

WHITE BUT­TON

This mush­room is up for any­thing. Roast, sauté, or toss into sal­ads. Stuff caps with Parm, sausage, and bread­crumbs, then bake them.

CHANTERELLE

This gor­geous golden-or­ange va­ri­ety has a nutty fla­vor. Mix into soft scram­bled eggs for an OMG break­fast.

OYS­TER

Soft and flat, the ten­der caps taste mild and cook quickly, mak­ing them a nat­u­ral for stir-fries, omelets, and quick soups.

MAITAKE (A.K.A. HEN OF THE WOODS)

This clus­ter kinda looks like a brown hen’s feath­ers. Roast whole and serve with steak or toasted bread.

CREM­INI (A.K.A. BABY BELLA)

Sim­i­lar to white but­tons, these ba­bies can be sautéed with steak or stirred into veg­gie pas­tas.

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