Mushrooms taste simply delicious and enrich every dish. For many people, collecting is a popular hobby in summer and autumn. In order to be able to enjoy the diverse aromatic mushroom varieties without hesitation, you should be able to recognize them. Since inedible varieties and poisonous counterparts often differ only minimally from the delicious edible mushrooms, inexperienced mushroom collectors should carefully check every find. In the following article we offer you an overview of the edible, delicious mushrooms and give you useful information about their health benefits and preparation.
Whether you collect edible mushrooms in the forest or buy them at the grocery store, these little wonders of nature reveal a variety of great flavors and add that special something to dishes. Below we have created a list of tasty and healthy varieties for you.
1. Growing mushrooms
The white mushroom (Agaricus bosporus) is the world's most popular and cheapest edible mushroom variety. It has a mild taste, which makes it a veryversatile mushroomdoes in our kitchen. The cultivated mushrooms can be consumed raw or integrated into many tasty dishes. Cut into thin slices, enrich your salad. Steamed, fried or stuffed, they make a perfect side dish or complete meal.
The cultivated mushrooms are a great oneSource of fiber, vitamin C, D, B-12, iron, potassium, magnesium, zinc and folic acid. You can easily brush off the dirt from the mushroom caps or wipe it off with crepe paper. Do not put them in water as their aroma will quickly be lost. Mushrooms with dark spots or eating spots should be sorted out. Dry or shiny mushrooms indicate that they are past their prime.
2. Oyster mushrooms
Oyster mushrooms (Pleurotus ostreatus) are also highly valued nutritionally. The shell-shaped mushrooms contain hardly any calories or fat, but a lot of vitamins and fiber. They keep you full for a long time and are an ideal food for anyone who prefers low-carb cuisine. According to studies, oyster mushrooms, also known as oyster mushrooms, help minimize inflammation and lower cholesterol levels. Because of herhigh protein contentOyster mushrooms are particularly attractive for vegetarians and vegans. They have a fine and subtle taste.
When purchasing, make sure that the mushroom is firm and neither too dry nor too wet. Sort out mushrooms that are discolored or have a bad smell. Oyster mushrooms are versatile in their preparation. They can be steamed, fried, deep fried or grilled. They are mainly used in Asian cuisine, but taste particularly good as an ingredient in local dishes. For example, you can bread large specimens and fry them like a schnitzel. The oyster mushrooms taste perfect in pasta dishes, salads, risotto, as well as with meat, fish and seafood.
3. Shiitakepilz
The shiitake mushroom (Lentinula edodes), also called the king of medicinal mushrooms, is valued in Asia not only as a food but also as a medicinal food due to its valuable ingredients. It is mainly available in grocery stores in dried form, but is also sold fresh. Shiitake is a hearty mushroom with a delicate aroma that can replace white mushrooms in recipes. These mushrooms create a harmonious flavor combination with risotto, poultry, lamb, game and fish.
When buying, you should make sure that the mushrooms have a plump, clean cap. Slimy or shiny shiitake mushrooms should not be consumed. Do not throw away the stems. Their aromatics give soups or broths a delicate touch.
4. Cremini
Cremini mushrooms belong to the same type of mushroom as cultivated mushrooms and are practically a more mature version of the mushroom. These edible mushrooms, also often called “Mini Bella mushrooms,” should be brown and firm. Discard any slimy or wrinkled mushrooms. They have a heartier and richer flavor than white mushrooms. Just like the mushrooms, the cremini can be eaten raw or processed. They are low in calories but contain lots of potassium. Rich in antioxidants, proteins, fiber, linoleic acid and vitamins, they offer a healthy variety for your menu.
5. Portobello
The Portobello mushroom is essentially a giant mushroom that has a unique, bolder flavor. Portobello mushrooms are often used as a substitute for meat in burgers and in dishes like fajitas and low-carb pizza crusts. Choose specimens with a firm and smooth top. The slats should be clean and dry.
Portobello mushrooms are a good source of selenium and antioxidants. Portobellos can be used in a variety of ways in the kitchen. Because of their size, they can be filled with delicious fillings. They are also ideal as a filling for a vegan burger. There are no limits to your imagination when it comes to preparation.
6. The noble truffles
Truffles are the epitome of a true luxury food. The stars among the truffles, namely the white and black truffles, are the most expensive edible mushrooms in the world. The truffles live in symbiosis with a shrub or tree. The underground ascomycetes are mainly used as a flavoring and offer a strong accompaniment to dips and warm dishes. They are also used as a side dish. A cheap alternative to this super delicacy is truffle oil, which impresses with its strong truffle taste. Raw, grated over the finished food, the truffles are a strong spice for pasta with cream sauce, risotto, polenta or fried eggs with spinach. The white truffle has an earthy, nutty taste with a sweet component, while the black truffle smells spicier and has a stronger taste.
7. Chanterelles
It is an attractive and appetizing noble mushroomthe chanterelle(Cantharellus cibarius). The yellow egg sponge is used in a variety of ways in the kitchen and offers an absolute pleasure with its great aroma and buttery-peppery taste. Low in fat and calories, chanterelles are an ideal food for figure-conscious connoisseurs. They contain a lot of water and are rich in fiber, protein, beta-carotene, vitamin C, as well as potassium, iron and phosphorus. Under no circumstances should chanterelles be consumed raw. The chitin it contains is difficult to digest. Regardless of whether you prepare the chanterelles according to a classic recipe or integrate the wild mushrooms into a modernly interpreted recipe for sauces, side dishes or main dishes, your meal will be enriched with a noble touch. The egg sponge contains indigestible raw materials and is difficult to digest in large quantities.
8. Morcheln
Morels (Morchella americana) are among the most expensive and best noble mushrooms. They are characterized by their typical, honeycomb-like surface. Delicate, al dente and highly aromatic, they promise culinary pleasure. They are excellent sources of protein and contain only small amounts of carbohydrates. They are rich in vitamin D and C, as well as minerals and trace elements. One cup of morels provides 23 percent of the recommended daily intake for an adult.
The pointed morels retain their great scent even when dried and are in no way inferior to the fresh mushrooms. If you want to add a touch of luxury and sophistication to your dishes, the spicy and delicate mushrooms are a good choice. The morels refine soups, sauces and meat dishes. They harmonize particularly well with green asparagus, broccoli and spinach dishes. Edible mushrooms must always be properly heated during preparation. Morels are no exception to this rule. It's best to enjoy them in small quantities.
9. Porcini mushrooms
Porcini mushrooms (Boletus edulis) are native edible mushrooms that can be used to add a deep, nutty, earthy mushroom flavor to risottos and soup stocks. These cannot be bred and cultivated, but can only be harvested in the wild. They are one of the most popular mushrooms in the world and go well with both vegetarian and meat dishes. If you want to collect the porcini mushrooms yourself in the forest, you should remove any coarse dirt from them on site and rub them at home with a kitchen towel or paper towel. If you want to enjoy their delicious taste even in the winter months, you can dry or freeze them.
If you fry the porcini mushrooms with butter, they become particularly aromatic. Marinated in olive oil, they deserve their place on a delicious mealStarters-Platte. They are a low-calorie source of nutrients. A quarter cup has only 30 calories, but contains three grams of protein and two grams of fiber. Porcini mushrooms are an all-round provider from nature and supply our bodies with important vitamins and minerals.
10. With a unique appearance – The trumpet of the dead
Edible mushrooms in the forest that stand out with their specific appearance are the dead trumpets (Craterellus cornucopioides). The color of the funnel-shaped mushrooms ranges from dark brown to deep black. They have a similar shape to chanterelles. They have no slats, which makes them unique. Dead trumpets are difficult to find in a leafy forest due to their dark coloring. The autumn trumpet is one of the typical autumn mushrooms and has a mild taste and fruity aroma. Funeral trumpets are currently being researched as a potential food source of vitamin B-12.
This can be good news for vegans because B-12 is considered a nutrient only found in animal products. Eating small amounts of these mushrooms can contribute to vitamin B12 absorption without relying solely on supplements. The autumn trumpet is a spicy mushroom that can be used to refine various meat dishes. These edible mushrooms can first be dried and then ground using a grinder. When collecting, you often only recognize the trumpet of the dead at second glance. It is best not to put specimens that have frozen or dried out in the basket.
11. Samtfussrübling (Enokitake)
The velvet foot mushroom is one of the most popular edible mushrooms in Asia. Also known as enokitake, enoki mushroom and winter mushroom, this mushroom has a miniature cap and a long, thin stem. The small caps are honey yellow and shiny when wet. The stems are a bit thin and therefore hardly usable. Do not harvest specimens that have darkened in color and whose hutch has folded upwards. Although the enokitake can be a bit of a hassle for collectors to clean, they impress with their delicious wild mushroom aroma.
Their taste ranges from sweet and mild to slightly nutty. Winter mushrooms are a source of antioxidants and fiber. Consuming enoki mushrooms can help lower blood cholesterol levels. Enokitake is also said to have healing effects on liver problems and to strengthen the immune system. The wild mushrooms have a short cooking time, but can also be eaten very well raw. Due to their nature, they are very decorative and can embellish side dishes and garnishes.
If you don't want to go without fresh mushrooms from the forest, you should, if in doubt, have your find checked by a certified mushroom expert.
