CHICOPEE, Mass. (Mass Appeal) - Mushrooms are a mysterious and wonderful food that are grown, gathered and eaten all around the world. Julia Coffee from MyCoterra Farm in Westhampton told us more about some unique types of mushrooms.
Shiitake boast a rich fragrance, firm meaty texture and a robust earthy flavor that is distinct yet adaptable to many dishes. Shiitake mingle well with almost any food; vegetables, seafood, poultry, seafoods and grains are all complemented by the addition of this tasty mushroom. Shiitake are great sauteed, stuffed, roasted, grilled, pickled; or in soups, sauces, stir-frys, pastas and omelets.
Oyster mushrooms have a milder flavor and more tender consistency than Shiitake but they do hold their own. With a sweet woodsy taste, Oyster mushrooms are also quite versatile and substitute well into many mushroom recipes. We consider them quite exemplary in any egg dish, great in omelets, quiches and fritattas.
Lion's Mane has a delicate crab or seafood like consistency. They are great slowly sauteed in butter and onions, which brings out a lobster-like flavor that complements their texture. Use Lion's Mane saute as a topper on salads, rice, pasta or a nice cut of meat. They are also great in eggs and stir-fry or try substituting into your favorite mushroom dishes.
The Blue Oyster mushroom is a sub species of the Pearl Oyster that exhibits a notable blue-gray hue. The color contrast between the darker caps and pale gills give them a truly stunning appearance. Blue Oyster is identical in taste and texture to the Pearl Oyster and have yet to be able to distinguish the two in a blind taste test. They are just as versatile in a wide range of recipes.
The Pink Oyster mushroom boasts a vibrant pink color and ruffled appearance. Although similar to other Oysters in flavor, The Pink Oyster mushroom tends to be more pungent and woody with a tougher texture. Unfortunately the pink color fades upon cooking. Try it in a stir fry, eggs or cream sauce. In soups, the Pink oyster is a great addition to potato leek soup or substitute for the seafood component in a cream based chowder recipe.