(Italian brown): Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.
From the poisonous and obscure to the delectable and familiar, there are enough mushroom varieties out there to fill a book. Here's the essential information you need to make the most of all the fungi you can find.
Wild Rice and Mushroom Pilaf -An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is filling with a nutty flavor from the wild rice blend.(Make Ahead Potato Recipes)
Chanterelle ~ Prized for a fruity aroma, chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside, which should be washed quickly but carefully before using.
How to Cook Mushrooms in Butter
Mushrooms sauteed in butter transform from bland and rubbery to soft with a subtle, nutty flavor in a matter of minutes. Use this basic technique to soften mushrooms for cream of mushroom soup or to top a sizzling hot steak, using mushroom varieties such as white mushrooms, portabellas or chanterelles. Sliced or minced mushrooms brown are easy to...