A mushroom crêpe stuffed with button, crimini, maitake, oyster and portabella mushrooms. Photo courtesy of MushroomInfo.com. The recipe is on the website.
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CAITLIN BARRETT is a member of THE NIBBLE editorial staff. She wishes that she could make a joke here about being a “fun guy.”
KAREN HOCHMAN is Editorial Director of THE NIBBLE.
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November 2005
Last Updated May 2013 |
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Product Reviews / Main Nibbles / Vegetables
Mushroom Types For Cooking
Page 4: Mushroom Glossary D To K
This is Page 4 of a six-page article. Click on the black links below to visit other pages. See all of our delicious food glossaries.
Wild & Specialty Mushroom Glossary D To K
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EGG MUSHROOM
See chanterelle mushroom. |
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ENOKI MUSHROOM
These long and slender mushrooms are almost too pretty to eat. They have a mild flavor, often called fruity, and can be used raw instead of sprouts for crunch in a sandwich; or, toss them into a salad (trim the spongy base) or stir fry. We like to tie them into a bouquet with a chive and use them as a garnish, or float a few delicate mushrooms atop soups. They are cultivated year round. Other names include enokitake, enokidake, nametake, snow puff mushroom, velvet foot mushroom and winter mushroom. |
Enoki mushrooms. Photo by Kelly Cline | IST. |
ERINGI or ERYNGI MUSHROOM
See king eryngi, below. |
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FOREST NAMEKO or CINNAMON CAP MUSHROOM
This handsome, long-stemmed mushroom is great in light soups like miso or wonton soup. They have a firm texture and slight crunch, with mushroomy earthiness. Nameko is often found pickled, for use in sauces and noodle dishes. They are available October through February. |
Forest nameko mushrooms. Photo courtesy of Gourmet Mushrooms, Inc. |
GIROLE MUSHROOM
See chanterelle mushroom. |
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HEDGEHOG or PIED DE MOUTON MUSHROOM
This mushroom gets its name from the small toothlike projections underneath its cap, rather than gills. (Other people see it differently: pied de mouton means sheep’s leg.) It is similar to the chanterelle in color and flavor; the cap is often tawny with a pale stem; the flesh is firm and dense with a very buttery flavor. |
Hedgehog mushrooms. Photo courtesy of MarxFoods.com. |
HEN OF THE WOODS OR MAITAKE MUSHROOM
The word “maitake” is Japanese for “dancing”; it is rumored that these mushrooms got their name because a discovery of maitake mushrooms was something to dance about. You can see why it is called “hen of the woods” in English. With a flavor that is bold and similar to a portobello, it is excellent baked, braised or sautéed with butter. Not to be confused with chicken of the woods, a different species with a texture similar to chicken. |
Hen of the woods or maitake mushroom. Photo courtesy of Bahasajapen.com. |
HORN OF PLENTY MUSHROOM
See trumpet royale mushroom. |
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JAPANESE BLACK MUSHROOM
See shiitake mushroom. |
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KING BOLETES MUSHROOM
See cep mushroom. |
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KING ERYNGI or KING OYSTER or KING TRUMPET MUSHROOM
Now cultivated indoors, this impressive-looking mushroom can grow to four inches in height. It has a firm and meaty texture and a mild and elegant flavor. Its scientific name is Pleurotus eryngii; the mushroom is also known as argonane, boletus of the steppes, bouligoule, cardarello, cardoncello, champignon de garrigue, French horn mushroom, and pleorote du panicaut and trumpet royale. |
Photo of organic king trumpet mushrooms by Claire Freierman | THE NIBBLE. |
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