Mushrooms are a versatile and nutritious addition to any meal and a popular ingredient employed by cooking schools in Las Vegas. Whether you add them to an omelet for breakfast or grill a Portobello for dinner it is good to familiarize yourself with the many types of mushrooms and their uses. There are tens of thousands of mushroom varieties in the world but here are six to get you started.
Shiitake mushrooms have been used in Asia for over 6,000 years and have become a symbol of longevity for their many health benefits. Rich in B vitamins, fiber and protein, shiitakes are a great addition to a healthy diet. While most commonly found in miso soup they are popping up on American grocers produce shelves. Try adding them to a vegetable soup or adding them to a homemade stir fry.
With its rich, creamy, woodsy flavor morels are one of the world’s most sought after mushrooms. Every year people all over the world go out hunting for these wild edibles. Due to their rare nature, if you are lucky enough to find them make sure to make them the centerpiece of your dish. Morels are perfect fried or sautéed with a little garlic and leftovers make wonderful sauces and vinaigrettes.
Perhaps the most common mushroom used in the culinary arts, these are the type you will see most often at the grocery store. When they are very young they are sold as white button mushrooms and are perfect in salads and egg dishes. As they age they become darker in color and meatier in texture. Adult Portobello’s make a great meat substitute when cooked on a grill or baked in the oven.
Cremini mushrooms are very similar to a common white mushroom but with a bit more flavor. They are a hearty mushroom that holds up well to roasting, baking and stewing. Try stuffing caps with cheese and breadcrumbs for a great party appetizer.
Oyster mushrooms grow in the wild on trees is small delicate clusters. With their thin caps they are best added at the last minute to stews or soups. With their sweet delicate flavor, sautéed oyster mushrooms are the perfect side dish for roasted meat entrees.
Truffles are one of the rarest and most highly prized mushrooms in the culinary arts. Practically synonymous with fine dining, truffles have been known to sell for as much as $300,000. White and black truffles are the two varieties most commonly used in cooking, because of their high price and very strong flavor they are used sparingly in dishes. Most often they are shaved on top of pasta dishes or salads. To make the most of these pricey mushrooms chefs will often make truffle oils or truffle vodkas that can be used to flavor dishes.
If you would like to learn more about mushroom and their many uses cooking schools in Las Vegas offer a variety of courses that you would enjoy.
This article is presented by Le Cordon Bleu College of Culinary Arts in Las Vegas. Le Cordon Bleu College of Culinary Arts in Las Vegas offers culinary arts and pâtisserie and baking training programs in Las Vegas, Nevada. To learn more about the class offerings, please visit Chefs.edu/Las-Vegas for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.