Different Types of Delicious Ｍushrooms and Their Benefits
There are many types of frozen mushrooms available, way more than what you typically see in the produce aisle. Mushrooms come in various sizes and shapes — just go to any specialty Asian market, and a whole world of choices will open up to you. What’s to love? Mushrooms give ramen, soups, stews, and sauce a heavy dose of umami. Chefs rely on their meaty texture and savory taste.
Mushrooms are a good source of beta-glucan, a soluble fiber linked to better heart health. They also contain a variety of B vitamins, which help keep your insides functioning correctly. Mushrooms are a versatile ingredient in the kitchen. You can boil, saute, grill, braise, and fry them. While there are thousands of types of mushrooms, here are some types you can buy at the store. AGRILINKS shares with you.
White button mushrooms
Great for sauteeing with a soft texture, white button mushrooms are the most common type you see in grocery stores. They have a light flavor that gets stronger as you cook them. However, even then, their flavor is mild, making them an ideal match for other seasonings and ingredients.
Sometimes lighter brown and sometimes darker, shiitake mushrooms are firm but chewy. They have more umami, savory, and earthy flavor than button, cremini, or portabello mushrooms. You’ll see them in peak season, spring through early fall. When cooking, saute, boil, grill, or fry them.
Wood ear fungus mushrooms
These funky, chewy mushrooms look exactly like they sound — little wood ears. They’re freshest early summer through early winter and have a woody taste. Cooked, they’re best boiled, sauteed, or added to stir-fries. They are also a common ingredient in hot and sour soup.
Chanterelle mushrooms like tiny yellow wildflowers, and they smell fruity. But don’t let that deceive you; they have a mild peppery taste. Try browning and caramelizing them whole in a saute pan.
The morel mushroom is similar to beloved truffles, intense, and they bring an earthy flavor to your cooking. They resemble little sponges. They can be black or yellow, and many people like to dehydrate them.
Boletus edulis are on the rich side of the flavor spectrum. They work well in risotto and pasta dishes, giving them an intense woodsy flavor. They have even more flavor when they’re dried.
We also have frozen vegetables and fruits for sale, please get in touch with us if you want to buy them. The focus of our theme is to supply the global Fruits & Vegetables industry and also Cash & Carry groups and retailers with products fitting their specifications and price targets.