Facts on Fresh Mushrooms

Below are brief descriptions of the different fresh mushrooms sold at Thrifty Foods. For a wide variety of recipes using mushrooms enter that word into our recipe collection search engine.

White Button: The most widely available mushroom with white flesh, smooth firm texture and mild flavor. They come in different sizes, from small button-shaped ones to jumbos. White buttons are very versatile and can be eaten raw on their own or in salads; stuffed and baked; and cooked and used in pastas, sauces, omelettes, stuffings, on steaks, and much, much more. The taste of these mushrooms intensifies during cooking as they absorb the flavour of the ingredients they are cooked with.

Brown or Crimini: These tan to dark brown mushrooms are related to the white button, but have a more dense, rich, earthy flavor and a firmer texture. They can be used in the same way as white button, but are best in dishes that can benefit from their richer flavour, such as stews, rich sauces and braised dishes.

Portabello: These giant mushrooms are simply brown mushrooms allowed to fully mature. They have a firm texture and meaty flavor and can be grilled, pan-fried, broiled, baked and stuffed. They are great substitute for meat and a delicious filling for a burger.

Oyster: These mushrooms, named for their oyster-like shape, are most often creamy white or grey in colour. They have a mild flavour and a delicate silky texture. They are great for salads, stir-frys, soups, sauces and pasta dishes. The tough, lower part of the stem should be trimmed before cooking.

Shiitake: These tan to dark brown mushrooms have a robust, almost smoky flavour. Their caps have a spongy texture and their stems are tough and should be discarded, or used to flavour stock. Shiitakes are best used in - especially Asian-style - soups, vegetarian sushi, spring rolls, sauces and stir-frys.

Enoki: These slender, fragile, flower-like white stemmed mushrooms have tiny buttons on the top and a light flavor and crisp texture. They are best used in salads, wraps and sandwiches. They also make a nice last minute addition to soups and stir-frys.