Mushrooms are best known for their deep savory flavor—often described as umami—with earthy, woodsy notes that vary by variety. Button and cremini mushrooms are mild and familiar, while shiitakes lean smoky and robust, and oysters are slightly sweet. Texture depends on how they’re cooked: raw mushrooms are springy and moist; sautéed mushrooms become tender and silky; roasted mushrooms turn meaty with crisp edges.
Shiitake
Broad brown caps with pale undersides and firm, meaty texture. Shiitakes have a rich, savory flavor with subtle smoky notes, making them especially well-suited for sautés, broths, stir-fries, and dishes where deep umami is key.
Mushrooms are low in calories and fat while contributing meaningful nutrients. They provide B vitamins that support energy metabolism, along with minerals like selenium and potassium. Many varieties contain beta-glucans, which are associated with immune support. When exposed to sunlight or UV light, mushrooms can also supply vitamin D, a nutrient that’s harder to find in plant-based foods.
Mushrooms live in the quiet space between vegetable and seasoning. They bring depth rather than brightness, turning simple dishes into something grounding and savory. A handful can shift the mood of a meal, adding richness without heaviness and complexity without fuss.
Store fresh mushrooms unwashed in a paper bag or loosely wrapped in a clean kitchen towel in the refrigerator. This allows moisture to escape and prevents sliminess. Use within 5–7 days for best texture and flavor. Avoid airtight plastic containers, which trap moisture.
