{"id":12831,"date":"2014-11-18T14:26:33","date_gmt":"2014-11-18T22:26:33","guid":{"rendered":"https:\/\/landing-uat.thedolcediet.com\/blog\/?p=12831"},"modified":"2021-07-19T07:08:01","modified_gmt":"2021-07-19T07:08:01","slug":"cooking-with-mushrooms-types-textures-tastes","status":"publish","type":"post","link":"https:\/\/landing-uat.thedolcediet.com\/blog\/cooking-with-mushrooms-types-textures-tastes\/","title":{"rendered":"Cooking With Mushrooms: Types, Textures & Tastes"},"content":{"rendered":"

\"620-mushrooms-j.jpeg\"<\/p>\n

Cooking With Mushrooms: Types, Textures & Tastes<\/h2>\n

by Samantha Coogan-Wilkinson, MS, RDN, LD<\/h4>\n

Our recipes use a lot of different types of mushrooms, so we\u2019ve listed the most common ones and what characteristics differentiates one from another.<\/p>\n

Chanterelle<\/h3>\n

\"chanterelle\"
\n\u2022 Fruity aroma
\n\u2022 Range from yellow, orange, and brown to pale white or black
\n\u2022 Funnel-shaped caps with wrinkles (be sure to wash quickly and carefully)<\/p>\n

\n

White<\/h3>\n

\"white-mushrooms\"
\n\u2022 Most common type of mushroom
\n\u2022 Tiny variety are called button, and have the mildest flavor
\n\u2022 Creamy white to pale tan
\n\u2022 Firm texture<\/p>\n

\n

Oyster<\/h3>\n

\"Oyster
\n\u2022 Trumpet-shaped with a velvety texture
\n\u2022 Brown, gray, or reddish caps on gray-white stems
\n\u2022 Peppery flavor that becomes very mild when cooked
\n\u2022 Younger, smaller types are best<\/p>\n

\n

Portobello<\/h3>\n

\"portobello\"
\n\u2022 Up to 6 inches across
\n\u2022 Taste and texture very similar to steak
\n\u2022 Often used as a meat substitute<\/p>\n

\n

Shiitake<\/h3>\n

\"shiitake\"
\n\u2022 Tan to dark-brown umbrella-like caps
\n\u2022 Smoky flavor and taste best when cooked
\n\u2022 Retains flavor well
\n\u2022 Work well in stir-fries
\n\u2022 Stems are too tough to eat but can be used to flavor stocks and sauces<\/p>\n

\n

Crimini<\/h3>\n

\"Cremini\"
\n\u2022 Firmer texture than white mushrooms
\n\u2022 Are merely immature Portobello\u2019s
\n\u2022 Pale tan to rich brown
\n\u2022 Stems are edible<\/p>\n

\n

\"border-buy-now-The-Dolce-Diet-Living-Lean-Cookbook-620x300\"<\/a>
\n\"buy-now-the-dolce-diet-living-lean\"<\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"

Cooking With Mushrooms: Types, Textures & Tastes by Samantha Coogan-Wilkinson, MS, RDN, LD Our recipes use a lot of different types of mushrooms, so we\u2019ve listed the most common ones and what characteristics differentiates one from another. Chanterelle \u2022 Fruity aroma \u2022 Range from yellow, orange, and brown to pale white or black \u2022 Funnel-shaped […]<\/p>\n","protected":false},"author":2,"featured_media":12837,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,8],"tags":[1236,37,2,40,1237,6,1238,1239,1205],"class_list":["post-12831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-post","category-news","tag-cooking-with-mushrooms","tag-diet","tag-dolce-diet","tag-fat-loss","tag-healthy-cooking","tag-mike-dolce","tag-mushrooms","tag-types-of-mushrooms","tag-weightless"],"yoast_head":"\nCooking With Mushrooms - The Dolce Diet<\/title>\n<meta name=\"description\" content=\"Simple list of the types, textures & tastes of common mushrooms.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/landing-uat.thedolcediet.com\/blog\/cooking-with-mushrooms-types-textures-tastes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking With Mushrooms - 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