MUSHROOMS, BLACK TRUMPET
Season: late summer–early winter
Flavor: aromatic, with earthy notes of butter, fruit, meat, and/or smoke, and a soft, rich and chewy texture
Volume: moderate–loud
Technique: sauté
Tip: Often sold dried, they can be rehydrated by soaking in hot water for 30 minutes.
Botanical relative: chanterelles
Possible substitute: truffles (Black trumpets are nicknamed “poor man’s truffles.”)
artichokes
butter
casseroles
cheese, e.g., Parmesan, Taleggio
eggs, e.g., omelets
garlic, e.g., green
horseradish
onions
parsley
pastas
potatoes
rice
sage
salads, e.g., bean
sauces, e.g., creamy
seitan
shallots
soups, e.g., butternut squash
squash, e.g., butternut
stir-fries
stock, vegetable
thyme
wine, e.g., dry, white
“I love the earthy, almost dirt-y, flavor of black trumpet mushrooms. A sauce of parsley, shallots, and white wine will help them to release their flavor—especially paired with seitan and roasted potatoes.”
—JORGE PINEDA, CANDLE 79 (NEW YORK CITY)
MUSHROOMS, BUTTON (aka WHITE MUSHROOMS)
Season: year-round
Flavor: slightly sweet, with earthy notes, and a tender texture
What they are: common, everyday mushrooms
Volume: very quiet (raw)–quiet/moderate (cooked)
Nutritional profile: 50% carbs / 37% protein / 13% fats
Calories: 15 per 1-cup serving (raw, sliced)
Protein: 2 grams
Techniques: bake, braise, broil, sauté, steam, stir-fry, stuff
Botanical relatives: cremini, enoki, and portobello mushrooms
barley
buckwheat
cheese, cream
chile pepper flakes
cilantro
coconut milk
curries
fennel
garlic
lemon, e.g., juice
miso, e.g., red
mushrooms, other, e.g., wild
noodles, e.g., egg
oil, olive
olives, e.g., Italian
paprika
parsley
rice, wild
salads, e.g., green, mushroom
sauces, e.g., mushroom
scallions
soups
sour cream
stews
stock, e.g., mushroom
stuffed mushrooms
tamari
yogurt
“People who don’t like white button mushrooms probably haven’t had them cooked well—which is seared on screamingly high heat. You want to caramelize them in some garlic and olive oil, seasoned with chili flakes and parsley.”
—ERIC TUCKER, MILLENNIUM (SAN FRANCISCO)
MUSHROOMS, CHANTERELLE
Season: late spring–autumn
Flavor: slightly sweet/umami, with earthy notes of apricots, flowers, fruits, nuts, and/or pepper; and a chewy, meaty texture
Volume: quiet–moderate
Techniques: bake, braise, roast, sauté
Tips: Delicious both fresh and dried. The flavor quiets down during the cooking process. Do not overcook, or the mushrooms may become tough.
Botanical relative: black trumpet mushrooms
beans, e.g., shell
bread or toast
buckwheat
butter
celery root
chestnuts
corn
cream
EGGS, e.g., omelets, poached
fiddlehead ferns
GARLIC and black garlic
gravies
hazelnuts
herbs, e.g., chervil, chives, sage, thyme
leeks
lemon
mascarpone
millet
mushrooms, other, e.g., porcini
mustard
oils, e.g., hazelnut, olive, peanut
onions, e.g., red, white
oranges and orange liqueur
parsley
pastas
PEPPER, e.g., black, white
polenta
rice, e.g., Arborio, brown, wild
risottos
rosemary
salads
salt, e.g., kosher, sea
SAUCES, e.g., white
SHALLOTS
soups
squash, e.g., acorn, buttercup, butternut, delicata, spaghetti
stews
stir-fries
stock, e.g., mushroom, vegetable
tamari
tarragon
tempeh
thyme
vinegar, e.g., balsamic, cider, sherry, white wine
wine, dry white
wine, fortified, e.g., Madeira or Marsala
Flavor Affinities
chanterelles + celery root + wild rice
chanterelles + cream + parsley + shallots
MUSHROOMS, CHICKEN OF THE WOODS
Season: summer–autumn
Flavor: notes of chicken, crab, lemon, lobster, and/or turkey, with a chicken-like texture
Volume: quiet–moderate
Techniques: braise, broil, grill, marinate, roast, sauté, simmer, stir-fry
Tip: This is a species of mushroom different from hen of the woods.
artichokes, Jerusalem
butter
carrots
celery root
cheese, e.g., cream, Monterey Jack, Parmesan
cream
eggs
garlic
greens, salad
lemon, e.g., juice
mushrooms, other, e.g., button, shiitake
noodles
nuts
onions
orange
parsley
pastas
pepper, e.g., black, white
polenta
rice
risottos
rosemary
salt
sauces, e.g., pasta, teriyaki
shallots
stock, mushroom
tarragon
thyme
wine, e.g., dry white
MUSHROOMS, CREMINI (aka CRIMINI or ITALIAN BROWN MUSHROOMS)
[krem-EE-nee]
Flavor: rich earthy, meaty notes, and a firm, meaty texture
Volume: quiet–moderate
What they are: immature portobello mushrooms
Nutritional profile: 60% carbs / 37% protein / 3% fat
Calories: 20 per 1-cup serving (raw, sliced)
Protein: 2 grams
Techniques: broil, raw, sauté
Botanical relatives: button, enoki, and portobello mushrooms
allspice
barley
bay leaf
beans, green
beans, white, e.g., cannellini
butter
cheese, e.g., Fontina, pecorino
chili pepper flakes
chives
cloves
cream
eggs, e.g., frittatas, omelets, quiches
garlic
gravies, e.g., mushroom
hazelnuts
Italian cuisine
lemon
lentils, French
maple syrup
marjoram
milk
MUSHROOMS, OTHER, e.g., portobello, shiitake
oil, nut, e.g., hazelnut
oil, olive
onions
oregano
parsley
PASTAS, e.g., lasagna, ravioli
peas
pepper, black
pizzas
polenta
quinoa
rosemary
sage
salt
SAUCES, e.g., mushroom, tomato
shallots
SOUPS, e.g., mushroom barley
soy sauce
spinach
stews, e.g., bean
stir-fries
stock, e.g., mushroom, vegetable
stuffed mushrooms
stuffings, e.g., for ravioli
sweet potatoes
tarragon
THYME
tofu, e.g., scrambles
tomatoes and tomato sauce
veggie burgers
vinegar, e.g., balsamic
walnuts
wine, e.g., dry white
zucchini
Flavor Affinities
cremini mushrooms + cream + tarragon
cremini mushrooms + eggs + Fontina cheese
cremini mushrooms + lentils + walnuts
cremini mushrooms + onions + tempeh
cremini mushrooms + walnuts + white beans
MUSHROOMS, ENOKI (aka ENOKITAKE)
[enn-OH-kee or enn-oh-kee-TAH-kee]
Flavor: slightly sweet, with fruity (e.g., grape) notes, and a tender yet crisp/crunchy texture (and chewy when cooked)
Volume: quiet
Nutritional profile: 70% carbs / 23% protein / 7% fats
Calories: 30 per 1-cup serving (raw, sliced)
Protein: 2 grams
Techniques: deep-fry, raw, simmer, steam, stir-fry
Tip: Use these tiny long-stemmed mushrooms as garnishes.
Botanical relatives: button, cremini, and portobello mushrooms
apples
Asian cuisines
basil and Thai basil
beans, long
bell peppers, e.g., red
carrots
cayenne
cheese, Parmesan
chives
cucumbers
dill
garlic
ginger
hoisin
JAPANESE CUISINE
lemon, e.g., juice
lemongrass
miso
mushrooms, other, e.g., portobello, shiitake, white
oil, olive
pepper, e.g., black, white
radishes
SALADS
salt
sandwiches
sauces
scallions
shallots
slaws
SOUPS, e.g., clear, miso
SOY SAUCE
spring rolls
stir-fries
stock, vegetable
sushi
tamari
tofu
vinegar
watercress
Flavor Affinities
enoki mushrooms + garlic + Parmesan cheese
enoki mushrooms + soy sauce + tofu + vegetable stock
MUSHROOMS, HEDGEHOG
Season: late summer–autumn
Flavor: slightly sweet, with earthy notes of fruit, nuts, pepper, and/or pine, and a semi-dry, firm, meaty texture
Volume: moderate (long-cooked)–loud (quick-cooked)
Techniques: braise, roast, sauté
Possible substitute: chanterelles
MUSHROOMS, HEN OF THE WOODS (aka MAITAKE MUSHROOMS)
Season: autumn
Flavor: umami, with rich, earthy notes of chicken, garlic, lobster, meat, and/or nuts, and a firm, meaty texture
Volume: quiet–moderate
Nutritional profile: 74% carbs / 21% protein / 5% fats
Calories: 30 per 1-cup serving (raw, diced)
Protein: 1 gram
Techniques: braise, grill, roast, sauté (about 5 minutes), simmer, stew
Tip: Soak in water or stock for 30 minutes before using.
Botanical relative: shiitake mushrooms
breadcrumbs
bruschettas
butter
celery root
cheese, pecorino
chiles, e.g., jalapeño
Chinese cuisine
cilantro
cornmeal
cream
dashi
fiddlehead ferns
garlic
grains
gravies
herbs
horseradish
hot sauce
Japanese cuisine
leeks
lemon juice
lentils, e.g., black
lime juice
Madeira
mascarpone
miso, white
mushrooms, other, e.g., oyster, shiitake
mustard
noodles, e.g., soba
oil, e.g., grapeseed, olive, truffle
onions and spring onions
orange, e.g., juice
PARSLEY
pastas
pâtés, mushroom
PEPPER, BLACK
pizzas
polenta
RICE
salads
salt, e.g., kosher
sauces, e.g., pasta
scallions
SESAME, e.g., oil, seeds
shallots
SOUPS
soy sauce
spinach
stews
stir-fries
stock, e.g., mushroom, vegetable
sweet potatoes
tamari
thyme
vinegar, e.g., balsamic, sherry
walnuts
wine, e.g., port
Worcestershire sauce, vegetarian
Flavor Affinities
hen of the woods mushrooms + celery root + mustard
hen of the woods mushrooms + garlic + greens + olive oil
hen of the woods mushrooms + garlic + olive oil + parsley + pasta
hen of the woods mushrooms + lemon juice + miso + tamari
hen of the woods mushrooms + parsley + rice
“We’ve been making our Hen of the Woods mushroom pâté for years now, and it tastes like wild, foraged maitakes. We sear them in olive oil with caramelized onions, shallots, garlic, thyme, mushroom stock, and port (like traditional pâté), and finish them with mascarpone and truffle oil. We use agar-agar to make a port gelée.”
—JON DUBOIS, GREEN ZEBRA (CHICAGO)
“We serve a roasted maitake mushroom with celery root fritter and grilled leek rémoulade. We love the texture of the mushroom because it is a wedge, so you get the singed, frilly little edge of the mushroom along with the juicy succulent base.”
—RICH LANDAU AND KATE JACOBY, VEDGE (PHILADELPHIA)
“Maitake mushrooms are massive umami bombs. When they’re dried in the oven, they have a—dare I say—bacon-esque quality to them.”
—ERIC TUCKER, MILLENNIUM (SAN FRANCISCO)
MUSHROOMS, LOBSTER
Season: summer–autumn
Flavor: salty/sweet, with notes of shellfish (e.g., lobster!), and a firm yet tender, chewy texture (not unlike lobster meat)
Volume: quiet
What they are: bright red-orange fungi (not actually mushrooms)
Techniques: bake, braise, sauté, simmer, stir-fry
butter
cheese, e.g., pecorino
corn
cream
dill
eggs, e.g., frittatas, omelets
garlic
ginger
mushrooms, other, e.g., oyster
oil, olive
onions
pastas
rice
risottos
rosemary
salt
sauces, creamy
soups and bisques
stews
stir-fries
stock, mushroom or vegetable
stuffings
tarragon
terrines, mushroom
thyme
tofu
vinegar
zucchini and zucchini blossoms
MUSHROOMS, MAITAKE (see MUSHROOMS, HEN OF THE WOODS)
MUSHROOMS, MATSUTAKE
Season: autumn–winter
Flavor: aromatic, with earthy notes of cinnamon, mint, nuts, pine, and/or spices, and a very firm, meaty texture
Volume: moderate–loud
Techniques: bake, braise, broil, en papillote, grill, marinate, sauté, steam, tempura-fry
Tips: Cook lightly. Beware drying the mushrooms, or slicing them too thinly, as their flavor may be lost.
apples
Asian cuisines
asparagus
bay leaf
bok choy
cabbage, e.g., savoy
carrots
celery and celery root
cheese, Parmesan
chervil
chiles, e.g., Thai
chives
cloves
custards
DASHI
eggs
frisée
garlic
ginger
gohan
honey
JAPANESE CUISINE
Kaffir lime
leeks
lemon, e.g., juice, zest
mâche
mirin
miso
mizuna noodles, buckwheat
oil, olive
onions, white
pepper, e.g., black, Szechuan
pine nuts
rice, e.g., short-grain
rosemary
sake
salt
scallions
shallots
soups
soy sauce
stir-fries
sugar
sukiyaki
tamari
thyme
vinegar, rice wine
wine, dry white
Flavor Affinities:
matsutake mushrooms + leeks + sake
matsutake mushrooms + soy sauce + vinegar
“There is nothing on the planet like matsutake mushrooms! You’ve got to treat them delicately. I’ve served them with housemade buckwheat noodles, or simply grilled over rice.”
—ERIC TUCKER, MILLENNIUM (SAN FRANCISCO)
“There may be no more prized ingredient in Japanese cuisine than matsutake mushrooms. They are as celebrated in Japan as truffles are in Italy or France. I love the texture of the mushroom, and will never forget a shockingly good version of a sukiyaki dish I tasted that featured them. But that dish was like a short-distance dash—and I like serving them cooked in a pot as a dobin mushi, which really celebrates their lasting flavor and is more like a long-distance marathon.”
—RYOTA UESHIMA, KAJITSU (NEW YORK CITY)
MUSHROOMS, MOREL
Season: spring
Flavor: umami, with earthy and/or meaty notes of bacon, egg, nuts, and/or smoke, and a firm, chewy (esp. fresh) texture
Volume: quiet (lighter in color)–moderate (darker in color)
Techniques: boil, sauté, simmer, stew
Tip: Use morel mushrooms on their own, not mixed with other mushrooms.
Botanical relative: truffles
artichokes, Jerusalem
ASPARAGUS, e.g., green, white
beans, e.g., fava
breadcrumbs
butter
caraway seeds
carrots
celery root
chard
cheese, e.g., goat, Parmesan
chervil
chives
corn
CREAM
eggs, e.g., frittatas, poached
fennel seeds
fiddlehead ferns
French cuisine
GARLIC
greens, bitter
lamb’s-quarter
lemon
nettles
oil, nut, e.g., hazelnut, peanut
oil, olive
onions, e.g., spring
parsley
PASTAS, e.g., gnocchi
peas
pepper, e.g., black, white
potatoes
rice
risottos
rosemary
saffron
salt
sauces, e.g., creamy
SHALLOTS
sour cream
spinach
stews
stock, e.g., mushroom, vegetable
tarragon
thyme
tomatoes
vinegar, e.g., champagne
watercress
wine, e.g., dry, sherry, white
“Morel mushrooms are so decadent tasting—I’ll cook them in Earth Balance with salt and pepper and serve them with a splash of champagne vinegar.”
—MARK SHADLE, G-ZEN (BRANFORD, CT)
“You can find morels up in the Sierras in the springtime, when I’ll pick them myself. The fat in cashew cream carries the flavor of the morels beautifully. I might serve them paired with peas in a pastry dough.”
—ERIC TUCKER, MILLENNIUM (SAN FRANCISCO)
MUSHROOMS, OYSTER
Season: autumn
Flavor: sweet and earthy, with notes of butter, oysters, pepper, and/or seafood, and a chewy, tender texture
Volume: quiet (cooked)
Nutritional profile: 60% carbs / 31% protein / 9% fats
Calories: 40 per 1-cup serving (raw, sliced)
Protein: 3 grams
Techniques: confit, deep-fry, roast, sauté, stew, stir-fry (Note: Do not eat raw.)
Tips: The cooking process lowers the volume of the flavor. Cook quickly, and do not overcook, lest you lose it all! Use as a substitute for oysters in bisques and other dishes.
artichokes (including Jerusalem)
arugula
Asian cuisines
asparagus
basil
bay leaf
beans, black
beans, fermented black
beans, green
bread crumbs
BUTTER
cabbage, e.g., red
carrots
celery
celery root
cheese, e.g., Parmesan, Swiss, Taleggio
chervil
chiles, e.g., chipotle, green, jalapeño
Chinese cuisine
chives
chowders
cider
cilantro
cinnamon
coconut and coconut milk
coriander
cornmeal
cream
crepes
cumin
curries, e.g., green
dashi
dill
eggplant, e.g., Japanese
eggs, e.g., quiches, scrambled
fennel
GARLIC
ginger
gratins
greens, e.g., Asian
horseradish
Japanese cuisine
kale
Korean cuisine
leeks
lemon, e.g., juice, zest
lemongrass
lettuce
lime
mint
mirin
MUSHROOMS, OTHER, e.g., button, enoki, lobster, shiitake
mustard, Dijon
noodles, e.g., rice, soba
nutmeg
NUTS, e.g., almonds, hazelnuts, peanuts, pecans, pine nuts, walnuts
OIL, e.g., canola, hazelnut, nut, OLIVE, pecan, sesame, walnut
ONIONS, e.g., red, yellow
oranges and orange juice
panko
PARSLEY
parsnips
PASTA, e.g., fettuccine, linguini, pappardelle, ravioli, tagliatelle
pesto
pizza
polenta
potatoes
rice, e.g., brown, jasmine
rosemary
sage
sake
salads, e.g., warm
salsify
SAUCES, e.g., cream, white
scallions
seitan
SHALLOTS
SOUPS, BISQUES and CHOWDERS, e.g., mushroom
sour cream
soy sauce
spinach
squash, e.g., delicata, kabocha
stews
stir-fries
stock, e.g., mushroom, vegetable
sumac
tamarind
tarragon
tarts
tempura
teriyaki
THYME
TOFU
tomatoes
vegetables
vinegar, e.g., balsamic, cider, rice wine
wine, e.g., rice, white
za’atar
zucchini
Flavor Affinities
oyster mushrooms + bay leaf + olive oil + thyme
oyster mushrooms + cider + cream + polenta + sage
oyster mushrooms + cream + parsley + pizza
oyster mushrooms + fermented black beans + ginger
oyster mushrooms + garlic + lemon + parsley + pasta
oyster mushrooms + lemon + mint + pasta + zucchini
oyster mushrooms + rosemary + tomatoes
“The inspiration for my artichoke oysters dish [which is served with artichoke puree, crispy oyster mushrooms, yellow tomato béarnaise, and kelp caviar] came from peeling an artichoke one day. I was peeling the leaves and one fell on a plate on its back and it looked like an oyster shell. One of the things I love to do is re-create dishes I love that I miss being a vegan and dishes that are unexpected in a vegan diet. The inspiration was nature, and it turned into ‘oysters Rockefeller.’ ”
—TAL RONNEN, CROSSROADS (LOS ANGELES)
MUSHROOMS, POM POM
Flavor: notes of crab, lobster, and/or veal
Technique: sauté
Botanical relative: truffles
butter
mushrooms, other, e.g., maitake
oil, olive
onions
parsley
pastas
pepper, black
salt, sea
sauces
stews
stock, e.g., mushroom, vegetable
tarragon
tomatoes
MUSHROOMS, PORCINI (aka BOLETES or CÈPES; see also MUSHROOMS, WILD)
Season: summer–autumn
Flavor: slightly sweet; aromatic, with earthy/pungent notes of meat, nuts, and/or smoke, and a rich, meaty texture
Volume: moderate–loud (and louder when dried)
Calories: 100 per 1-ounce serving (dried)
Protein: 7 grams
Techniques: bake, braise, grill, raw, roast, sauté, simmer, stew, stuff
Tips: Often dried, which intensifies and enhances its flavor. Grind to a powder (e.g., in a spice grinder) and use to crust tofu before cooking, or use as a seasoning. To reconstitute, soak in hot water for 20–30 minutes before adding to dishes; the flavored water can be strained and added to sauces, soups, or stews.
almonds
artichokes
asparagus
BARLEY
basil
bay leaf
bread crumbs
bruschetta
butter
carpaccio, mushroom
carrots
casseroles
chard
cheese, e.g., goat, Parmesan, provolone, ricotta, Romano
chickpeas
chives
cloves
corn
cream
crostini
dill
dumplings, e.g., bread
eggplant
eggs, e.g., frittatas, omelets
endive, Belgian
escarole
figs
French cuisine
GARLIC
grains
gravies
greens, bitter
Italian cuisine
leeks
lemon, e.g., juice
marjoram
mint
mushrooms, other, e.g., portobello
OIL, e.g., hazelnut, nut, OLIVE, porcini
onions, e.g., green, yellow
palm, hearts of
PARSLEY
PASTAS, e.g., fettuccine, gnocchi, lasagna
peanuts
peas
PEPPER, e.g., black, white
phyllo dough, whole-wheat
pilafs
pine nuts
polenta
potatoes
pumpkin
quinoa
rice
RISOTTOS
rosemary
sage
salads
salt, e.g., sea
sauces, e.g., mushroom, tomato
savory, e.g., summer
shallots
SOUPS
spinach
squash, e.g., winter
stews
stocks, e.g., mushroom, vegetable
stuffed peppers or zucchini
stuffings
tarts
tempeh
thyme
tomatoes and tomato paste
truffles, white
vinegar, e.g., balsamic, red wine, sherry, white balsamic
WINE, e.g., dry red or white, Madeira, or sherry
Flavor Affinities
porcini mushrooms + basil + garlic + olive oil + potatoes
porcini mushrooms + chard + chickpeas
porcini mushrooms + chives + lemon
porcini mushrooms + cream + potatoes
porcini mushrooms + garlic + lemon + olive oil + thyme
“Porcini are the godfather of wild mushrooms. They’re big, giant, meaty, ultra-rich mushrooms that are really majestic to find when you’re out foraging in the woods.”
—ERIC TUCKER, MILLENNIUM (SAN FRANCISCO)
MUSHROOMS, PORTOBELLO
Flavor: rich, earthy, meaty notes and texture
Volume: moderate–loud
Nutritional profile: 69% carbs / 25% fats / 6% protein
Calories: 45 per 1-cup serving (grilled, sliced)
Protein: 2 grams
Techniques: broil, grill, marinate, roast, sauté (about 15 minutes), sear, stuff
almonds
ARUGULA
asparagus
“bacon,” i.e., made from smoked portobello mushrooms
barley, e.g., pearl
basil
beans, e.g., black, shell, white
BELL PEPPERS, e.g., green or red, esp. grilled or roasted
breadcrumbs
broccoli
bruschetta
buns, e.g., whole-grain “burger”
butter
cayenne
celery and celery leaves
chard, Swiss
CHEESE, e.g., cheddar, dry Jack, feta, goat, Gorgonzola, Gouda, manchego, MOZZARELLA, PARMESAN, provolone, ricotta, Swiss
chervil
chickpeas
chiles, e.g., chipotle, jalapeño; chili pepper flakes, chili powder
chives
cilantro
couscous, e.g., Israeli, whole-wheat
cream
crepes
dill
eggplant
eggs, e.g., omelets
endive, Belgian
escarole
fajitas
fennel
focaccia
GARLIC
ginger
gravies, e.g., mushroom
greens, e.g., bitter, salad
hazelnuts
herbs
Italian cuisine
leeks
lemon, e.g., juice
mâche
marjoram
millet
mint
mousses
mushrooms, other, e.g., cremini, porcini, shiitake, white
mustard
oil, e.g., canola, grapeseed, nut, OLIVE, truffle, walnut
ONIONS, e.g., green, red, white, yellow
orange, e.g., juice
oregano
paprika, smoked
parsley
parsnips
pasta, e.g., fettuccine, lasagna, penne
pâtés, e.g., mushroom, vegetable
pears
pepper, black
PESTO
pine nuts
pistachios
pizza
polenta
potatoes
quesadillas
rice, e.g., basmati, brown
rosemary
salads, e.g., mushroom
salt, sea
sandwiches, e.g., “French dip,” panini, wraps
sauces
scallions
sesame, e.g., oil, seeds
shallots
soups
soy sauce
SPINACH
squash, summer
squash, winter, e.g., butternut
“steaks,” mushroom
stews
stir-fries
stock, e.g., mushroom, vegetable
STUFFED MUSHROOMS
tacos
tamari
tarragon
thyme
tofu
tomatoes and tomato paste
TOMATOES, SUN-DRIED
tortillas
“veggie burgers”
VINEGAR, e.g., BALSAMIC, red wine, sherry
walnuts
watercress
wine, e.g., dry white or Madeira
zucchini
Flavor Affinities
portobellos + arugula + balsamic vinegar + mozzarella + rosemary
portobellos + arugula + mustard
portobellos + arugula + red bell peppers + white beans
portobellos + balsamic vinegar + garlic + olive oil + parsley
portobellos + barley + soups + thyme
portobellos + bell peppers + eggplant + goat cheese + sandwiches
portobellos + bell beppers + pizza + zucchini
portobellos + bitter greens + potatoes
portobellos + cilantro + garlic + ginger + jalapeño + soy sauce
portobellos + garlic + olive oil + Parmesan cheese + spinach
portobellos + garlic + soy sauce
portobellos + garlic + sun-dried tomatoes
portobellos + goat cheese + potatoes
portobellos + goat cheese + spinach
portobellos + mint + zucchini
portobellos + pesto + polenta
portobellos + polenta + rosemary
portobellos + spinach + tomatoes
portobellos + vinegar + walnut oil + walnuts
“I’ve made portobello mushroom ‘bacon’ by roasting portobellos that have been rubbed with smoked paprika, thyme, and shallots. When they’re sliced thin, they’ve got layers of color from the infused spice mixture, and actually look like bacon.”
—KEN LARSEN, TABLE VERTE (NEW YORK CITY)
MUSHROOMS, SHIITAKE—DRIED and FRESH
[shee-TAH-kay]
Season: spring; autumn
Flavor: slightly sweet/umami; aromatic, with earthy, pungent notes of fruit, garlic, pine, smoke, steak, woods, and/or yeast, and a firm, chewy (esp. cooked), meaty texture
Volume: moderate (fresh)–loud (dried)
What they are: wild mushrooms
Nutritional profile: 90% carbs / 7% protein / 3% fats
Calories: 80 per 1-cup serving (cooked)
Protein: 2 grams
Techniques—fresh: bake, braise, broil, deep-fry, grill, roast (30 minutes), sauté (10–15 minutes), simmer, smoke, steam, stir-fry
Techniques—dried: Soak in boiling water 10–15 minutes, or overnight in cold water, to reconstitute; then cook as above. Strain, and add the nutritious soaking water to sauces, soups, or stews.
Botanical relative: hen of the woods mushrooms
arame
artichoke hearts
arugula
(EAST) ASIAN CUISINES
asparagus
avocado
bamboo shoots
basil and Thai basil
bay leaf
beans, e.g., adzuki, fermented black, green
beer and ale
bell peppers, e.g., green, red
bok choy
brandy
broccoli
burritos
butter
cabbage, e.g., Chinese or napa
carrots
casseroles
cayenne
celery
chard, e.g., Swiss
cheese, e.g., feta, goat, Parmesan
chiles, e.g., ancho, and chili pepper paste
Chinese cuisine
chives
coconut milk
daikon
dashi
dumplings, e.g., Asian, potstickers
eggplant
eggs, e.g., omelets, quiches
escarole
GARLIC
GRAINS, e.g., barley, brown rice, buckwheat, kamut, kasha, pearled barley, quinoa, rice, wild rice
gravies
greens, e.g., mizuna
hazelnuts
honey
JAPANESE CUISINE
Kaffir lime leaves
kale
kombu
Korean cuisine
leeks
lemon, e.g., juice, zest
lemongrass
lettuce, e.g., romaine
lime
macrobiotic cuisine
marjoram
milk, dairy or nondairy, e.g., soy
mirin
MISO
MUSHROOMS, OTHER, e.g., button, cremini, maitake, oyster, porcini, portobello, wild
NOODLES, ASIAN, e.g., buckwheat, ramen, soba, udon
nori rolls (i.e., vegetarian sushi)
nuts, e.g., cashews, hazelnuts, pistachios, walnuts
OIL, e.g., grapeseed, hazelnut, nut, OLIVE, peanut, sesame
ONIONS, e.g., caramelized, green, pickled, yellow
parsley
pastas, e.g., fettuccine, linguini
pâtés, mushroom
pepper, black
pizza
polenta
ponzu sauce
rice
risotto
rosemary
sage
sake
salads, e.g., mushroom
salt, e.g., kosher
sauces, e.g., vegan XO
savory
scallions
seitan
sesame, e.g., oil, sauce, seeds
shallots
shiso
SOUPS, e.g., hot-and-sour, lentil, miso, noodle, vegetable
soybeans
SOY SAUCE
spinach
spring rolls
squash, e.g., winter
sriracha sauce
stews
STIR-FRIES
STOCKS, e.g., mushroom and/or vegetable
stuffings
sugar, e.g., brown
sugar snap peas
sushi
sweet potatoes
tacos
tamari
thyme
tofu
tofu scrambles
tomatoes, sun-dried
tomato paste and tomato sauce
turnip
veggie burgers
vinegar, e.g., balsamic, brown rice, rice, white wine
wine, e.g., Madeira, red
yuzu, e.g., juice, zest
Flavor Affinities
shiitake mushrooms + Asian noodles + sesame sauce + soy sauce
shiitake mushrooms + celery + onions + soy sauce
shiitake mushrooms + fermented black beans + rice vinegar + sesame oil + sriracha + tamari
shiitake mushrooms + garlic + soy sauce
shiitake mushrooms + ginger + mirin + sake + soy sauce
shiitake mushrooms + ginger + scallions
shiitake mushrooms + ginger + sesame + soy sauce
shiitake mushrooms + lemon juice + soy sauce
shiitake mushrooms + miso + sesame seeds
shiitake mushrooms + miso + shiso + soy sauce + tofu
shiitake mushrooms + olive oil + onions + pizza + rosemary + walnuts
shiitake mushrooms + scallions + sweet potatoes
“I’ll sometimes want to serve shiitake mushrooms in a non-Asian cuisine context, such as mixed with other mushrooms like creminis and wrapped in pastry dough in a Wellington-esque dish.”
—ERIC TUCKER, MILLENNIUM (SAN FRANCISCO)
MUSHROOMS, WHITE (see MUSHROOMS, BUTTON)
MUSHROOMS, WILD—IN GENERAL, or MIXED (see also CHANTERELLE, HEN OF THE WOODS, MOREL, PORCINI, etc.)
Techniques: roast, stew
asparagus
barley
beans, e.g., cannellini
cheese, e.g., feta, goat, Gouda, Taleggio
crepes
crostini
eggs
enchiladas
flour, e.g., brown rice
garlic, green
herbs
leeks
mirin
nutmeg
OIL, e.g., OLIVE, truffle
onions, e.g., cipollini
parsley
pecans
pepper, black
phyllo dough
pilafs
pine nuts
pizza
rosemary
sage
salt
seitan
SHALLOTS
soy sauce
spinach
stews, e.g., mushroom
stock, vegetable
tamari
tarragon
tarts, e.g., mushroom
THYME
tofu, e.g., firm, smoked
wine, e.g., Madeira
Flavor Affinities
wild mushrooms + cannellini beans + parsley + truffle oil
wild mushrooms + eggs + pizza dough
wild mushrooms + feta cheese + phyllo dough + shallots + spinach
wild mushrooms + garlic + olive oil + shallots + thyme
wild mushrooms + goat cheese + herbs + shallots
wild mushrooms + Madeira + pecans
