Introduction to Mushrooms: Types and Flavors

Mushrooms aren't plants; they're fungi. They lack chlorophyll, thriving on organic matter. Grocery stores often carry both wild and cultivated varieties, each with unique flavors and textures.

Agaricus bisporus is the most common. It comes in three forms: button, cremini, and portobello—differing only in maturity. Buttons are youngest, offering a mild taste, perfect for salads.

Oyster mushrooms have a delicate, anise-like flavor. They grow on trees, resembling an oyster's shape. Rich in proteins and antioxidants, they are a healthy, meaty substitute in dishes.

Shiitake mushrooms are prized for their rich, buttery umami flavor. Originating from East Asia, they're now widely available. Their health benefits include boosting immunity and lowering cholesterol levels.

Morels are a forager's treasure with a distinct honeycomb appearance. They're more expensive due to their short season and foraging difficulty. Their nutty, earthy flavor intensifies when cooked.

Mushrooms use a network of mycelium to communicate, sharing nutrients and information with other fungi and plants through underground connections, resembling a natural internet.