Asian Food and Travel Guide Blog

Among the more common types of mushrooms used in Asian cooking are shiitake, button, oyster, enoki, and straw mushrooms, all of which are available all year in the market. Shiitake mushrooms are also referred to as Chinese black, oriental black, black forest, forest, or golden oak mushrooms; these large, umbrella-shape mushrooms are brown-black in color and have a rich flavor that goes well with many types of dishes, they are especially satisfying in sauces. The familiar smooth, round-capped and mildly flavored button mushrooms can be found in several colors – white, off-white, and brown; they are more commonly available in canned form.

Oyster mushrooms are a wild variety that has become easy to cultivate therefore more widely available and less expensive than other specialty mushrooms. Ranging from off-white to gray brown, they grow in clusters and have a dense, chewy texture; they may be eaten raw but are more flavorful when cooked, often in meat dishes. Sprout-like enoki has a small cap on its long, thin trailing stem. Native to Japan, they are creamy white and have a mild and almost sweet taste.

~ Asian Food Guide ~