Mushrooms may not be protein-rich, but they have an earthy, umami flavour that allows them to be used in place of meat — and some are surprisingly nutrient-dense too.
Mushrooms may not be protein-rich, but they have an earthy, umami flavor that allows them to be used in place of meats. Certain mushrooms also have nutrients that are typically found in meat products, like iron, vitamin B12 and vitamin D.
Chicken of the Woods
Some mushrooms even have textures comparable to chicken meat — like the Chicken of the Woods fungi, botanical name Laetiporus conifericola.
Lobster Mushroom
Others have flavours like lobster meat — like the Lobster mushroom, Hypomyces lactifluorum.
Chanterelle
While other species of mushrooms have nutty or fruity flavours, like the Chanterelle mushroom (Cantharellus cibarius) that have a delightful apricot-like aroma,
…the Chanterelle's golden colour and fruity fragrance make it one of the most celebrated wild mushrooms in the culinary world.
Russula fragrantissima
…or the Russula fragrantissima, which are said to be reminiscent of almonds or maraschino cherries (though not quite as pleasant).
Candy Cap Mushroom
Candy Cap mushrooms, or Lactarius rubidus — the maple syrup smelling milky cap that intensifies its aroma when dehydrated. There are so many varieties beyond the generic pickings in the grocery stores.
Since I delved into the world of fungi and learned about foraging for wild edible mushrooms responsibly & safely, I've moved beyond eating the generic White (button) mushrooms, Portebellos, and Cremini. Although, I still enjoy some of the more flavorful & interesting textures of the standard store offerings like the Shiitake, Oyster, and Enoki mushrooms.
