I like roasted creminis
for their meaty, earthy savor.
Even the plain white button mushrooms or brown creminis, which are baby portobellos, can be elevated when browned in a generous amount of butter.
11/2 pounds button or cremini mushrooms, finely chopped
Oyster mushrooms (maitake, chanterelles and the like) have lots of nooks and crevices, which allow them to get even more delectably crispy than the more evenly rotund creminis
and white buttons.
For the mushroom glaze: In large heavy pan, heat all and saute creminis
, leek, onion and carrot until deeply caramelized.
Button mushrooms have a greater antioxidant capacity than tomatoes, green peppers or carrots; Portabellas and Creminis
are as high as red peppers.
Far and away, the most popular edible fungi is the venerable Agaricus or white button mushroom, while brown Agaricus varieties, marketed as portabellas and creminis, are now available in even the most modest supermarkets,
Overall, mushrooms represent roughly 2 percent of all produce department dollar sales, give or take," says Caito, noting that the figure has "really gone up a lot in the last 10 years with the advent of portabellas, shiitakes, creminis, and other varietals that have become more mainstream." Sliced white buttons and sliced portabellas have also made a healthy dent in the retail mushroom market in recent years, he adds.
Once the oil is shimmers, add the sliced creminis in a single layer; it may be necessary to cook the mushrooms in two batches, adding an extra tablespoon of oil.
Return the sliced creminis to the pan and toss to incorporate.
The most common is the cultivated white mushroom, but other popular ones include the shiitake, oyster, enoki, cremini and portabella.
Spicy Penne And Mushrooms 1 pound penne pasta 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 pound Porcini mushrooms, coarsely-chopped (tough stems discarded) 1/4 pound cremini mushrooms, coarsely chopped (tough stems discard 6 garlic cloves, minced 1 to 2 teaspoons crushed red pepper 1 28-ounce can crushed tomatoes 1 1/2 teaspoon dried basil Salt to taste 2 tablespoons chopped parsley Freshly grated pecorino or Parmesan cheese Cook pasta as directed on package for al dente; drain, reserving 1/3 cup of the pasta cooking water.