Interesting note that you may not know, surprised me when I learned it way back.
Those little white mushrooms that are everywhere, that are on pizza and you get in the store and portabellos (and cremini, if you’ve had those)? Same mushroom species! Just picked at different stages in their life cycle.
When immature and white, this mushroom may be known as:
common mushroom
white mushroom[11]
button mushroom[11]
cultivated mushroom[12]
table mushroom
champignon (French for mushroom) de Paris
The above is what most people in the US think of if one talks about a “mushroom”.
When immature and brown, it may be known variously as:
Swiss brown mushroom
Roman brown mushroom
Italian brown mushroom
cremini (also crimini) mushroom[13][14]
chestnut mushroom (not to be confused with Pholiota adiposa)
baby bella[13]
I’ve seen creminis occasionally.
When marketed in its mature state, the mushroom is brown with a cap measuring 10–15 cm (4–6 in).[14] This form is commonly sold under the names portobello,[14][15] portabella,[16] or portobella. The etymology is disputed.[14][15]
Those are commonly sold as stuff like meat substitutes on burgers.
I think that shiitakes are probably the most-commonly-available species other than that that I’ve seen commercially available.
My own favorites are powdered porcini – I don’t like the smell before being cooked, but they’re great at adding umami to cooked dishes, and the power is easy to get online – and wood ear mushrooms. Wood ears have very little taste, but a neat crunchy texture. I do 'em with olive oil. I can only get them occasionally, fresh, when stores in the area carry them.
Interesting note that you may not know, surprised me when I learned it way back.
Those little white mushrooms that are everywhere, that are on pizza and you get in the store and portabellos (and cremini, if you’ve had those)? Same mushroom species! Just picked at different stages in their life cycle.
https://en.wikipedia.org/wiki/Agaricus_bisporus
The above is what most people in the US think of if one talks about a “mushroom”.
I’ve seen creminis occasionally.
Those are commonly sold as stuff like meat substitutes on burgers.
I think that shiitakes are probably the most-commonly-available species other than that that I’ve seen commercially available.
My own favorites are powdered porcini – I don’t like the smell before being cooked, but they’re great at adding umami to cooked dishes, and the power is easy to get online – and wood ear mushrooms. Wood ears have very little taste, but a neat crunchy texture. I do 'em with olive oil. I can only get them occasionally, fresh, when stores in the area carry them.
Huh! TIL.