One of the world’s most popular pasta dishes is Fettuccine Alfredo—even though it is more popular in the United States than in Italy where it is a point of controversy. The dish features long, flat noodles that are coated in a creamy sauce and tossed with mushrooms. Fungi are fantastic way to add a woody, nutty, umami flavor to any dish. Here are some shrooms you should surely be cooking with.
Portobello
Large and juicy, these mushrooms are packed with taste. They can be sliced up and added to pastas, roast veggies, and stews, but are also excellent as a patty alternative on burgers due to their meaty texture. Portobellos are delicious grilled with pesto and topped with melted cheese or breadcrumbs.
Shiitake
Found in the wild, shiitake literally translates from Japanese as “oak fungus”. These mushrooms have a woody flavor when fresh (naturally), but are actually more intense when dried. Shiitakes are ideal in any Asian dish.
Oyster
Oyster mushrooms get their name from their flesh being off-white and fan-shaped. With a delicate flavor, they go in everything from stir-fries to soups and risottos, and, of course are a hit in Japanese and Chinese cuisine.
