The wannabe burger, the portobello is big and meaty. Don’t fight it! Grill and put ’em on buns. Or try slicing some, then cooking them slowly in olive oil.
Recipe: Try Rachael's Portobello Mushroom, Celery & Crispy Onion Salad
Cooks love the umami-rich flavor and meaty texture of shiitakes. Use the large umbrella-shaped caps in sautés, soups, or stuffings.
Recipe: Try our Shiitake & Shallot Risotto
This gorgeous golden-orange variety has a nutty flavor. Mix into soft scrambled eggs for an OMG breakfast.
Recipe: Try our Mushroom & Asiago Omelet
Maitake (a.k.a. Hen of the Woods)
This cluster kinda looks like a brown hen’s feathers. Roast whole and serve with steak or toasted bread.
Recipe: Try Rachael's Farro with Mushrooms & Hazelnuts
This mushroom is up for anything. Roast, sauté, or toss into salads. Stuff caps with Parm, sausage, and breadcrumbs, then bake them.
Recipe: Try Rach's Knife & Fork Burgers
Soft and flat, the tender caps taste mild and cook quickly, making them a natural for stir-fries, omelets, and quick soups.
Recipe: Try our Mushroom Chips
Cremini (a.k.a. Baby Bella)
Similar to white buttons, these babies can be sautéed with steak or stirred into veggie pastas.
Recipe: Try our Drunken Mushrooms