Magic Mushrooms

Mushrooms are rich in copper and selenium, two minerals that help keep your immune system and bones strong and help protect the cells in your body from damage. The phytonutrients in mushrooms have valuable antioxidant and anti-inflammatory properties. Here are a few delicious varieties to add to your cart:

Baby Bella

Baby bellas, also known as cremini mushrooms, are darker and firmer than the slightly less mature white button mushrooms. Their name derives from the fact that they're actually an immature portobella mushroom! Baby bellas have a meaty texture and a classic umami-rich mushroom taste. They're great sautéed or roasted. Serve them as a side dish, on pizza, or in pasta, soup or salads.

Portobella

Portobella mushrooms are dark brown and extremely large, sometimes as big as an adult's hand. The caps are usually sold without their large stems, which have an unpalatable woody, fibrous texture. These mushrooms make a great meat substitute in sandwiches and tacos. They're also good grilled or stuffed.

Lion's Mane

Named for their fuzzy, shaggy, pale exterior that resembles a lion's mane, these mushrooms have traditionally been sold as a powdered supplement. Today, they're becoming more popular in culinary applications with their unique shellfish-like flavor. Because they're quite firm, they are a good mushroom for grilling.

Oyster

These are white and have a delicate, scalloped fan shape, like an oyster. Their mild aroma and delicate flavor make them versatile in the kitchen and particularly nice in stir fries. Much larger king oysters, also known as trumpet mushrooms, have a more earthy taste.

Shiitake

These medium-size fungi are recognized for their beautiful light chocolate top, pale underside and classic umbrella shape. They are buttery with a mild, woodsy flavor that's good with grain dishes and stuffings.

Maitake

Also called hen of the woods, these mushrooms are identified by their layered, feathery brown clusters. They are tender, somewhat earthy and gamy. Their unique flavor is best appreciated on its own in a traditional sauté with garlic and oil.

Good Question: What about porcini mushrooms?

The reddish-brown porcini has a distinctively dark, woodsy flavor. Fresh porcini mushrooms are hard to come by, but dried porcinis are easy to reconstitute. They work well in soups, stews and pasta dishes.