3 Mushrooms You're Missing Out On
FOOD & HOME
3 Mushrooms You’re Missing Out On
(And How to Cook Them)
Image by Andrew Ridley via Unsplash
Mushrooms are sorely underrepresented at the grocery store. Most supermarkets only carry a handful of varieties—button, cremini, maybe portabella. If you spot a shiitake, it’s a good day. While most shoppers are content to grab the same drab shrooms on offer, we like to push the boundaries at Abbot’s Butcher. It’s why we sought out to create our premium plant-based proteins, and it’s why we feel compelled to explore the deliciously meaty world of mushrooms. Like switching to plant-based versions of chorizo, chicken, and beef, trying new mushrooms isn’t hard—you just have to know they’re out there.
Given that over 10,000 varieties of mushrooms exist (and not all of those are edible), we will narrow the scope a bit. We’re introducing you to three of our favorites that are accessible in many health and natural food stores—the same stores that also carry our Abbot’s Butcher proteins. From meaty mushroom steaks to succulent scallops, here is how to cook oyster, maitake, and shiitake mushrooms.
1. King Oyster Mushrooms
There are two types of oyster mushrooms commonly carried by farmers’ market vendors and natural food stores: king and pearl. Both are delicious, but let’s focus on the king. These mushrooms have thick, elongated white stems and short brown caps. On their own, they have a very neutral taste, but when seasoned and cooked properly, they are perfect for replicating seafood dishes such as savory scallops.
As with any mushroom, never run it under water. This will make the shroom water-logged, soggy, and flavorless no matter how long you marinate it. To clean any mushroom, simply brush off any dirt with a dry paper or cloth towel.
We’ve mentioned scallops twice already; it’s obvious that our favorite way to prepare king oyster mushrooms is by transforming them into scallops. The process is straightforward, but it does involve marinating for several hours. Once the mushrooms have soaked up as much marinade as physically possible, give them a quick sear on both sides and you’re set—we’re talking two to three minutes, tops. This recipe for Vegan Scallops & Garlic Butter Sauce provides the step-by-step. Pro tip: scallops and “Chorizo” compliment each other surprisingly well. For a surf-and-turf main, prepare a package of Abbot’s Butcher Spanish Smoked “Chorizo” over the stove. Remove the “Chorizo” from the pan but leave the cooking oil. Sear the oyster mushrooms in the same pan for a slightly spicy, smokey finish to the scallops. Toss the “Chorizo” with fresh grilled or sauteed corn, top with the scallops, and make it rain fresh cilantro. Yum.
2. Maitake Mushrooms
Also known as Hen of the Woods, spot these shrooms by looking for the cluster of thin, slightly wavy mushrooms on the produce shelves. Maitake mushrooms are most often served as steaks. When prepared just right, they’re even meatier and tastier than portabellas.
Cooking maitake mushrooms involves four basic steps: clean, marinate, press, and sear. Again, do not run the cluster under water—just brush off the dirt with a towel. Pick a marinade, douse the mushrooms, and let them sit to absorb as much flavor as possible. Next, heat up a pan, place the mushrooms in the center, and press down with something heavy (like another pan). Need a bit of help? We’re obsessed with this beer-infused BBQ Mushroom Skirt Steak recipe by the team at Wicked Healthy.
3. Shiitake Mushrooms
When we say shiitake you say … bacon! These mushrooms have a wide, flat brown cap and a thin, chewy stem. Of all the plant-based bacon recipes we have tried, shiitake comes out on top. We also love using shiitakes as a beef replacement in stir-frys when we run out of Abbot’s Butcher Slow Roasted Chick’n. This Sticky Shiitake Mushrooms recipe by BOSH is excellent over plain basmati rice.
Let’s get back to the bacon. To create crispy-yet-chewy shiitake bacon pieces, all you need is tamari (or soy sauce), maple syrup, smoked paprika, ground black pepper, and just a whisper of liquid smoke. Toss those pantry ingredients with thinly sliced shiitakes, place in a 400-degree oven, and watch them like a hawk to prevent burning (10 ish minutes is all you need). This easy recipe for Quick Crispy Shiitake Bacon from Minimalist Baker provides the exact measurements you need for the marinade.
Beyond eating the shiitake bacon straight off the baking sheet, you can pile the pieces onto sandwiches or burgers made with Abbot’s Butcher Ground “Beef,” sprinkle onto plant-based pizzas for some much-needed texture, or crumble on top of dairy-free mac and cheese.
For more mushroom recipes and further culinary inspiration, check out the other posts in Our Journal.