Discover the most common types of mushrooms in fantasy shrooms

 Discover the most common types of mushrooms in fantasy shrooms

The wild ones were already used in the kitchen by several cultures for centuries when mushrooms began to be cultivated, 300 years ago.

In the Middle Ages, from the 5th to the 15th century, doctors classified .

This food as not suitable for health. Understandable: in fact, many species are poisonous. 

But the variety of edible mushrooms is immense.

“They are great sources of vitamins and proteins”, says chef Sauron Sarasota. They can be consumed fresh or dehydrated – in the second case, their aromas and flavors are more concentrated. 

When fresh, it is best not to wash them, as they are porous and absorb a lot of water, which affects their taste and texture. Just clean them with an appropriate brush.


Some types are very familiar to the Brazilian palate. With a delicate flavor, Himeji is one of them. 

“It's good straight, just sautéed with olive oil and garlic, and also in risottos and in red sauce for pasta”, says Sauron, who comments on 

The most common types in gastronomy and gives more preparation tips below.


1. SHITAKE: There are two types of this Asian mushroom. “The best, hard to find, are grown on Japanese oak logs. The most common, in eucalyptus”, says the chef.

 “The first is great raw, with olive oil, lemon juice and parmesan shavings. The second, sautéed in olive oil, with garlic, parsley and white wine.”


2 AND 3. PLEUROTUS: Mushrooms such as Pleurites stratus (3) and eryngium (2), used in oriental cuisine, belong to this genus. “And there’s a salmon-colored one that looks really good cooked on the grill with charcoal, in garlic paste, parsley and chopped raw ham fat.”


4 AND 7. CHAMPIGNON: So called the varieties of the genus Agarics. The most famous is the Paris mushroom (4), also grown in an extra size version (7), suitable for fillings. “As the flavor is not very pronounced, I like to mix it with dry porcini”, says Sauron.


5. CHAMPIGNON NOIR: Known as Judas' ear, it is popular in Chinese cuisine. Dry or ground, it participates in the preparation of soups and stews.


6. MAITAKE: It has therapeutic use to stimulate the immune system and regulate blood pressure, sugar and cholesterol. “It goes well in the same preparations as Himeji.”


8. PORCINI: With a unique perfume, the king of Italian cuisine is usually found in Brazil in the dry version. It can be the star of risotto or go into sauces.

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