Edible fungus · fruiting body · Pleurotaceae
Oyster Mushroom
Pleurotus ostreatus
Mildly savoury and earthy, with a gentle sweet edge. Browning adds toasted depth; the name describes its shape rather than a promise of seafood flavour.
The Alchemist's Pantry
The Fungarium
Where Distinctive Flavours Are Crafted.
Edible mushrooms and culinary fungi, kept distinct from plants.
Turn a reviewed leaf from this chapter. Historical sources, flavour affinities and kitchen notes accompany each ingredient.
Culinary fungus · edible bolete
Porcini — Penny Bun
Boletus edulis
Deeply savoury, earthy and nutty, with a firm, meaty texture when cooked. Dried porcini has a more concentrated woodland aroma than fresh mushrooms and can become the dominant flavour even in a modest amount.
Edible fungus · fruiting body
Shiitake
Lentinula edodes
Shiitake has a deep savoury character, a woodland aroma and a firm, pleasantly chewy cap when cooked. Dried shiitake is more concentrated and earthy than the fresh mushroom. Its assertive umami can lend depth to...
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