1. WHITE BUTTON
• Mild and versatile
• Mixes well with other mushrooms
• Classic flavor for salad, pizza or pasta
2. CREMINI
• Firm and flavorful
• Stands up to almost any cooking method and mixes well with other mushrooms
• Roast or saute for a satisfying side
3. CHANTERELLE
• Nutty and delicate
• Excellent for roasting or sauteing
• Add sauteed chanterelles to roasting poultry quiche or scrambled eggs
4. TRUFFLE
• Fragrant and flavor.
• Tuck slices of black or sauteing truffle under the skin of roasting poultry
• Grate cheesy white truffle over pasta or risotto
5. OYSTER
• Mild and sweet
• Cook briefly to preserve delicate flavor
• Add to omelets, quick soups and stir fries
6. SHIITAKE
• Savory and satisfying
• A super soup mushroom that stands up to long cooking times
• Always remove stems before cooking
7. PORCINI
• Robust and woodsy
• Hearty flavor for long-simmering dishes like pasta sauce and risotto
• Roast and toss with your favorite warm grain
8. MOREL
• Intense and earthy
• Wild mushroom with a distinctive honeycombed cap
• A standout in simple sauces and cream sauces
9. PORTOBELLO
• Rich and hearty
• Substantial flavor that’s great for roasting or grilling
• For a meatless main, roast and stuff with sauteed greens and warm grains