9 Types of Mushrooms Used in Hotel Kitchen

1. WHITE BUTTON

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• Mild and versatile
• Mixes well with other mushrooms
• Classic flavor for salad, pizza or pasta

2. CREMINI

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

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• 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

shitake
• Savory and satisfying
• A super soup mushroom that stands up to long cooking times
• Always remove stems before cooking

7. PORCINI

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

mushroom - MOREL
• Intense and earthy
• Wild mushroom with a distinctive honeycombed cap
• A standout in simple sauces and cream sauces

9. PORTOBELLO

Portabella
• 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

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