Apart from chanterelles, porcini mushrooms and truffles, most of the mushrooms we can buy are actually cultivated. Button mushrooms, king oyster mushrooms and even shiitake mushrooms - which used to be imported from Asia - are all grown and available all year round.
The white button mushroom is probably the best known variety in Western countries. It tastes mild and nutty, while its brown relative has a somewhat fuller flavour.
The portobello is the big brother of the two. It takes longer to grow, it's larger, and has a firmer consistency. In this it's similar to the nutty king oyster mushroom with its even firmer, almost meaty texture.
The shiitake has the most intense flavour, especially when dried. The aromatic, slightly nutty oyster mushroom is best for roasting, as it becomes nice and crispy when cooked that way.
These cultivated mushrooms grow on a nutrient substrate. This can consist of compost, sawdust or even coffee grounds. Unlike chanterelles, for example, they do not have to be cleaned at great effort and are not contaminated with heavy metals.
"I experienced what a clean and sustainably produced food mushrooms are when they are produced on an organic farm," says Stevan Paul, a trained chef and food author. "They grow quickly and don't need much space because they grow upwards on shelves," he says, but adds that the downside is they have to be kept in a cool atmosphere, which requires a lot of energy.
A meat alternative?
Mushrooms are becoming increasingly popular as a natural meat substitute, says Paul. "They have a round, spicy flavour, they have a natural umami and some have a meaty consistency."
Paul particularly praises king oyster mushrooms, which he says are "reminiscent of tender meat even when bitten into." Mushrooms can be breaded, deep-fried, roasted, braised or grilled, which also helps their reputation as practical alternatives to meat.
What's more, mushrooms are low in calories and healthy, because they contain vitamins, fibre and minerals. "Mushrooms have few calories because they consist of 90% water, and are low in carbohydrates and fat," says mushroom specialist Sarah Schocke. They are also one of the few sources of vitamin D available to vegans - otherwise, it is mainly fatty fish, eggs or dairy products that can provide us with this.
"People often say that mushrooms are high in protein. Compared to lentils, for example, this is only partially true," says Schocke. "In terms of nutritional value, you shouldn't fall into the trap of thinking of mushrooms as a meat substitute, even if they are an alternative in terms of flavour and texture."
Better mushroom prepping
Both our experts agree that the fact that some people don't like mushrooms is mainly due to mistakes made when cooking. One tip is to buy them fresh, store them in a cool place and cook them soon.
"Mushrooms are best bought individually. They can sweat and go mouldy in plastic. Just smell them. Your nose will tell you if they are good. Stay away from slimy mushrooms," advises Schocke. "It's important to prepare them dry and cook them well. Mushrooms need a lot of heat. Be brave and wait until the water has gone and then continue frying. Then the mushrooms won't have a rubbery consistency."
Paul's flavour-boosting tips are based round the fact that mushrooms are what he calls "servants of the dish".
"They take on the flavour you give them," he says. "Garlic, lemon zest and herbs are a good combination and enhance the flavour. And aniseed is magic when working with mushrooms. It's crazy how aniseed in a mushroom soup enhances the flavour," he says.
How about a crispy focaccia with a few oyster mushrooms sunk into it?
The raw oyster mushrooms are mixed with olive oil, a dash of white wine vinegar, finely chopped parsley and garlic, a little chilli, oregano and salt, then lightly pressed into the focaccia dough and baked in the oven for around 20 minutes at 200 degrees.
Serve with a topping of pesto mayonnaise. For this, lightly toast the pine nuts and almond kernels in a pan without oil, then puree with fresh basil leaves, garlic, yeast flakes and olive oil, and mix with the mayonnaise.
