Pearly white with dime-to-quarter-size caps and three-inch stems, these beauties are richly flavorful and a great addition to seafood dishes, sauces and stir-fries.
Chefs recommend using the Alba with olive oil, garlic, tomato, red bell pepper, citrus juices and thyme. You may also blanch Albas in salted water for two minutes to soften the flavor. Drain and cool, then proceed with chosen recipe. Our mushroom source recommends a hot sauté to then elicit the full flavor of the Alba. Excellent in salads: cut or tear into strips.
Similar in size to the Alba, the Brown Clamshell variety, has a medium brown cap. Like its Alba cousin, it also has a wonderfully rich flavor noted by a mild, appealing shellfish flavor.
In addition to seafood, the Brown Clamshell works well in dishes with nuts and herbs. These mushrooms will be a bit firm even after sautéing. Similar in character to Alba Clamshell, some use a quick blanch to soften the flavor. The Brown Clamshell is a bit more flexible and is easily able to pair with red wine sauces as well as Asian influenced stir fry. Roast to deepen flavors. Grilled veal, almond, cashew, garlic chive, thyme.
Sometimes called the “baby Portobello,” Criminis are the younger version of the Portobello. Portobello is the mushroom variety at later maturity.
In fact, if you let a Crimini grow only 5 more days, you will get a small Portobello cap. The Crimini has an earthy, meaty texture, and stands up well to baking, roasting and stewing. They’re a favorite in Italian dishes, especially those with tomato sauce and beef.
The Trumpet Royale's firm texture allows for grilling or cooking on high heat. Chefs recommend cooking them in dishes with cream, walnuts, sherry, parmesan, rosemary or balsamic vinegar.
The flavor of fresh, organic mushrooms add "something" to nearly any dish at any time of day. In addition, mushrooms not only provide protein and fiber, but also vitamin B, vitamin D, vitamin K, copper and other minerals.
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