I’ve been working on some new recipes for mushrooms, so I thought I share some of my notes.

All mushrooms are a high in the particular flavor known as umami. Umani is the fifth taste sense, often referred to as savory (the other tastes are sweet, salty, sour and bitter).

Umami itself is subtle and blends well with other tastes to expand and round out flavors. Most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.

In terms of mushrooms, Shiitakes are tan to dark brown and have broad, umbrella-shaped caps, wide open veils, tan gills and curved stems that should be removed. They have a meaty texture and are rich and woodsy when cooked. They add a meaty flavor and texture to stir-fry, pastas, soups, entrees and sides.

Criminis are also known as baby 'bellas or browns, and are similar in appearance to whites, but have a light-tan to rich-brown cap and a firmer texture. A hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes.

Portabellas are a larger relative of criminis and have tan or brown caps and measure up to six inches in diameter. Portabellas can be grilled, broiled or roasted and served as appetizers, entrées or side dishes.

Morels have a rich, creamy flavor that is deliciously earthy. They appear naturally in May, and are very present here in Michigan during that time. Some people like to bread them with corn meal or crackers, but I feel the very best way to savor their unique flavor is simply to sauté them in a little butter until they’re tender (not crispy).

If you decide to prepare mushrooms, here are two common methods:

Sautéing:

Sautéing is the best way to cook sliced or halved mushrooms. Add 1 tablespoon of oil to a sauté pan over medium high heat and then add a single layer of mushrooms into the pan. It is important to not overcrowd the pan so that the mushrooms can cook evenly. Do not stir them until they start to turn red or a golden brown, and then flip to the other side and repeat the process.

Grilling:

Grilling works best for mushrooms like the portabella and shiitake mushrooms. Lightly brush caps and stems with oil to keep them moist and season with salt and pepper. Grill or broil for four to six minutes on each side, brushing once or twice with oil. You can also try brushing with your favorite dressing or sauce instead of oil.