Cultivated mushrooms and different varieties of wild mushrooms are available year-round
Mushrooms were prized in ancient Egypt, Greece and Rome, and have been cultivated in Japan for 2,000 years. But settlers in North America were late to the feast. We’re making up for that now and the variety of fresh mushrooms available in supermarkets is on the upswing. Whether served as a side dish or the main event, mushrooms’ meaty texture is very satisfying.
These days, the produce aisle routinely offers white button mushrooms, portobellos (also “portobellas”), their younger sibling, cremini (also sold as “baby bellas”), oyster and shiitake mushrooms. Exotic varieties like morels and chantarelles make their appearance when foragers are lucky enough to find them in the wild. Dried mushrooms of all types are also becoming more widely available in supermarkets.
Take advantage of the many types of mushrooms available to you—throw raw mushrooms in a salad, sauté some mushrooms with scrambled eggs or grill mushrooms for a meat-free burger alternative. Whatever your preference, there are plenty of fresh and wild mushrooms available to enjoy.