Mushroom Varieties
The mushroom exporter in India exports various varieties of mushrooms including White button mushrooms, Portobello mushrooms, Oyster mushrooms so on and so forth. Mushroom export from India is a good option for increasing revenue for the exporters.
White Button Mushroom
White button mushrooms are short and have a white stem which is also edible, dense, thick, and smooth. When raw,
this variety of mushrooms are mild with a crisp texture. When button mushrooms are cooked, they develop an earthy
flavour with a tender, chewy texture.
Portobello Mushrooms
Portobello mushrooms are another type of mushrooms. Underneath the cap of these mushrooms, there are dark brown,
fleshy gills and a small ring from the cotton-like veil The stems of this mushroom is fibrous, white, and dense. When cooked,
these mushrooms have a chewy and meaty texture along with a smoky, earthy flavour.
Shiitake Mushrooms
Shiitake mushrooms are generally small to medium in size and are attached to thin stems. The caps of these mushrooms
are wide and umbrella-shaped and vary in colour from light to dark brown. The Shiitake Mushroom has a characteristic
curled rim. The cream-coloured flesh of these mushrooms is firm, chewy, and spongy.
Oyster Mushrooms
Oyster mushrooms usually have a white to light brown to a darker brown cap which is funnel-shaped and has whitish-yellow gills.
These mushrooms have an off-centre stem. The flesh of these mushrooms is white. The cap grows in a shelf-like formation with
overlapping clusters.
Enoki Mushrooms
The Enoki mushrooms grow in long clusters of string-like stems that sprout small white caps. These mushrooms provide
a mild flavour with a bit of crunchy texture. The Enoki mushrooms go well in salads, soups, meat dishes, and as a garnish.
The spongy base of the Enoki Mushrooms should be removed before using.
Shimeji Mushrooms
Shimeji mushrooms are a variety of mushrooms which aren’t eaten raw as they taste better. These mushrooms should
always be cooked. The bitterness disappears completely after cooking. The Shimeji Mushrooms has a pleasant, firm, slightly
crunchy texture and a slightly nutty flavour after cooking.
Porcini Mushrooms
Porcini mushrooms are generally described as nutty and earthy with a meatiness in their flavour and texture. Their taste is
similar to many other mushrooms, but with a deeper and nuttier flavour. Dried porcini adds a deep, mushroom flavour to broths
and sauces and have a slightly chewy texture once rehydrated.
Paddy Straw Mushrooms
Volvariella volvacea also is known as the paddy straw mushroom is a species of edible mushroom cultivated mainly in the
East and Southeast Asia. These mushrooms are used mainly in Asian cuisines. These mushrooms rank third in consumption
worldwide. They are available fresh in Asia but are found in canned or dried forms outside.
Mushroom Varieties
The mushroom exporter in India exports various varieties of mushrooms including White button mushrooms, Portobello mushrooms, Oyster mushrooms so on and so forth. Mushroom export from India is a good option for increasing revenue for the exporters.
White Button Mushroom
White button mushrooms are short and have a white stem which is also edible, dense, thick, and smooth. When raw,
this variety of mushrooms are mild with a crisp texture. When button mushrooms are cooked, they develop an earthy
flavour with a tender, chewy texture.
Portobello Mushrooms
Portobello mushrooms are another type of mushrooms. Underneath the cap of these mushrooms, there are dark brown,
fleshy gills and a small ring from the cotton-like veil The stems of this mushroom is fibrous, white, and dense. When cooked,
these mushrooms have a chewy and meaty texture along with a smoky, earthy flavour.
Shiitake Mushrooms
Shiitake mushrooms are generally small to medium in size and are attached to thin stems. The caps of these mushrooms
are wide and umbrella-shaped and vary in colour from light to dark brown. The Shiitake Mushroom has a characteristic
curled rim. The cream-coloured flesh of these mushrooms is firm, chewy, and spongy.
Oyster Mushrooms
Oyster mushrooms usually have a white to light brown to a darker brown cap which is funnel-shaped and has whitish-yellow gills.
These mushrooms have an off-centre stem. The flesh of these mushrooms is white. The cap grows in a shelf-like formation with
overlapping clusters.
Enoki Mushrooms
The Enoki mushrooms grow in long clusters of string-like stems that sprout small white caps. These mushrooms provide
a mild flavour with a bit of crunchy texture. The Enoki mushrooms go well in salads, soups, meat dishes, and as a garnish.
The spongy base of the Enoki Mushrooms should be removed before using.
Shimeji Mushrooms
Shimeji mushrooms are a variety of mushrooms which aren’t eaten raw as they taste better. These mushrooms should
always be cooked. The bitterness disappears completely after cooking. The Shimeji Mushrooms has a pleasant, firm, slightly
crunchy texture and a slightly nutty flavour after cooking.
Porcini Mushrooms
Porcini mushrooms are generally described as nutty and earthy with a meatiness in their flavour and texture. Their taste is
similar to many other mushrooms, but with a deeper and nuttier flavour. Dried porcini adds a deep, mushroom flavour to broths
and sauces and have a slightly chewy texture once rehydrated.
Paddy Straw Mushrooms
Volvariella volvacea also is known as the paddy straw mushroom is a species of edible mushroom cultivated mainly in the
East and Southeast Asia. These mushrooms are used mainly in Asian cuisines. These mushrooms rank third in consumption
worldwide. They are available fresh in Asia but are found in canned or dried forms outside.