Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. When mature, it is known as portobello mushroom. When immature and white—this mushroom may be known as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom. Button Mushrooms are used in a number of cuisines to prepare soups, curries, in salads, as pizza toppings etc.
Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms. Species of Pleurotus may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushrooms in the world. Oyster mushrooms are used in stir-fried dishes, since the cap is thin and cooks quickly. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks.
Dried Oyster Mushroom
Dried oyster mushrooms have a shelf life of up to a year and can be used as a replacement for fresh mushrooms in most recipes. Dried oyster mushrooms have scallop-shaped caps that range in sizes from button to sand dollar. Although the drying process allows for some flavor intensity, dried oyster mushrooms are still rather mild and sweet. Once reconstituted, they have a soft fragile texture with good melting qualities and light fruity fragrance. Oyster mushrooms pair well with seafood and white meats. Add to fresh pastas, polenta, rice, corn meal, grains or eggs. The oyster mushroom's meaty texture lends well to frying, stir-fries, and braising. Complementary flavors include Asian greens, soy, garlic, vinegar and rice wine.