For many years, the only commercial mushroom grown in the United States was the round-capped button mushroom. Today exotic mushrooms are easily accessible and their natural savory flavors and textures lend themselves to a wide variety of cuisines and cooking styles.
I love the availability of mushrooms in their dried form too, which are best reconstituted in hot water. (Chef’s Tip: Save the infused-water, after straining it, for use in sauces and soups!)
Although each mushroom possesses its own unique flavor, there are some ingredients that create effective flavor matches across the mushroom spectrum. Mushrooms universally pair well with the onion family, especially garlic and shallot, and benefit from the addition of a touch of piquancy as citrus juice or vinegar.
A simple sauté with butter, garlic and salt is enough to prepare any variety for an addition to pasta, stir-fried vegetables, Asian noodle dishes or to strew atop grilled meats or fish.