I bought button mushrooms for a recipe that calls for Crimini - any advice on how to add more depth of flavor?

corcooks44
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11 Comments

ChefJune
ChefJune December 20, 2014
Sure! Add a big squeeze of lemon to the button mushrooms for a big pop of flavor.
 
ChezHenry
ChezHenry December 20, 2014
Buttons are not baby creminis. Creminis are baby Portabello mushrooms. Soak a small bit of dried porcinis, finely chop, and add to your recipe.
 
Nancy
Nancy December 20, 2014
Sorry, Henry, I slipped. Yes creminis.
 
ChezHenry
ChezHenry December 20, 2014
I'm slipping a lot lately too! It happens! :)
 
Nancy
Nancy December 20, 2014
Buttons are baby crimini. So, agree with SusanW on taste. But/and if you want to add depth of mushroom flavor and have some, reconstitute about 1 oz of dried mushrooms (any kind) and add to dish.
 
corcooks44
corcooks44 December 20, 2014
Thanks! Great idea here and to Henry too.
 
ChefJune
ChefJune December 20, 2014
Button mushrooms have NOTHING to do with Cremini mushrooms. They are the traditional "Champignons de Paris." Cremini are baby Portobellos.
 
msgruvn
msgruvn December 19, 2014
if you have dried shitakes on hand-rub them to crumble in your hands and stir in...
 
Susan W.
Susan W. December 19, 2014
What are you making?

There isn't that much of a difference. I get the white ones (I'm assuming that's what you mean) when they are on sale and my recipes taste the same.
 
corcooks44
corcooks44 December 20, 2014
Thank you all for answering. I am making the mushroom, spinach and cream recipe - adapted from Tender.
 
Susan W.
Susan W. December 20, 2014
That is a fabulous dish. It definitely needs deep flavored mushroom flavor. I added Portobello mushrooms and a few dried shiitake that I soaked. I also added the mushroom broth and reduced it way down. The dried mushrooms will do the trick for you.
 
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