15 Types of Mushrooms and How to Cook With Them
Prized for their versatility and meat-like heft and texture, mushrooms are popular worldwide—and they come in many forms. Different types of mushrooms for cooking include basic buttons, meaty king oysters, and elusive honeycomb-like morels. Below, we’re diving into the various edible mushroom varieties, from the most common mushrooms (i.e., the ones you’ll find on a slice from the local pizza shop) to the wild fungi you might spot at the farmers market.
Once you’ve learned about all the different types of mushrooms, it’s time to get cooking. Fold pulled oyster mushrooms into tacos or buttons into quesadillas, toss crispy shiitake mushrooms with creamy pasta carbonara, or sauté a mix of mushrooms to make vegan cheesesteaks. Mushrooms also add juiciness to burger patties and a boost of umami to stir-fries and noodle dishes. Still hungry? We’ve got lots more mushroom recipes.
Photo by Joseph De Leo1/15Beech Mushroom
These mushrooms (named after the beech trees they grow on) grow in clusters, or beech “bouquets.” When cooked, these crunchy, white- or brown-capped mushrooms are crunchy with a sweet nuttiness; raw, however, they taste bitter. Add them to a pot of soy and ginger steamed fish.
Photo by Joseph De Leo2/15Black Trumpet Mushroom
This wavy, cone-shaped fungus is a late-summer find in the Midwest and eastern US, though it grows all winter in the West. Black trumpets have a rich, smoky flavor and notes of black truffle when dried. Use them to boost the flavor of mushroom risotto (try this easy version, which cooks mostly in the oven) or in any recipe where you might use truffle oil.
Photo by Joseph De Leo3/15Button Mushroom
Button mushrooms are the most common type of mushroom you’ll find at the grocery store—in fact, an estimated 90% of the mushrooms we eat in the US are of the button variety. Less intensely flavored than many of their kin, button mushrooms (scientific name, Agaricus bisporus) are the mildest-tasting mushroom around. They can be eaten raw or cooked, working well in soups or salads, and on pizzas. They’re also great stuffed or sautéed. Find more button mushroom recipes here.
Photo by Joseph De Leo4/15Chanterelle Mushroom
With a trumpet-like shape and a depression in the center of its cap, the chanterelle is another popular species of mushroom. Golden-hued, fleshy, and firm, they’re known for their apricot-like scent. Because they’re notoriously difficult to cultivate, foragers typically hunt for chanterelles in the wild. Note that a nonedible lookalike known as the false chanterelle (scientific name, Hygrophoropsis aurantiaca) grows throughout North America. Always forage with a trusted expert and root out the edible variety.
Chanterelles are commonly used in European cuisines, including French and Austrian. They’re also native to North America and particularly abundant in the Pacific Northwest from late spring to early fall. Use them to make fricassee or pair them with whole grilled salmon.
Photo by Joseph De Leo5/15Crimini Mushroom
Fun fact: Baby button mushrooms, criminis, and portobellos are all the same species at various points in their life cycle. Crimini (sometimes spelled cremini) mushrooms are the middle child: darker, firmer, and more mature than white button mushrooms (the two are often used interchangeably), but smaller and younger than portobellos. Increasingly, retailers hoping to capitalize on the popularity of portobellos sell crimini mushrooms as “baby bellas.” Sauté them in a skillet to give them a crunchy texture, float them atop mushroom soup, or add them to grain bowls.
Photo by Joseph De Leo6/15Enoki Mushroom
Also known as enokitake, this mushroom features small, shiny white caps attached to thin, long stems. They’ve got a mild flavor and distinctive crunch, which makes them particularly good raw. They can be cultivated but grow wild on Chinese Hackberry, ash, mulberry, and persimmon trees. These slender mushrooms are a common addition to hot pot or ramen bowls; use them in this recipe for Tofu Steak With Japanese Mushrooms.
Photo by Joseph De Leo7/15Hedgehog Mushroom
With a sweet smell and taste, it makes sense that this mushroom is also called the “sweet tooth” (when older, however, it can take on a bitter flavor). Crunchy, nutty and meaty, the hedgehog mushroom tastes very similar to a chanterelle. This hardy mushroom grows in the winter on the West Coast of the United States. Add it to a simple mixed mushroom stir-fry.
Photo by Joseph De Leo8/15King Oyster Mushroom
Also known as a king trumpet mushroom, trumpet royale, ali’i oyster, king brown mushroom, and French horn mushroom, the king oyster mushroom goes by many names. This royal addition to the world of fungi is known for its thick stem, which has a meaty texture and earthy flavor. No matter what you call them, you can slice these jumbo mushrooms into planks to make open-faced mushroom sandwiches, skewer them for yakitori, or shred and steam them to make a saucy side.
Photo by Joseph De Leo9/15Lion’s Mane Mushroom
Known for their fuzzy, shaggy appearance, these mushrooms resemble a lion’s mane as they grow on tree trunks. In addition to culinary applications, this mushroom is historically used in East Asian medicine and sold as a powdered supplement. Its flavor is reminiscent of shellfish, like lobster or shrimp, but with an earthy backbone. Since they’re firm and hardy, toss them on the grill and serve them on a bed of root vegetables.
Photo by Joseph De Leo10/15Maitake Mushroom
From afar, maitake mushrooms—also known as hen of the woods—can look like a head of cabbage. Cultivated, as well as found in the forest, these mushrooms are often sold in clusters with their soft, feathery caps overlapping. This mushroom has an earthy aroma and a gamey flavor and is native to Japan and the United States; they grow wild east of the Mississippi River in August and September. Glaze them with miso to make maitake mushroom burgers, or sauté them with green beans for a hearty side.
Photo by Joseph De Leo11/15Morel Mushroom
A fleeting springtime treat in the Midwest and Western US, morel mushrooms grow only once yearly, typically around April or May. Also known as Morchella, the morel’s conical, spongy look and woodsy, nutty flavor are unmistakable. Morels are also commonly sold dried. Reconstitute the dried mushrooms to make a robust broth, then add the rehydrated mushrooms and their liquid to risotto, stock, or soup.
Photo by Joseph De Leo12/15Oyster Mushroom
Like their namesake bivalves, oyster mushrooms are whitish in color and fan-shaped; they have a delicate aroma and flavor. Although they can be found in the wild growing on the sides of trees, the ones you’ll find in the store or on a menu are most likely cultivated mushrooms. They add heft to stews and are found in many East Asian dishes. Try them in pulled mushroom tacos and Instant Pot Japchae, or use them in a vegan riff on fish sauce.
Photo by Joseph De Leo13/15Porcini Mushroom
With their slightly reddish-brown color and aromatic, woodsy flavor, porcinis are some of the most prized wild mushrooms. An Italian staple, these mushrooms are also popular in France, where they’re called cèpes. Fresh porcinis aren’t as easy to locate in the United States, but dried ones are common in many larger grocery stores. Reconstitute dried porcinis in hot water, like in this mushroom noodle soup, or use them in a mixed mushroom risotto or wild mushroom polenta.
Photo by Joseph De Leo14/15Portobello Mushroom
When portobellos are young and small, they’re called criminis; when they’re even younger and smaller, they’re called white button mushrooms. Ah, the circle of life! When they’ve reached maturity, mushrooms of this variety, called portobellos, have a dark brown cap that can be as wide as the palm of the average adult hand. Common in Italian cooking, dense, rich portobellos lend depth to sauces and pastas; they also make a great meat substitute and stand up well to grilling and stuffing.
Photo by Joseph De Leo15/15Shiitake Mushroom
In Japanese, shiitake means “chinquapin mushroom,” which describes where these mushrooms can be found in the wild (growing on the decaying wood of chinquapin trees). Today, however, most shiitakes are cultivated, not foraged. They’re best identified by their umbrella-shaped brown caps, which curl under ever so slightly. Fresh shiitakes (which star in Japanese dishes like Yaki Shiitake Ponzu-zoe (Grilled Shiitake With Ponzu Dressing) have a light woodsy aroma, while their dried counterparts (often used in dashi) are more intense in flavor.
