12 Types of Mushrooms and How to Cook With Them

Whether you’re a seasoned chef or an amateur cook, mushrooms invite you to expand your culinary horizons and embrace the umami-packed, savory delights these fungi bring to the table. So fasten your apron strings and get ready to dive into the wonderful world of cooking with mushrooms, starting with 12 types of mushrooms most commonly used in the kitchen.

What Are Mushrooms?

Before you start cooking with mushrooms, it’s good to know a little more about them. Mushrooms are fungi, understandably belonging to the kingdom Fungi, which is separate from both plants and animals. They lack chlorophyll, which means they don’t photosynthesize, and instead obtain nutrients by breaking down organic matter. The fruiting body is the most recognizable part of a mushroom, but some say the “true essence” of a mushroom is hidden beneath the surface in its mycelium.

 See more: A Beginner’s Guide to Mushroom Foraging, According to Forest-Loving Chefs

How Are Mushrooms Grown?

Some types of mushrooms grow naturally in the wild, but others are commonly cultivated in a practice known as mushroom farming. Mushroom cultivation makes it easier to produce consistent and abundant types of mushroom species, including the popular white button mushroom (Agaricus bisporus), shiitake (Lentinula edodes), and oyster mushroom (Pleurotus ostreatus). The cultivation process includes substrate preparation, inoculation, incubation, fruiting and harvesting. To continue the process, you can also tack on the additional step of spore collection for future inoculations.

12 Types of Edible Mushrooms and How to Cook With Them

1. Button Mushrooms (Agaricus bisporus)

Button mushrooms, occasionally called white mushrooms, are one of the most popular and readily available mushroom varieties. They are known for their mild flavor and firm texture once cooked, which makes them suitable for a wide variety of dishes. They work very well in stir-fries and saucy dishes alongside vegetables and proteins such as chicken or beef.

2. Portobello Mushrooms

These are mature button mushrooms that are large in size and often described as rich, earthy and meaty. Portobellos are frequently used as a meat substitute in vegetarian dishes such as burgers or stuffed and baked with a mixture of breadcrumbs, cheese, herbs and garlic. You can also slice and add them to pasta dishes or risotto.

3. Shiitake Mushrooms (Lentinula edodes)

Known for their robust flavor and appearance in a variety of Asian dishes, shiitakes are another common mushroom variety found in grocery stores. These are commonly sliced into thin strips and added to stir-fries or dehydrated and later added to soup and broth. Just remove their tough stems prior to cooking.

4. Oyster Mushrooms (Pleurotus ostreatus)

With a delicate, slightly sweet flavor and tender texture, oyster mushrooms are great for stir-fries and sauteed dishes. Slice or tear them into smaller pieces before adding them to the pan, then cook them until lightly brown, which usually takes 5 to 7 minutes. You can also bake them into mushroom chips or add them to creamy pasta dishes.

5. Cremini Mushrooms

Sometimes called baby bellas or brown mushrooms, cremini mushrooms have an earthier taste than button mushrooms but are used in a similar way. Sauteing is the most popular method of preparation, and you often find these in stir-fries, soups, pasta dishes or breakfast omelets. They also make a delicious savory mushroom gravy when combined with onion, garlic, broth and herbs.

6. Enoki Mushrooms (Flammulina velutipes)

Enoki mushrooms have long thin stems and small caps. They add a nice crunch to salads, cook quickly for an easy addition to stir-fries, and are a popular ingredient in hot pot and soup dishes that feature warm broth as the liquid base. They are occasionally marinated and used in sushi rolls or as a garnish for sashimi, too.

7. Morel Mushrooms

Morels are one of the most sought-after types of mushrooms thanks to their rich, nutty flavor and distinctive honeycomb appearance. They taste delicious sauteed in butter, used in pasta sauces or enjoyed on their own. Some chefs even pickle morel mushrooms and serve them alongside cheese and charcuterie.

8. Chanterelle Mushrooms

Vibrant orange, delicate and uniquely fruity in flavor, chanterelle mushrooms taste their best when sauteed or used in creamy sauces for pasta or poultry dishes. You can also slice them and use them as a gourmet pizza topping or dehydrate for long-term storage.

9. Porcini Mushrooms

Porcini mushrooms are known for having a rich, earthy flavor and are often found in Italian and other European dishes. They are often used dried, which requires rehydrating them in hot water, but you can also saute them in butter or add them to pasta dishes, risotto or polenta.

10. Maitake Mushrooms

Sometimes referred to as “hen of the woods,” maitake mushrooms have a uniquely frilly appearance and are commonly used in both Asian and European cuisines. Their earthy and robust flavors shine when roasted, sauteed, or added to soups and stir-fries.

11. Lion’s Mane Mushrooms

With a delicate, almost seafood-like flavor and a “hairy” appearance that gives them their name, lion’s mane mushrooms are often sold in clusters and taste best when sauteed with butter and garlic or used as a meat substitute in dishes like vegan scallops or crab cakes. Some vegetarians like to grill and serve them as mushroom “steaks” as well.

12. King Trumpet Mushrooms

Also known as king oyster mushrooms, king trumpet mushrooms have a mild flavor and meat-like texture. Remove the woody end of the stem before cooking since it’s tougher and not likely to cook evenly. These mushrooms are great for grilling and pan searing or turning into mushrooms “steaks” or “bacon.”

See more: From Mines to Mushrooms: Hernshaw Farms’ Mushroom Mission

Tips For Cooking With Mushrooms

Mushrooms are like sponges and will absorb water quickly. Rather than rinsing them off before cooking, gently wipe them with a damp paper towel or use a soft brush to remove residual dirt or soil.

Slice or chop mushrooms into uniform sizes to ensure they cook evenly and develop a consistent texture.

When cooking with mushrooms, it’s important to warm your skillet to medium heat instead of high temperatures. That middle-ground temperature encourages mushrooms to release their moisture and develop richer flavors. If the skillet is too hot, it will cause the mushrooms to become soggy.

Avoid overcrowding your skillet when cooking mushrooms because it will cause them to steam instead of brown. If your skillet isn’t big enough, it’s a good idea to batch-cook them rather than attempting to brown them all at once.

Mushroom Recipes

Try a few of our favorite mushroom recipes to get started experimenting with some of the varieties listed above.

• Pepita and Mushroom Risotto
• Chorizo and Red Pepper Stuffed Mushroom Caps
• Cheesy Scalloped Potatoes with Mushrooms and Dill
• Chicken Fricassee with Portobello Mushrooms
• Macaroni and Mushrooms
• Teriyaki Steak and Sweet Potato Skewers
• Mushroom-Stuffed Mushrooms
• Herbed Mushroom Tarts With Gruyere
• Triple Mushroom and Leek Soup
• Sausage & Mushroom Pasta Bake