10 Mushrooms You Should be Cooking With

Also called: black forest, brown oak, Chinese black, black winter, black mushroom, forest mushroom, oriental black, golden oak, Donko

Although the color of this mushroom can range from tan to a dark brown, Shiitake mushrooms all have broad, umbrella-like caps. Mostly cultivated today, they grown mainly in Japan, China, and Korea where they are well known for their medicinal properties in addition to their taste. Shiitake mushrooms are known for having a rich, full-boded flavor that some describe as being almost steak-like. When dried, this flavor intensifies. Shiitakes can be found fresh, dried, or even powdered and are good in soups, sauces, or used to top meat dishes. 

Also called: tree oyster, angel's wings, abalone mushroom, pleurotus, pleurotte en huite, shimeji

You might have seen this mushroom before while out on a hike as oyster mushrooms can be found growing on the side of trees in the wild. But if you buy these mushrooms in the store, chances are they were cultivated as most commercial mushrooms are today. This mushroom is so-named because they look similar to their namesake, the mollusk. The color can range from beige to gray and are considered to have a delicate, sweet flavor. Oyster mushrooms, like their seafood counterparts, are known for their cholesterol-reducing efforts. They are particularly good in stir-fries, soups, or simply sautéed. 

Also called: able mushroom, button, table, cultivated mushroom, champignon (French)

The white button mushroom is arguably the most common mushroom out there--90% of mushrooms eaten in the world are of this variety. If you've ever had mushrooms in your salad, soup, or as a topping on your pizza, chances are high they were white button mushrooms. They are the mildest tasting of the bunch and are actually the immature white version of the portobello mushroom--white buttons are harvest while they are young though, if left to mature, they turn into portobellos. These mushrooms can be eaten raw or cooked and are available year-round. 

Also called: classic brown, Roman brown, Swiss brown, Italian brown, chestnut, golden Italian, baby bellas

Crimini mushrooms, despite being a darker brown, are the same mushroom as white buttons meaning that they are also immature portobello mushrooms. Because they appear more similar in appearance thanks to the darker cap color, crimini mushrooms are often marketed as "baby bellas." They do have a rich, earthy flavor that is slightly more intense than the white button mushrooms however, so some may substitute one for the other depending on the level of flavor they are after. 

Also called: field mushroom, open cap mushroom, portabella

Portobello mushrooms are the more mature version of the white or brown button mushroom. Portobello's are also the largest commercially available mushroom. They can grow large enough that the top, or cap, of the mushroom can be used as a bun substitute for a sandwich or burger. Although mild in flavor, they have a meaty texture that makes them a good substitute for meat. These mushrooms are common in Italian cooking but can be grilled, stuffed, or used in sauces and pasta. 

Also called: cèpe, bolete, king bolete, Polish mushroom, borowik, stensopp, steinpilz, penny bun

The Porcini is another mushroom often used in Italian cooking. Usually a light brown or reddish-brown in color, porcini mushrooms tend to have a somewhat nutty, meaty flavor with a smooth texture and a distinctive aroma. Fresh porcini mushrooms can be difficult to find in the United States but dried one can be easily reconstituted by soaking them in hot water for ten to fifteen minutes. Interestingly, these mushrooms are one of the few that can be bought pickled in addition to fresh, dried, and canned. Porcinis can be expensive as they are available in various levels of quality. They are good in soups, risottos, ground into pasta, or sautéed.

Also called: Hen of the Woods, ram's head, sheepshead, dancing mushroom, Kumotake

These mushrooms, like the oyster mushroom, grow at the base of trees, particularly oak tress. Often described as looking like a brain or a head of cabbage, maritake mushrooms are known to have anti-tumor properties. Used in Japanese and Western cooking, maritake mushrooms are native to Japan and the northwestern region of the US, although they can grown wild east of the Mississippi River in early fall. Often sold in clusters, these mushrooms are popular because they hold their shape even when cooked, making then great for stir-fries, soups, and stews. 

Also called: snow puff, winter mushroom, winter fungus, enokitake, enokidake, futu mushroom, golden needle, lily mushroom, velvet stem, golden mushroom

Enoki mushrooms are immediately distinct front every other mushroom in this list by their long stems topped with tiny, white caps and the fact that they are joined at the base, similar to bean sprouts. This base should be cut before using the mushrooms in your cooking. Available fresh or canned, these mushrooms have a light, mild flavor that can be enjoyed raw or as a compliment in soups, salad, and sandwiches. However, if cooking enoki mushrooms, it is recommended that they be added at the end of the cooking as the heat causes the mushroom to toughen. Experts also recommend avoiding any enoki that are slimy or have brown caps instead of white. 

Also called: girolle, golden, yellow, egg, pfiffering

Chanterelle mushrooms are one of the most popular wild mushrooms due to their delicate flavor and orange, yellow, or white trumpet-shaped body. Although fairly common in Eurpoean uisines and somewhat native to the US, chanterelle mushrooms are difficult to cultivate and therefore, typically foraged in the wild. Because they can retain a lot of moisture, these mushrooms should be prepared in a dry sauté if possible as water will be released during the cooking process. Despite this, or perhaps, because of this moisture retention, chanterelles can last up to 10 days in the refrigerator, longer than most other mushrooms. Chanterelles work well fried, sautéed, and in cream sauces, pasta, soups, souffles, risottos, and salads. 

Also called: morchella, black morel

Morels, with their distinctive honey-comb cap appearance, spongy texture, and savory flavor are prized by gourmet chefs. A relative of the truffle, morels typically grow in the spring in and around the edges of forests and can sell for upwards of twenty dollars per pound. They are difficult to cultivate, meaning that finding a way to commercially harvest them has become a multi-million dollar industry. Their smoky, nutty flavor becomes more pronounced the darker the color of the mushroom cap. Good in soup, pasta filling, meat and poultry, and sautéed, morels can also be found canned or dried.