ARTICLE / RECIPE ROUNDUP

12 Mushrooms and How To Eat Them

OK, so you love mushrooms. But which ones do you use when? And what's the best recipe for that "chef's assortment" you impulsively picked up at the market? Here's what you need to know to make the most of the 12 most popular mushrooms.

As with the wide world of cheese, one of the joys of eating mushrooms is experiencing the unique flavors of the different varieties. From meaty portabellos and shiitakes to mild oyster mushrooms and chanterelles, you'll just have to taste the rainbow of mushrooms to decide which one is your favorite. With their unique flavor profiles, mushrooms can be happily paired for different effect with steak, cream, pasta, wine, onions, in breakfast dishes with eggs, and (of course) cheese.

Here, we take a look at the defining characteristics and preparations for the most popular dozen mushrooms; read on and celebrate the glories of fungus!


Common Button/White Mushrooms

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Button mushrooms have the honor of being both the most common and least expensive mushroom in the United States. These versatile, everyday mushrooms have a mild flavor that gets stronger when cooked and blends well with other ingredients. Sturdy enough to hold up in sauces, stir-fries, and stews, sliced and sautéed button mushrooms are also what come to mind as classic toppings for pizza and mushroom-smothered cheeseburgers.

garlic, white button mushrooms, extra-virgin olive oil, maldon sea salt and 5 more
crushed garlic, sliced mushrooms, onion, pepper, Worcestershire sauce and 2 more
heavy cream, button mushrooms, yellow onion, dijon mustard, white pepper and 5 more
yellow onion, button mushrooms, celery stalks, salt, cornstarch and 5 more
cloves, salt, soy sauce, red onion, coriander, coriander powder and 9 more

Cremini Mushrooms, aka "Baby Bellas"

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Cremini, or brown mushrooms, are almost identical biologically to white mushrooms. You can use them interchangeably in recipes that call for white mushrooms to add a slightly earthier, more full-bodied mushroom flavor. Like white mushrooms, the hardy cremini stand up well to slow cooking soups and stews. Oh, and that name, "baby bella"? It's exactly what it sounds like: cremini mushrooms are indeed immature, or baby, portabella mushrooms. More on that after these recipes.

cremini mushrooms, garlic, kosher salt, extra virgin olive oil and 6 more
baby portobello mushrooms, salt, dried thyme, garlic cloves, olive oil and 8 more
dried parsley, salt, cremini mushrooms, unsalted butter, egg whites and 5 more
tapioca flour, bay leaf, salt, fresh thyme, almond milk, freshly ground pepper and 5 more
brown lentils, ketchup, vegetable broth, worcestershire, flax seed and 15 more

Portabella Mushrooms

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Large, substantial portabella (also called portobello) mushroom caps are the meatiest of the mushrooms, good for grilling and used as a healthy substitute in traditional meat dishes. The portabella is simply a cremini mushroom that's been allowed to grow to maturity, producing a wide, flat cap about the size of your palm. On the underside, you'll see dark gills, which should be removed before cooking. Freshness tip: look for portabellas whose gills still have pink undertones.

The stems can be quite woody and are typically composted or used to flavor soup broth. The taste of a grilled portabella mushroom cap is best described as meaty and earthy but the real meat-like quality comes from the chewy texture, which provides a sensation similar to biting into a medium-rare steak.

rosemary, basil, thyme, tarragon, balsamic vinegar, portobello mushroom and 2 more
fresh mozzarella, cherry tomatoes, fresh basil, portobello mushroom caps and 1 more
portobello mushrooms, plain dry breadcrumbs, virgin olive oil and 4 more
quinoa, avocado, fresh basil leaves, red onion, low sodium vegetable broth and 16 more
kosher salt, hoagie buns, swiss cheese, ground coriander, black pepper and 13 more
seasoning, avocado oil, lemon, garlic, kosher salt, portobello mushrooms and 1 more

Morels

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Hard-to-find morels are a springtime treat with a distinctive deep and earthy flavor and sponge-like appearance. If you see them fresh, buy them while you can! The short season for morels means they'll be gone in a flash. Fortunately, many recipes call for dried morels, which can easily be found online, bringing us the pleasure of morel's nutty flavor year round. Remember: morels should ALWAYS be cooked they can make you sick if eaten raw.

garlic cloves, avocado, hazelnuts, kosher salt, whole wheat bread and 9 more
morels, olive oil, butter, eggs, fresh fava beans, crème fraiche and 6 more
tarragon, pepper, shallot, marsala wine, garganelli, pea tendrils and 7 more
ramps, unsalted butter, eggs, morel mushrooms, fontina, freshly ground black pepper and 1 more

Oyster Mushrooms

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Oyster mushrooms get their name from the shell-like shape of the caps, which grow on the side of trees in clustered stacks reminiscent of stadium seating. While they do have a distinctive shape, be careful when shopping not to confuse them with the long, thick-stemmed king oyster mushroom. Despite its name, the king oyster is a quite different species altogether.

Oyster mushrooms are known for their mild yet complex flavor and come in a range of colors from blue-gray to salmon to golden-brown, with slight variations in taste. Orange-hued oyster mushrooms, for example, will tend to have a light nutty flavor. All varieties taste best paired with other mild flavors or even better, served alone, sautéed in butter. While oyster mushrooms are on the fragile side, you'll still want to remove the tougher stem before cooking and be sure to eat them while young and somewhat firm. Because of their delicate nature, they're often used in Asian soups, stir-fries, and other quick-cooking preparations.

water, water, oil, pepper, oil, garlic cloves, hoisin sauce, oyster mushrooms and 8 more
leaves, coconut milk, salt, diced onion, oyster mushrooms, coconut oil and 2 more
ramps, kosher salt, freshly ground pepper, ricotta cheese, unsalted butter and 3 more
chicken broth, celery stalks, unsalted butter, dried thyme, dried sage and 7 more
heavy cream, oyster mushrooms, olive oil, pepper, salt, red wine

Shiitake Mushrooms

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Shiitakes are meaty mushrooms similar to portabellas, if without their signature massive girth. These mushrooms have an intense and woodsy flavor, with smaller shiitakes offering a tender texture and larger ones providing more robust flavor. A chewier mushroom, shiitakes are a good choice to add both texture and umami to flavor-rich dishes.

If using fresh, the woody stem should be removed and saved to add to stocks. Like morels, shiitakes should never be eaten raw, so keep these off your salads unless you've sautéed them first. If fresh shiitakes aren't available, there are many recipes that call for dried shiitakes for an even more intense mushroom flavor. In fact, dried shiitakes have been noted as an excellent substitute for the much pricier wild porcini with a deeper flavor to boot.

sugar, sherry vinegar, fresh ginger, dried shiitake mushrooms and 1 more
soy sauce, cornstarch, garlic, sesame oil, ginger, boiling water and 8 more
spaghetti, eggs, fat free greek yogurt, red onion, chili flakes and 3 more
water, dried thyme, fresh shiitake mushrooms, all purpose flour and 6 more

Hen of the Woods, aka Maitake Mushrooms

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One of the most delicate mushrooms, the Hen of the Woods mushroom sports a tattered head held together by a sturdier core at the base. Also known as maitake or sheepshead (but not to be confused with chicken of the woods), this shaggy clump of mushroom is most often prepared simply by breaking and tearing the mushroom into bits and pieces by hand. These mushrooms have an earthy, woodsy, and somewhat spicy flavor that helps makes dishes taste richer. Hen of the Woods are excellent when roasted or sautéed in butter, allowing the delicate edges to curl up and crisp.

fine sea salt, extra virgin olive oil, wild rice, fresh lemon juice and 5 more
chopped parsley, canola oil, hen of the woods, chickpeas, paprika and 8 more
crushed red pepper, sea salt, whole black peppercorns, dried oregano and 8 more
porcini, ciabatta, mushrooms, confit, hen of the woods, fresh flat leaf parsley and 8 more
cinnamon, chopped fresh chives, chanterelles, kosher salt, unsalted butter and 3 more
vegan cheese, maitake mushroom, sage leaves, onions, salt, pumpkin and 8 more

Enoki Mushrooms

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The enoki mushroom, sometimes labeled as enokitake, is a very mild, crunchy Asian favorite that is quickly gaining popularity in the United States. Pale, long, and skinny little mushrooms, these are often eaten quick fried in little bundles or scattered atop a hot dish as a garnish after cooking.

To prepare, cut off the connected stem end and separate the mushrooms with your fingers into smaller clumps. Enoki mushrooms are quite good for soup, where they can be put in raw to just barely cook themselves in the hot broth while adding a textural crunch to the dish. Other preparations involve a quick stir fry where the mushrooms jump in and out of the pan in a flash.

enoki mushrooms, oil, light soy sauce, sugar, garlic, scallion
sesame oil, kimchi, kimchi, fish sauce, gochujang, sesame seeds and 5 more
enoki mushroom, mirin, soy sauce
corn starch, sugar, ground black pepper, rib eye steaks, enokitake and 8 more
enoki mushrooms, bamboo shoots, roasted sesame seeds, corn kernels and 5 more

Chanterelles

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Chanterelles are the belle of the ball at the wild mushroom dance. Delicate yellow or orange in color, chanterelles look like little golden horns with their inverted bell shape, and may even smell faintly of apricot. The have a gentle nutty flavor with hints of pepper and spice, making chanterelles a good substitute for morels or the even rarer hedgehog mushroom. Although firmer than the maitake or enoki mushrooms, chanterelles are still best prepared by tearing them instead of chopping. Like many of the other mushrooms here, they can have tough stems which can be removed and added to homemade stocks to make the most of this exceptional flavor.

sea salt, freshly ground pepper, olive oil, green onion, onion and 5 more
butter, chanterelle mushrooms, fresh basil, black pepper, grated parmesan cheese and 7 more
flour, heavy whipping cream, butter, salt, ground black pepper and 7 more
unsalted butter, bacon, chopped parsley, kosher salt, lemon juice and 3 more
parmesan, mushrooms, chopped fresh cilantro, vegetable oil, shallots and 9 more

Porcini Mushrooms

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Porcini mushrooms are some of the most highly prized in the culinary world, known for their bold, nutty flavor. Porcinis impart a deep, pure mushroom flavor to any dish, and are classically used in many Italian recipes. Their hearty flavor and meaty bite work well with pasta and grains, thick soups, and in flavorful gravies.

Porcinis are bulbous, both in cap and stem, with a classic mushroom-brown hue. They may be easier to find dried; if they're cost-prohibitive to buy, you can substitute dried shiitakes easily in the recipes below.

all purpose flour, large eggs, salt, unsalted butter, dried porcini mushrooms and 1 more
salt, sun dried tomatoes, dried porcini mushrooms, small new potatoes and 7 more
rosemary leaves, ground black pepper, sea salt, olive oil, large garlic clove and 2 more
soy sauce, dried porcini mushrooms, salt, flour, onion, butter and 5 more

Truffles and Truffle Oil

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Only the truffle, one of the most expensive gourmet foods in the world, can give the porcini a run for its money (or yours). This hard, bulbous mushroom grows underground; historically dogs and pigs have been used to help truffle hunters sniff them out in the wild. The two main varieties are the white or "Alba" truffle from the Piedmont region of Italy and the black "Perigord" truffle grown in France, Italy, and Spain.

Despite being so hard that they are typically served shaved, truffles are among the most perishable of mushrooms, with peak flavor lasting only 3-4 days. Truffles have a very strong, almost musky flavor associated with the finest of dining; however, you can more affordably boost your day-to-day cooking by using a small amount of truffle oil as with many of the elegant recipes that follow.

mushrooms, hamburger buns, mayonnaise, seasoned salt, seasoning and 10 more
pizza dough, shredded mozzarella cheese, freshly ground pepper and 5 more
arborio rice, soy sauce, unsalted butter, garlic cloves, pepper and 11 more
dry red wine, filet mignons, peanut oil, ground black pepper and 9 more
lemon juice, whole milk, truffle, spring onion
boneless magret duck breast halves, beef broth, pinot noir, butter and 7 more

Straw Mushrooms

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Straw mushrooms, sometimes called paddy straw mushrooms, are easily recognizable for their small, pointy shape and dark caps. Most often purchased canned here in the States, these bite-size 'shrooms are frequently seen in stir fry dishes and classic Thai soups such as Tom Yum and Tom Kha Gai. If you do use canned straw mushrooms, remember that they've already been partially cooked during canning, so they're well suited for quick cooking weeknight recipes.

fish sauce, straw mushrooms, oil, garlic, spinach
chicken breast, bamboo shoots, bok choy, cremini mushrooms, cornstarch and 15 more
galangal, boneless skinless chicken breast, water, Thai chilies and 8 more
red chili flakes, diced tomatoes, red bell pepper, snow peas and 17 more
snow peas, baby bok choy, baby corn, gluten, vegetable oil, baby carrots and 16 more

Can't Decide? Mix 'Em Up!

Can't choose just one? Me neither. Here are just a few ideas for when one kind of mushroom just isn't enough!

shallots, garlic clove, thyme, lemon, mixed mushrooms, egg, butter and 3 more
chervil leaves, large egg yolk, fresh chives, fresh lemon juice and 13 more
heavy cream, dry white wine, chicken cutlets, finely chopped fresh parsley and 1 more

Want to know more about mushrooms? Read Mushrooms 101