16 Types of Mushrooms (Plus How to Use Them in Your Cooking)
I grew up in a household where mushrooms were as ubiquitous as cooking oil and eggs. We picked them up on every grocery run, so they were always in our kitchen. My family mostly ate button mushrooms, sautéed with garlic in olive oil and spooned on top of pan-seared chicken, pork chops, or occasionally a steak.
These days, I use mushrooms as much more than a topping. I fold them into omelettes, top thick slices of toast with them, and add them to long-simmering stews. I’ve also opened my eyes to the world beyond plain old white mushrooms. There are so many varieties to choose from. They can be farmed or foraged, come in different sizes and shapes, and have flavors that vary from mild to funky. Here, we break down what you need to know about 16 different types of mushrooms and how to use them.
Table of Contents
Button Mushrooms
Probably the most common mushroom variety you’ll find at the grocery store, button mushrooms (also referred to as “white mushrooms”) are actually the earliest growing stage of the Agaricus bisporus species of mushroom, which continues developing into cremini, and finally portobello mushrooms. Their soft texture and mild flavor makes them adaptable to many flavor profiles and recipes, and likely contributes to them being the most popular variety of mushroom in the U.S. They can be eaten raw or cooked and can be used in a wide variety of preparations.
Best for: Raw preparations, salads, sautéeing, grilling, braising, stuffing, stews, soups
Button Mushroom Recipes:
Cremini Mushrooms
Cremini mushrooms (also spelled “crimini”) are the middle growth stage for one species of mushroom (Agaricus bisporus), between the immature button mushroom stage and fully mature portobello mushrooms. Also known as “baby bella” mushrooms, they are a very common mushroom in the U.S.
Creminis are often used interchangeably with button mushrooms, though they have a slightly firmer texture, are darker in color, and have a more savory, umami-forward flavor than their younger counterpart. They can be eaten raw or cooked and are a great all-purpose mushroom, suitable for use anywhere you would use a button mushroom.
Best for: Raw preparations, salads, sautéeing, grilling, braising, stuffing, stews, soups
Cremini Mushroom Recipes:
Portobello Mushrooms
Portabellos are the mature growth stage of the Agaricus bisporus species of mushroom, which also includes immature button mushrooms and slightly more mature creminis. They are significantly larger than either of their younger counterparts with darker flesh, an earthier flavor, and a meaty texture. Portabellos are perfect for preparing whole. Their large size makes them perfect to serve as a vegetarian entrée. Their deep earthy flavor and dense texture make them great for pastas, sauces, and stews.
Best for: Grilling, searing, stuffing, broiling, pastas, sauces, stews
Portobello Mushroom Recipes:
Maitake Mushrooms
Also known as “hen of the woods” or “sheepshead,” these soft, feathery mushrooms grow in large clusters that can resemble a head of brown cabbage. They have a delicate texture and a rich flavor that can be described as “earthy” or “woodsy.” Maitakes can be cooked in whole clusters or broken into smaller pieces.
Best for: Sautéeing, grilling, roasting
Maitake Mushroom Recipes:
Chicken of the Woods Mushrooms
Not to be confused with hen of the woods, this wide, fan-shaped mushroom looks very different from some of the other common mushroom varieties available in the produce section. They can range from a yellowish-orange color and change to a more pale shade of creamy orange to white as they mature. They do not have gills or stems, instead growing into what looks like a wide shelf. They have a distinctly meaty texture and flavor — hence “chicken of the woods” — with a hint of lemony flavor. They can be a bit tougher to find and more expensive than more common varieties like button or cremini mushrooms.
Best for: Sautéeing, frying, roasting, soups, stews
Chicken of the Woods Mushroom Recipes:
Shiitake Mushrooms
Shiitakes mushrooms have umbrella-shaped brown caps, an earthy, rich flavor, and a meaty texture. The caps can be used for a wide variety of preparations, but stems should be discarded. Dried shiitakes, which have a more concentrated flavor, are often used in broths and soups.
Best for: Sautéeing, braising, soups, stews
Shiitake Mushroom Recipes:
Oyster Mushrooms
You’ll usually find oyster mushrooms sold how they grow, in small clusters. They can range in both color and size, from very small to larger. You can also find them circular in shape or more fluted (resembling their namesake). Oyster mushrooms have a delicate, chewy texture and a mild flavor with a hint of anise. They can be cooked whole or chopped into smaller, bite-size pieces. While you can eat oyster mushrooms raw, cooking enhances their delicate flavor.
Best for: Sautéeing, braising, frying, roasting, grilling
Oyster Mushroom Recipes:
Chestnut Mushrooms
These smallish brown mushrooms grow in clusters on trees. They have a chewy texture and a mild, nutty flavor. Since they’re rather small with a long, edible stem, they’re favorites for preparing whole.
Best for: Sautéeing, soups, braising
Chestnut Mushroom Recipes:
Chanterelle Mushrooms
Chanterelles are known for their striking trumpetlike shape and golden color. They have an earthy, nutty flavor, a dense texture, and a fruity scent. Chanterelles are difficult to cultivate, so when you spot them for sale they’ve most likely been foraged.
Best for: Sautéeing, pickling, soups
Chanterelle Mushroom Recipes:
Enoki Mushrooms
Tiny white enoki mushrooms are distinguished by their long stems and very small caps. An easily cultivated species, they grow and are sold in clusters. Enoki mushrooms are popular in Japanese, Korean, and Chinese cuisines. They have a chewy texture and a mild flavor. While many recipes call for cooking them, they can also be eaten raw.
Best for: Soups, stews, stir-fries, sautéeing, salads
Enoki Mushroom Recipes:
Beech Mushrooms
Named for their tendency to grow on beech trees, beech mushrooms have long stems with medium-size caps. They’re usually sold in clusters and can be white or brown. Beech mushrooms can be eaten raw, but have a slightly bitter flavor that is mellowed by cooking, bringing out their savory and nutty qualities.
Best for: Sautéeing, soups, stews, stir-fries
Beech Mushroom Recipes:
Black Trumpet Mushrooms
Black trumpet mushrooms are named for their distinctive color and shape. They are cone-shaped with hollow stems and can be black, gray, or tan. Black trumpets have a smoky, fruity flavor reminiscent of black truffles. They can be found both fresh and dried and are a great addition to dishes where you might want a bump of truffle flavor.
Best for: Pastas, soups, stews, sautéeing, sauces
Black Trumpet Mushroom Recipes:
Lion’s Mane Mushrooms
Lion’s mane mushrooms are known for their distinctive shaggy texture. Their subtle, sweet flavor and tender texture make them a good vegetarian stand-in for seafood. They have a firm texture that holds up well to many different cooking techniques.
Best for: Soups, stews, grilling, searing, marinating, sautéeing, stir-fries, pastas
Lion’s Mane Mushroom Recipes:
King Oyster Mushrooms
Also known as “king trumpet,” these large mushrooms are a different species than regular oyster mushrooms. With thick white stems and flat brown caps, they have a meaty texture and earthy flavor. Their large size makes them perfect for slicing into planks — which can then be grilled, sautéed, or roasted — or shredding into a vegetarian version of slow-cooked barbecue or filling for tacos.
Best for: Grilling, sautéeing, roasting, searing
King Oyster Mushroom Recipes:
Porcini Mushrooms
This large-ish brown mushroom is very popular in Italy and France, but can be difficult (though not impossible) to find in the U.S. Far more common stateside are dried porcinis, which are available in large pieces (that can be rehydrated in water) or ground into a powder. Dried porcinis are used to add a deep umami mushroom flavor to sauces, stews, and soups.
Best for: Soups, stews, sauces
Porcini Mushroom Recipes:
Wood Ear Mushrooms
Popular in Chinese Cuisine, the wood ear mushroom is named for its resemblance to a light-to-dark brown ear. Most often sold dried, wood ears don’t have a strong flavor on their own, doing more work as a textural element (they remain firm even after cooking) in dishes that soak up the flavors they’re cooked in.
Best for: Stir-fries, soups, sauces
Wood Ear Mushroom Recipes:
Further Reading
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