Abalone (White Elf)

 

Seashell-like shape; juicy with a peppery tang.

 

Good for: frying, cooking; do not eat raw

Beech (Shimeji)

 

Clusters of tan-capped stalks; mild, firm, slightly crunchy when cooked; bitter when raw.

 

Good for: stir-frying, sautéing, roasting, soups, stews, sauces

Cauliflower

 

Sponge- or cauliflower-like appearance; use when creamy-white.

 

Good for: drying, soups

Chanterelle

 

Bright yellow; funnel-shaped with curly edges; mild, delicate, nutty flavor.

 

Good for: soups, stews, sauces

Crimini

 

Firmer flesh than white button; richer, more earthy as well.

 

Good for: raw preparations, cooking, soups, stews; appropriate to stuff

Dryad's Saddle

 

Depressed cap; tie-dye-like brown and white pattern; tender when young, firmer with age.

 

Good for: sautéing

Enoki (Enokitake)

 

Fragile, slender stems with tiny caps; vegetable-like texture; mild, fruity, acidic.

 

Good for: raw preparations; commonly used in Asian cuisines

Giant Puffball

 

4"-28" in diameter; no stem/distinct cap; tofu/cheese-like flavor.

 

Good for: sautéing, broiling, frying

Gypsy

 

Golden, umbrella-like caps; mild aroma/flavor.

 

Good for: Pairs well with other mushrooms; good for 

sautéing, drying

Huitlacoche

 

Also called Corn Smut. Grows on corn; gray to bluish-black in color; earthy, mellow flavor.

 

Good for: sautéing, frying, braising, salsas

Lion's Mane

 

Also called Bearded Hedgehog Mushroom, Pom Pom Mushroom. Head grows in clusters; seafood-like texture.

 

Good for: stir-frying; vegetarian alternative to pork or lamb; commonly used in Chinese cuisine

Maitake

 

Also called Hen of the Woods, Ram's Head and Sheep's Head Mushroom. Fan-shaped, ruffled fungus with no cap; distinct aroma; earthy, woodsy flavor; known for medicinal qualities.

 

Good for: cooking, stir-frying, sautéing, soups, stews

Matsutake (Pine)

 

Thick stem with round, slightly thicker cap; spicy, aromatic.

 

Good for: marinating, roasting, grilling, pickling, sauces, stews

Morel

 

Porous, sponge-like cap; chewy, tender when cooked; earthy, flavorful, bold.

 

Good for: sautéing; must be cooked before consuming

Nameko

 

Also called Butterscotch Mushroom. Small, amber; slightly nutty taste.

 

Good for: stir-frying, soups;

commonly used in miso soup

Oyster

 

Round, flat mushroom that grows in clusters; soft, chewy texture; oyster-like flavor.

 

Good for: sautéing, baking; excellent substitute for seafood dishes

Parasol

 

Large, umbrella-shaped cap with snake-skin-like growths; leathery brown center; pleasant, nutty aroma.

 

Good for: sautéing, frying, braising; appropriate to stuff

Porcini

 

Round, fleshy cap with short stem; meat-like texture; earthy, somewhat nutty flavor.

 

Good for: frying, sautéing, stewing; most popular in Italian cuisine

Portabello

 

Large, round caps; tender, meat-like texture.

 

Good for: marinating, grilling, roasting; excellent meat alternative

Saffron Milk Cap

 

Also called Red Pine Mushroom. Orange-red, convex/vase-shaped cap; crisp texture; pleasant flavor.

 

Good for: sautéing, braising, marinating, frying

Shiitake

 

Also called Chinese Black Mushroom. Button-mushroom-like with cracking pattern on the cap; rich, buttery, meaty flavor.

 

Good for: most commonly used in Asian cuisines

Shrimp

 

Umbrella-shaped, purple-red cap; creamy yellow stem; crab/shrimp-like odor/flavor becomes stronger with age.

 

Good for: sautéing; appropriate to stuff

Slippery Jack

 

Also called Sticky Bun Mushroom. Flattened brown cap with thick cream-colored stem; slimy membrane must be removed prior to cooking.

 

Good for: marinating, frying, sautéing, stews; commonly used in Slavic cuisine

Sulfur Polypore

 

Yellow to red flat-capped mushroom grows in layers; crab/lobster-like flavor.

 

Good for: sautéing, braising, sauces

Sweet Tooth

 

Also called Hedgehog Mushroom. Yellow-brown, irregular, spiny caps; pleasant aroma; spicy, sweet, bitter, watercress-like flavor.

 

Good for: pickling, sautéing, braising, sauces, soups, stews

Trumpet

 

Also called Horn of Plenty. Droopy, thin grayish-brown skin; trumpet-shaped; mild, elegant flavor.

 

Good for: soups, stews

White (Button)

 

Firm white flesh; brown gills; susceptible to bruising, staining.

 

Good for: raw preparations, cooking, canning

Wood Blewit

 

Brilliant purple flat cap-topped stems; strong flavor.

 

Good for: stewing, braising, 

sautéing, sauces; must be cooked before consuming

Truffle

 

Very wrinkly, rough blue-black skin; walnut-like shape/
appearance; deep, earthy flavor; pungent aroma.

 

Good for: grating, slicing onto other dishes, garnish; best used to accent other dishes