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



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


Good for: drying, soups



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


Good for: soups, stews, sauces



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



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


Good for: Pairs well with other mushrooms; good for 

sautéing, drying



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



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



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


Good for: sautéing; must be cooked before consuming



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


Good for: stir-frying, soups;

commonly used in miso soup



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


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



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


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



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


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



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



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



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



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



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