Abalone (White Elf)
Seashell-like shape; juicy with a peppery tang.
Good for: frying, cooking; do not eat raw
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
Depressed cap; tie-dye-like brown and white pattern; tender when young, firmer with age.
Good for: sautéing
Fragile, slender stems with tiny caps; vegetable-like texture; mild, fruity, acidic.
Good for: raw preparations; commonly used in Asian cuisines
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
Also called Corn Smut. Grows on corn; gray to bluish-black in color; earthy, mellow flavor.
Good for: sautéing, frying, braising, salsas
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
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
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
Yellow to red flat-capped mushroom grows in layers; crab/lobster-like flavor.
Good for: sautéing, braising, sauces
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
Firm white flesh; brown gills; susceptible to bruising, staining.
Good for: raw preparations, cooking, canning
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