9 Types of Mushrooms to Know About

Picked in the wild, these pricey mushrooms are prized for their toothsome texture and earthy, slightly fruity taste. Add to a dish where they will shine, like a creamy risotto or pasta.

The older, darker colored version of the popular white button mushrooms, these can be baked into lasagna and other cheesy casseroles, sliced and tossed into salads, or stuffed and served as appetizers.

Slight in size, this thin white mushroom is big on flavor and is a popular ingredient in soups and salads, especially in Asian cuisine.

These rich, savory mushrooms grow in large, ruffled clusters, which is why they are called “hen of the woods.” Toss on the grill, or sauté with pork or chicken.

Even people who claim to dislike mushrooms will fall in love with the meaty texture and nutty flavor of morels. Expensive and hard to find, morels are usually reserved for fine dining.

Typically white or pale gray, oyster mushrooms can also be pink or yellow. The scalloped caps taste great in stir-fries and have a delicate nutty flavor.

Reddish-brown in color and slightly sticky to the touch, the cap of a porcini can reach up to 12 inches in diameter. These mushrooms are popular in Italian cuisine.

The portobello is really just a mature, overgrown white mushroom. They are left to grow for a longer period of time, until they have spread out into that delicious meaty cap.

Toadstool-shaped shitakes have a mild smoky flavor and a firm texture that holds up well in soups and noodle dishes. Trim off and discard the stems; they are too tough to eat.