9 Types of Mushrooms to Know About

Shitake Mushrooms
Photo: Antonis Achilleos

Does your knowledge of edible mushrooms end with the plastic-wrapped white buttons you use to sauté with steaks? There is a whole world of edible fungi out there ready to enhance your culinary creations. Next time you are foraging through the produce department of your grocery store, look for these delicious mushrooms and incorporate them into your weeknight meals.

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Chaneterelle Mushrooms
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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.

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Cremini Mushrooms
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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.

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

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Maitake Mushrooms
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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.

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Morel Mushrooms
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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.

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Oyster Mushrooms
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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.

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Porcini Mushrooms

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.

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Portobello Mushroom
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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.

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Shitake Mushrooms
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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.

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