15 types of mushroom
Beech Mushroom: Also known as “Buna Shimeji,” these small, delicate mushrooms have a mild, slightly nutty flavor. They are often used in Asian cuisine and can be found in both white and brown varieties. They are versatile and can be sautéed, stir-fried, or used in soups and hot pots. They cook quickly due to their small size and delicate nature.
Black Trumpet Mushroom: These dark, trumpet-shaped mushrooms have a rich, smoky flavor. They are foraged in the wild and are popular in European dishes.These mushrooms can be sautéed, roasted, or used in sauces to enhance the smoky flavor. They are often used in European dishes, especially in sauces for meats and game.
Button Mushroom: Commonly known as the white mushroom, these are one of the most widely consumed mushrooms. They have a mild taste and are often used in salads, soups, and as a pizza topping.They can be sautéed, grilled, roasted, or stuffed.
Chanterelle Mushroom: These golden-yellow, funnel-shaped mushrooms are prized for their fruity and peppery flavor. They are often used in gourmet cooking and pair well with various dishes.They are often sautéed in butter and used in gourmet dishes. They can be used in sauces and risottos.
Crimini Mushroom: Also known as baby portobello or cremini mushrooms, they have a deeper flavor than white button mushrooms and are often used in Italian and Mediterranean cuisine.They are often sautéed, grilled, or added to pasta dishes and risottos.
Enoki Mushroom: These long, thin mushrooms have a mild, slightly sweet taste. They are commonly used in Asian dishes and are often seen in soups and stir-fries and hot pots or used as a garnish in salads.
Hedgehog Mushroom: Named for their distinctive spiky underside, these mushrooms have a sweet and nutty flavor. They are often sautéed or used in pasta dishes.Their sweet and nutty flavor complements a variety of recipes.
King Oyster Mushroom: With a meaty texture and mild, nutty flavor, these mushrooms are popular in Asian cuisine and can be grilled, roasted, or stir-fried.They can be used in both Asian and Western dishes.
Lion’s Mane Mushroom: These unique mushrooms resemble a lion’s mane and have a mild, seafood-like taste. They are often used as a seafood substitute in vegetarian and vegan dishes.
Maitake Mushroom: Also known as “Hen of the Woods,” these mushrooms have a robust, earthy flavor. They are often used in Japanese and Chinese cuisine and can be sautéed, roasted, or added to soups.
Morel Mushroom: Morels are highly prized for their unique, nutty, and earthy flavor. They are typically foraged in the wild and are often used in upscale cooking.
Oyster Mushroom: Named for their oyster-like appearance, these mushrooms have a mild, sweet flavor. They come in various colors and are commonly used in stir-fries, soups, and as a meat substitute.
Porcini Mushroom: These mushrooms are known for their rich, nutty, and earthy flavor. They are often dried and used to enhance the flavor of sauces, soups, and risottos.
Portobello Mushroom: These large, mature cremini mushrooms have a hearty, meaty flavor. They are often used as a vegetarian burger patty or grilled as a steak substitute.
Shiitake Mushroom: Known for their robust, smoky flavor, shiitake mushrooms are used in a wide range of Asian dishes, including soups, stir-fries, and sauces.
Each of these mushrooms offers a unique flavor profile and can be used in various culinary applications, making them popular choices in diverse cuisines around the world.
