Types of Mushrooms:

1. Beech: white or brown caps, petite size, sweet nutty flavor, crunchy texture, good in stir-fry

2. Chanterelle: golden color, lasts in fridge up to 10 days, high moisture (so dry sautee them), good with eggs

3. Cremini “Baby Bellas”: light brown color, deep earthy flavor, good in beef and veggies

4. Enoki: white color, long stems w/tiny button caps, mild flavor, crunchy texture, must trim roots, eat raw in salads/sandwiches, good in Asian food

5. King Trumpet: white color, very thick stalk, chewy texture

6. Maitake “Hen of the Woods/Ram’s Head”: look like cauliflower, nutty woodsy flavor, sautee in butter

7. Morel: look like a dead honeycomb, very flavorful, grows April-May, good sautéed in butter

8. Oyster: pink/pale yellow/grey/blue colors, cashew flavor, velvety texture, sautee in butter, good with pasta/steak

9. Pioppino: white or brown small caps, long stems, good in white sauce with pork

10. Porcini: brown color, nutty/creamy flavor, meaty texture, sourdough aroma, often dried, good in Italian dishes

11. Portobello: large brown caps, hearty flavor, meaty texture, good meat alternative and grilled

12. Shiitake: woodsy taste, meaty texture, must remove stems and cook, good in stir-fry/pasta (use stems to flavor soups)

13. Truffle: Black ones taste like earth/chocolate, White ones taste like nutty garlic

14. White Button: mild flavor, most common, available all year, flavor intensifies when cooked

For More Info:

Recipes: mushroomcouncil.com

Blenditarian (meat and mushrooms) Info: blenditarian.com

Truffle Info: trufflearoma.com

Grow Kits: sharondalefarm.com

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill