Gone are the days when the only mushrooms in the produce aisle were white buttons (nothing against ’em, but it’s time to expand your horizons). Here, the ultimate guide to different types of ’shrooms and how to cook them. Quick tip: Loose mushrooms tend to be fresher than the pre-packaged kind, so snap them up if you find them.
From White Button to Enoki, the Ultimate Guide to Every Type of Mushroom
You know the kind that’s shrink-wrapped at the supermarket? Chances are they’re white buttons, the most common mushroom in town. The mild-tasting fungi can be eaten raw or cooked. We love whipping them up into crispy mushrooms or 30-minute cheater’s beef stroganoff.
Also known as baby bellas or browns, they look a lot like white button mushrooms but have a brown cap and taste heartier and earthier. Do yourself a favor and toss them into easy skillet mushrooms and Gouda fondue.
These large, wide mushrooms are meaty in flavor and delectable when grilled, roasted or broiled. We love using them as low-carb buns (and stuffing them full of risotto and cheese).
Unlike other ’shroom varieties, you need to cook these guys before eating (but first, remove their woody, curved stems). Their meaty texture and earthy flavor makes them a great addition to stir-fries, pastas (hellooo, grain-free mushroom, spinach and leek pasta) and soups. Oh, and did we mention you can turn them into veggie bacon?
King Trumpet Mushrooms
Sometimes called king oysters, these jumbo prizes have delectable, crunchy-firm stems (trim off just the very end). Much like portobellos, they grill quite well and hold up beautifully in soups and stir-fries. Try slicing them up into rounds to make linguine with trumpet mushroom "scallops."
If you’re from the Midwest, it’s quite possible you already know that spring is the fleeting season of morels. The coveted wild mushrooms are instantly recognizable by their honeycomb textured caps and hollow body. They're only rarely seen in grocery stores, but if you’re lucky, you might spot them on a restaurant menu.
Ahhh, the legendary fungi. Is it technically a mushroom? The word is still out, since it's the only one on this list that grows underground. These round, wrinkly beauties are famous for their pungent aroma. White truffles have a more delicate flavor than black truffles and are rarer and more expensive. Short of going truffle foraging in France, you can scoop several up online for a pretty penny.