From White Button to Enoki, the Ultimate Guide to Every Type of Mushroom

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. 

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White Button

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.

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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.

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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?

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While they can be gray, pale yellow, pink or even pale blue, this type is characterized by its velvety texture and delicate flavor. Sauté them with plenty of butter. 

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Their tiny, button-shaped caps, elegant stems and crunchy texture make them an exquisite addition to salads, sandwiches or soups (just throw them in raw).

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Best enjoyed cooked, beech mushrooms are petite with all white or brown caps. Mild and slightly sweet in flavor, their crunchy texture stands up well in soups, stews or stir-fries—toss them in right at the end.

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Also known as hen of the woods, you’ve probably seen these large, gorgeous fan-shaped beauties presented whole at your favorite restaurant. They have a distinct, woodsy aroma that can stand on its own or boost the rich flavor of many recipes.

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These golden trumpet-shaped beauties are the most popular kind of wild mushroom. Fleshy, firm and sometimes described as having an apricot-like flavor, they're pure gold when lightly sautéed and tossed into pasta.

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Chances are you’ve seen these wild reddish-brown mushrooms in their dried form in the supermarket. Toss them in soups or stews to rehydrate and add mega savory flavor.

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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."

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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.

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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.

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