10 Types of Mushrooms (& How to Cook Them!)

Type: Button mushrooms are a small mushroom with a round top. This variety, scientific name Agaricus bisporus, is one of the most widely consumed in the world. They’re one of the cheapest and easiest to find at grocery stores in the US. This variety is the same as the cremini and portobello, but it's the first growth stage.

Flavor: Very mild; they're great raw and their flavor develops even more when sautéed and grilled

How to use them: Sauteed, grilled, or roasted, stuffed, in salads, in pizza, risotto, pasta, and more

Recipes:
Sautéed Button Mushrooms
Easy Stuffed Mushrooms
Goat Cheese Mushroom Pasta or Mushroom Pasta with Parmesan
Creamy Mushroom Risotto
Brie & Mushroom Quesadilla
Mushroom Pizza
Farro with Mushrooms & Parmesan
Vegan Mushroom Gravy
Mushroom Barley Soup
Wild Rice Mushroom Soup
Creamy Vegan Mushroom Soup
Perfect Grilled Mushrooms

Type: Cremini mushrooms, aka baby bella mushrooms, are a small mushroom with a round brown top. They're one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. Cremini mushrooms are the same variety as button mushrooms and portobellos, but one growth stage after button mushrooms. This gives them a more complex, meaty and savory flavor: making them a top choice for use in recipes.

Flavor: Robust, savory and meaty; like a mini portobello

How to use them: Sauteed, grilled, or roasted, in salads, stuffed, in pizza, risotto, pasta, and more

Recipes:
Baby Bella Mushroom Recipes
Sauteed Cremini Mushrooms
Easy Stuffed Mushrooms
Sauteed Mushrooms and Onions
Roasted Mushrooms
Best Ever Sauteed Mushrooms
Grilled Mushrooms
Farro with Mushrooms & Parmesan
Vegan Mushroom Taco Meat
Wild Rice Mushroom Soup
Mushroom Barley Soup
Creamy Vegan Mushroom Soup
Mushroom Pizza
Mushroom Pasta with Goat Cheese or Mushroom Pasta with Parmesan

Type: The portobello mushroom (aka portobella or portabella) is one of the most widely consumed mushroom varieties in the world, called Agaricus bisporus. The white mushroom and cremini (aka baby bella) are the same variety of mushroom, just earlier growth stages. The portobello is the oldest stage, so it has the most meaty and savory flavor.

Flavor: Intensely meaty and savory, with loads of umami; ideal for use as a meat substitute (for flavor, not protein)

How to use them: Sauteed, grilled, or roasted, stuffed, chopped on pizza or in pasta, risotto, and tacos

Recipes:
Portobello Mushroom Recipes
Stuffed Portobello Mushrooms
Portobello Mushroom Burger
Portobello Mushroom Pizza
Grilled Portobello Mushrooms
Mushroom Tacos
Pesto Portobello Mushroom Burger
Greek Grilled Portobello Burger
Caprese Grilled Portobello Mushrooms
Portobello Mushroom Salad

Type: Shiitake mushrooms are one of the most popular edible mushrooms in the world, native to East Asia. They are slender and light brown, with a tough, inedible stem.

Flavor: Savory and meaty

How to use them: Shiitake mushrooms are often included in Asian-style dishes like Japanese, Chinese and Korean cuisine. Use them in ramen and stir fries, and they also work in pasta, pizza, and risotto.

Recipes:
Sauteed Shiitake Mushrooms
Shiitake Bacon
Vegan Mushroom Ramen
Go-To Tofu Stir Fry
Vegan Mushroom Gravy
Mushroom Pizza
Goat Cheese Mushroom Pasta or Mushroom Pasta with Parmesan
Creamy Mushroom Risotto
Kale Soup with Mushrooms and Garlic

Type: Oyster mushrooms are a common type of edible fungus with caps that are shaped like oysters. The stems are very short and they grow in clusters. There are seven main varieties. The most common types you’ll encounter at the store are pearl oyster mushrooms and King oyster mushrooms (below).

Flavor: Delicate and savory, with a hint of complexity on the finish. Some people say they have a slight seafood flavor, or a subtle anise finish (black licorice).

How to use them: Sauteed as a side dish, fried as a vegan meat substitute, or in sit fries, pasta or risotto

Recipes:
Sauteed Oyster Mushrooms
Mushroom Pasta with Goat Cheese
Farro with Mushrooms & Parmesan
Creamy Mushroom Risotto

Type: King oyster mushrooms are the largest in the oyster mushroom family. They’re also known as king trumpet mushrooms or French horn mushrooms. They grow individually, instead of clusters like the pearl oyster. Native to the Mediterranean, they’re commonly used in Chinese, Korean and Japanese cooking.

Flavor: Earthy, aromatic, and very savory. King oyster mushrooms are very meaty and almost tough. Expect a tougher texture than most mushrooms.

How to use them: Sauteed, in stir fires, or texture makes them a great choice as a meat substitute, shredded with BBQ sauce or as "scallops"

Recipes:
Sauteed King Oyster Mushrooms
Vegan Pulled Pork
Fried Oyster Mushrooms
King Oyster Mushroom "Scallops"

Type: The maitake mushroom is an edible mushroom that grows at the base of trees; it’s light brown and grows in feathery clusters. Also known as the hen of the woods mushroom, it’s native to North America, Europe and China. It’s been consumed for centuries in China and Japan; in fact, maitake means “dancing mushroom” in Japanese.

Flavor: It has a strong earthy, peppery flavor and is best served cooked.

How to use them: Sauteed, roasted, add to soba noodles, stir fries, pizza or ramen

Recipes:
Sauteed Maitake Mushrooms
Roasted Hen of the Woods Mushrooms

Type: The enoki mushroom is an edible mushroom that looks like long strings; almost like noodles! Enoki mushrooms are common in Japanese cuisine, where they’re known as enokitake, and Chinese cuisine where they’re known as golden needle or lily mushrooms.

Flavor: Delicate, savory flavor and a crunch from the thin strands

How to use it: Sautéed or raw in salads, or throw it raw into ramen and hot pot and it cooks up right in the broth

Recipes:
Sauteed Enoki Mushrooms

Type: The lion’s mane mushroom is a white fungus with a hair-like texture that bears resemblance to its namesake. It’s also known as the hedgehog mushroom and is native to North America, Europe and Asia.

Flavor: Delicate, tender, juicy and meaty. Some people say it tastes like seafood or crab meat.

How to use it: Sauteed as a side dish, in stir fries, in a sandwich as a vegan meat substitute

Recipes:
Sauteed Lion’s Mane Mushrooms

Type: The beech mushroom is an edible mushroom that grows on beech trees, hence the name. They’re also known as shimeji mushrooms or clamshell mushrooms, and native to East Asia (they’re also cultivated in the US, Australia and Europe). They grow in clusters and are small and thin, with round tops.

Flavor: Lightly sweet, savory and nutty flavor, with a subtly crunchy texture

How to use it: Sauteed as a side dish, in stir fries, soups, risotto, pasta, and soups

Recipes:
Sauteed Beech Mushrooms