Portabella mushrooms are the largest of the commercially available mushrooms and have a rich, robust mushroom taste and a texture that has been compared to fine beef filet mignon.
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Criminis are tan to brown in color with a firm, buttery texture and a flavor similar to white button mushrooms but more intense. They are picked while they are still closed, with their veil covering the gill surface.
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The Shiitake has a classic mushroom shape with open white gills. It has a meaty and earthy smoky taste and its texture is firm and slightly chewy.
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Oyster mushrooms comprise a long list of different species and are available in an amazing array of colors and sizes. They have a texture much like their seafood namesake, with a mild taste and pleasant odor.
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Some other common names for Maitake are Sheep's Head and Hen-of-the-Woods. Maitake mushrooms form a brown to gray cluster of petals or fronds on a fused, central stalk.
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One of the most popular edible mushrooms in Japan, Beech mushrooms are crisp, firm-fleshed mushrooms with short, thick stems. They have marbled caps with an attractive watermark pattern and are available in brown or white varieties.
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Enoki are tender, white mushrooms with long stems and small caps and a sweet, mild taste. They are usually sold in clusters just as they are pulled from the bottles they are traditionally grown in.
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Light brown trumpet-shaped caps resting on tender white stems. This delicately flavored mushroom is also known as the King Oyster.
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The pom pom mushroom is a delicate white sphere with soft spines and no stem. It has a mild, sweet taste and pleasant texture that have been compared to lobster or very tender veal.
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Botanical Name: Lepista nuda
Frilly, pale blue, gilled cap. Available year-round.
Serving Suggestions: Great to sauté and prepare with fish. Adds texture to polenta and egg dishes.
Chanterelle
Botanical Name: Cantharellus cibarius
Golden, with white flesh. Button or vase shaped cap with veins. Apricot nuances. Available year-round except May-June.
Substitute hedgehogs.
Serving Suggestions: Slow roast with game, ham, beef. Sauté with cream for pasta sauce.
Yellowfoot
Botanical Name: Cantharellus tuberformis
Vase-shaped with bright yellow stem, beige to golden cap. Woodsy flavor. Available January-February. Substitute chanterelles or hedgehogs.
Serving Suggestions: Saute with black trumpets as garnish for game, roasts, and chops; mushroom tartlettes and crostini.
Black Trumpet
Botanical Name: Craterellus cornucopioides
Light gray to jet-black, vase shape, highly perfumed. Available year-round, except April-May.
Serving Suggestions: Sauté for crostini, in risotto, as garnish for scallops, seafood or chicken.
Porcini/Cepe
Botanical Name: Boletus edulis
Bulbous stem and rounded cap, from ivory to reddish brown. Taste similar to winecap. Available year-round, except August.
Serving Suggestions: Grill caps, dice and sauté or roast stems. Great in soups, stews and stir-frys. Substitute shiitake or winecap.
Chicken of the Woods
Botanical Name: Laetiporus sulphureus
Fan-shape, bright yellow and orange shades, 6-12 inches across. Chicken flavor, firm texture. Available in May and September-October. Substitute bluefoot, lobster or oyster.
Serving Suggestions: Layer with potatoes, simmer in broth, grill, stew or stir-fry.
Fried Chicken Mushroom
Botanical Name: Lyophyllum decastes
Light brown, medium firm with gills. Earthy flavor. Only available in October.
Serving Suggestions: With game and chops.
Honey Mushroom
Botanical Name: Armillaria mellea
Honey-colored clusters. Available August-September. Substitute beech, mousseron, fried chicken mushroom, or shiitake.
Serving Suggestions: With spaghetti, sautéed in butter. Also soups, stews and stir-frys.
Hedgehog
Botanical Name: Hydnum repandum
Pumpkin-colored, bristly underside like its namesake. Tangy flavor. Available January–March and August-September. Substitute chanterelles.
Serving Suggestions: Sautés, stews, stuffing, side dish for meats.
Mousseron/Fairy Ring
Botanical Name: Marasmius oreades
Delicate, camel colored 1/2" cap with gills and edible stem. Woodsy aroma, must be thoroughly cooked. Available March-July and September-November. Substitute shiitakes.
Serving Suggestions: Sauté to accompany vegetables, or use in omelets or stuffing.
Morel
Botanical Name: Morchella esculenta or conica Ace-of-spades shape. One to four inches long, dusty, gray to brown or gold. Intense earthy flavor; must be thoroughly cooked. Available March-August.
Serving Suggestions: Excellent texture for fish, soups and sautés. Great in cream or red wine reduction sauces.
Lobster
Botanical Name: Hypomyces lactifluorum
Firm; lobster-red in color. Available July-September.
Serving Suggestions: Marinate with oil and tarragon, char and slice like steak, or use in soups and stews.
Winecap
Botanical Name: Stropharia rugoso-annulata
Ruddy tint on firm brown cap, white stem and fleshy, black gills. Similar to cepe in flavor. Available September-October. Substitute shiitakes.
Serving Suggestions: Grill large caps. Sauté for hearty meats and polenta.
Wood Ear
Botanical name: Auricularia polytricha
Golden brown ear-shaped mushroom. Slightly chewy with mild flavor.
Serving Suggestions: Soups and stir-frys.
King Agaricus
Botanical name: Agaricus blazei Murill
Light brown colored mushroom with the essence of almonds. Extracts reportedly possess anti-tumor properties.
Serving Suggestions: Unique almond flavor complements poultry and seafood dishes, and vegetable dishes like green beans and asparagus.
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