If there is one kind of mushroom you have ever eaten, it was probably a button mushroom. This type of mushroom is highly popular and is probably what you see every time you visit the produce aisle at your local supermarket. Button mushrooms are actually members of the same species as cremini and portobello mushrooms; they are simply plucked earlier in the growth cycle. The outcome has a subtle, often unimpressive flavor.

They are frequently utilized for their texture because they don't have a flavor that is particularly strong. They can be added uncooked to a salad, and a plain plate of lettuce would taste unique with their slightly chewy and tough texture. They are better for sauces or even as a side dish when sautéed or grilled because the flavor is stronger and deeper. If you don't want your button mushrooms to taste dull, you should season them liberally with herbs and spices. When you need something quick, simple, and reasonably priced, button mushrooms are a good choice, but if you don't like them, you should definitely try some of the other dishes that are available.

Shiitake mushrooms are a prominent ingredient in many East Asian meals, so if you're familiar with Asian cuisine, you've probably encountered them before. Since some people think they have therapeutic properties, they frequently appear in nutritious soups. If you're typically a fan of button mushrooms, they may not seem like what you're used to seeing: The large, umbrella-shaped caps of shiitake mushrooms have thin stems.

They're not particularly potent, making them excellent for beginners, but they have a stronger flavor than button mushrooms. When consumed raw, shiitake mushrooms have an earthy, woodsy flavor, but when cooked, they develop a deep umami flavor that is delicious in many different cuisines. Shiitake mushrooms are frequently sautéed, but they also taste nice when fried or roasted. You may also easily add them to soups. If you want to elevate your pie, put them on top of a pizza.

While certain mushroom kinds are simple to locate at your neighborhood grocery store, others are not nearly as straightforward. You're in luck if your local farmers market has a good selection of mushrooms since you can probably locate maitake mushrooms, commonly known as "hen of the woods". Otherwise, the only place you can get this type of mushroom is in the woods. If you are unfamiliar with fungi, it is crucial that you avoid collecting wild mushrooms because many of them can be very dangerous. But who can say? The next time you go on a hike, you might be able to spot some.

Maitake has a flavor that some people might not like, but it has a nice, subtle meatiness to it that goes well with a variety of meals. The mushrooms grow in groups and have feathery patterns on their caps. These mushrooms taste especially delicious sautéed, and many people enjoy including them in stir fries as a meatless option. Do you know where to look for them in the wild? According to Edible Wild Food, maitake mushrooms can be found all over the world, including in the United States, Canada, China, Japan, and all of Europe.

Although they belong to the same species as button mushrooms and go by the name "baby Bella mushrooms", they are collected at a later stage of growth. They are meatier and tastier than their younger counterparts because they have had more time to mature. Because of this, many people frequently choose cremini over button mushrooms (however, if you're not a fan of mushrooms, the converse may be true for you).

These mushrooms may be used in most recipes that call for mushrooms because they are so flexible. If you prefer eating things raw, you can put them in a salad, but sautéing, roasting, or grilling them gives them a completely another flavor. And if you're looking for the ideal mushroom for a rich, flavorful risotto, you might have found it in the cremini.

Enoki mushrooms could seem completely bizarre to someone who isn't already a fungus enthusiast. They have bunches of long, slender stalks that branch off one another. The tops of those stalks contain tiny, button-like crowns. Instead of eating these mushrooms individually, you consume them in bunches.

Numerous Asian recipes frequently employ enoki mushrooms. The bundle of mushrooms can be prepared in a variety of ways, or you can simply serve them uncooked if you want to give a salad or vegetable dish a wonderful crunch. They taste fantastic in soups and shabu, though. They taste fantastic over a bowl of brothy noodles once they have been cooked down till they are lovely and tender. Do you want to pan-fry your enokis? It's best to cook them until the edges are nicely browned and crunchy. Your mushrooms get sweeter, as a result, adding more sweetness to the flavor.

If you enjoy French or Italian food, there's a good chance that you've tried porcini mushrooms at some point. Porcinis are great as a meat substitute or in meals that need a long cooking time since they are thick, robust, and meaty. They have a little stronger woodsy flavor than most of the mushrooms on this list. It's undoubtedly a mushroom if you get what I mean, so it might not be the first recommendation for newbies. Porcinis are preferable for experienced mushroom lovers, nevertheless.

Want to know how to prepare them? Given that they maintain their shape and texture better than many other, less robust mushrooms, porcinis are a great complement to a risotto. They are also a great complement to stews and soups. You can easily rehydrate dried porcini mushrooms and use them in dishes like braised brisket.

Portobello mushrooms come from the same species as a button and cremini mushrooms; they are merely harvested later than the other two, which explains why they are so much larger than their relatives. They have the strongest and most intense flavor of the three types since they have grown the longest. But since portobellos are so frequently used in food, most people shouldn't find the flavor of them all that disagreeable. Additionally, portobellos need to be among your faves if you typically enjoy the richness and umami flavors of mushrooms.

These mushrooms stand out because they are significantly larger than the majority of the other mushrooms on this list. Frequently, the stems are removed, leaving only the big crown. If you want to make a portobello mushroom burger, the cap is delicious just placed on the grill as is with a little marinade.

You've probably heard of morels if you enjoy fungi. These mushrooms are among the most sought-after in the world because of their intense, nutty flavor and distinctive, spongy texture. They're also some of the priciest mushrooms on the market, according to AllRecipes. This is due to the fact that you can only obtain them by going into the wild and harvesting them for yourself; they are not domestically farmed.

If you're lucky, you might occasionally discover them in farmers' markets even if you may have only ever seen them on the menus of your favorite restaurants. You can feel under pressure to make them as good as possible once you have them in your possession. Maintain simplicity: You can savor morels on their own by sautéing them in butter, which will bring out their nutty, natural flavor.

If you've ever tried one, you undoubtedly already know why many people love king oyster mushrooms, sometimes referred to as trumpet or king trumpet mushrooms. Every bite of these peculiar-looking mushrooms is bursting with taste, and the texture is so similar to that of flesh as to be almost eerie. The texture is compared by MasterClass to that of seafood, such as scallops or calamari. Although you can eat the cap as well, the huge, dense stem of these mushrooms is the primary attraction.

While you might typically associate mushrooms with sides, trumpet oysters disprove that notion. They make a great main course for vegans and omnivores alike because of their texture and eye-catching look. When seared, grilled, and liberally seasoned with salt and oil, they're delicious. If you really want to create a dish that is unique, don't be scared to treat these mushrooms like meat.

The incredibly tasty oyster mushroom is yet another favorite. They are so named because of their crowns, which resemble oysters in both color and shape. These mushrooms grow in clusters, and certain cooking methods can make the delicate edges of each mushroom lovely and crunchy. This kind of mushroom has a mild fishy flavor, much like the king oyster. Although the flavor is light and delicate, it is more complex than that of many other kinds of mushrooms. Oyster mushrooms' appearance may put off some people, but the flavor is likely to be a hit.

Are you unsure of what to do with oyster mushrooms once you have some? Although you can prefer them as a straightforward sautéed side dish, you can also add them to pasta and risotto to offer a unique texture. Because oyster mushrooms are so adaptable, you're probably right if you can come up with something that might go well with them.

You can't go wrong with chanterelles if you want a mushroom that will be a show-stopper before you even take a mouthful. These mushrooms have a stunning yellow-orange color to them that is so vivid that if you didn't know any better, you may assume they were toxic. The majority of the time, chanterelles grow in the wild, but you might be able to buy them at select specialized shops or farmers' markets. They may cost more because they aren't the most widely available mushrooms, but if you can afford them, they are well worth the extra money.

One of the first things you'll taste when you bite into a chanterelle is a strong woodsy flavor. It might not be your cup of tea if you don't eat a lot of mushrooms, but for those who do, it's likely to be a hit. Simply sautéing some chanterelles in butter will yield a delicious side dish because they are so flavorful on their own. Just be sure to give them the attention they merit if you decide to use them in another recipe. This gorgeous fungus shouldn't be hidden.

What comes to mind when you think of a high-end mushroom? If you're like most people, truffles will come to mind. Even if truffles have been overused on many menus lately, you shouldn't let your dislike of truffle-free truffle oil or truffle fries stop you from experiencing the genuine thing. Fresh truffles are truly delicious. According to Eataly, there are three distinct colors: white, black, and burgundy. They're all available at various periods of the year and have slightly different flavors. Truffles are extremely pricey since they can only be found in the wild. You'll understand the hoopla, though, if you can get your hands on any.

Compared to the other mushrooms on this list, this kind of fungus is unique. You shouldn't cook it at all because doing so could taint the delicate flavor of the truffle. Instead, you should shave it over pasta or other foods. The amount of flavor the truffle adds will astound you. Truffles aren't exactly common because they may be pretty expensive, but they can elevate a memorable feast to a whole new level.

Have you never eaten a black trumpet mushroom? You might be shocked when you first encounter it since this fungus actually is black. But if you look closely, you'll notice that its structure isn't too dissimilar from that of an oyster or chanterelle. The rich, intense flavor of black trumpet mushrooms makes people adore them. They are so tasty, in fact, that they even have a black truffle-like flavor.

Although black trumpets can be purchased dried, they are also wonderful when they are fresh, so they are a great addition to stir-fries. Since they can be rather delicate, you shouldn't use really high heat over an extended period of time. These mushrooms can also be found growing in the woods, especially if you live in the Midwest or the East. The next time you are hiking in August or September, keep a watch on the trail because they usually appear in the late summer.

Although they are frequently used in Asian cooking as well, brown beech mushrooms are highly versatile. That is a result of their lovely texture and moderate flavor. Although they are packaged in a group, it is simple to separate them into little, distinct mushrooms that are a great complement to pasta, stir-fries, risottos, and other recipes. Brown beech mushrooms have a buttery and nutty flavor.

These adaptable mushrooms can be prepared quickly by steaming or sautéing them, or you can prepare a decadent butter sauce to cover them in. They have a nice crisp texture and are deliciously eaten raw. They also go great in salads. A pickled beech mushroom addition will provide some much-needed brininess to salads, speaking of which. For those looking to experiment and explore new mushroom varieties, brown beech mushrooms are a great choice. The flavor is mild and enjoyable, and the texture is not overly scary.

Although lion's mane mushrooms are uncommon, when you do have the chance to encounter one, you'll be amazed. Most likely, you've never seen a mushroom quite like this one: In essence, it resembles what a little fungus of a weeping willow might look like. It is very distinctive, and as it is spreading over North America, Europe, and Asia, there is always a possibility that you will see it when hiking. You won't have any trouble identifying it thanks to its striking appearance.

You may absolutely eat this strange-looking fungus, despite the fact that it may not seem to be edible. According to Edible Wild Food, the flavor is delicate and somewhat seafood-like. The fungus has a very meaty inside, which makes it an excellent meat substitute. The tiny white strands can be sautéed and can become lovely and crispy as long as they are white. Although lion's mane may not be for everyone, you should try to obtain some if you want to try something completely unusual.