17 Types of Mushrooms: Uses, Taste & More Explained

Did you know that mushrooms are fungi that play a crucial role in ecosystems as natural decomposers, breaking down organic matter and returning nutrients to the soil? Beyond their environmental importance, mushrooms have long been a staple in human diets and cultures worldwide, celebrated for their rich flavors.

We’ll explore 17 different types of mushrooms to eat, highlighting their unique tastes, uses and how they’re cultivated. So if you have been looking for easy ways to cook mushrooms — or edible mushrooms, in general — you’re at the right place.

Table of contents:

1. Beech mushroom
2. Black trumpet mushroom
3. Cauliflower mushrooms
4. Chanterelle mushroom
5. Chestnut mushroom
6. Crimini mushroom
7. Enoki mushroom
8. Hedgehog mushroom
9. King oyster mushroom
10. Lion’s mane mushroom
11. Lobster mushroom
12. Maitake mushroom
13. Morel mushroom
14. Nameko mushroom
15. Porcini mushroom
16. Portobello mushroom
17. Shiitake mushroom

1. Beech mushroom

Beech mushrooms, also known as shimeji, are small, with slender, elongated stems and convex caps that are usually light brown or white. Beech mushrooms offer a gentle, nutty taste with a touch of sweetness and a slight crunch when cooked, making them a popular choice for a range of dishes. They are generally available year-round, though they peak in late summer to early fall.

Culinarily, beech mushrooms are popular in Asian cuisine, often sautéed, stir-fried or added to low-calorie soups. Their subtle flavor pairs well with soy sauce, garlic and ginger, making them a versatile addition to any meal — if you know how to cut mushrooms properly.

2. Black trumpet mushroom

One of the best types of mushrooms to eat, black trumpets, are small, trumpet-shaped mushrooms with a deep, dark brown to black color. They have a velvety texture and a hollow, funnel-like cap ranging from a few inches in diameter.

Black trumpet mushrooms have a rich, smokey and earthy flavor with hints of umami. You can find these mushrooms in late summer and fall and use them in gourmet dishes, such as risottos, sauces and pasta.

3. Cauliflower mushrooms

The cauliflower mushroom (Sparassis crispa) is a unique edible fungus with a striking, ruffled appearance resembling a large head of cauliflower. Creamy-white to yellow in color, it has a mildly nutty flavor and a slightly crunchy texture that holds up well in cooking. 

Found at the base of coniferous trees, people often used it in soups, stews and stir-fries. The mushroom absorbs flavors well, making it versatile in various dishes. That said, its intricate folds can trap dirt, so thorough cleaning is essential before cooking. Slice it into smaller pieces to ensure even cooking and enhance its delightful texture.

4. Chanterelle mushroom

You can easily recognize chanterelle mushrooms by their bright golden-yellow to orange color and distinctive wavy, trumpet-like shape. They have a smooth, slightly sticky texture and can grow up to 5 inches wide.

Their flavor is fruity, with hints of apricot and a delicate, peppery undertone. Chanterelles are usually available from late spring to early fall and are popular in dishes like creamy sauces, omelets and soups. Their unique taste and texture help you elevate both simple and elaborate recipes.

5. Chestnut mushroom

Chestnut mushrooms are small-to-medium-sized fungi with a rich brown cap — light to dark. They have a round shape with a firm, smooth texture and a mild, nutty flavor with a subtle earthiness. 

You can find chestnut mushrooms year-round and use them in various dishes, including stir-fries, salads and soups. They are one of the most versatile types of mushrooms for cooking.

6. Crimini mushroom

Crimini mushrooms, or baby bellas, are small, round mushrooms with a smooth, brown cap and a firm, dense texture. They are slightly larger than button mushrooms and have a rich, earthy flavor with a subtle nuttiness. 

This versatile type of mushroom is available year-round. You can use crimini mushrooms in various dishes, such as pasta, stews and stir-fries. Their robust taste and hearty texture make them an excellent choice for adding depth to your meals.

7. Enoki mushroom

Enoki mushrooms are small, delicate fungi with long, thin white stems and tiny, clustered caps that resemble tiny, pinhead-sized buttons. They are typically sold in bunches and have a mild and slightly fruity flavor with a subtle, sweet undertone. 

You can find enoki mushrooms year-round, and they are quite popular in Asian cuisine. Often used in soups, salads and stir-fries, enoki mushrooms have a crisp texture and gentle flavor.

Grab it now on Instacart:

Portobello mushrooms

Crimini mushrooms

Enoki mushrooms

White button mushrooms

Organic lion’s mane mushrooms

Hedgehog mushrooms

Organic black trumpet mushrooms

Shitake mushrooms

Morel mushrooms

Chanterelle mushrooms

8. Hedgehog mushroom

Hedgehog mushrooms, also known as hydnum repandum, have a distinctive appearance with a creamy to light orange cap and white, spiny teeth underneath, rather than gills. Medium in size, these mushrooms have a firm and slightly spongy texture.

Their flavor is mild and nutty, but you can also detect subtle hints of sweetness. You can find hedgehog mushrooms in late summer and fall and use them in sautés, risottos and as a topping for dishes. 

9. King oyster mushroom

King oyster mushrooms are large, with thick, meaty stems and broad, flat caps — white to light brown. Their stems are smooth and firm, while the caps have a velvety texture.

These mushrooms have a rich, savory flavor with earthy and umami notes. Finding king oyster mushrooms is no hassle since they are available year-round and are prized for their versatility in cooking. You can use them for grilling, roasting or sautéing. 

10. Lion’s mane mushroom

Lion’s mane mushrooms are striking with their white, shaggy spines that resemble a lion’s mane. These mushrooms grow in a round, cluster shape and have a somewhat meaty and spongy texture.

In terms of flavor, you can detect slight sweetness with hints of seafood, often compared to crab or lobster in this type of mushroom. Lion’s mane mushrooms are generally available in late summer to fall and can be used for sautéing, adding to soups or making into a vegetarian “crab cake.”

11. Lobster mushroom

You can spot lobster mushrooms by their bright orange to reddish color and irregular, wrinkled texture. They have a somewhat lobed or lumpy shape, which resembles a lobster shell.

Lobster mushrooms have a robust, seafood-like flavor with a savory, umami taste. You can easily find them from late summer to early fall. They’re fantastic for grilling, roasting or adding to hearty dishes like risottos or stews. 

12. Maitake mushroom

Also known as “hen of the woods,” maitake mushrooms have a distinctive, fan-like shape with clusters of wavy, overlapping caps. They are usually gray to light brown and can grow quite large. 

With a soft and slightly chewy texture, they have a rich, earthy and slightly spicy flavor — with a robust umami quality. Maitake mushrooms usually grow from late summer to fall and are excellent for roasting, sautéing or adding to soups and stir-fries. 

13. Morel mushroom

Morel mushrooms have a distinctive appearance with their honeycomb-like cap structure that can range in color from light beige to dark brown. They have a conical or oval shape with a spongy yet firm texture.

Their flavor is rich and earthy, with a deep, umami quality that makes them a prized ingredient. Morels are typically available in spring — from April to June. They are one of the most common edible mushrooms that you can use for sautéing, stuffing or adding to sauces and risottos. 

14. Nameko mushroom

Nameko mushrooms are small and orange with a glossy, sticky texture on their caps. They have a rounded shape and a smooth, slender stem.

Flavor-wise, these mushrooms are mild and slightly nutty. You can easily find them nameko mushrooms in late fall to early winter. This type of mushroom is commonly used in Japanese cuisine, especially in miso soup, hot pots and stir-fries. 

15. Porcini mushroom

Porcini mushrooms are large and stout, with a brown and a thick, white stem. The texture is dense and meaty, making them quite substantial.

Their flavor is deep and earthy with a pronounced umami taste, often described as nutty and slightly sweet. Porcini mushrooms are usually available in late summer to fall. You can add them to risottos, soup and sauces or even as a main ingredient in vegetarian dishes.

16. Portobello mushroom

Portobello mushrooms are large, with broad, flat caps. They are usually dark brown and have a firm, meaty texture and a rich and savory flavor.

Portobellos are available year-round, and you can use them as a meat substitute for vegetarian dishes. They are an excellent choice for grilling, roasting or stuffing — and can be added to burgers, sandwiches or salads.

17. Shiitake mushroom

Shiitake mushrooms have a distinctive appearance with their dark brown, umbrella-shaped caps and white, slightly fibrous stems. The caps have a smooth, slightly wrinkled texture.

Their flavor is rich and savory, with a strong umami quality and a dash of smokiness. Shiitake mushrooms are available year-round and are a staple in Asian cuisine. They can instantly elevate your stir-fries, soups and sauces — and add depth to various dishes.

Are all types of mushrooms edible?

No, not all mushrooms are edible. While many mushrooms are safe (and delicious) to eat, some species are toxic and can cause serious illness or even death if consumed. 

Common edible mushrooms, like button mushrooms, shiitake and portobello, are commonly found in grocery stores. However, there are poisonous varieties like the death cap (Amanita phalloides) and the destroying angel (Amanita bisporigera) that can be very dangerous.

When foraging for wild mushrooms, it’s crucial to be able to accurately identify them, as some toxic mushrooms closely resemble edible ones. If you’re unsure, avoid eating any wild mushrooms altogether.

Mushroom recipe ideas 

Not sure how to incorporate mushrooms into your meals? Perhaps classic sautéed mushrooms paired with oven baked tofu, or loaded gourmet burgers served with all the fixings. Here are a few mushroom recipes to get you started.

• Crispy mushroom tacos
• Spinach mushroom pasta
• Grilled portobello mushroom burgers 
• One-pot mushroom orzo
• Hearty mushroom broth
• Spinach and mushroom quiche
• T-bone steak with mushroom sauce
• Spicy enoki mushroom stir fry
• Cream cheese stuffed mushrooms
• Miso butter pasta with mushrooms

Discover more about mushrooms

Now that you’ve learned about different types of mushrooms, you’re ready to explore these fungi in your own kitchen. Whether you’re planning to try an easy weeknight dinner recipe or simply want to expand your culinary knowledge, mushrooms offer a world of flavors and textures to discover.

Elevate your meals with the freshest varieties of mushrooms. From savory portobello to delicate shimeji, find different types of mushrooms on Instacart. Shop from your favorite retailers and have your ingredients delivered to your door. Happy cooking and enjoy your mushroom adventures!

Cady Cohen

Author

Cady Cohen is a culinary writer at Instacart who empowers home cooks to navigate the exciting world of food with confidence. She has worked in digital media for over seven years covering food, health, and wellness. From handy conversion charts and recipe calculators to in-depth cooking guides, Cady's work makes grocery shopping a breeze and empowers you to make informed choices about what you put on your plate.

Heather Matley

Editor

Heather Matley is an editor at Instacart whose passion for food and cooking has inspired her work on everything from grocery guides to recipe development. With over eight years of experience in editing, content creation, and search engine optimization, she strives to empower readers with the most effective tools, guides, and ideas to transform their home cooking.