Funky fungi got you stumped? Let’s break down some of the most kitchen-loved varieties together.
These natural wonders provide us with a plethora of essential vitamins, minerals, and other nutrients. And with flavor profiles ranging from mild and delicate to intensely umami-rich, there’s a mushroom for just about every dish.
Worthwhile Mushroom Tips
Look for firm, plump mushrooms. They should feel springy and appear relatively dry and smooth. Avoid mushrooms that look dried out, excessively slimy, or badly discolored.
Give them room to breathe. Store mushrooms in their original packaging or a porous paper bag in the refrigerator rather than sealing them in an airtight container where moisture can accumulate. Depending on the variety and freshness, some can keep for up to a week.
Clean them gently. Brush away dirt with your fingers, a soft brush, or a damp paper towel. They act like a sponge, so submerging them under water for cleaning is not recommended.
Give them space in the pan. Mushrooms release moisture as they cook, so avoid overcrowding or constantly stirring them. Let that moisture evaporate and give the mushrooms time to develop deeply browned, crisp exteriors. That’s how you’ll unlock that precious umami flavor!
our year-round mushrooms varieties
oyster
Appearance: Taupe-gray with broad, fan-shaped caps resembling oyster shells
Taste and texture: Delicate texture with a mild, subtly sweet flavor
Best uses: Pan-frying, roasting, skewers, sandwiches
Recipe: Mushroom Cassoulet
Take advantage of their broad caps: batter and fry until crisp or sub them in for meat in sandwiches and other entrées.
lion's mane
Appearance: White and shaggy with cascading spines (the name speaks for itself!)
Taste and texture: Tender, meaty texture with a mild, slightly sweet flavor reminiscent of seafood
Best uses: Searing, mushroom “steaks,” sandwiches, tacos
Recipe: Mushroom Steaks
Lion’s mane is particularly good dry-seared before adding butter or oil. It behaves almost like crab meat, so try pulling it apart into bite-size pieces for a vegetarian take on lobster rolls or other seafood-inspired dishes.
morel
Appearance: Tan to dark brown with distinctive honeycomb-like, deeply pitted caps
Taste and texture: Rich, earthy, nutty, and intensely savory
Best uses: Sautéing, cream sauces, pasta, risotto, pairing with vegetables
Recipe: Mushroom Pot Pie
A prized mushroom with a robust flavor that doesn’t need much embellishment. Butter, cream, herbs, and simple pan sauces let morels take center stage. We carry a dried version that can be easily rehydrated for year-round enjoyment.
shiitake
Appearance: Tan to dark brown with umbrella-shaped caps and curved stems
Taste and texture: Meaty texture with concentrated, deeply savory umami
Best uses: Stir-fries, broths, soups, gravies
Recipe: Cucumber and Shiitake Kimchee
Their bold flavor makes them a natural companion to beef and other hearty ingredients. Remove the tough stems before cooking.
bunashimeji (brown beech)
Appearance: Tight bouquets with long, slender white stems and petite brown caps
Taste and texture: Crisp, pleasantly chewy texture with buttery, nutty, savory flavor
Best uses: Soups, stir-fries, hot pots, risotto, pickling
Recipe: Fully Loaded Ramen Bowls
Cut off the base and separate into smaller clusters before cooking. Their texture holds up especially well in brothy dishes and stir-fries.
bunapi (white beech)
Appearance: Petite, pure-white mushrooms that grow in clusters with long stems and rounded cap
Taste and texture: Mild and subtly sweet with a springy, almost slippery texture when cooked
Best uses: Soups, hot pots, stir-fries, chilled salads
Recipe: Sundubu Jigae (Korean soft tofu soup)
Bunapi are a white variety of bunashimeji. Their delicate flavor makes them especially adaptable, while their bright white color adds visual contrast to a dish.
white button
Appearance: White, bulbous, and squat with the classic mushroom silhouette
Taste and texture: Mild, delicate flavor that becomes more savory when cooked
Best uses: Salads, chicken pot pie, pizza, omelets, sautés
Recipe: Butternut Squash and Mushroom Lasagna
Their subtle flavor makes them one of the most adaptable mushrooms—they readily take on marinades, broths, and sauces
Did you know: White buttons are the young, immature version of portobello mushrooms.
cremini
Appearance: Firm, short stems and round brown caps
Taste and texture: Earthier and more robust than white buttons, but with the same cooking versatility
Best uses: Stroganoff, pizza, sauces, soups, sautés
Recipe: Salmon with Mushroom Marsala Sauce
Cremini are the teenage stage of portobellos, and they’re an easy all-purpose mushroom for everyday cooking.
Portobello
Appearance: Broad, flat brown caps with prominent dark gills
Taste and texture: Robust, deeply savory, and meaty
Best uses: Grilling, roasting, stuffed caps, sandwiches, meatless burgers
Recipe: Halloumi Burger on Portobello Mushroom Buns
Their substantial size and texture make them especially well-suited to high-heat cooking. Marinate whole caps before grilling or slice thickly for skewers and burgers
Mush to do
Start experimenting with new flavors! Explore our mushroom selection online and place a delivery order to your home.
Shop Now