There are more than 10,000 types of mushrooms in the world. But only 1-2% of these mushroom species are edible with distinctive flavors due to different varieties.
The small percentage means there is a high chance of picking poisonous mushroom types. I wrote this article to help you explore different types of edible mushrooms and avoid causing damage to your health.
Different Types of Edible Mushrooms For Cooking
If you want to expand your culinary palate, you have come to the right place. Below is a comprehensive list of different types of mushrooms for cooking:
Yellow Knight Mushroom (Tricholoma equestre)
It is a widespread edible mushroom found in North America, Europe, and Asia. It typically grows in coniferous forests, especially near pine trees. This mushroom has a distinct flavor with a slightly peppery taste and a mild nutty aroma.
Its cap is bright yellow, and it has a thick stem that tapers towards the base. The Yellow Knight Mushroom is best used in sautés, stir-fries, or as a flavorful addition to soups and stews.
Wood Ear Mushroom (Auricularia auricula-judae)
It is a popular edible mushroom that grows on decaying wood, particularly on dead tree trunks and branches. It has a unique appearance with its dark brown, gelatinous, ear-shaped caps.
This mushroom has a subtle, almost tasteless flavor but adds a delightfully chewy texture to dishes. Wood Ear Mushrooms are commonly used in Asian cuisines, especially in soups, stir-fries, and salads.
Wood Blewit Mushroom (Lepista nuda)
It is a purple to lilac-colored edible mushroom found in North America, Europe, and Asia. It is often found in deciduous woodlands, usually near oak or beech trees. The Wood Blewit has a mild, nutty flavor with a slightly sweet aroma.
Its cap is broad and convex, and its gills are crowded and white. This mushroom is versatile and can be used in various dishes like sautés, soups, and risottos, or even as a substitute for meat in vegetarian dishes.
Straw Mushroom (Volvariella volvacea)
It is a popular edible mushroom cultivated in many tropical regions, particularly in Asia. It is commonly found growing on rice straw or agricultural waste. Straw Mushrooms have small, cream-colored caps that are bell-shaped when young and expand and flatten as they mature.
They have a delicate flavor and a slightly crunchy texture. These mushrooms are widely used in Asian stir-fries, soups, and curries.
Slippery Jack Mushroom (Suillus luteus)
It is an edible mushroom native to Europe and North America. It is commonly found in coniferous forests, particularly under pine trees. The cap of the Slippery Jack is sticky and slimy when wet.
It also has a brownish-yellow color with a mild, nutty flavor and a firm texture. These mushrooms are best used in sautés, stews, or as a filling for savory pastries.
Shiitake Mushroom (Lentinula edodes)
It is a highly regarded edible mushroom originating from East Asia. It is cultivated worldwide and can also be found growing on dead or decaying hardwood trees.
Shiitake mushrooms have a rich, savory flavor known as “umami” and a meaty texture. They have a brown, umbrella-shaped cap with a creamy white to light brown underside.
Shiitake mushrooms are incredibly versatile and can be used in a wide range of dishes such as stir-fries, soups, and sauces, and even as a meat substitute in vegetarian and vegan recipes.
Shimeji Mushroom
It refers to several species of mushrooms belonging to the Lyophyllum, Hypsizygus, and Clitocybe genera. They are native to East Asia but are now cultivated and consumed worldwide. Shimeji mushrooms have small, elongated caps and long, slender stems.
They have a delicate, slightly nutty flavor and a firm texture. These mushrooms are commonly used in Asian cuisine, particularly in stir-fries, soups, and hot pots.
Reishi Mushroom (Ganoderma lucidum)
It is a medicinal mushroom highly revered in traditional Chinese medicine. It is found in various parts of the world, growing on decaying hardwood logs and tree stumps. Reishi mushrooms have a distinctive appearance with their shiny, reddish-brown caps and woody texture.
They have a bitter taste, so they are typically not consumed directly but used in the preparation of herbal teas, extracts, or as an ingredient in soups and broths.
Red-capped Scaber Stalk Mushroom (Leccinum aurantiacum)
It is a European edible mushroom commonly found in coniferous forests, especially under spruce trees. It has a reddish-brown cap and a thick, scaly stem. This mushroom has a mild, nutty flavor and a meaty texture. It is best suited for sautés, stews, or as an ingredient in mushroom-based sauces and gravies.
Red Pine Mushroom (Lactarius deliciosus)
It is a highly sought-after edible mushroom found in North America, Europe, and Asia, particularly under pine trees. It has a bright orange to rusty-red cap and a creamy-white to pale yellowish stem. The Red Pine Mushroom has a mild, peppery flavor and a slightly fruity aroma. It is delicious when sautéed, grilled, or used in pasta dishes and risotto.
Portobello Mushroom (Agaricus bisporus)
It is a large, mature version of the common white mushroom. It is widely cultivated and consumed worldwide. Portobello mushrooms have a meaty texture and a rich, earthy flavor. When fully grown, they have a dark brown cap with a slightly open veil and white gills. Due to their size and firmness, Portobello mushrooms are often used as a vegetarian burger patty or grilled as a flavorful meat substitute.
Parasol Mushroom (Macrolepiota procera)
It is a large, edible mushroom commonly found in grasslands, meadows, and open woodlands in Europe and North America. It has a distinct appearance with a large, umbrella-shaped cap and a tall, slender stem. Parasol mushrooms have a nutty, slightly sweet flavor and a delicate texture. They are commonly used in sautés, stir-fries, or as a stuffed mushroom appetizer.
Oyster Mushroom (Pleurotus ostreatus)
It is a widespread and commercially cultivated edible mushroom. It is found growing on decaying wood, particularly on hardwood trees. Oyster mushrooms have a delicate, slightly sweet flavor and a velvety texture.
They come in various colors, including white, gray, and brown. Oyster mushrooms are incredibly versatile and can be used in stir-fries, soups, pasta dishes, and even as a meat substitute in vegetarian and vegan recipes.
Matsutake Mushroom (Tricholoma matsutake)
It is a highly prized edible mushroom native to East Asia but also found in parts of North America and Europe. It grows under specific tree species, particularly pine trees. Matsutake mushrooms have a spicy, aromatic flavor with hints of cinnamon and pine.
They have a distinct aroma that is highly valued in Japanese cuisine. Matsutake mushrooms are commonly used in soups and rice dishes and as a high-end ingredient in traditional Japanese cuisine.
Morel Mushroom (Morchella spp.)
It is a highly esteemed edible mushroom that grows in many parts of the world, particularly in temperate regions. Morels are recognized for their unique honeycomb-like caps and hollow stems. They have an earthy, nutty flavor that intensifies when cooked.
Morel mushrooms are highly versatile and can be used in various gourmet dishes, including sautés, sauces, risottos, and even as a topping for pizzas.
Maitake Mushroom (Grifola frondosa)
It is a medicinal and culinary mushroom native to Japan, North America, and Europe. It is commonly found at the base of oak trees and other hardwoods. Maitake mushrooms have a rich, earthy flavor and a firm texture.
They are often used in stir-fries, soups, and as a meat substitute in vegetarian dishes. In traditional medicine, Maitake mushrooms are believed to possess immune-boosting properties.
Lion’s Mane Mushroom (Hericium erinaceus)
It is a unique-looking edible mushroom that grows on decaying hardwood trees in North America, Europe, and Asia. It has long, cascading, white spines that resemble a lion’s mane.
Lion’s Mane mushrooms have a delicate seafood-like flavor and a texture similar to crab or lobster meat. They are commonly used in vegetarian dishes, stir-fries, and as a substitute for seafood in recipes.
King Oyster Mushroom (Pleurotus eryngii)
It is a meaty and flavorful edible mushroom originating from the Mediterranean region but is now cultivated worldwide. It has a thick stem and a small, rounded cap.
King Oyster mushrooms have a mild, savory flavor with a firm, chewy texture. They are commonly used in stir-fries, sautés, grilled dishes, and as a meat substitute in vegetarian recipes.
King Bolete Mushroom (Boletus edulis)
It is a highly prized edible mushroom found in North America, Europe, and Asia. It is often associated with coniferous and deciduous forests. King Bolete mushrooms have a rich, nutty flavor and a meaty texture. They have a brown cap and a stout stem. These mushrooms are excellent when sautéed, grilled, or used in risottos, soups, and sauces.
Honey Fungus Mushroom (Armillaria mellea)
It is an edible mushroom found in many parts of the world, particularly in temperate regions. It grows on decaying wood, stumps, or tree roots. Honey Fungus mushrooms have a honey-like aroma and a mildly sweet, nutty flavor. They have yellowish-brown caps and a ring on the stem. These mushrooms are commonly used in stir-fries and sautés and as a flavor enhancer in sauces and gravies.
Hedgehog Mushroom (Hydnum repandum)
It is an edible mushroom widely distributed in North America, Europe, and Asia. It is typically found in deciduous and coniferous forests, often near oak and beech trees. Hedgehog mushrooms have a unique appearance with their spiky, tooth-like spines instead of gills. They have a mild, nutty flavor and a firm texture. Hedgehog mushrooms are great for sautés, soups, risottos, or as a topping for pizzas and pasta.
Gypsy Mushroom (Rozites caperata)
It is an edible mushroom commonly found in North America and Europe. It grows in grassy areas, woodlands, and disturbed soil. Gypsy mushrooms have a convex cap with a distinctive rusty brown color and a stem that is often twisted or curved. They have a nutty, slightly earthy flavor and a firm, crunchy texture. Gypsy mushrooms are suitable for sautés, stir-fries, soups, and as an ingredient in mushroom-based sauces.
Green Cracking Russula (Russula virescens)
It is an edible mushroom found in North America and Europe. It grows in forests, particularly under deciduous trees. Green Cracking Russula mushrooms have a convex cap that ranges in color from greenish to yellowish with distinct cracking patterns. They have a mild, nutty flavor and a firm texture. These mushrooms are commonly used in sautés, stir-fries, and as a garnish for salads and pasta dishes.
Giant Puffball Mushroom (Calvatia gigantea)
It is an edible mushroom known for its enormous size. It can be found in North America, Europe, and Asia, often in open grassy areas. The Giant Puffball Mushroom has a white, round shape and smooth, thick skin. When young, it has a firm texture and a mild, mushroom-like flavor.
It is best to slice and cook the Giant Puffball Mushroom before consuming it. It can be used in various dishes such as soups, and stir-fries, and as a substitute for bread in sandwiches.
Field Mushroom (Agaricus campestris)
It is a common edible mushroom found in grasslands, meadows, and pastures in North America, Europe, and Asia. It has a white-to-beige cap that darkens with age and a pinkish-brown gill structure.
Field mushrooms have a mild, slightly nutty flavor and a smooth, fleshy texture. They are versatile and can be used in various dishes, including sautés, soups, and sauces, and as a topping for pizzas and burgers.
False Morel Mushroom (Gyromitra esculenta)
It is an edible mushroom that requires caution and careful preparation due to its toxin content. It is found in North America, Europe, and Asia, often in association with deciduous trees. False Morel mushrooms have a convoluted, brain-like appearance with a reddish-brown color.
They have a rich, nutty flavor but contain a toxin that must be neutralized through proper cooking. It is recommended to parboil False Morels before further preparation. However, it is advised to consult expert mycologists or avoid consuming them unless properly identified and prepared.
Enoki Mushroom (Flammulina velutipes)
It is a delicate and slender edible mushroom originating from East Asia. It is cultivated worldwide and can also be found growing on dead or decaying hardwood trees. Enoki mushrooms have long, thin stems and small, white caps.
They have a mild, slightly fruity flavor and a crunchy texture. Enoki mushrooms are commonly used in Asian cuisine, particularly in soups, stir-fries, and as a garnish for salads and sushi.
Dryad’s Saddle (Cerioporus squamosus)
It is an edible mushroom found in North America, Europe, and Asia. It typically grows on dead or dying hardwood trees, often with overlapping scales on its cap, resembling a saddle. Dryad’s Saddle mushrooms have a mild, nutty flavor and a firm, meaty texture. They are best used when young and tender, either sautéed, grilled, or used as an ingredient in soups and stews.
Cremini Mushroom (Agaricus bisporus)
It is a cultivated variety of the common white mushroom and is also known as baby bella or crimini. It is widely consumed worldwide. It also has a light to dark brown cap with a firm texture and a deeper flavor compared to white mushrooms.
They are commonly used in various dishes, including sautés, stir-fries, soups, and sauces. Cremini mushrooms are a popular choice for stuffing due to their size and meaty texture.
Crab Brittlegill Mushroom (Russula xerampelina)
It is an edible mushroom found in North America and Europe. It is typically found in coniferous forests, often near birch trees. Crab Brittlegill mushrooms have a convex cap with a reddish-brown to orange color and a white stem.
They have a mild, slightly nutty flavor and a delicate, brittle texture. These mushrooms are suitable for sautés, stir-fries, and as a flavorful addition to soups and stews.
Common Ink Cap Mushroom (Coprinopsis atramentaria)
It is an edible mushroom found in North America, Europe, and Asia. It is commonly found in grassy areas, gardens, and disturbed soil. Common Ink Cap mushrooms have a bell-shaped cap that turns black and liquefies as it matures, leaving an inky residue.
They have a mild, mushroom-like flavor and a delicate, smooth texture. It is important to note that Common Ink Cap mushrooms should be consumed shortly after harvesting as they can cause adverse effects when consumed with alcohol. They are often used in sautés, omelets, and as a topping for pizzas.
Chicken of the Woods Mushroom (Laetiporus sulphureus)
It is a bright and colorful edible mushroom found in North America, Europe, and Asia. It grows on dead or decaying hardwood trees, often in large, shelf-like clusters. It has a unique appearance with overlapping, fan-shaped caps ranging from bright yellow to orange.
They have a firm, fibrous texture and a mild, slightly acidic flavor reminiscent of chicken. These mushrooms are commonly used in vegetarian dishes, stir-fries, soups, and as a meat substitute in recipes.
Charcoal Burner Mushroom (Russula cyanoxantha)
It is an edible mushroom found in Europe and North America. It grows in various habitats, including mixed woodlands and grassy areas. They have a convex cap with vibrant colors ranging from purple to lilac. The cap often cracks with age.
They have a mild, slightly nutty flavor and a firm, dense texture. These mushrooms are suitable for sautés, stir-fries, and as an ingredient in mushroom-based sauces and gravies.
Chanterelle Mushroom (Cantharellus cibarius)
It is a highly prized edible mushroom found in forests, particularly under deciduous trees, in North America, Europe, and Asia. It has a distinctive trumpet-like shape and a bright orange-to-yellow color. Chanterelle mushrooms have a fruity, apricot-like aroma and a delicate, peppery flavor.
They have a firm texture that holds up well in cooking. Chanterelle mushrooms are highly versatile and can be used in a variety of dishes, including sautés, soups, and risottos, and as a garnish for various meat and vegetable preparations.
Cauliflower Mushroom (Sparassis crispa)
It is an edible mushroom found in North America, Europe, and Asia. It grows at the base of hardwood trees, particularly oaks. Cauliflower mushrooms have a unique appearance with their ruffled, cauliflower-like shape.
They have a mild, slightly sweet flavor and a crisp, crunchy texture. Cauliflower mushrooms are commonly used in stir-fries, sautés, soups, and as an ingredient in mushroom-based sauces.
Caesar’s Mushroom (Amanita caesarea)
It is a highly prized edible mushroom found in Mediterranean regions, North Africa, and parts of Europe. It grows under oak, chestnut, and pine trees. Caesar’s mushrooms have a bright orange to red cap with white patches and a firm, creamy-white stem.
They have a delicate, nutty flavor and a meaty texture. Caesar’s mushrooms are often used in Mediterranean cuisine, including sautés, grilled dishes, risottos, and as a topping for pizzas.
Button Mushroom (Agaricus bisporus)
It is the most common and widely cultivated mushroom worldwide. It is available in various stages of maturity, from the small, button-shaped mushrooms to the larger, fully-grown mushrooms known as portobello mushrooms.
Button mushrooms have a mild, earthy flavor and a firm, meaty texture. They are versatile and can be used in various dishes, including sautés, stir-fries, soups, and salads, and as a topping for pizzas and burgers.
Black Trumpet Mushroom (Craterellus cornucopioides)
It is an edible mushroom found in North America, Europe, and Asia. It grows on the forest floor, often in association with decaying organic matter. Black Trumpet mushrooms have a unique shape, resembling a small, funnel-shaped horn.
They have a rich, smoky flavor with hints of black truffle and a delicate, slightly chewy texture. Black Trumpet mushrooms are commonly used in gourmet dishes, including risottos, sauces, and soups, and as a topping for various meat and vegetable preparations.
Bay Bolete Mushroom (Boletus badius)
It is an edible mushroom found in North America, Europe, and Asia. It is commonly found in deciduous and coniferous forests, often near oak and beech trees. Bay Bolete mushrooms have a brown to reddish-brown cap with a spongy, yellowish-brown pore surface underneath.
They have a mild, nutty flavor and a firm, meaty texture. Bay Bolete mushrooms are often used in sautés, soups, and sauces, and as an ingredient in mushroom-based dishes.
Final Thoughts From Expert
The world of edible mushrooms offers a fascinating array of flavors, textures, and culinary possibilities. From the mild versatility of button mushrooms to the meaty richness of portobellos, the smoky allure of shiitakes, and the delicate elegance of oyster mushrooms, there is a mushroom to suit every palate.
Whether you explore the earthy nuttiness of porcinis, the apricot-like aroma of chanterelles, or the unique honeycomb-like structure of morels, each mushroom brings its own distinct character to the table. So, embark on a culinary adventure, but remember to exercise caution when foraging in the wild or seek guidance from experts to ensure a safe and enjoyable mushroom experience.
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