There are so many types of mushrooms, from common button and cremini to the frilly maitake and lion's mane. Each one has unique characteristics. Some shred like pulled pork, others roast to crispy perfection.
First I'll cover a couple basics: their seasonality, the best ways to clean them, and proper storage. Then we'll get into the different types of mushrooms that I've divided into 3 categories:
- Common mushrooms - available all year and easy to find
- Wild mushrooms (that are also cultivated) - these are both foraged and grown commercially
- Wild mushrooms - these are no (yet) cultivated, so they are difficult to find
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When are mushrooms in season?
Mushrooms are most commonly considered to be a fall and winter staple. But their seasonality depends on the variety or if they are cultivated indoors.
Wild mushrooms are typically in season from spring through fall, depending on the variety. Some have very short seasons, like the elusive morels in early spring. The majority of wild mushrooms flourish in fall, which is when they'll be in abundance at farmers markets and specialty shops.
Cultivated mushrooms are grown on farms and in greenhouses year-round. This is why white button, cremini, and portobello mushrooms are available throughout the year in grocery stores.
Farmers markets and CSAs feature mushrooms in fall and winter, often to supplement the lack of other fresh produce. I know my CSA out of Chicago sends different types of mushrooms in every box in winter.
How to clean mushrooms
There are two camps on mushroom cleaning - those who say you should never get them wet, and those are wash them under water.
It turns out both are probably right, it just depends on how dirty the mushroom is and the type of mushroom.
First, if your mushroom is dirty it needs to be cleaned. No one wants dirt or tiny rocks on their food. Mushrooms foraged in the wild will need extra cleaning.
On the other hand, cultivated mushrooms are grown in more controlled settings and are already pretty clean - often needing nothing other than a quick brush off.
Washing mushrooms
Some types of mushrooms can actually handle water, according to an experiment from America's Test Kitchen. They submerged several kinds of mushrooms in water for a minute, then measured how much water was absorbed.
It turns out mushrooms with exposed gills soak up a good amount of water. Mushroom varieties without exposed gills barely soaked up any water - the amount was inconsequential.
To wash mushrooms with water, your best option is to dunk them in water and swish around like you would clean lettuce leaves. Drain and then put into a salad spinner to remove the excess water.
Storage
Mushrooms should be stored in paper bags in the fridge. You can also place a paper towel in the bag to absorb any excess moisture. If you bought mushrooms wrapped in plastic, remove them so they don't get slimy from excess moisture that has no where to go.
Mushrooms last anywhere from 3-7 days in the fridge. They will get slimy or turn soft and brown when they go bad. They can also dry out and lose their texture.
Types of common mushrooms
There are 3 very common mushrooms easily available in the US year round: white button, cremini, and portobello. They are all actually the same type of mushroom (Agaricus Bisporus), just different strains and maturity.
- White button mushrooms: white variety & picked very immature, very mild flavor, very soft
- Cremini mushrooms (baby bella / brown mushrooms): brown variety & picked immature, mild flavor, standard medium-firm texture
- Portobello mushrooms: brown variety & picked when fully mature, which is about 1-2 weeks later. They are more flavorful, firmer, and have less moisture.
These types of mushrooms grow really well indoors in controlled environments. This is why they are available throughout the year and are relatively inexpensive.
White button mushrooms
White button mushrooms have a mild flavor, aroma, and a soft texture. The caps and stems are both edible and soft. They are often used raw in salads because of their slightly crisp texture. They soften and soak up flavor when cooked in classic mushroom recipes, like soups, stews, and sauces.
Select white button mushrooms that look plump, dry but not dried out. When bruised, they first turn slightly pink then brown, so avoid ones with too many spots.
They are fairly interchangeable with cremini mushrooms, just with a milder flavor.
Cremini mushrooms
Cremini mushrooms are slightly more flavorful and earthy than white button mushrooms. Their aroma isn't too strong and their texture is pretty standard.
Compared to gourmet mushrooms, they taste very mild and have less savory (umami) qualities. However, their mild flavor, availability, and affordability make them very versatile. That's why creminis are so popular in classic mushroom recipes.
Cremini mushrooms should be dry without dark, decaying spots. Any sliminess indicates deterioration and should be avoided.
Portobellos
Portobellos are also known as portabellas (the latter is the Italian spelling). They are just slightly more strongly flavored than creminis, have less moisture, and a denser texture. They cook up tender but meaty and juicy.
They are the largest cultivated mushroom and widely available at grocery stores. Because of this, portobellows are sought out to showcase their large size, whether it's a mushroom 'steak' or stuffed & roasted for a dinner party.
Fresh portabellos should be firm and dry (but not dried out). Check the gills, which should look fresh, firm, and not slimy.
Mushrooms with exposed gills should not be washed under running water if at all possible - the gills soak up a lot of water. Cultivated portobellos are already pretty clean, so you just need to wipe them down with a damp paper towel.
Types of wild mushrooms (that are also cultivated)
First let me say that while these mushrooms are commonly found in the wild and foraged, some of them are also cultivated indoors by mushroom growers.
Each type of wild mushroom has pretty different characteristics, making each one pretty unique.
Maitake
Maitake mushrooms (pronounced my-tahk-ee), are also called Hen of the Woods because they looks like a hen's tail feathers. They are prized for their distinctive, bold flavor.
They taste earthy with more subtleties than other mushrooms, including a black peppery finish. They hold up well to high heat cooking, despite their delicate appearance.
In fact, maitake mushrooms are one of the best for frying and roasting because they crisp up and caramelize beautifully thanks to their shape. Add crispy pieces on top of salads, pizzas, or grain bowls.
Select mushrooms that have white flesh on the undersides that isn't yellowing (a sign they are past their prime). Store them in a paper bag in the fridge and they should last 3-7 days.
Shiitake
Shiitake mushrooms (pronounced shee-ta-kay), are mild flavored but also packed with umami compounds (what makes them savory). They can be a little bitter or even metallic.
It seems like people either love shiitakes or think they are really bland. That blandness works for them, however. They add depth and umami flavor to meat without adding a mushroomy flavor.
You can probably find shiitake mushrooms year-round at specialty food stores, as they are often grown indoors by farmers. They should be firm, but not dried out. The caps are edible, but the stems are usually tough and fibrous. Reserve the stems to use for flavoring broths or gravy.
Oyster mushrooms
Oyster mushrooms are named because they look like oysters. The most commonly available varieties are white, gray, tan, or brown, although some varieties are yellow, pink, and even blue.
Their flavor is pretty mild, sometimes described similar to seafood. This can be misleading because they don't taste fishy. Rather they have a seafood-like umami flavor that also lacks the typical mushroom earthiness. In other words, they taste neutral.
Their texture is soft and spongy, which can make them a decent meat alternative. Oyster mushrooms are commonly used in place of seafood for crab cakes or fish tacos.
Oyster mushrooms grow well in a farmed environment, so you might have luck finding them year-round in specialty markets. Look for mushrooms that are fresh with no dark spots (an indicator they are going bad). They also should not look wilted.
King oyster
King Oyster mushrooms got their name because of their size compared to other oyster mushrooms. Most types of mushrooms are valued for their caps, but king oyster mushroom stems reign supreme.
If you're looking for umami flavor, King oyster mushrooms top the charts. They are twice or even three times as savory as shiitake mushrooms. This is an important comparison, because shiitake mushrooms are regarded as one of the most savory mushrooms that are widely available.
Other than that, they taste pretty neutral with hints of nuttiness (specifically cashews). They also have a neutral aroma and very little earthy flavors, especially once cooked.
Once cooked, their texture remains firm and dense. They can be chewy, in fact, quite similar to scallops or octopus - making them a popular vegetarian stand-in.
Buy King Oyster mushrooms with white stems and fresh looking gills on the underside. The underside should not be mushy. Store them in a paper bag in the fridge and they should last a week or more. They store longer than most other types of mushrooms.
Lion's mane mushrooms
Lion's Mane mushrooms are large - usually about the size of your fist. Their texture is also unique because it can be shredded to resemble pulled pork or crab meat.
They taste slightly sweet, nutty, and earthy, but overall fairly neutral. This is another type of mushroom used to replace seafood, as well as meat.
Buy Lion's Mane mushrooms that are white - yellowing and brown spots are signs of deterioration and they will eventually end up mushy. The mushrooms should be fluffy and dry, stored in a paper bag in the fridge.
Beech mushrooms
Beech mushrooms are commonly found on beech trees - so clever! Anyway, they are found in the wild but commonly cultivated these days too.
You'll see white and brown varieties are farmers markets and specialty grocers and they are fairly inexpensive. If you go to an Asian market, they might be labeled is shimeji.
They are fairly mild, though not as mild as oyster mushrooms (although they are related). Beech mushrooms are also a little sweet and almond-like nuttiness, especially once cooked. When raw, they can be bitter and cause digestive issues.
The whole mushroom is edible (caps and stems) - and are often cooked whole to feature their cute shape.
When you buy beech mushrooms, they will likely be wrapped in plastic. Remove that and store them in a paper bag in the fridge. They usually don't need cleaning - a big plus in my book.
Types of wild mushrooms (foraged)
Some wild mushrooms resist cultivated conditions. That doesn't mean researchers aren't trying, but several varieties have proven difficult so far.
These varieties are almost exclusively found foraged in the wild. Sellers at farmers markets (etc) should have a mushroom foraging certification to ensure your safety.
If you're lucky enough to come across any of these types of mushrooms, buy them! They are rare and a real treat to cook with.
Morels
Morels' distinctive flavor is as prized as truffles. While truffles are best used raw, morels need to be cooked or they can cause digestive issues.
Morel mushrooms taste slightly sweet, toasted, and nutty (like hazelnuts and walnuts). The flavor is rich and distinctive, but not overpowering. When cooked, they can smell like freshly baked bread. Their craggy shape lets them hold onto sauces like no other mushroom can do!
Fresh morels are elusive - they have a short season during the earliest signs of spring. They don't grow well in cultivated conditions, so they only show up at a handful of farmers markets. Outside of that season, you'll be able to find them dried at specialty stores or online.
Be prepared to pay for them too - they are expensive. Fresh morels cost around $50-$60 per pound (or more). The vendor at my farmers market said their forager source in Michigan sells them for $90 a pound.
Chanterelle
Another spring (and summer) mushroom that is only available in the wild right now.
They are available at farmers markets and specialty stores when they are in season. They aren't often sold dried because they lose a lot of their flavor (whereas other mushroom flavor is intensified from the drying process).
Chanterelle mushrooms have a delicate, unique flavor. They taste a little sweet which can come off as fruity. This is enhanced by their subtle apricot aroma. They also have very slight woodsy and black pepper flavors.
The texture is meaty, but also silky. They melt in your mouth depending on the cooking method.
Porcini
Porcini mushrooms have also resisted cultivation. Foragers even have a hard time collecting them because their peak window is so small (wait too long and they become slimy!)
They have an earthy, nutty flavor with a pretty strong forest smell. These characteristics are more mild for younger mushrooms and stronger as they grow older. They cook up meaty but can also be used raw.
Fresh porcini mushrooms are hard to find outside of farmers markets when they are is season in the fall (as well as spring in milder climates). However, dried porcini powder is quite popular from specialty markets. Note the flavor and aroma is intensified once dried.
Truffles
Truffles are mega-popular right now - they seem to be on every restaurant menu and in every foodie corner. But beware that most truffle products available to us mere consumers are not made with real truffles.
Actual fresh truffles have a rich and complex flavor that's earthy, nutty, even a little garlicky. I've never had the pleasure of cooking with an actual truffle, but enjoy them at restaurants.
They are one of the most expensive foods in the world, starting around $2,500 per pound. This is why you often seem them shaved on top of a dish, not cooked into it.
Back to truffle products, like the truffle salt or olive oil you might buy. There's a good chance it's an imitation flavor (just like imitation strawberry flavors, for example).
As Tasting Table puts it, "Originally, truffle oil was high-quality olive oil infused with black or white truffles, but today, most of the stuff is made synthetically with ingredients like 2,4-dithiapentane, an aromatic molecule that gives truffles their distinctive smell."
If you are looking to buy truffle products, read the ingredients. But note that even something seemingly real, like 'natural truffle flavor,' isn't necessarily truffles. It means it is derived from any plant or animal source to imitate truffles.
For more details on specific ingredients on truffle products, read, "The Truth About Truffle Products." But it's also worth remembering that if you like the flavor of a product, keep using it! So what if there aren't real truffles in it?!
More resources
I've been cooking my way through different types of mushrooms that I'm lucky enough to find at the farmers market. Get more details on each type along with a bunch of recipes that highlight their unique characteristics.
If you're wondering what else is currently in season, check out my calendars to see what produce is in season each month (and coming up soon).
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