Flustered by all those fungi? Use this cheat sheet to navigate the mushroom section in your market.

Advertisement

Portobello

portobello mushroom
Credit: Photography by Christopher Testani

The wannabe burger, the portobello is big and meaty. Don't fight it! Grill and put 'em on buns. Or try slicing some, then cooking them slowly in olive oil.

Shiitake

shitake mushroom
Credit: Photography by Christopher Testani

Cooks love the umami-rich flavor and meaty texture of shiitakes. Use the large umbrella-shaped caps in sautés, soups, or stuffings.

Chanterelle

chanterelle mushroom
Credit: Photography by Christopher Testani

This gorgeous golden-orange variety has a nutty flavor. Mix into soft scrambled eggs for an OMG breakfast.

Recipe: Try our Mushroom & Asiago Omelet

Maitake (a.k.a. Hen of the Woods)

maitake mushroom
Credit: Photography by Christopher Testani

This cluster kinda looks like a brown hen's feathers. Roast whole and serve with steak or toasted bread.

Recipe: Try Rachael's Farro with Mushrooms & Hazelnuts

White Button

white button mushroom
Credit: Photography by Christopher Testani

This mushroom is up for anything. Roast, sauté, or toss into salads. Stuff caps with Parm, sausage, and breadcrumbs, then bake them.

Recipe: Try Rach's Knife & Fork Burgers

Oyster

oyster mushroom
Credit: Photography by Christopher Testani

Soft and flat, the tender caps taste mild and cook quickly, making them a natural for stir-fries, omelets, and quick soups.

Recipe: Try our Mushroom Chips

Cremini (a.k.a. Baby Bella)

cremini mushroom
Credit: Photography by Christopher Testani

Similar to white buttons, these babies can be sautéed with steak or stirred into veggie pastas. 

Recipe: Try our Drunken Mushrooms