Edible mushrooms come in many shapes and sizes. Each one has a slightly different nuance of taste and texture that makes them ideal for different kinds of cooking. But with much variety also comes much confusion—so here are some of the top kinds of mushrooms and what they’re good for.
Hedgehog Mushrooms
Also known as “sweet tooth” mushrooms, this variety has a colorful fruity odor. They are delicious chopped up and fried in garlic butter.
Morel Mushrooms
In some ways, these are more like nuts than mushrooms. Less slimy than many of their counterparts, they have a nutty flavor and tougher texture. They’re a nice addition to soups and chicken dishes, and are also popular in French cuisine.
Shiitake Mushrooms
Often used in Asian cuisine, these mushrooms taste heavenly in noodle dishes and sweet curries. They are slightly sinewy and chewier than other varieties of mushroom.
Porcini Mushrooms
Very popular in Italian cuisine, porcini mushrooms are a common feature in risottos, pasta dishes, pizzas, and soups. They have a pleasant, full-bodied taste, and go great with creamy sauces.
Portobello Mushrooms
These thick and meaty mushrooms are perfect for grilling and baking. They’re often used as an alternative for meat dishes, and combine well with cheese, breadcrumbs, and roasted vegetables.
