18 Types of Mushrooms to Look For, Whether You're into Foraging the Woods or the Produce Aisle

These massive, brown umbrellas are native to the grasslands of Europe and North America. They’re extremely thick and have an earthy-yet-meaty flavor, especially when marinated in olive oil and spices, before getting tossed on the grill. You can prepare them in a myriad of ways, but melting a little mozz on top and squeezing it between two slices of bread is a safe bet. Needless to say, they’re a must at barbecues, especially if you’re vegetarian.

The Black Trumpet is rather unusual looking, as it’s one of the only varieties on this list that’s almost completely black. Because they’re extremely difficult to grow, they are a predominantly foraged ingredient, and therefore, they’re often quite expensive. Black trumpets have a slight smoky flavor, and flourish when steamed and thrown into a salad, or if they’re made into a sauce for a savory roast chicken.

As another popularly foraged ingredient, Chicken of the Woods is extremely difficult to identify. Resembling many types of fungi, it lacks a stem, fanning out from trees and other types of plants. Many attest to its juicy, succulent and slightly citrusy flavor, which may very well be how it got its name. It’s often deep fried to emulate fried chicken, and is said to pair beautifully with steamed lobster.

White buttons look like your everyday, run-of-the-mill shroom, and that’s because they’re the most commonly consumed variety, according to Epicurious. They’re mild yet have full-bodied flavor, especially when sautéed or roasted. And whether you’re dipping them in hummus and eating them raw, or slicing them up and roasting them for some meatless tacos, they’re extremely versatile. They’re the Meryl Streep of mushrooms, one might say.

These don’t just make for a funny punchline—they’re a real treat, too. Notable for their wavy ridgelines, shiitakes are velvety and incredibly robust. Add them to your next stir fry, whip them into some risotto or blend them into a savory bowl of mushroom soup for a cozy night in.

Native to East Asia, Bunashimeji mushrooms are recognized for their small caps and long stems. When eaten raw, they taste bitter and can be hard to digest, so it’s advised to only eat them cooked, according to Oregon Mushroom. They’re tender and buttery when cooked properly, though, so mix them into an omelet or try creating a “steak” sandwich with them.

Nicknamed Hen of the Woods (not to be confused with chicken of the woods!), these babies look like a mother hen sitting with her feathers ruffled. They’re tan, brow, and grey, and have a somewhat peppery flavor. They pair well with salty flavors—toss them atop some pizza or incorporate them into a chicken bake with prosciutto, to balance out their complex flavor.

No, this isn’t a photograph of coral, nor is it a flower. However, it certainly is a mysterious and gorgeous sight to see. With a delicate-yet-complex taste, these integrate seamlessly into pasta bakes and taste great on their own when battered and fried.

King oysters almost resemble blocks with their thick stems, which are almost as broad as their caps. They’re super aromatic, with a slight licorice taste in the finish. Impress your dinner guests by glazing them in miso, including them in your next batch of fried rice or sautéing them in Gochujang for something extra spicy.

If you’re delving into the world of foraging, chanterelles are the most popular wild edible shroom. These funnel-shaped beauties can come in a few different colors—mainly orange, yellow and white. They melt in your mouth, and some say they have a slightly tangy taste, making for a truly unreal cream sauce for a standing rib roast and pairing impeccably with eggs. What we’re trying to say is they’re definitely our new favorite brunch guest.

Psst: Crimini mushrooms are part of the same species as the button mushroom—they’re just brown instead of white. They basically taste the same as buttons, giving off a deeper flavor after they’ve been cooked. Try roasting them in garlic butter or including them in your next batch of chili, if you happen to grab some on your next grocery haul.

Enokis are stringy and almost noodle-like. Hailing from Japan, they taste mild with a vague nutty flavor. They’re super delicate and can be thrown into a steamy bowl of udon noodle soup or fried with garlic and scallion sauce—and if you cook them long enough, the thin stalks will get extra crispy.

Resembling a brain or peach pit, morels have a beautiful, wavy design on the cap, with a much thinner, shorter stem. Many attest to the fact they have a “woody” flavor, and since they’re literally found in the woods, it’s advised to boil them in salt water before consuming them. Include them in your quiche this Sunday, or whip them up with your grits and breakfast is served.

Named for its resemblance to the head of a lion, the lion’s mane is relatively easy to recognize if you’re delving into the art of foraging. (In stores, you’re more likely to find it ground into a powder.) It has a tender taste, apparently resembling crab meat or other types of seafood. Make vegetarian “crab cakes,” or include them in your next seafood pasta dish for added flavor.

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With semi-circle caps and thick white stalks, porcinis are another traditional-looking mushroom. The nutty, earthy variety has been described as “meaty,” and as a result, they make a solid base for red meats (ribs are a popular pairing).

This dark brown ear-like fungi generally grows on wood, mainly older trees. They’re extremely chewy and fragrant, yet they’re relatively mild. You’ve likely had them in hot and sour soup or in moo shoo pork, which both have bold spices and sauces, and truth be told, you may have confused it for some sort of meat, considering their unique texture.

Although you most likely won’t see any of these in Neverland, these auburn-capped mushrooms with off-white gills are often found grouped together in ring-like formations. They’re super dry and smooth, with a definitively sweet taste. They thrive atop a piece of toast, pair well with crayfish and other shellfish, and—of course—they can play an important role in a wide range of pasta dishes.

Although it closely resembles the adaptable cauliflower, this mushroom has a musky flavor, with hints of almond and fennel. Incorporate these babies in a dish with wild rice, or into a frittata, but seriously, don’t forget to pour yourself a glass of wine to sip alongside ‘em.