We get it– mushrooms aren’t the easiest niche to break into. There’s no fungi food group in that familiar pyramid, and no, they shouldn’t be lumped in with the veggies! When you look into it, the world of mushrooms is expansive, and the range of flavors, sizes, textures, and uses can seem daunting. But don’t be intimidated by species names in Latin or misleading misnomers. With our guide to fungi, you’ll get a better scope of your options, be able to I.D. some shrooms by sight, and know what kind of meal they’ll shine in. You might even be tempted to go out foraging for some decadent mushrooms that can’t be grown in captivity.
Agaricus Bisporus
What’s the difference between a cremini, champignon, and portobello mushroom? The answer: very little, because they’re all the same species! The agaricus bisporus mushroom accounts for 90% of mushroom production in the U.S., and they get sold under a variety of names. Immature white specimens are marketed as button mushrooms, table mushrooms, or champignons, whereas immature brown specimens are known as everything from baby bella to
chestnut or cremini mushrooms. If that wasn’t confusing enough, the mature agaricus bisporus is commonly known as portobello, portabella, or portobella.
Portobellos are the most flavorful of this group, as mature mushrooms retain less water. If you don’t think you like champignons or baby bellas, the higher water content could be to blame— but it’s a solvable problem if you cook them correctly. Spread them out in a single layer in a well-oiled pan over medium heat, don’t flip them until they begin to release water, and only add salt once they are caramelized. You’ll end up with mushrooms that are perfectly tender and golden, never waterlogged or slimy.
Oyster
Pleurotus ostreatus
Oyster mushrooms are every bit as eye-catching as they are delicious, and you’ll find them in colors ranging from gray to yellow, pink, and even blue. They grow in clusters and can even be seared whole like a steak, though they’re equally as appetizing when torn and incorporated into other dishes. Their velvety texture and mild flavor makes them an ideal addition to stir fries, pastas, and sauces, but we love to saute them with butter and herbs for a simple yet satisfying side dish.
Lion’s Mane
Hericium erinaceus
Thanks to its long spines and distinct texture, the lion’s mane mushroom truly resembles its namesake. It’s native to
North America, Asia, and Europe, and has a variety of uses in both cooking and traditional medicine. The flavor and
texture of lion’s mane mushrooms is said to be similar to that of lobster or crab, meaning they work great as vegetarian alternatives to seafood— but make no mistake, they’re also delicious served on their own. We recommend first sauteeing them in a dry pan to release moisture, then adding oil and spices towards the end of cooking to intensify their flavor.
Shiitake
Lentinula edodes
These umbrella-shaped ‘shrooms are known for their bold, earthy, umami-rich flavor. While most are cultivated around the world, they are native to East Asia, and 83% of of them are grown in Japan. Shiitake mushrooms are used in a variety of East Asian foods, including miso soup to vegetarian dashi broth, but they’re equally as delicious on top of a pizza. Thanks to their firm, chewy texture, they also make the perfect umami-rich substitute for meat in stir fries.
Maitake
Grifola frondosa
Maitake translates to “dancing mushroom” in Japanese, but these meaty, feather-like mushrooms are also commonly known as hen-of-the-wood. Native to Japan, China, and North America, you’ll find them growing in the wild at the base of oak, elm, and maple trees. They work great in any dish calling for mushrooms, but their rich, woodsy flavor allows them to stand alone when sauteed in butter.
Velvet Pioppini
Cyclocybe aegerita
Also known as poplar mushrooms, velvet pioppini have a rich nutty flavor that pairs perfectly with game, red meats, and pastas. You’ll find them in both Southern European and Chinese cuisines. When cooked, the chocolate-brown caps take on a silky texture, whereas their hollow, fibrous stems become asparagus-like and crispy. We recommend
serving these alongside a big, bold glass of red.
Truffles
Last but not least, these ever-trendy tubers are highly prized in European cuisines thanks to their distinctive musk— but they’re also one of the most expensive foods on the market. Why is that? Truffles aren’t exactly abundant: These ‘shrooms are hard to grow and take many years (seven or more!) to cultivate. Truffles grow underground in moist soil, so if you’re hunting them yourself, you might want to enlist the help of a trained canine to sniff them out. (Fun fact: Female pigs are traditionally used to hunt for truffles, but when compared to dogs, they’re more likely to eat them outright!) They come in a variety of species; for example, black truffles are earthier in flavor, whereas white
truffles are more pungent. The variety you’ll find will also depend on the season.
Turkey Tail
Trametes versicolor
Turkey tails are medicinal mushrooms that grow practically year-round in the PNW! Although often considered too tough and bland to eat for pleasure, they’re easily incorporated into teas, smoothies, or taken other ways as a powder. Although the exact mechanisms of how they help are unclear, turkey tails have been shown to have immunomodulating properties, and are sometimes prescribed alongside cancer treatments to boost proper immune system function.
Foraging Tips
• Turkey tails are saprotrophic, meaning they like to grow on dead or decaying matter, and particularly love our deciduous hardwoods. Find them on dead or downed trunks and logs.
• They grow in a formation called a shelf or a bracket, and have a brown banded coloration, so they resemble fanned turkey tail feathers. A common imposter, false turkey tail (stereum ostrea) looks very similar, but will often grow green algae on its top!
• As a polypore species, turkey tails have many small pores that spores erupt from on the underside of the cap. The pores should be small and regular in white flesh.
Morels and Chanterelles
Morchella and cantharellus
Most cultivated mushrooms are saprotrophic like turkey tails, but mushrooms that spring from living matter parasitically or symbiotically are much harder to grow in captivity. Those types of shrooms must almost always be foraged for, making them expensive and treasured by foodies!
Chanterelles are a delicious wild mushroom that are mycorrhizal, meaning they grow alongside certain trees by piggybacking off their roots for nutrition. They are often golden yellow and have a trumpeted or funnel-shaped cap with ridges on the bottom side. Their meaty, earthy flavor makes them standouts in any dish.
Foraging Tips
• The most common fruiting time is summer through fall, although some western areas report finding them throughout the winter.
• They love to grow in second growth forests, so look for them sprouting up around Douglas firs.
• Avoid the unpleasant lookalike, jack o’lanterns (omphalotus), by noticing that they grow in tightly packed clumps, have a deeper color, and have feathery gills rather than ridges.
Morels are another highly prized wild species. They have a unique honeycombed cap and white, hollow insides. Mushroom aficionados adore their nutty, toasty flavor, which tastes amazing in a buttery pasta.
Foraging Tips
• Morels love temperate, rainy springs, and can generally be hunted for from April to June (although every year is a bit different).
• They thrive in moist soil and around cottonwood trees, a PNW staple.
• When harvesting, make sure to cut them cleanly with a knife rather than pull them from the ground. Doing so will encourage the growth of new mushrooms!
