There are thousands of kinds of edible mushrooms grown all over the world. Almost universally, home cooks use only a fraction of these, primarily because only a few are available. The good news is that more and more different types of mushrooms show up every year.
All provide glorious flavor!
When a recipe calls for a certain mushroom, try to find it. Otherwise, look for a similar one.
Most states have mycological societies — organizations devoted to mushrooms. These groups often forage for mushrooms in the cool, damp woods with a leader who is highly trained and knows which fungi are safe to eat. This can be a lot of fun for anyone who is interested. But please: Do not try this on your own!
Following are some of the more common types sold in specialty shops and large supermarkets. Always buy mushrooms from reliable purveyors.
Chanterelle: A golden-colored mushroom with a distinctive trumpet shape. Also called a girolle mushroom. Because they are not cultivated, these are hard to find but if you see them in the market, try them for their lovely apricot flavor and delicate texture.
Cremini: These common mushrooms are as all-purpose as the more familiar white mushroom, although they have a darker color and slightly fuller flavor. When they mature, they become portobellos. Cremini mushrooms are great in stews, soups - anywhere you want earthy but not overpowering mushroom flavor.
Enoki: Delicate and mild, these white bunches of mushrooms with tiny caps and long, narrow stems are best served raw or barely cooked. Enoki mushrooms are often served in clear soups, particularly Japanese-style soups.
Morel: Morels are many mushrooms lovers favorites and are much sought after for cream sauces and egg dishes. They have strong, musky flavor and a spongy cap.
Oyster: These are fan-shaped, mild mushrooms with a slight taste of the sea. Small oysters mushrooms are preferable to larger (older) ones, which can be bitter. These do best cooked lightly to preserve their texture.
Porcini: Earthy and delicious, these versatile mushrooms are sold dried more often than fresh in the United States, although fresh porcini are commonplace in Europe. They are also called cepes and boletes.
Portobello: Large and meaty, portobello are mature cremini mushrooms with wide, dark caps and rich flavor. As such, they can be roasted or grilled, as well as sautéed or served in soups, stews, and pasta dishes.
Shiitake: This popular mushroom is so widely cultivated it is easy to find far from its native Japan. Fresh shiitakes should be smooth with fleshy caps. Dried specimens will have lightly cracked, pale caps. Sauté, grill, stir-fry, or roast these versatile mushrooms.
White: Everyone knows these familiar mushrooms. They may be called button mushrooms, although true button mushrooms are young white mushrooms with tightly closed (buttoned) caps. Use these in stews, soups, sauces - any recipe that calls for mushrooms. Large white mushrooms are good for stuffing.