20 Mushroom Varieties Worth Cooking With
Mushrooms can turn a simple dinner into something restaurant worthy with almost no effort. From tender frills that crisp in a hot pan to meaty caps that stand in for steak, each variety brings its own magic.
You will discover flavors that love butter, garlic, soy, and smoke, plus textures that sip up sauce like a sponge. Ready to unlock big umami on a weeknight schedule and a grocery store budget?
1. Cremini (baby bella)
Cremini are the moodier, more savory cousin of white buttons, with deeper color and flavor. They sauté beautifully, turning mahogany in butter and olive oil, and they play nicely with garlic and thyme.
You will love them in skillet pasta, omelets, and sheet-pan dinners with chicken.
Slice thick for browning or quarter for stews where they keep a satisfying bite. Their juices enrich pan sauces without getting mushy.
Toss with balsamic, roast until glossy, then finish with parsley for an easy side dish.
2. White button
White button mushrooms are mild, affordable, and endlessly flexible. They soak up sauces like little sponges, making them perfect for pizza toppings, casseroles, and weeknight stir-fries.
You can sauté them with onions for soup bases or tuck them into quesadillas for extra savoriness.
Slice thin for quick cooking or leave whole for roasts where they plump and glaze. Pat dry, then brown in a wide pan to avoid steaming.
A splash of soy or Worcestershire boosts umami without overpowering their gentle flavor.
3. Portobello
Portobellos are big, meaty caps that behave like steak on a grill or sizzling pan. Scrape the gills if you want a cleaner flavor, then marinate with olive oil, balsamic, and garlic.
They sear beautifully for burgers, fajitas, or thick slices layered into sandwiches.
Stuff them with herbed ricotta or quinoa, then roast until tender and juicy. For meal prep, slice and sauté to fold into tacos and grain bowls.
Their hearty chew satisfies when you want something bold and filling without meat.
4. Shiitake
Shiitakes bring deep woodsy aromas and natural umami that supercharge broths and stir-fries. Trim the tough stems for stock, then slice the caps to sauté in sesame oil and butter.
Their edges crisp while the centers stay tender, perfect for ramen, dumplings, and fried rice.
Dried shiitakes are pantry gold, delivering concentrated flavor after a quick soak. Use the soaking liquid as a base for soups and sauces.
A drizzle of mirin and soy turns them glossy and savory, ideal over noodles.
5. Oyster mushrooms
Oyster mushrooms are tender with frilly edges that crisp in hot oil. Tear them into petals, press in a skillet, and listen for that crackly sizzle.
They are great for quick sautés, stir-fries, or taco fillings that feel indulgent without heaviness.
A dusting of cornstarch helps them shatter crisp for “fried” bites. Finish with chili, lime, and a drizzle of honey for balance.
Their mild flavor loves garlic, scallions, and soy, slipping comfortably into weeknight meals.
6. King oyster (king trumpet)
King oyster mushrooms have thick stems that sear into gorgeous, scallop-like medallions. Score the coins lightly, then baste with butter, garlic, and thyme for a caramelized crust.
Their dense texture holds up to grilling, roasting, and shredding for saucy sandwiches.
Slice lengthwise into planks for steaks or pull into strands for smoky “pulled” mushroom tacos. A squeeze of lemon brightens their savory sweetness.
They are surprisingly hearty, perfect when you want chew and richness without meat.
7. Maitake (hen of the woods)
Maitake forms feathery clusters that brown and crisp at the tips while staying tender inside. Roast on a hot sheet pan with butter and soy for savory ribbons.
They are sensational over risotto, polenta, or simple scrambled eggs.
Pan-sear in wedges to preserve texture, then finish with lemon and parsley. Their aroma is deep and comforting, perfect for cozy dinners.
Try a miso glaze to boost umami and create irresistibly sticky, golden bites.
8. Lion’s mane
Lion’s mane shreds into a tender, crab-like texture that begs for butter and citrus. Sear slabs until golden, then flake and mix with breadcrumbs and Old Bay for “crab” cakes.
It also shines pulled into tacos with chipotle mayo and cabbage.
Press to drive off moisture so it browns instead of steaming. A quick baste with butter and garlic locks in savory sweetness.
Finish with lemon and dill for a seafood vibe that surprises everyone.
9. Enoki
Enoki are long, delicate strands that cook in moments and stay slightly crisp. Swish them through hot pot, slide into ramen, or lightly sauté with butter and soy.
Their mild sweetness pairs with scallions and sesame for quick side dishes.
Trim the root cluster and keep bunches intact for pretty plating. Do not overcook or they lose their pleasant snap.
A little chili crisp and rice vinegar finishes them beautifully.
10. Beech mushrooms (shimeji)
Beech mushrooms, or shimeji, start slightly bitter raw but turn nutty and snappy when cooked. Break into clusters and stir-fry with garlic, soy, and a touch of butter.
They keep shape nicely in ramen and vegetable medleys.
Sauté until the caps gloss and stems stay crisp-tender. A splash of sake or mirin rounds the edges and adds shine.
Their tidy size makes them weeknight friendly and presentation ready.
11. Porcini (fresh or dried)
Porcini deliver a deep, woodsy punch that screams cozy. Dried pieces bloom in hot water, creating a powerful broth for soups, risotto, and sauces.
Chop the rehydrated mushrooms and sauté in butter for a concentrated hit of umami.
Fresh porcini, when you find them, are wonderful simply seared and finished with parsley. Save the soaking liquid, strain it, and reduce for extra depth.
A knob of butter and parmesan makes everything taste like autumn.
12. Morels
Morels look like little honeycombs and taste uniquely earthy and nutty. Always cook them thoroughly; a simple butter sauté with shallots is perfection.
Toss with fresh pasta, splash with cream, or serve alongside steak and roast chicken.
Brush gently to clean, then halve to check for grit. A little lemon brightens their richness without masking character.
Their short season makes them feel special, so keep preparations simple.
13. Chanterelles
Chanterelles are fragrant, slightly fruity, and beautifully delicate. Tear rather than slice to preserve texture, then sauté gently in butter.
Serve over eggs, nestle into cream sauces, or pair with roast chicken and herbs.
A quick wash, then thorough drying prevents grit while keeping aroma intact. Do not blast heat or they toughen and squeak.
A splash of white wine and tarragon turns them luxurious yet simple.
14. Black trumpet
Black trumpets are thin, dark, and hauntingly aromatic, with a flavor that perfumes sauces. They dry easily and concentrate into something almost truffle-like.
Stir into cream sauces, risotto, or grind to dust for seasoning.
Because they are delicate, a gentle sauté keeps their character vivid. Pair with butter, shallots, and a splash of sherry.
Their inky color looks striking against pale pasta or eggs.
15. Wood ear
Wood ear mushrooms are prized more for texture than flavor. They are bouncy and lightly crunchy, perfect in hot and sour soup and quick stir-fries.
Soak dried pieces until pliable, then slice into ribbons and toss with aromatics.
Their mild taste welcomes chili oil, vinegar, and soy. They keep snap even after cooking, adding contrast to soft dishes.
Try them in salads with sesame dressing for refreshing crunch.
16. Straw mushrooms
Straw mushrooms are common in Southeast Asian cooking, with a gentle earthy note. They slip into curries, soups, and stir-fries without overwhelming spices.
Canned versions are handy; drain well and pat dry before tossing into a hot wok.
Pair with coconut milk, Thai basil, and fish sauce for a fast curry. Their tender bite contrasts nicely with crunchy vegetables.
Keep heat high for quick caramelization and better flavor absorption.
17. Nameko
Nameko are small, amber-orange mushrooms with a naturally silky glaze. That slight slipperiness actually helps thicken broths a touch.
Drop into miso soup, Japanese-style simmered dishes, or soy-butter sautés for gentle sweetness.
Rinse briefly, then dry so they brown instead of slide. Their texture becomes pleasantly tender and glossy when heated.
Finish with scallions and a hint of ginger for balance.
18. Chestnut mushrooms
Chestnut mushrooms resemble cremini but often cook up firmer with a nutty edge. Roast on high heat to concentrate flavor and develop crisp edges.
They are fantastic in pan sauces, hearty sautés, and grain bowls.
Slice thick to preserve chew or leave small caps whole. A glaze of soy, butter, and a touch of honey turns them glossy and savory.
Scatter over mashed potatoes or polenta for easy comfort.
19. Pioppini
Pioppini have long stems and small caps that stay pleasantly firm after cooking. Their flavor leans slightly nutty and woodsy, great with olive oil and garlic.
Toss into warm salads, roast on a sheet pan, or fold through pasta with lemon.
Sear without crowding so they caramelize instead of steam. A finish of parmesan and black pepper suits them perfectly.
They hold shape in brothy dishes and risotti, adding satisfying texture.
20. Button wild blend mixes
Mixed packs are not a single variety, but they deliver instant complexity. You get multiple textures and flavors in one pan, perfect for sautés, sauces, and grain bowls.
Spread in a wide skillet and cook undisturbed for strong browning.
Finish with butter, thyme, and a splash of wine to unite the mix. They upgrade weeknight meals without hunting for specialty types.
Great for stroganoff, creamy polenta, and hearty sheet-pan dinners.
