Cooking With Mushrooms: Types, Textures & Tastes
by Samantha Coogan-Wilkinson, MS, RDN, LD
Our recipes use a lot of different types of mushrooms, so we’ve listed the most common ones and what characteristics differentiates one from another.
Chanterelle
• Fruity aroma
• Range from yellow, orange, and brown to pale white or black
• Funnel-shaped caps with wrinkles (be sure to wash quickly and carefully)
White
• Most common type of mushroom
• Tiny variety are called button, and have the mildest flavor
• Creamy white to pale tan
• Firm texture
Oyster
• Trumpet-shaped with a velvety texture
• Brown, gray, or reddish caps on gray-white stems
• Peppery flavor that becomes very mild when cooked
• Younger, smaller types are best
Portobello
• Up to 6 inches across
• Taste and texture very similar to steak
• Often used as a meat substitute
Shiitake
• Tan to dark-brown umbrella-like caps
• Smoky flavor and taste best when cooked
• Retains flavor well
• Work well in stir-fries
• Stems are too tough to eat but can be used to flavor stocks and sauces
Crimini
• Firmer texture than white mushrooms
• Are merely immature Portobello’s
• Pale tan to rich brown
• Stems are edible
