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Educational Resources
The Ultimate Guide to
Different Types of Mushrooms
For mushroom aficionados, when you want to experiment with a new mushroom for a recipe, buying the typical mushrooms from the grocery store doesn’t measure up. However, sometimes you’re not sure which type of mushroom will go best with your dish or where you can buy them.
Bottom line? It doesn’t have to be that way.
You can easily find the gourmet types of mushrooms you want and figure out which one will go best with your dish. Today, you’ll learn about the different types of mushrooms and how to use them to enhance your meals.
How to Use This Article
This article was written to answer all your questions about the types of mushrooms. Whether you want to find a new recipe or learn about the different types of mushrooms, you can use this article to find the answer you need. We recommend you read the whole thing through and bookmark it.
The Basics
Mushrooms vs. Truffles
Before you delve into what types of mushrooms will go best with your dish, you might want to consider using truffles. Although mushrooms and truffles are in the same fungi family, and have many similarities, they actually have several differences.
Depending on what you’re looking for in your dish, mushrooms and truffles can both be the perfect accompaniment. All you have to do is figure out what flavor your dish needs.
Growth Environment
Mushrooms grow above ground, while truffles grow below ground and attached to tree roots. Truffles need the right tree roots, rainfall, and temperature to grow, usually in wild forests. Mushrooms can grow all year and in many different environments.
Scarcity & Harvesting
Truffles are rare compared to mushrooms. Since they grow underground, it takes a team of dogs to find them. Mushrooms can grow in several environments, are above ground, and are generally easier to forage.
Cost
Since truffles are rarer and require intensive labor to find, they are considerably more expensive. While some gourmet mushrooms can be rare and pricey, it’s far less likely than truffles.
Flavor & Prep
Truffles have a unique aroma; cooking them destroys the flavor, so they are typically shaved raw over dishes. Mushrooms have a milder, nutty flavor and can be eaten raw, baked, grilled, or sautéed. They are also easily preserved.
Varietal Types
Truffles only have two main types (white and black, encompassing about five main species). On the other hand, there are more than 10,000 different types of mushrooms available worldwide.
Available Year-Round
Dried Mushrooms
Gathered and collected when they are in season, these varieties are dried so they maintain their fresh flavor while being available year-round. Below are the top 6 types that are great to use when dried.
Black Trumpet
Late Summer — Autumn
Found in hardwood forests on the West Coast, near oak and beech. Their flavor is actually best when dried, offering a sweet, earthy richness that flavors soups and stews perfectly. Excellent with white fish.
Porcini
MID-SPRING — LATE SPRING
A prized gourmet mushroom, it has a rich, nutty, and earthy flavor with a meaty texture. Excellent in risottos, pastas, and soups, or simply sautéed to highlight its depth. Note: best enjoyed cooked, as drying intensifies its flavor even further.
Chanterelle
Summer — Spring
Found under oaks and conifers. Chanterelle is a fruity mushroom with the aroma of apricots, a meat-like texture, and rich buttery flavor. Great for gravy, sauces, or as a gourmet pizza topping.
Maitake
Hardwood Forests
Also known as "Hen of the Woods," found at the base of oak, maple, or elm trees. It has a rich flavor and chewy texture. Simply fry in oil/butter until crisp, or add to rich soups and stews.
Shiitake
Spring — Late Summer
Native to Asia, they have a meaty texture with an earthy, smoky flavor. Their unique shape and distinct taste make them perfect for stir-fries, stews, soups, and pizza toppings.
Wild Morel
March — July
Referred to as "pine cone mushrooms." Difficult to find in the wild near ash, tulip, or old apple trees, they have a highly sought-after meaty and nutty flavor perfect for sauces and stews.
Seasonal Harvests
Fresh Mushrooms
Fresh mushrooms are gathered and eaten when they are strictly in season. They retain an unmatched aroma and flavor.
Morels
MID-MARCH TO AUGUST
Wild-harvested and highly sought after, morels have a distinctive honeycomb cap and a rich, earthy, slightly nutty flavor. Their firm, meaty texture holds up beautifully in cooking.
Chanterelles
EARLY MAY TO JANUARY
Found in forests across North America and Europe. Known for their delicate, slightly fruity aroma and mild, peppery flavor, with a tender yet lightly firm texture. Ideal for sautés, sauces, pastas, and pairing with poultry or seafood dishes.
Lobster
Late Summer — Fall
Recognizable by a striking red shell and cream interior. Offers a dense texture and an aroma reminiscent of actual seafood. Perfect for pan-frying or seafood gravies.
Chicken of the Woods
Late Aug — Mid Nov
Tastes surprisingly like lemon chicken or seafood. Often used as a vegetarian substitute for meat. Best eaten very fresh and sautéed or deep-fried before they harden with age.
Matsutake
Early Fall
Highly prized in Japanese culture (perfect for sukiyaki). Firm, chewy, and slightly spicy, giving off a distinct aroma of cinnamon and pine. Excellent when broiled or steamed.
Preserving Perfection
Frozen Mushrooms
For seasonal mushrooms you can’t get year-round, freezing is often the best option. Moisture is removed, and once properly frozen, they can be stored almost indefinitely without losing their culinary magic.
European Porcini
Versatile and popular. They boast a nutty, slightly meaty taste with a smooth, creamy texture. Add directly from frozen to pasta sauces, risottos, or stews.
Domestic Porcini
Also known as boletes. Sourced from the West Coast. A milder version of the European classic. The texture shifts slightly when frozen, but the fantastic nutty flavor remains.
Morels
A highly prized springtime delicacy that freezes beautifully. They retain their rich, buttery flavor perfectly for use in high-end fish and pasta dishes year-round.
Mexican Truffles
Huitlacoche offers a mix of sweet, savory, woody, and earthy flavors. A delicacy essential for authentic quesadillas and tortilla-based recipes.
Black & White Truffles
Great for both savory meats and sweet desserts. Do not let them thaw before cooking to retain maximum flavor.
Frozen Ramps
A wild onion native to North America. Pungent flavor combining onion and garlic. Perfect raw or cooked in any recipe calling for scallions or leeks.
Preparation Methods
How to Use Different Types of Mushrooms
When you cook with wild mushrooms, you don’t have to use them whole or chopped. Gourmet fungi can be transformed into a variety of culinary ingredients that elevate any dish.
How We Can Help
We hope this guide has helped you find the perfect mushroom for your next dish. We have been selling quality wild mushrooms since 1999, offering a massive variety of dried, fresh, and frozen fungi, alongside premium truffle oils, salts, and pates.