Black Abalone mushrooms are best suited for cooked applications such as sautéing, frying, and boiling. Their meaty, crunchy, and buttery characteristics will complement a wide range of dishes, including stir-fries, pasta, soups, rice dishes, tempura, and salads. Abalone mushrooms pair well with bamboo shoots, purple basil, wolfberries, snap peas, eggplant, watercress, arugula,
fennel, olives, capers, garlic, onions, shallots, ginger, tofu, meats such as beef, poultry, and pork, shrimp, clams, truffle oil, and lentils.

Abalone mushrooms are best suited for cooked applications such as steaming, frying, searing, broiling, grilling, poaching, and roasting. The Abalone’s subtle flavor is best when not overcooked, but it is also not considered fully edible when raw. They are popularly used in stir-fries, both green and coconut curries, soups, stews, and teriyaki. They can also be breaded and fried as a substitute for real abalone or canned for extended use. Abalone mushrooms pair well with tomatoes, Calabria peppers, snap peas, eggplant, baby corn, water chestnuts, watercress, arugula, fennel, olives, capers, garlic, onions,
shallots, ginger, tofu, shrimp, prawns, clams, pork, prosciutto, poultry, truffle oil, grena padano cheese, and lentils.

Agitake mushrooms are best suited for cooked applications such as steaming, grilling, sautéing, and frying. Their meaty texture allows them to act as a meat substitute in vegetarian dishes and can be chopped and mixed into soups, sliced into stir-fries, or sautéed and added into main vegetable dishes. Agitake mushrooms can also be battered and fried to create a crispy, velvety bite. They pair well with seafood, poultry, legumes, grains, Asian greens, ginger, chiles, herbs, peppercorn, soy, garlic, vinegar, and dry white wines.

These mushrooms contain polyphenols, polysaccharides, beta-glucans,
sterols, cancer-fighting lectin, and triterpenes that create mycological magic. A lot of the Artist’s Conk’s benefits are similar to the Reishi mushroom. It
supports lung health, boosts the immune system, and is said to have anti-
fungal, antibacterial, antitumor, anti-inflammatory, as well as other medicinal properties. They exhibit their medicinal properties when consumed in a tea or tincture. You can add about 1/4 teaspoon to a cup of coffee. Put some pieces in a thermos, add hot water, and drink throughout the day!

This mushroom is very similar to the Lion’s Mane mushroom, the only
difference being the presence of a branched fruiting body in the mature Bear’s Head species and the lack thereof in the Lion’s Mane. Bear’s Head mushrooms must be cooked before consumption and are best suited for
applications such as baking, sautéing, and frying. They are best broken up or cut into chunks and pan-fried in oil and butter until browned. They can also be broken into nuggets, baked, and then dipped into sauces, mixed into pasta, sprinkled into soups, or used as a meat substitute in crab cakes, fish tacos, and clam chowder. Bear’s Head mushrooms pair well with potatoes, corn,
cabbage, shallots, garlic, onions, leeks, meats such as chicken, beef, or pork, Sriracha, saffron, truffle butter, and apples.

Uncooked, they are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked. Brown Hon Shimeji mushrooms are best suited for cooked applications such as sautéing, braising, stewing, and roasting as their raw flavor tends to be
unpalatably strong. They can be incorporated into different cuisines,
including European and Asian, and they hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, tempura, stir-fries, hot pots, rice dishes, and sauces. Brown Beech mushrooms pair well with roasted meats, wild game, poultry, seafood, white wine, soy sauce, rice wine vinegar, miso, ginger, garlic, shallots, lemons, duck fat, leeks, tarragon, and rosemary.

It’s important to note that uncooked White Beech mushrooms are not easily digested, and the nutritional components are rendered useless to the human body unless the mushroom is cooked. White Hon Shimeji mushrooms are best suited for cooked applications such as sautéing, braising, stewing, and roasting, as their raw flavor tends to be unpalatably strong. White Beech mushrooms can be incorporated into different cuisines, including European and Asian, and hold their shape well for use in soups, bisques, stews, omelets, noodle dishes, stir-fries, rice dishes, flatbreads, and sauces. White Hon Shimeji mushrooms pair well with roasted meats, wild game, poultry, seafood such as hearty fish or scallops, steak, white wine, dried chili pepper, Chinese five spice, soy sauce, rice wine vinegar, mirin, sake, peanut oil, miso, ginger, garlic, shallots, lemons, duck fat, leeks, potatoes, tomato sauce, tarragon,
coriander, and rosemary.

Unlike most mushrooms, Beefsteaks are often and best eaten raw and have a unique mild sour flavor like sorrels. They pair well with chopped
sorrel, salt, and pepper. When sliced thin, they are tender, tart, full of water, and a little chewy. While cooking them will cause them to lose their crisp, tender texture, they can be seared, sautéed, marinated, roasted, stir-fried, and fried. They work well in creamy recipes or mixed with other mushrooms that will offset their slight sour taste. They blend well in
salads or prepared like tartare where they take the place of diced meat. A delicious combination is to thinly slice onions, slivers of beefsteaks, a splash of red wine, and pepper to make a dark brown gravy. They also pair well with olive oil, some crushed garlic cloves, and a sprinkle of salt and sugar. Put them in a bowl of milk in the refrigerator for four hours or overnight, then slice and fry like steak in salted butter.

Blue Foot mushrooms must be cooked prior to consumption and are best suited for applications such as roasting, grilling, braising, stewing, and sautéing. When cooked, Blue Foot mushrooms do not retain their lilac hues, but they do hold their shape well, allowing them to be used as a meat substitute. They can be used in recipes that call for button mushrooms and can be
quartered and grilled to enhance their earthy flavor, chopped and mixed into an omelet, or sliced and mixed into barley soup. They can also be sautéed and used in a light sauce for meats, poultry, or seafood or cooked in heavy cream and poured over Italian or French bread. Blue Foot mushrooms pair well with lamb, veal chops, crab, prosciutto, dry-cured ham, eggs, sherry, dry marsala, heavy cream, onions, garlic, lemon juice, parsley, arugula, and risotto.

Blue Milk mushrooms can be sliced and dried in a dehydrator and make a good stock or powder. Young ones make very good pickles.

Caesar’s mushrooms are best suited for cooked applications such as grilling, roasting, sautéing, and boiling. In Italy, Caesar’s mushrooms are consumed raw when freshly harvested, rolled in salt and lemon juice, or are thinly sliced, spread out on a platter, and dressed with olive oil, white wine vinegar, garlic, and parsley. They can also be sliced in salads, lightly sautéed as a side dish, grilled with other vegetables, or served with roasted garlic on toasted thick-cut bread drizzled with oil. Caesar’s mushrooms pair well with lemon juice, olive oil, red wine vinegar, celery, red peppers, spinach and other leafy greens, and parmesan cheese.

Candy Cap mushrooms are most commonly used in dried form and can be ground into a powder or rehydrated to create a sweet cooking liquid. They are popularly used in breads, cakes, custards, pancakes, waffles, and cookies. They can also be simmered in a simple syrup to create a sweet, petite garnish to pour over cakes and ice cream. In addition to sweet preparations, Candy
Cap mushrooms can be used in savory preparations such as a chutney or
relish and complement flavors of smoked meats such as pork and fish.

Cauliflower mushrooms are best suited for cooked applications such as boiling and sautéing. Once cleaned, Cauliflower mushrooms can be incorporated into many different soup bases, including chicken, beef, venison, or duck broth, mixed into rice dishes, or stirred into pasta as a noodle substitute. They can also be dredged in tempura batter and fried, slow-cooked into pot roast, or served over toast. Cauliflower mushrooms pair well with rice, asparagus, eggplant, fresh sorrel, carrots, celery, herbs such as parsley, thyme, and basil, oyster sauce, soy sauce, aromatics such as garlic, yellow onions, and ginger, meats such as beef, poultry, and fish, shellfish, and potatoes.

Chaga mushrooms are rarely if ever consumed raw due to their rock-hard consistency and are best suited in ground form. The powder can be steeped in hot water to make Chaga tea, which is complemented by maple syrup, or it can be prepared with alcohol as a stronger tincture for a flavor extract, much like vanilla, and used in baking recipes. The raw powder can also be added to
soups, stews, smoothies, and sauces in the same manner that chocolate is used in savory molés.

These mushrooms pair well with a stone fruit salad, a peach with pork dish, duck in cherry sauce, or ragus. Fresh, freezing, pickling, or fermenting after cooking will retain their best qualities (not dried). Blue Chanterelles can be used in most recipes that call for Chanterelle mushrooms. Sauté in oil or butter and add to risotto or pasta dishes.

These go well with a stone fruit salad, a peach with pork dish, duck in cherry sauce, or ragus. Fresh, freezing, pickling, or fermenting after cooking will
retain their best qualities. White Chanterelle mushrooms are best suited for cooked applications such as boiling and sautéing. Once clean, they can be
sautéed in oil or butter with herbs and served as a stand-alone dish or chopped and added to pasta and meat dishes. They can also be dried or cooked and frozen for extended use. White Chanterelle mushrooms pair well with meats such as chicken, veal, bacon, or beef, shallots, garlic, onions, white wine, cognac, port, chicken stock, and heavy cream.

Yellow Foot Chanterelle mushrooms are best suited for cooked applications such as frying, sautéing, and boiling. They are popularly sautéed in butter and spices and served as a stand-alone side dish, stuffed into pasta, layered in a roast beef sandwich, or served with lightly-flavored vegetable dishes, meats, and soups. They can also be cooked in stews, used in stocks, chopped into stuffing, pickled or dried for extended use, or fried for a crispy appetizer. These mushrooms pair well with goose, grilled fish, steak, bacon, eggs, carrots, celery, radicchio, onions, shallots, herbs and spices such as sage, rosemary, tarragon, marjoram, dill, thyme, parsley, and saffron, barley, polenta, wild rice, brandy, white wine, beef stock, cream, and potatoes.

Chestnut Royale mushrooms are best suited for cooked applications such as sautéing and simmering. They are slightly porous, which lend them well to absorbing surrounding flavors and sauces. They can be mixed into soups, sauces, stews, and casseroles, or cooked into pasta dishes such as tagliatelle,
risotto, and stroganoff. They can also be baked into nut roast pie, quiches, and omelets. Chestnut Royale mushrooms pair well with fontina cheese, truffle oil, thyme, rosemary, spring onions, garlic, leafy greens, pomegranate seeds, cranberries, and meats such as sausage and chicken.

Chicken of the Woods mushrooms are best suited for cooked applications such as frying, baking, sautéing, and blanching. They are also a popular meat substitute for chicken or tofu and can be used interchangeably in recipes. Oil should also be used sparingly when cooking as it will be easily absorbed. Chicken of the Woods mushrooms should be cut into bite-sized pieces or strips and sautéed with wine and herbs, butter, or oil. They can also be baked or deep fried and served with a dipping sauce or sliced and cooked into
risottos, curries, casseroles, egg dishes, rice dishes, soups, and stews. Chicken of the Woods pair well with asparagus, fiddlehead ferns, English peas, ramp
bulbs (wild onion), spinach, chive blossoms, cilantro, garlic, onions, ginger, potatoes, coconut milk, tomato sauce, polenta, wild rice, white wine, and Monterey Jack cheese.

Dried Cloud Ear mushrooms must be rehydrated before use and will swell to be much larger in size. Approximately one ounce of Dried Cloud Ear mushrooms will produce three to four ounces of hydrated mushrooms, and the fungi can be soaked in warm water for at least 15 minutes or immersed overnight, depending on how it will be used. Once rehydrated, these mushrooms should be trimmed to remove any tough spots and then incorporated into dishes. Cloud Ear mushrooms can be tossed into salads, lightly stir-fried with vegetables, mixed into fried rice, or minced and used as a filling for egg rolls and lettuce wraps. The rehydrated mushrooms can also be used in any recipe calling for fresh Cloud Ear.

Golden Enoki mushrooms are best suited for both raw and cooked applications such as simmering, blanching, and boiling. The delicate, crunchy texture of these mushrooms can be served fresh in salads with other raw vegetables, lightly sautéed and added into stir-fries and noodle dishes, blended into beef rolls, vegetable pancakes, mixed into omelets, risottos, curries, sushi, or even in spring rolls. They are most commonly used in hot pot soups, added in for texture, but they can also be blanched in a soy sauce-based mixture and served as a main dish. Golden Enoki mushrooms pair well with Thai basil, garlic, onions, green onions, ginger, bok choy, broccoli, green beans,
cucumber, carrot, tomato, papaya, coconut, bamboo shoots, miso, sesame oil, rice vinegar, soy sauce, meats such as chicken, tofu, beef, and pork, eggs,
seafood, somen or soba noodles, rice, and cheddar cheese.

Enoki mushrooms are best suited for both raw and cooked applications such as simmering, blanching, and boiling. The delicate, crunchy texture of Enoki mushrooms can be served fresh in salads, lightly sautéed and added into stir-fries and noodle dishes, mixed into omelets, risottos, curries, sushi, or even in spring rolls. They are most commonly used in hot pot soups, added in for
texture, but they can also be blanched in a soy sauce-based mixture and served as a main dish. Enoki mushrooms pair well with soba noodles,
vermicelli, soy sauce, miso, garlic, onions, scallions, seaweed, kale, ginger, bacon, seafood such as crab, lobster, or shrimp, lemongrass, fresh herbs, long beans, carrots, celery, snap peas, bell pepper, and water chestnuts.

Fried Chicken mushrooms are best suited for cooked applications such as sautéing, boiling, or frying. They are most commonly used in soups, stews, and sauces as the mushroom has an okra-like thickening effect which can help improve the consistency of these dishes. They can also be sautéed and used in noodle dishes, stir-fries, omelets, meat dishes, and curries. Fried Chicken mushrooms pair well with radishes, green onions, garlic, ginger, fresh herbs, panko, soy sauce, seafood, meats such as poultry, beef, or pork, rice, and pasta.

Golden Ear mushrooms must be cooked before consumption and are best suited for applications such as boiling and sautéing. They are commonly added to soups, curries, and stews for color, texture, and added nutrition. They can also be sautéed along with other mushrooms, leafy greens, and onions, and served as a vegetable side dish, mixed in stir-fries with meat for a
main dish, or dried for extended use. Once dried, the mushrooms can easily be moistened with water or a soup base and are used in a variety of quick-cooking dishes. Golden Ear mushrooms pair well with garlic, ginger, green onions, thyme, cilantro, coriander, carrots, peppers, tofu, pork belly, poultry, fish, sesame oil, soy sauce, and vinegar.

Golden Thread mushrooms are best suited for both raw and cooked applications such as braising or sautéing. They can be used whole or sliced in green salads, pickled for extended use, or added to soups, stews, and curries for color and texture. They can also be sautéed and mixed into stir-fries and pasta such as linguine or risotto. Golden Thread mushrooms pair well with soy,
sesame oil, green onions, chives, shallots, ginger, garlic, bok choy, bell peppers, bamboo shoots, watercress, meats such as poultry, fish, and pork, tofu, lentils, goji berries, dates, and sauces with dry white wine.

Hedgehog mushrooms are best suited for cooked applications such as boiling or sautéing. They can be sautéed and served over steak, baked into pot pies or tarts, piled on toast, boiled in soups and stews, or cooked into a stuffing. They can also be simmered in white wine or cream-based sauces and served in pasta, stir-fries, and vegetable side dishes as the mushroom readily absorbs accompanying flavors. These can be used as a substitute for Chanterelle mushrooms in recipes and are also ideal for canning or pickling as the texture and taste can be successfully preserved. Hedgehog mushrooms pair well with bay leaves, allspice, paprika, thyme, and other fresh herbs, garlic, onions, green onions, chives, leeks, carrots, zucchini, peas, cauliflower, red potatoes, white vinegar, soy sauce, bacon, veal, poultry, beef, and parmesan cheese.

Horse mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or grilling and can be used as an alternative to Portabella mushrooms. Horse mushrooms can be sautéed and added to risotto, pasta, or egg dishes. They can also be used in soups, stews, sauces, or braising liquids for meat dishes. Horse mushrooms pair well with lemon juice, sweet cicely, wood sorrel, parmesan cheese, garlic, onions, parsley, meats such as beef or poultry, olives, and capers.

Lion’s Mane mushrooms are best suited for cooked applications such as
baking, frying, roasting, and sautéing. Their meaty texture is often used as a substitute for meat and can be served as a replacement for seafood, lamb, and pork. They are also commonly sautéed and served in pasta, stir-fries, soups, surf and turf, burgers, and salads. This mild mushroom easily picks up the
flavors of the accompanying ingredients and can be a part of both side and main dishes. Lion’s Mane mushrooms pair well with apples, ginger, garlic, shallots, onions, butter, chiles, paprika, thyme, parsley, rosemary, sage,
saffron, white pepper, kohlrabi, spinach, leeks, lemon, carrots, potatoes, pine nuts, meats such as beef and poultry, cashews, dry white wine, pesto, and chicken stock.

Lobster mushrooms must be cooked and are best suited for sautéing, braising, and baking. The mushrooms retain their firm texture after cooking and can be added to pasta dishes, mixed into chowders and soups, cooked in cream-based sauces, or added to stews and terrines. They can also be incorporated into risotto, seafood, omelets, and stir-fries. It is important to note that the red-orange coloring will bleed when heated, creating a rich hue, especially in rice-based dishes. In addition to cooked preparations, Lobster mushrooms can be dried for extended use, which intensifies their flavor. Lobster mushrooms pair well with onions, garlic, ginger, potatoes, orzo, spinach, broccoli, cauliflower, tomatoes, lemon, and cannellini beans.

Meaty with an almost seafood crunch, these mushrooms are great when roasting, grilling, baking, frying, sautéing, and stir-frying and work well in stews, soups, tossed into pasta, sprinkled over pizza, or cooked into omelets. They can be crumbled and tossed into leafy green salads or sprinkled over soups. Dried Maitakes have an earthy, savory flavor well suited for heartier, full-
bodied dishes. Once reconstituted, the mushrooms can be utilized in any recipe calling for Maitake mushrooms. Dried Maitake mushrooms can also be rinsed and added to soups and stews without reconstituting, but they should be cooked for at least 25 minutes. The reconstituted mushrooms readily
absorb accompanying flavors and provide additional umami nuances into broths, stocks, and sauces. Maitake mushrooms can be mixed into pasta, used as a topping over pizza, simmered in soups and stews, baked into casseroles, or cooked into omelets. They can also be sautéed in butter and served as a stand-alone side dish, stir-fried with vegetables, battered and fried as
tempura, or sautéed into grain bowls and rice dishes. In addition to reconstituting, Dried Maitake mushrooms can be ground into a powder and mixed with other mushroom varieties to flavor cream or tomato-based sauces, meatloaf, and savory main dishes. Dried Maitake mushrooms pair well with meats such as poultry, beef, and pork, tofu, seafood, other wild mushrooms, bitter greens, aromatics, including shallots, garlic, and ginger, tomatoes, potatoes, and cheeses such as parmesan, mozzarella, and gruyere.

Matsutake mushrooms are best suited for cooked applications such as baking, boiling, sautéing, grilling, and steaming. The most valued size for cooking is the young mushrooms that have unopened caps and unbroken veils. They should be cooked in simple preparations such as soups, chowders, rice, or marinated in soy sauce and grilled to showcase the unusual flavor and
aroma. They can also be fried to make tempura and served with a ponzu sauce. Matsutake mushrooms pair well with green onions, onions, garlic, ginger, poultry, fish and other seafood, bamboo shoots, cabbage, carrots, celery, snow peas, broccoli, zucchini, potatoes, nori, rice, dry sherry, mirin, sake, tamari, and lemon juice.

Milky mushrooms are best suited for cooked applications such as sautéing, steaming, grilling, and boiling. The thick, meaty texture of the mushroom is suitable for curries, soups, and stews, and they can be used in place of Portabella mushrooms for grilled vegetable sandwiches and burgers. Use in egg dishes such as omelets, on top of a pizza, or mixed into pasta. They are
popularly added to Filipino dishes such as pancit, lumpia, adobo, tinola,
dinuguan, and sisig. Milky mushrooms pair well with meats such as pork, poultry, beef, and fish, shrimp, tomatoes, potatoes, carrots, bell pepper, bok choy, green beans, calamansi, papaya, malunggay leaves, cumin, coriander, curry powder, turmeric, garlic, onions, ginger, rice, and noodles.

Morel mushrooms should not be consumed raw and are best suited for cooked applications such as sautéing or frying. Both the stems and the caps are edible and are most commonly sautéed with butter, salt, and pepper or are cooked in wine or cream-based sauces. Morel mushrooms can be mixed into pasta or risotto, served on top of meat with roasted vegetables, blended into a cream cheese spread as an appetizer, served on toast, or cooked into mushroom soup. They can also be stuffed with cheese and meat, breaded, and fried for a crispy bite. When preparing and handling, it is important to note that fresh Morel mushrooms are very brittle and can easily crumble, but they can also be dried for extended use and rehydrated when needed. Morel mushrooms pair well with English peas, asparagus, onions, shallots, garlic, white
wine, parmesan cheese, dry vermouth, dry sherry, stock, lemon juice, sausage, bacon, pork, poultry, beef, nutmeg, five-spice, parsley, chives, tarragon,
walnuts, soy sauce, and water chestnuts.

Mousseron mushrooms are best suited for cooked applications such as
braising, sautéing, boiling, and frying. Mousseron mushrooms can be cooked for longer periods of time and are typically added to pasta, ragus, risotto, pizza, omelets, stuffing, soups, stews, and meat dishes. They can also be minced and used to enhance the flavor of cookies or dried and rehydrated when needed for extended use. Mousseron mushrooms pair well with turkey, poultry, pancetta, fava beans, shallot, onions, garlic, chives, tarragon, chervil, thyme, crème Fraiche, dry white wine, beans, and rice.

Nameko mushrooms are best suited for cooked applications such as sautéing, grilling, or boiling. The gelatinous covering on the caps acts as a natural
thickener and is often used in soups, stews, risotto, and sauces. The best way to enhance the thickening agent is to sauté the mushrooms. To create a
caramelization or glaze, it is recommended to roast or grill the mushrooms with meat and vegetables. Nameko mushrooms can be mixed into pasta or topped on pizza. They are also commonly added to stir-fries, cooked into a mushroom paté, chopped into salsa, or sliced and served on a crostini as an appetizer. Nameko mushrooms pair well with meats such as poultry, game, steak, and fish, tofu, shallots, garlic, onions, Italian parsley, thyme, daikon
radish, nori, cabbage, bean sprouts, carrots, almonds, cashews, goat cheese, black olives, quinoa, miso, soy sauce, lemon zest, sherry, sake, pinot noir, and tobachan sauce.

Nebrodini Bianco mushrooms are best suited for cooked applications such as grilling, roasting, sautéing, and stir-frying. The mushrooms can be stirred into soups, curries, and stews, sliced thinly and fried, tossed into salads, or sautéed and layered over toast, vegetables, or rice. Nebrodini Bianco mushrooms are also popularly grilled and served with roasted meats, sliced thin and used as a pasta replacement, minced into meatloaf and omelets, pickled for extended
use, or used as a meat substitute in vegetarian dishes. The mushroom’s flesh is sturdy and will hold up to high heat applications while still maintaining a tender consistency. Nebrodini Bianco mushrooms pair well with green beans, asparagus, arugula, cheeses such as fontina, parmesan, and cotija, fennel,
tomatoes, meats such as fish, steak, and poultry, shrimp, herbs such as parsley,
thyme, basil, cilantro, tarragon, and sage, white beans, almonds, and hazelnuts.

Black Oyster mushrooms have a mild flavor well suited for cooked applications such as frying, stir-frying, and braising. They can be cooked and added to soups and curries, battered and fried into tempura, used as a seafood
substitute, or sautéed into stir-fries. The mushrooms can also be stuffed into dumplings, cooked into eggs, used as a topping over pizza, or stirred into pasta and risotto. Black Oyster mushrooms pair well with meats such as
poultry, beef, and fish, aromatics including onions, shallots, green onions,
garlic, and ginger, potatoes, herbs such as thyme, parsley, and cilantro, peas, green beans, and eggplant.

Blue Oyster mushrooms have a mild, savory flavor well-suited for cooked preparations, including braising, sautéing, roasting, frying, grilling, and stir-frying. They can be consumed raw, but the flavor may contain a slightly more metallic taste. Blue Oyster mushrooms are most commonly combined with other mushrooms and sautéed to create an earthy and textural side dish, or they are tossed into soups to contribute umami flavors into the broth. The mushrooms are also roasted and stirred into pasta, cooked into omelets, breaded and fried, prepared as a vegetarian substitute for seafood, used as a topping over pizza, grilled and layered onto burgers, or served as a simple side dish. In addition to fresh preparations, Blue Oyster mushrooms can also be dried for extended use and do not have to be rehydrated before using. Blue Oyster mushrooms pair well with herbs such as parsley, thyme, and sage, potatoes, aromatics, including garlic, green onions, shallots, ginger, and
lemongrass, leeks, asparagus, bok choy, bell pepper, miso, heavy cream, fish, and meats such a beef, poultry, and turkey.

King Trumpet mushrooms are best suited for cooked applications such as grilling, roasting, baking, sautéing, and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stirfries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats. King Trumpet mushrooms pair well with legumes, grains, fish, poultry, scallops, Asian greens, ginger, garlic, chives, chiles, thyme,
rosemary, peppercorn, soy, vinegar, dry white wines, blue cheese, grapes, and focaccia.

Phoenix Tail Oyster mushrooms are best suited for cooked applications such as frying, sautéing, and boiling and can be used in any recipe that calls for Oyster mushrooms. Their flavor is mild and is suitable to be used as an everyday mushroom incorporated into soups, stews, salads, pasta, on top of pizza, casseroles, and terrines. They can also be layered in sandwiches, stir-fried with other vegetables, or sautéed and served as a stand-alone side dish.
Phoenix Tail mushrooms pair well with fish, lamb, pork, poultry, green onions, shallot, garlic, ginger, Brussels sprouts, kale, green beans, celery, water
chestnuts, sunchokes, farro, quinoa, grits, and potatoes.

Pink Flamingo Oyster mushrooms are best suited for cooked applications such as sautéing, boiling, roasting, or frying. They can be sautéed or stir-fried with other vegetables, added to pasta dishes, sprinkled on top of pizza, added to grain bowls, sautéed with eggs, boiled in soups, chowders, or stews, or cooked into risotto. They can also be sautéed and mixed with cream-based white sauces for added flavor. Due to their meaty texture, these mushrooms require thorough cooking, around 20 minutes, to develop their flavor and an edible consistency. It is also important to remember that the pink color will fade when cooked. Pink Flamingo Oyster mushrooms pair well with
coriander, parsley, mint, basil, garlic, ginger, onions, sesame oil, soy sauce, bell pepper, red cabbage, broccoli, baby corn, leeks, quinoa, noodles, rice, and potatoes.

Yellow Oyster mushrooms are best suited for cooked applications such as stir-frying, braising, boiling, or sautéing. It is also important to remember that the mushrooms should be cooked for a longer period of time as they retain water, and the water needs time to be cooked off. Yellow Oyster mushrooms can be sliced and cooked in soups, mixed into sauces, sautéed and served over steak, cooked into omelets, sprinkled over pizza, or cooked and served on toast. They can also be stir-fried with other vegetables, baked in a tart, or sautéed until crispy and then crumbled to create mock buttery bacon bits. These
mushrooms are extremely versatile and can act as a substitute for Button or other Oyster mushrooms in many different recipes. Yellow Oyster mushrooms pair well with poultry, seafood, steak, cilantro, thyme, parsley, rosemary, tarragon, garlic, garlic scapes, and onions.

Parasol mushrooms must be cooked before consumption and are best suited for applications such as sautéing, frying, boiling, and roasting. They can be chopped and used in stews or soups, sliced and cooked in omelets, blended into sauces, mixed into stir-fries, baked into pies, stuffed with vegetables or meat, and fried to make tempura. In eastern Europe, Parasol mushrooms are also commonly dipped in egg, fried with breadcrumbs, and served with bread to make a vegetarian cutlet. Parasol mushrooms pair well with ground pork or beef, poultry, oregano, paprika, parsley, rosemary, garlic, onions, shallots,
potatoes, cucumber, pickles, cheeses, and lemon juice.

Pig’s Ear mushrooms are best suited for cooked applications such as boiling, frying, and sautéing. Pig’s Ear mushrooms have a firm and meaty texture that holds up well in soups, stews, chowders, and sauces. They can also be sautéed and served in a reduction sauce alongside beef or lamb or served in creamy pasta dishes for added texture. Pig’s Ear mushrooms pair well with garlic, onions, ginger, thyme, tarragon, oregano, tofu, dark meats such as lamb or beef, artichoke hearts, sweet peppers, tamari, sake, noodles, and jasmine rice.

Pioppini mushrooms are best suited for cooked applications such as sautéing, pan-roasting, braising, stewing, or roasting. Before cooking, the mushrooms should be sliced from the hard base and brushed or wiped with a damp towel to remove excess debris. It is not recommended to wash the variety as the water will change the texture of the mushroom. The caps of the mushroom are soft, but the stems are tough and may require boiling prior to stir-frying or sautéing to soften the texture. When cooked, Pioppini mushrooms can be added to salads, soups, stews, baked potatoes, marinated meat dishes, stir-fries, tempura, hot pots, gravies, and white sauces. They can also be cooked in quiches, omelets, and casseroles. In Italy, this mushroom is often used in “pasta con funghi” and also works beautifully in risotto. Pioppini mushrooms pair well with potatoes, arugula, radicchio, spinach, carrots, prosciutto, red meats, game, oregano, marjoram, mint, parsley, tarragon, chives, fennel,
garlic, goat’s cheese, parmesan, walnuts, almonds, hazelnuts, rice, millet,
quinoa, and polenta.

Porcini mushrooms are best suited for cooked applications such as roasting, grilling, sautéing, and braising. They can be used fresh or dried and rehydrated when needed. When using dried, the mushrooms should be steeped in hot water for about 20 minutes to rehydrate, and it is recommended to use the water the mushrooms steeped in for additional flavor. In fresh or dried form, Porcini mushrooms can be cooked and added to pasta, rice, on top of a pizza, soups, stews, sauces, and served over meat dishes. They are also popularly fried, grilled, or stewed with nepitella, which is a mint that tastes similar to oregano or with thyme. In addition to chopping or slicing, Porcini mushrooms can be blanched in salads, minced and spread over bruschetta, or
pickled. They pair well with parsley, thyme, oregano, leafy greens, arugula, dried fruit, fresh cow and sheep’s milk cheeses, meats such as fish, chicken, short ribs, lamb, or steak, risotto, tomatoes, garlic, onions, olive oil, rice, and noodles.

Puffball mushrooms are best suited for cooked applications such as sautéing, panfrying, and baking. Referred to as the “breakfast mushroom,” Puffball mushrooms pair well with egg dishes and are enhanced when sautéed and browned in simple ingredients such as garlic and butter. They can be sliced thinly and rolled with meat and vegetables, chopped into stir-fries, or grilled with marinades. They can also be cut into slices, battered, and fried, sliced and used as noodles in lasagna or ravioli, used as the dough in pizza, chopped into croquettes, blended into hummus, puréed into gravies, or dried and ground into a powder to use as a flavoring agent. The rotund mushrooms can be substituted for tofu or eggplant in many recipes. The flesh readily absorbs accompanying flavors so oil should be used sparingly. Puffball mushrooms pair well with tomatoes, broccoli, beets, rutabagas, radishes, turnips,
parmesan cheese, garlic, poultry, scallops, crab meat, and tuna.

Reishi mushrooms have the least appealing taste compared to other mushrooms, which explains why they’re not selected for their culinary benefits. “Earthy bitterness” is the right phrase for describing them. They can be flavorful if prepared well. The inner yellow part is what gives Reishi their bitter taste. When this part is removed, you’re left with the white portion, which tastes meaty. Reishis are quite chewy. The white textural part of this mushroom is the edible part. Stay clear of the yellow zone when preparing soup or any form of delicacy to avoid ruining the taste of the dish. The bitterness of this part is easily noticed, no matter the amount of spice used. Secondly,
ensure fresh Reishi is used in moderation when cooking. Many complain of digestive disorders after consuming dishes prepared with it repeatedly. Notice that this ingredient serves as an herb rather than a spice so don’t use it heavily. The best way to enjoy Reishi mushrooms is either soup or tea.

Shiitake mushrooms are best suited for cooked applications such as frying, sautéing, boiling, steaming, and grilling. Although Shiitake mushrooms are a cultivated variety, their umami, earthy flavor and texture lend itself to be a substitute in recipes calling for wild mushrooms. They can be sliced and used in stir-fries, miso soup, vegetarian dashi, stuffed and steamed, cooked in
omelets, mixed into pasta, or fried. They can also be dried and rehydrated for extended use or dried and ground into a powder as a flavoring agent for soups, stocks, and sauces. Shiitake mushrooms pair well with marjoram, thyme, cilantro, spinach, mustard greens, eggplant, broccoli, peas, ramps (wild onions), carrots, bell pepper, baby corn, water chestnuts, potatoes, onions, green onions, garlic, ginger, poultry, pork, lamb, shrimp, rice, barley, pasta, soy sauce, and dry red wine.

St. George mushrooms are best suited for both raw and cooked applications such as sautéing, boiling, or pan-frying. They can be used as a substitute in recipes that call for other cultivated mushrooms and can be consumed fresh, but the preferred method is cooking due to their powdery flavor when raw.
St. George mushrooms can be added to pasta dishes, omelets, served on toast, or sautéed with asparagus and served as a side dish. They can also be diced and added to soups, served over braised meats, fried in butter, or pickled for
extended use. St. George mushrooms pair well with eggs, duck eggs, bacon, offal, poultry, risotto, asparagus, garlic, lemon juice, and sherry.

Straw mushrooms are best suited for lightly-cooked applications such as sautéing, boiling, or stir-frying. The delicate mushrooms are primarily added at the end of the cooking process and have a musky, neutral flavor, allowing them to be used in a wide variety of dishes. Straws can be added to stir-fries or noodle dishes such as chow mein, blended into sauces, or served as a side dish to grilled meats and fish. They can also be tossed into stews or soup such as tom yum, served as a topping on burgers, or cooked into omelets.
Vegetarians often use these mushrooms as a meat replacement, and the mild flavor of the fungi allows them to be a substitute for Button mushrooms in recipes. Straw mushrooms pair well with spices such as turmeric, garam
masala, cumin, and ginger, tomatoes, bell pepper, coconut milk, quinoa, noodles, meats such as fish, beef, ham, and poultry, shrimp, crab, tofu, and vegetables such as snow peas, bamboo shoots, carrots, green beans, and bean sprouts.

Tremella mushrooms are best suited for cooked applications such as boiling, pan-frying, and sautéing. One of the most common ways to prepare the mushroom is to turn it into a simple, soup-like dessert known as luk mei. Served hot or cold, this soup is served in rock candy syrup and is combined with dried longans and jujubes, often made during special occasions such as
Chinese New Year and at weddings. Tremella mushrooms are also used in
salads, mixed into stir-fries at the end of preparations to keep them from
falling apart, and used as a thickener in soups and sauces. Tremella mushrooms pair well with green onions, cilantro, poultry, celery, carrots, dates, soy sauce, blueberries, kiwi, and vanilla ice cream.

Black truffles are “the” risotto mushroom and are included in yakitori,
arancini, paté, soups, enchiladas, sauces, and more. The best way to use Truffle is incredibly simply. This is an ingredient that shines on its own so everything else needs to be a supporting character. Try fresh Truffles on a simple pasta dish, and let the Truffles do all the work. Black Truffle is best lightly cooked so gently heat it alongside a mushroom risotto. The life of a Truffle can be
prolonged by storing it in rice, and this also imparts some flavor. Put your Truffle in with a jar of risotto rice, and when you go to cook, the flavoring will be amplified. Alternatively, mince the Black Truffle and serve it with
scrambled eggs. This elevates a basic dish to luxury. They are often paired with foie gras, butter, cream, cheese, and oils. Fatty foods work great and help bring the full flavor out. Less flavorful foods like pasta, rice, and potatoes are perfect complements to bring out the Truffle flavor.

Black Trumpet mushrooms are best suited for cooked applications such as sautéing, baking, or frying. Their delicate flavor can easily be overpowered by other flavors so it is recommended to use the mushrooms by themselves or to place them in lighter preparations such as pasta, seafood recipes, soups, as a topping on pizza, or in a sauce. They can lightly battered and fried for
tempura. Use the powder as a spice to add flavor to vegetables, meats, rice dishes, sauces, soups, or white wine. Black Trumpet mushrooms pair well with garlic, caramelized onions, green onions, chives, thyme, sage, spearmint, horseradish, celery, leeks, peas, carrots, white wine, meats such as salmon, ham, rabbit, or poultry, eggs, lemon zest, orange juice, mirepoix, Parmigiano Reggiano, ricotta cheese, polenta, couscous, and black lentils.

Wine Cap mushrooms are best suited for cooked applications such as
braising, grilling, and sautéing. When young, Wine Cap mushrooms can be eaten with the stem and offer a tender yet crunchy texture when lightly cooked in oil. They can also be sliced and mixed into meat sauces or risotto, roasted or braised along with other fall vegetables and served with meat, fowl, or fish, added to soups, or stuffed and baked. If using the larger, more mature mushrooms, it is recommended to remove the stems as they become stringy and to slice or chop the cap to ensure even cooking. Wine Cap mushrooms pair well with lemon juice, wine, ramps, nutmeg, fennel, polenta, pasta,
quinoa, and rice.

Wood Ear mushrooms are best suited for cooked applications such as boiling, stir-frying, and sautéing. Used for their chewy and flavorful texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying
flavors. Wood Ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors.
Outside of China, Wood Ear mushrooms are most commonly found in dried form and can easily be reconstituted. To rehydrate, the fungus should be soaked in water for at least half an hour. Wood Ear mushrooms pair well with potatoes, fermented black beans, green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, cilantro, parsley, bay leaves, allspice, snow thistle, cucumber, bamboo shoots, green peas, tofu, pork, ham, shrimp, and crab.