These earthy-tasting mushrooms are distinguishable by their rounded brown tops, resembling an umbrella.
Best for:Sautes,stir-fries,ramen.
However, the best way to get the benefits is by eating them.
Portobello mushrooms
Portobello mushrooms are large in size with a flat cap.
According to Wallace, they’re a great source ofpotassium, which can help manage high blood pressure2.
Maitake (Hen of the Woods)
Maitake mushrooms are also called hen of the woods mushrooms.
They grow in a cluster at the bottom of trees and offer a rich umami flavor.
Also found in tinctures or supplement form for its potentialantiviral and immune-supportingproperties.
Reishi mushrooms
Reishi mushroomsare tough, woody, and inedible mushrooms that primarily grow in Asia.
Theirhealing properties4have been recognized and used in Eastern medicine for more than 2,000 years.
Best for:Immune support and can be found in capsule, powder, and tincture form.
They have the same meaty flavor and firm texture as their more mature counterpart.
Cremini mushrooms are also high in selenium and antioxidants to help manage inflammation, Wallace adds.
Best for:Soups, stews, pastas, and evenoatmeal.
These are generally the most common pop in of mushrooms found in grocery stores.
Best for:Pizza,chili, pasta or pasta sauce, omelets.
Oyster mushrooms
Oyster mushrooms look similar to, well, oysterswithout the same slimy texture.
These mushrooms are commonly used in Japanese, Chinese, or Korean dishes.
These mushrooms are sold fresh or dried and tend to be on the expensive side.
Compared to most mushrooms, they have a slightly more nutty flavor.
Best for:Creamy pasta dishes and risotto.
Enoki mushrooms are also rich in antioxidants and may have someanti-inflammatory and antimicrobial properties8.
Chanterelle mushrooms
Unlike most neutral-colored mushrooms, chanterelle mushrooms stand out for their bright, golden hues.
These mushrooms are difficult to cultivate, so they’re most commonly found in the wild.
They’re known for their unique peppery and slightly fruity flavor.
Morel mushrooms
Morel mushrooms look more like a fruit pit than a mushroom.
These porous mushrooms have to be foraged in the wild and are somewhat difficult to come by.
Morel mushrooms have a nutty, meaty, and earthy flavor with a firm texture.
Eating these mushrooms raw cancause stomach upset.
Best for:Indulgent dishes like creamy pastas, pizzas, or served alongside steak or fish with vegetables.
Lobster mushrooms
OK, so lobster mushrooms (Hypomyces lactifluorum) aren’t actually mushrooms.
They’re actually a fungus thatgrows on the outside of mushrooms, turning them a vibrant red color.
Along with the coloring, lobster mushrooms get their name from their seafood-like scent.
King trumpet mushrooms
King trumpet mushrooms are the largest members of the oyster mushroom family.
They look similar to the trumpet instrument and have a thick-stemmed base.
They’re native to the Mediterranean regions of Europe and can also be grown in Asian countries.
