Mushroom Guide

A visual guide to mushroom types including button, chanterelle, cremini, enoki, oyster, portobello and shiitake

Mushrooms add an earthy, nutty flavor to recipes. Mushrooms are a fungus not a vegetable, but they are treated as vegetables in cooking.

Mushrooms are available year-round (individual varieties have their own seasons). Select mushrooms with fresh, firm, smooth caps with closed gills. Avoid mushrooms with cracks, brown spots or blemishes or ones that are shriveled or moist.

Types of Mushrooms

Button or WhiteButton or White
Mild mushroom flavor that intensifies on cooking. Color ranges from creamy white to beige. Comes in small (button), medium and large (used for stuffing).
Season: Year-round
Yield: 1 package (8 ounces) = about 2-1/2 cups whole or sliced
Featured Recipe: Sausage-Stuffed Mushrooms

Flavor can range from nutty to fruity with a chewy texture. Color ranges from yellow to reddish orange. Resembles trumpets or inside-out umbrellas.
Season: Summer through fall
Yield: 1 package (2.5 ounces) = 1 cup whole

Cremini or BrownCremini or Brown
More intense earthy flavor than button. Color ranges from tan to rich brown. Resembles a button mushroom.
Season: Year-round
Yield: 1 package (8 ounces) = about 2-1/2 cups whole or sliced
Featured Recipe: Tenderloin with Cremini-Apricot Stuffing

Mild flavor with a slightly crunchy texture. Color ranges from white to golden. Tiny caps on long spaghetti-like stems.
Season: Year-round
Yield: 1 package (3-1/2 ounces) = about 2 cups whole

Delicate, mild flavor and a silky-chewy texture. Color ranges from pinkish white to beige to gray. Fluted shell-shaped caps.
Season: Year-round
Yield: 1 package (3-1/2 ounces) = 1-1/2 cups whole
Featured Recipe: Mushroom Pasta Medley

Meaty flavor with firm texture. Tan caps with dark-brown gills. Available whole (as large as 6 in. diameter), sliced or as baby portobello.
Season: Year-round
Yield: 1 package (6 ounces, 2 large caps) = 2-1/2 cups sliced
Featured Recipe: Portobello Roast Beef Hoagies

Woody flavor with a meaty texture. Color ranges from tan to dark brown. Has an umbrella-shaped cap.
Season: Year-round, peaks in spring and fall
Yield: 1 package (3-1/2 ounces) = 2 cups sliced
Featured Recipe: Mushroom Steak Salad with Walnut Vinaigrette

TypePreparing Mushrooms
Gently remove dirt by rubbing with a mushroom brush or a damp paper towel. Or quickly rinse under cold water, drain and pat dry with paper towels. Do not peel mushrooms. Trim stems. For shiitake mushrooms, remove and discard stems. For enoki, trim base and separate stems. Mushrooms can be eaten raw, marinated, sauteed, stir-fried, baked, broiled or grilled.

Store unwashed, loose mushrooms in a brown paper bag in the refrigerator for up to 5-10 days, depending on the variety. Keep packaged mushrooms wrapped in their package. Moisture speeds spoilage in mushrooms.

More Mushroom Recipes »