John Miller
Mushrooms are versatile and delicious, and there are over 10,000 varieties to choose from! From the common button mushroom to the elusive morel, mushrooms come in many shapes and sizes. Some are cultivated, while others grow wild on trees or in forests. With such a vast array of mushrooms, it's no wonder they are a popular ingredient in dishes all over the world. Whether grilled, sautéed, or folded into a creamy sauce, mushrooms are a tasty addition to any meal. But with so many varieties, it can be tricky to know which mushrooms are safe to eat. Foraging for wild mushrooms requires knowledge and caution, as some varieties are toxic. So, before you head out to pick your own, it's important to do your research and only eat mushrooms that you are sure are edible.
| Characteristics | Values |
|---|---|
| Number of types of wild mushrooms | 10,000+ varieties |
| Number of types of wild fungi in the UK | 15,000 |
| Common types | Button, Morrel, Porcini, Cremini, King Oyster, Hedgehog, Chanterelle |
| Versatility | Grilled, sautéed, folded into creamy sauce, grilled, stuffed |
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What You'll Learn
Common types: button, cremini, portobello
There are thousands of wild mushroom varieties, and some of the most common types are button, cremini, and portobello. These three mushrooms are actually the same type of mushroom, called Agaricus bisporus, but they are classified into different types based on their maturity and colour.
Button mushrooms, also known as white button mushrooms, are the most common type of mushroom found in grocery stores. They are harvested sooner, sometimes only 14 days after sprouting, which is why they are usually milder in flavour and white, cream, or pale tan in colour. They have a firm but spongy texture and are versatile in their use, being edible raw or cooked. You can use them in stir-fries, fried rice, salads, pizzas, or pasta dishes.
Cremini mushrooms, also known as cremino, common brown, or Roman, are essentially juvenile portobello mushrooms. They are harvested when their caps are between 1 and 3 inches across, and they have a slightly more robust flavour and firmer texture than button mushrooms. Their caps range in colour from pale tan to dark brown, and their stems are short and white. Cremini mushrooms are a good choice for soups, sauces, stews, or as a sautéed topping.
Portobello mushrooms are the mature version of cremini mushrooms and take the longest to grow and harvest. They have a strong, earthy flavour and a meaty texture, making them popular as a meat substitute, especially in burgers, sandwiches, and stuffed mushroom dishes. A single portobello mushroom contains more potassium than a banana.
All three types of mushrooms are versatile and can be used in various dishes. They can be used interchangeably in recipes, although their different sizes may make them better suited for certain types of dishes.
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Wild morels: honeycomb-textured, nutty flavour
There are over 14,000 types of wild mushrooms, and one of the most sought-after varieties is the morel. With a honeycomb-like appearance and a nutty flavour, morels are a delicacy in the culinary world. They are prized for their flavour, texture, and exotic appearance, often reserved for gourmet meals. Morel mushrooms are the fruiting bodies of an underground organism called mycelium, which has a complex symbiotic relationship.
Morels have a unique, deep flavour that is earthy and nutty, with a woodsy and toasted aroma. Their flavour is subtle yet satisfying, and they are known for their tender, meaty texture. They are versatile in cooking, pairing well with grilled meats, asparagus, and risotto. They can be fried, breaded, or stuffed, enhancing the taste of any dish without overpowering it.
Fresh morels are delicate and perishable, requiring careful handling to prevent crumbling. They have a short shelf life and are best consumed soon after foraging. When buying fresh morels, choose plump mushrooms with moist stems, avoiding any that appear dried out or bruised. Fresh morels should be stored in a paper bag and used promptly or refrigerated for up to a week.
Dried morels offer a different culinary experience. They have a more concentrated, richer flavour than their fresh counterparts, akin to the taste of a good steak. Dried morels are easier to handle and stuff, and they rehydrate quickly, making them a convenient option for chefs. To prolong the shelf life of fresh morels, they can be dried in the sun and stored in an airtight container for up to six months.
Morels are also known for their nutritional benefits. They are a good source of vitamins and minerals, including iron, copper, manganese, phosphorus, zinc, vitamin D, folate, niacin, and riboflavin. They are high in antioxidants, low in calories, and provide a good amount of protein and fibre. However, it is important to note that raw morels are not recommended for consumption as they may cause digestive issues. Cooking methods such as frying or slow cooking are recommended to extract the best flavour from these mushrooms.
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Chanterelles: golden, apricot-scented, foraged
There are over 10,000 varieties of mushrooms, and some sources state there are roughly 15,000 types of wild fungi in the UK alone. With so many varieties, it's no surprise that mushrooms come in a range of shapes, sizes, and colours.
Chanterelles are a popular species of mushroom with a distinctive appearance and flavour. They have a trumpet-like shape with a depression in the centre of their cap, and their colour is a bright golden hue. Chanterelles have a firm, fleshy texture and are known for their unique apricot-like scent. This sweet fragrance translates to a sweet taste, although older chanterelles can take on a bitter flavour.
Chanterelles are highly sought-after, but they are notoriously difficult to cultivate. As a result, they are often foraged in the wild. Foragers typically hunt for chanterelles in forests, where they grow near specific types of trees. In the United States, chanterelles grow in the wild on the West Coast during the winter. When foraging for chanterelles, it's important to be cautious, as there is a non-edible look-alike called the false chanterelle, which grows throughout North America.
Chanterelles are versatile in the kitchen and can be used in a variety of dishes. Their firm texture makes them ideal for sautéing or grilling, and their sweet and nutty flavour pairs well with other ingredients. They can be added to simple mixed mushroom stir-fries or folded into creamy sauces to be served with steak. Chanterelles are also commonly used in Asian cuisine, particularly in hot pots or ramen bowls.
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Hedgehog: nutty, meaty, chanterelle-like
There are over 10,000 varieties of mushrooms, with roughly 15,000 types of wild fungi in the UK alone. With so many mushrooms to choose from, it can be hard to know where to start. One variety to try is the Hedgehog mushroom, which has a crunchy, nutty, and meaty flavour. With a taste similar to a chanterelle, the Hedgehog mushroom is a great option for a simple mixed mushroom stir-fry.
Hedgehog mushrooms are hardy and grow in the winter on the West Coast of the United States. They are slender and commonly added to hot pot or ramen bowls. They can be cultivated, but they also grow wild on Chinese Hackberry, ash, mulberry, and persimmon trees.
The Hedgehog mushroom is also known as the "sweet tooth" because of its sweet smell and taste. However, older mushrooms can take on a bitter flavour. When foraging for Hedgehog mushrooms, it is important to be aware of lookalikes, as with many wild mushrooms. Make sure you are 100% sure of what you have picked before consuming it.
Compared to other mushrooms, Hedgehog mushrooms have a distinctive crunch and a mild flavour, making them particularly good raw. They can be used in a variety of dishes, adding a boost of umami to any meal. Try them in a stir-fry or ramen bowl for a nutty, meaty flavour.
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Oyster: king, trumpet, tree mushrooms
Oyster mushrooms are widespread in many temperate and subtropical forests worldwide. They are commonly known as oyster mushrooms, grey oyster mushrooms, oyster fungi, hiratake, or pearl oyster mushrooms. Oyster mushrooms are saprotrophs, meaning they act as primary decomposers of wood, especially deciduous trees, and beech trees in particular. They benefit the forest ecosystem by decomposing dead wood and returning vital elements and minerals in a form usable to other plants and organisms. Oyster mushrooms are also used in mycoremediation, effectively treating soil polluted with diesel oil and degrading certain plastics.
King oyster mushrooms (Pleurotus eryngii), also called king trumpet, are the largest in the oyster mushroom family. They are distinguished by their thick, meaty stems and small caps. Unlike other oyster mushrooms that grow in clusters, king oyster mushrooms grow individually. Their texture is firm and chewy, and their mild, savoury flavour makes them a versatile ingredient that can mimic meat or seafood. King oyster mushrooms are low-maintenance and hold their shape well when cooked, making them suitable for grilling, roasting, or searing. They pair well with various flavour profiles, including smoky, spicy, buttery, and brothy.
Trumpet oyster mushrooms are another variety of oyster mushrooms. They are characterised by their large size and savoury flavour, with thick white stems and golden-brown caps. Trumpet mushrooms are versatile in the kitchen, as they can be sliced, diced, or shredded to suit various recipes. Their texture and flavour lend themselves well to being the centrepiece of a dish. When sliced, they can resemble scallops, making them a popular choice for vegan dishes.
Tree oyster mushrooms (Pleurotus ostreatus) are commonly found on deciduous trees, particularly beech trees. They have a broad, fan-shaped or oyster-shaped cap, ranging from 2 to 30 centimetres in width. The cap's colour can vary from white to grey or brown, and the margin is inrolled when young. The flesh of the tree oyster mushroom is white and firm, and its gills are whitish, sometimes turning yellowish. This variety of oyster mushroom is edible and used in various cuisines, including Czech, Polish, Slovak, Japanese, Korean, and Chinese. They are commonly used in soups, stews, stir-fries, and breaded dishes, adding a mild flavour to the meal.
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Frequently asked questions
There are over 10,000 varieties of mushrooms. In the UK alone, there are approximately 15,000 types of wild fungi.
Some common types of wild mushrooms include button mushrooms, morels, porcinis, and creminis.
Wild mushrooms can vary in terms of texture, flavour, and appearance. For example, morels have a honeycomb-like texture, while chanterelles have a trumpet-like shape and a distinctive apricot-like scent.
Yes, it is important to only consume wild mushrooms if you are 100% sure of their edibility. There are many look-alike species that can be toxic, so proper identification is crucial.
