Mushroom Varieties
BLACK TRUMPET
Color can vary from purply-gray to death-like black. Lily shaped, thin flesh, delicate taste. Available fresh fall through spring.
BUTTONS
Bland taste compared to other mushrooms. Available fresh year round.
CEPE/PORCINI
Also called Polish, Porcini or King Bolete. Bulbous stem with brown, rounded cap. Rich, musty flavor and very perishable. Available fresh in fall, dried and frozen year round.
CHANTERELLE
Curved trumpet or vase shape, color varies from bright orange to apricot gold. Some say it imparts the smell of apricots. Available fresh during fall and winter, dried year round.
CREMINI
Cremini, Button and Portabellas are related. Cremini looks like a button, but is a bit larger with a brown cap. When growth is unchecked, it becomes a Portabella with more complex flavor and texture. All three are cultivated and available fresh year round.
ENOKI
Dainty, Q-Tip shaped. Cultivated and available fresh year round.
HEDGEHOG
Squash colored and slightly bitter tasting. Substitute for Chanterelles. Trim stems. Hedgehogs have small “teeth” on gills and break off in other foods, leaving gold flecks.
MATSUTAKE
Also called Pine mushroom. Spicy, woody flavor. Available fresh in fall.
MOREL
Spongy looking but hollow. Color is tan to dark brown. Intense, earthy flavor. Available fresh in spring, dried year round.
OYSTER
Cultivated, fan-shaped. Color varies from light tan to gray. Mild flavor. Available fresh year round.
SHIITAKE
Also called Chinese, Black Forest or Oak mushrooms. Chocolate brown, fibrous, woody stems. Available fresh and dried year round.
WOODEAR
Rubbery texture, flat, woodsy aroma. Imported from China. Available dried year round.
YELLOWFOOT
Fragrant member of Chanterelle family. Gray-brown color with muted gold stem. High water content.