Mushrooms add a singular style and texture to many dishes, from Indian curries to Asian stir-fries and European soups. There are many varieties of mushrooms obtainable world wide, and every one has its personal form, taste and use in cooking. In this information, I’m sharing the widespread edible mushrooms you’ll come throughout, together with those we normally discover in India and some world varieties. You’ll see how these kind of mushrooms look, what they style like, and the place they’re usually utilized in recipes.
Various Types of Mushrooms
Mushrooms are a singular reward of nature. They’re not vegetation or animals, however a part of the fungi kingdom. You’ll discover many varieties of mushrooms in several shapes, colours and textures, and every one provides its personal depth and umami taste to cooking.
In India, the varieties of mushrooms most of us see daily are button and oyster mushrooms. These two mushroom varieties are extensively cultivated and simple to purchase.
Milky mushrooms and paddy straw mushrooms are additionally widespread in some areas, particularly within the Southern and Eastern Indian states.
There are a number of seasonal varieties of mushrooms that develop solely within the wild. Gucchi and termite mushrooms are foraged after the rains and utilized in native curries and rice dishes.
As curiosity in world substances grows, shiitake, cremini, portobello and lion’s mane mushrooms are additionally changing into obtainable in specialty shops and on-line.
When you take a look at world cuisines, the listing of the varied varieties of mushrooms will get even greater. East Asian cooking makes use of shiitake, enoki and shimeji. European cuisines depend on porcini, chanterelles and morels.
In the US, portobello and cremini are on a regular basis decisions. Truffles from Italy and France are thought of one of the crucial prized mushroom varieties for his or her sturdy earthy aroma.
Each of those varieties of mushrooms have their very own taste and character relying on the place they grows and the way they’re used. Some mushroom varieties add a gentle, clear style, whereas others deliver a deep earthy richness.
From a easy Mushroom Masala at residence to ramen, risotto, stir-fries, pastas and creamy Mushroom Soups overseas, these totally different varieties of mushrooms join cuisines world wide. They present how one humble ingredient can adapt superbly to virtually any cooking model.
Safety Note on Wild Mushrooms
Many wild mushrooms look very related, and it’s straightforward to confuse an edible one with a toxic look-alike. Some poisonous mushrooms solely trigger abdomen discomfort, however a number of could be harmful even in small quantities. So it helps to remain cautious, particularly in case you are new to figuring out wild varieties.
If you aren’t totally certain about what you’ve got discovered, it’s higher to keep away from foraging and depend on trusted consultants or licensed sellers. For on a regular basis cooking at residence, store-bought mushrooms from dependable markets are the most secure and most handy selection.
Common Edible Mushrooms
These are the varieties of mushrooms you’ll see most frequently in markets and in on a regular basis cooking. They’re straightforward to make use of, delicate in taste, and adapt properly to Indian and world recipes.
From button and cremini to shiitake and oyster, these mushroom varieties match into many dishes and add good umami style with out a lot effort.
Do take a look at my Mushroom Recipes the place I’ve shared many dishes made with these kind of mushrooms.
1. Button Mushroom (White Mushroom)
Button mushrooms are probably the most acquainted sort of mushroom for many residence cooks. They have a gentle taste and a agency texture that works properly in virtually something you prepare dinner, be it curries, stir-fries, soups, Pulao or Pasta. In India, they’re the popular selection for rookies as a result of they tackle spices and herbs so simply.
2. Cremini (Baby Bella or Brown Mushroom)
Cremini mushrooms are a extra mature type of button mushrooms with a barely deeper and earthier taste. They maintain their form properly when cooked and add a fuller style to gravies, risottos and baked dishes. If you desire a mushroom that brings extra physique to on a regular basis recipes, this sort of mushroom is an effective decide.
3. Portobello (Mature Cremini)
Portobello mushrooms are merely mature cremini. They’re giant, meaty and have a powerful savory taste. Many folks use these Portobello as a plant-based substitute for burgers, sandwiches or steaks. They’re greatest grilled, roasted or pan-seared so their dense texture actually stands out.
4. Shiitake (Fresh or Dried)
Shiitake is a well-liked sort of mushroom in lots of Asian cuisines. It has a deep umami style and a barely chewy texture. Dried shiitake provides extra depth and is extensively utilized in broths, noodles, soups, fried rice and stir-fries. It’s additionally identified for its potential immune-supporting advantages.
5. Oyster Mushroom
Oyster mushrooms are comfortable, delicate and prepare dinner in a short time. Their mild taste absorbs spices superbly, which makes them nice for Indian dry dishes, spiced curries, stir-fries and noodles. They additionally pair properly with soy sauce, garlic, spices and recent herbs.
6. Enoki
Enoki mushrooms are skinny, delicate mushrooms with lengthy stems and tiny caps. They keep barely crisp even after cooking and provides a pleasant texture to soups, ramen and stir-fries. You also can add them on prime of salads or use them as a easy garnish. Their delicate style blends simply with Asian-style seasonings.
7. King Oyster
King oyster mushrooms have a thick, strong stem and a agency chew. When grilled or seared, they develop a deep savory taste that reminds some folks of scallops or different meats. These mushroom varieties are nice for pan-roasting, slicing into stir-fries or utilizing in plant-based recipes the place you desire a hearty texture.
8. Maitake (Hen of the Woods)
Maitake grows in comfortable, layered clusters and has a wealthy, earthy style. When cooked, the flavour turns into deeper, which makes it a pleasant addition to roasted dishes, soups and rice bowls. This mushroom can be utilized in health-focused recipes due to its pure antioxidants.
9. Beech Mushroom (Shimeji)
Beech mushrooms develop in tight clusters and have a gentle, nutty taste. They’re barely bitter when uncooked, however as soon as cooked they change into tender and nice. You’ll usually see these mushroom varieties in Japanese and Korean cooking, particularly in soups, stir-fries and sizzling pots.
10. Wood Ear (Jelly Ear or Black Fungus)
Wood ear mushrooms are skinny, darkish and flippantly crunchy. They don’t have a powerful taste, however they tackle sauces and seasonings very simply. These are added primarily for texture in Chinese stir-fries, soups and salads. They’re additionally very low in energy and prepare dinner shortly.
Gourmet & Wild Mushrooms
Gourmet and wild mushrooms are identified for his or her uncommon flavors and pure aroma. Many of those varieties of mushrooms are foraged from forests and meadows, which makes them particular and seasonal.
From the nutty morel to the earthy porcini and the fragile chanterelle, these mushroom varieties deliver a deeper richness to Indian and worldwide dishes.
11. Morel
Morel mushrooms, known as gucchi in India, are uncommon wild fungi with a honeycomb-like cap and a deep earthy aroma. They develop naturally within the Himalayan areas of Kashmir, Himachal and Uttarakhand, showing just for a brief season after the rains.
Their nutty, smoky taste provides richness to Indian dishes and in addition works superbly in connoisseur recipes. Since they’ll’t be simply cultivated, gucchi is likely one of the most costly mushrooms you’ll discover.
Try them in my Gucchi Pulao (Morel Mushroom Recipe), a standard dish that highlights their pure taste very properly.
12. Chanterelle
Chanterelle mushrooms stand out for his or her golden colour and a gentle, peppery style with a delicate fruitiness. These have a agency but silky texture that works properly in risottos, soups and sautéed dishes. They’re usually foraged after the rains and valued for the mild taste they create to meals.
13. Porcini (Fresh or Dried)
Porcini mushrooms are agency and meaty, with a deep earthy taste and a slight nutty observe. Dried porcini are generally utilized in sauces, stews and soups as a result of they offer a wealthy umami base.
This mushroom selection is cherished in Italian and French cooking, particularly in risottos and pasta. The soaking liquid from dried porcini is stuffed with taste and could be added on to the dish.
14. Matsutake
Matsutake mushrooms are extremely prized in Japanese and Korean cooking for his or her sturdy, earthy aroma. They have a agency texture and a heat, spicy perfume that stands out even in easy dishes.
These mushrooms are normally cooked in rice, soups or mild broths so their pure taste comes by way of. Because they develop solely in particular forest circumstances and are tough to reap, matsutake are thought of one of the crucial valued wild mushrooms in Asia.
15. Truffles (Black and White)
Truffles are fragrant fungi discovered underground, normally close to oak or hazelnut timber. They have a powerful, earthy scent and are utilized in very small quantities to taste pasta, risotto, eggs or creamy dishes.
Black truffles have a deeper, extra sturdy aroma, whereas white truffles are sharper and extra intense. These mushroom varieties are among the many most costly on the planet as a result of they’re uncommon and can’t be simply cultivated. They’re shaved or infused into dishes to offer a wealthy, luxurious taste.
16. Hedgehog Mushroom
Hedgehog mushrooms get their identify from the tiny tooth-like spines below their caps as an alternative of gills. They have a gentle, nutty style with a little bit of sweetness. These wild mushrooms maintain their form properly throughout cooking and can be utilized in sautéed dishes, rice bowls or creamy sauces. They’re straightforward to establish and loved throughout seasonal forest harvests.
17. Lobster Mushroom
Lobster mushrooms are identified for his or her vibrant orange-red colour. They aren’t a separate species however a fungus that grows over one other mushroom. Their taste is delicate with a slight seafood-like style, which makes them fascinating for vegetarian variations of seafood dishes. This mushroom provides each colour and texture to soups, gravies, stir-fries or rice dishes.
18. Black Trumpet (Horn of Plenty)
Black trumpet mushrooms, additionally known as horn of a lot, are skinny, darkish mushrooms with a smoky, earthy taste. Their aroma turns into stronger when dried, which makes them nice for sauces, soups and rice-based dishes. These mushrooms look delicate however add a shocking quantity of depth to connoisseur recipes.
19. Puffball Mushroom
Puffball mushrooms have a gentle, nutty style and change into comfortable and nice as soon as cooked. They have a gentle, nutty taste and switch comfortable as soon as cooked. Only younger puffballs with white flesh inside are edible; older ones change into spongy and inedible. Found in grassy fields and forest edges, these mushroom variants are normally sautéed or grilled and loved for his or her easy style.
Asian Specialty Mushrooms
Asian varieties of mushrooms are identified for his or her deep umami style and big selection of textures. They seem in lots of Chinese, Japanese, Korean and Thai dishes, from soups and sizzling pots to stir-fries, noodles, broths and rice bowls.
In this part you’ll see mushroom varieties like nameko, straw mushrooms, snow fungus and lion’s mane. Each one provides its personal texture and taste — nameko turns silky when cooked, straw mushrooms keep tender, snow fungus brings a light-weight crunch, and lion’s mane provides a comfortable, meaty chew.
These mushrooms present how Asian cooking makes use of totally different fungi for stability, texture and nourishment.
20. Nameko
Nameko mushrooms have a light-weight amber colour with a pure shiny coating that turns silky when cooked. Their delicate, nutty taste works properly in miso soups, stir-fries and noodle dishes. The slight stickiness helps thicken sauces and broths naturally.
21. Straw Mushroom
Straw mushrooms develop on rice straw in heat climates and are widespread in Chinese and Thai cooking. They have a comfortable, tender texture and a gentle earthy taste that blends simply with sauces and spices. These mushrooms can be found recent or canned and are sometimes added to curries, soups and stir-fries.
Paddy straw mushrooms (Volvariella volvacea) are a intently associated selection that develop naturally on rice straw stacks in heat, humid areas. They’re fashionable in Odisha, West Bengal and Kerala, the place they’re cooked in easy curries or stir-fries and loved recent throughout their quick seasonal harvest.
22. Snow Fungus (White Jelly Mushroom)
Snow fungus, or white jelly mushroom, has a translucent, frilly look and a crunchy, jelly-like texture. It has virtually no taste of its personal however absorbs sweetness or spiced flavors very properly. These mushrooms are utilized in Asian soups, desserts and cooling drinks, and are identified for conventional pores and skin and hydration advantages.
23. Lion’s Mane
Lion’s mane mushrooms kind rounded, fluffy growths that develop a fragile, meaty texture as they prepare dinner. The taste is commonly in comparison with crab or lobster, which makes them a pure match for vegetarian seafood-style dishes. In Asian traditions, these mushroom varieties are additionally valued for his or her potential mind and nerve help advantages.
Foraged Indian Mushrooms
Edible Indian forest mushrooms are seasonal finds, normally foraged through the monsoon months. They’re a part of conventional cooking in lots of areas, particularly amongst tribal and hill communities. These varieties of mushrooms have a deep earthy aroma and a taste that displays the soil and season they develop in.
Their quick availability makes them particular, and each harvest is dealt with with care. From the nutty Termitomyces to the prized gucchi (listed above), these wild mushroom varieties carry the style of India’s forests and the meals traditions linked to them.
24. Termitomyces
Termitomyces (additionally known as termite mushrooms) develop naturally on termite mounds after the rains. They have a young texture and a gentle, nutty taste. For many communities, this sort of mushroom is a seasonal delicacy, usually cooked in spicy curries or dry stir-fries. They’re all the time gathered recent from the wild and have a powerful cultural connection to native meals heritage.
In Goa, these wild Termitomyces are referred to as Almi or Alambe and are loved through the monsoon in easy sautés, curries and stir-fries.
25. Bamboo Fungus (Bamboo Pith)
Bamboo fungus, also called bamboo pith, is a fragile, net-like mushroom utilized in some North Eastern and tribal cuisines. It has a gentle taste and a light-weight crunch. These mushrooms are normally cooked in easy broths or stews, the place they take up flavors simply. Their lace-like form additionally makes them stand out in regional dishes.
26. Milky Mushroom
Milky mushrooms (Calocybe indica) are agency, white mushrooms generally cultivated in South India. They have a gentle taste and a dense texture that holds properly in curries and stir-fries. Though not extensively obtainable throughout the nation, this mushroom is gaining popularity as a result of its good yield and longer shelf life.
Medicinal & Functional Mushrooms
These varieties of mushrooms aren’t normally used for on a regular basis cooking, however they’ve been a part of conventional therapeutic methods for hundreds of years. They seem in teas, broths, powders and extracts.
Reishi, cordyceps, chaga and turkey tail are a number of the most identified mushroom varieties for immunity, power and total wellness. I additionally make easy teas and coffees at residence utilizing their extracts or powders, which is likely one of the best methods to incorporate them.
27. Reishi
Reishi mushrooms look darkish and wood-like, and plenty of conventional methods seek advice from them because the “mushroom of immortality.” They’re robust and bitter, in order that they’re not cooked like common mushrooms. Instead, they’re utilized in teas, extracts or capsules. Reishi is linked to higher immunity, diminished fatigue and a way of calm in conventional practices.
28. Turkey Tail
Turkey tail mushrooms are skinny, fan-shaped fungi with colourful bands that resemble a turkey’s feathers. They’re too robust to eat instantly, in order that they’re normally steeped to make tea or used as extracts. These mushrooms are wealthy in pure antioxidants and are valued for immune help.
29. Cordyceps
Cordyceps are uncommon fungi that develop naturally on sure insect larvae in high-altitude areas. In many Chinese and Tibetan therapeutic traditions, cordyceps are valued for supporting stamina and power. These mushroom varieties have a gentle, earthy style and are taken as tonics, soups or dietary supplements for total vitality.
The two generally identified sorts are Cordyceps militaris, which is cultivated and extensively obtainable, and Cordyceps sinensis, the uncommon wild selection historically harvested within the excessive Himalayas throughout India, Nepal, Bhutan and Tibet.
30. Chaga
Chaga mushrooms develop as a tough, black crust on birch timber and have a golden-brown inside. Chaga is normally consumed as tea or powder and is thought for its immune and wellness advantages. Its earthy taste blends properly with natural drinks and heat infusions.
Conclusion
From on a regular basis mushrooms to wild and medicinal ones, every sort of mushroom connects meals, well being and nature otherwise. They deliver depth to easy residence cooking, add richness to connoisseur dishes and have been a part of conventional wellness practices for hundreds of years.
Exploring totally different varieties of mushrooms opens up new methods to prepare dinner and eat, whether or not you’re sautéing button mushrooms, making an attempt recent oyster or shiitake, or studying about forest-foraged gucchi.
Every mushroom has its personal story of soil, season and tradition, reminding us that good meals usually begins with nature’s easiest substances.
Image Credits: All mushroom pictures used listed below are licensed inventory photographs from Shutterstock (Standard License).
