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Much of the frenzy has focused on nutritional benefits — specifically, mushrooms as an adaptogenic superfood worthy of a role in your morning coffee routine. Mushrooms have also been , furniture and Pantone color palettes. 

Call it fungi infatuation. Call it an after effect of our rekindled romance with foraging.

Whatever it is, it’s a love affair that, among chefs and epicureans, has a long history and deep roots. 

“Mushrooms are so versatile, which I think is why they’re so exciting, with so many different flavors and textures,” says Chef Emilie Symons, MS, lead Chef-Instructor of Plant-Based Culinary Programs at ICE's Los Angeles campus. “When you cook with mushrooms, your kitchen becomes a world of possibility.”

This is why we’re highlighting the origins, flavor profiles, and uses for some of the most common types of mushrooms, as well as a few lesser-knowns.

Button or Chestnut Mushrooms

Button mushrooms — or chestnut mushrooms when darker in color — are the world’s most common and most consumed mushrooms. As such, they can be found in almost any supermarket.

• Origin: Native to North America and Europe, button mushrooms are believed to have been cultivated for the first time by the French in the early 1700s.
• Flavor: “The white button mushroom is the least earthy and flavorful of all the mushrooms,” says Chef Symons, “but its robust little body is sturdy, which makes it great for sautées. Any flavor it will gather is from browning it.”
• Use: Beyond sautéing button mushrooms in stir fries and using them as a topper for omelettes and steaks, “they’re also great for a cream of mushroom soup,” says Chef Symons.

Recipe: Oats with Sautéed Mushrooms & Fried Eggs

Oyster Mushrooms

With their unique texture, lacy fan shape — reminiscent of their namesake bivalve — and array of colors, oyster mushrooms have a multitude of culinary applications.

• Origin: Oyster mushrooms are prevalent throughout the Northern hemisphere. However, they were first cultivated in Germany during World War I, providing a cheap and readily available source of sustenance.
• Flavor: “Their earthy flavor is more pronounced than your average white button mushroom,” says Chef Symons. “But not too much,” she adds, noting that they’re “tough enough to sear, and go beautifully with puréed potatoes.”
• Use: “I like to give oyster mushrooms a hard sear,” says Chef Symons, who suggests using them as taco filling swaps for pulled pork and chicken. “Because of their elegance, you don’t want to hide them. Showcase them proudly on your plates.”

Recipe: Sweet Pea Gnocchi with Oyster Mushrooms

Portobello / Cremini Mushrooms

Portobello mushrooms — and their baby version, cremini — are among the most easily identifiable mushrooms because of their dark, feathery gills.

• Origin: Portobello and cremini mushrooms are closely related to button mushrooms and are found widely throughout the world, though they are native to North America and Eurasia. While their cultivation is believed to have begun in France, their name is Italian — legend has it, after a town on the Northern coast of Sardinia.
• Flavor: “I experience portobello and cremini mushrooms as a little more ‘down to earth’ — in flavor, texture and affordability,” says Chef Symons. “They are firm in character and almost meaty,” she says.
• Use: “Portobello mushrooms work well as a burger substitute,” says Chef Symons. “I love to marinate them with balsamic and olive oil and herbs, and then grill them. Served with pesto, they’re wonderful in a wrap or bun,” she says. She also suggests using them in a “roasted vegetable combo with red onions, sweet potatoes and Brussels sprouts.” (Pro tip: Scrape out the gills before use so they don’t darken your dish or add unwanted moisture.)

Vegan Recipe: Mushrooms Sautéed with Hazelnuts & Cardamom

Hen of the Woods / Maitake Mushrooms

No matter what you call them, a bundle of Hen of the Woods (aka Maitake mushrooms) are a real statement piece.

• Origin: Maitake mushrooms are indigenous to China, the Northeastern United States, and Japan, where their name means “dance mushrooms.” In English, their name refers to their cluster formation (which resembles a head of feathers).
• Flavor: Known for their earthy flavor — commonly considered the classic mushroom flavor — Maitake mushrooms are frequently described as nutty, savory, or woodsy.
• Use: “Maitake mushrooms can be used like oyster mushrooms, with a hard sear or a roast,” says Chef Symons. “I’ve also had them in a chili, and it was surprising and most welcome.”

Chanterelle Mushrooms

Elegant in name and striking in appearance, Chanterelle mushrooms have a couture vibe about them.

• Origin: Chanterelles are wild mushrooms that grow in heavily forested areas in North America, North Africa and Eurasia. They first became popular in the 18th century as they were foraged for use in gourmet French cuisine.
• Flavor: “These are one of the more prized mushrooms in terms of flavor and texture,” explains Chef Symons. “They cannot be grown or cultivated and must be obtained from the wild, making them quite precious and expensive. They often grow in pine coves, and I think their flavor is slightly reminiscent of that,” she says. “They’re more delicate, and the flavor hits you high in the bridge of your nose.”
• Use: Chef Symons describes a classic Chanterelle preparation that’s worthy of their star pedigree: “My preferred method for cooking these is simply seared in a little butter, drifted through some heavy cream and swirled with a dusting of minced parsley,” she says.

Recipe: Penne with Sun-dried Tomatoes and Chanterelle Mushrooms

MUSHROOM FAQs

What are the health benefits of mushrooms?

&�Բ�����;“T��� health benefits of mushrooms depend on the type of mushroom, and more rigorous studies need to be done to know exactly what’s what,” explains Chef Symons. 

Generally speaking, “most mushrooms will have some B vitamins, which are great for mood stability and energy.” They are also a good source of fiber, and one of very few foods that are a natural source of Vitamin D.

What should you look for when purchasing mushrooms?

Regardless of the precise type of mushroom you are working with, “you want to look for mushrooms that are firm and not slimy,” says Chef Symons.

What is the best way to store mushrooms?

Depending on how you purchased them, it may be advisable to switch the packaging. “I store mushrooms in a paper bag in my refrigerator,” says Chef Symons. “They don’t do well stored in plastic.”

What is the best way to clean mushrooms?

The argument over whether to rinse or not rinse mushrooms is a source of much debate.

Chef Symons offers practical advice depending on the type of mushroom: “I don’t wash mushrooms unless they’re button or cremini, at which point I will fill a bowl with cold water and give them a quick dunk, shake-shake-shake, lift out, and place on a clean kitchen towel,” she says.

“Other types of mushrooms I use a damp cloth or paper towel to brush clean. Generally I don’t fuss much about removing every speck of dirt — we need the minerals!”