Below is a list of all known varieties for Mushroom. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Agaricus blazei (Almond Mushroom) | A medicinal mushroom with a distinct almond aroma; often used in traditional medicine and as a dietary supplement. |
| Black Trumpet | A wild mushroom known for its funnel shape and deep black color, possessing a rich, smoky, and intensely fragrant, earthy flavor. |
| Black Trumpet (Frozen) | Black trumpet mushrooms that are quick-frozen after harvest; used to preserve their delicate texture and intense flavor. |
| Brown Cremini Mushroom | The common button mushroom in its second, brown-colored stage; has a deeper, more savory flavor and firmer texture than the white stage. |
| Brown Cremini Mushroom | The common button mushroom in its second, brown-colored stage; has a deeper, more savory flavor and firmer texture than the white stage. |
| Button Mushroom (Agaricus bisporus) | The common White Button mushroom in its immature, tight-cap stage. Characterized by a mild flavor and versatile texture. |
| Canned Straw Mushroom | Straw mushrooms that are pre-cooked and canned in brine; used widely in quick Asian stir-fries and soups. |
| Cauliflower Mushroom | A large, wrinkled fungus resembling a head of cauliflower, valued for its unique appearance, soft texture, and mild, nutty flavor. |
| Chanterelle | A wild, trumpet-shaped mushroom with a distinctive fruity aroma and peppery flavor; prized in European cuisine. |
| Chanterelle Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Chestnut Mushroom | Agaricus bisporus, commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature state, such as chestnut, portobello, portabellini, button, cremini, and champignon de Paris. |
| Chicken of the Woods (Dried) | The shelf fungus dried for long-term storage; retains a woodsy, savory flavor when rehydrated. |
| Comb Tooth | A white, spiny mushroom close to Lion's Mane, prized for its tender texture and mild, seafood-like flavor. |
| Cordyceps Militaris (Cultivated) | The cultivated form of the highly prized Cordyceps fungus, used in supplements and energy drinks. |
| Cremini Mushroom | The brown, second-stage of the Agaricus bisporus mushroom (Button/Portobello); has a deeper, more savory flavor and firmer texture than the white button mushroom. |
| Dried Porcini | Porcini mushrooms that have been thinly sliced and dehydrated; popular for adding intense earthy and nutty flavor to stews and sauces. |
| Dried Shiitake | Shiitake mushrooms that have been dried, which intensifies their umami and smokiness; requires rehydration before use. |
| Dried Shiitake | Shiitake mushrooms that have been dried, which intensifies their umami and smokiness; requires rehydration before use. |
| Enoki | A long, thin, white cultivated mushroom with small caps, prized for its crisp texture in soups, salads, and stir-fries. |
| Enoki Mushroom | A long, thin, white cultivated mushroom with small caps, prized for its crisp, crunchy texture in soups, salads, and stir-fries. |
| Golden Oyster Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Golden Oyster Mushroom | A bright yellow variety of oyster mushroom with a delicate, nutty flavor. |
| Golden Oyster Mushroom | A bright yellow variety of oyster mushroom with a delicate, nutty flavor. |
| Hedgehog Mushroom | A popular wild mushroom with tooth-like spines under the cap, prized for its meaty texture and nutty, slightly peppery flavor. |
| Hericium americanum (Lion's Mane) | A different species of Lion's Mane with a similar texture and flavor profile, grown primarily in North America. |
| Hericium erinaceus (Raw) | The raw, uncooked form of Lion's Mane mushroom, sometimes eaten in traditional Eastern cuisine. |
| King Oyster Mushroom | A large, thick-stemmed oyster mushroom (Pleurotus eryngii) prized for its dense, meaty texture and strong umami flavor. |
| King Oyster Mushroom | A large, thick-stemmed oyster mushroom (Pleurotus eryngii) prized for its dense, meaty texture and strong umami flavor. |
| Lion's Mane | A shaggy mushroom with a unique texture and a delicate, seafood-like flavor, often used as a vegetarian substitute for crab or lobster. |
| Lions Mane Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Lobster Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Lobster Mushroom | A wild mushroom (Russula brevipes) that has been parasitized by a fungus (Hypomyces lactifluorum), resulting in a striking red/orange color and a dense, seafood-like flavor. |
| Lobster Mushroom | A wild mushroom (Russula brevipes) that has been parasitized by a fungus (Hypomyces lactifluorum), resulting in a striking red/orange color and a dense, seafood-like flavor. |
| Maitake (Extract) | A liquid or powdered extract of Maitake mushroom, used primarily in supplements for its high content of beta-glucans. |
| Maitake (Fan Variety) | A cultivated Maitake mushroom grown in a classic fan or rosette shape, prized for its firm texture and deep, earthy flavor. |
| Maitake (Hen of the Woods) | A large, feathery mushroom with an earthy, rich flavor and a semi-firm, chewy texture. |
| Maitake Mushroom (Hen of the Woods) | A large, feathery, fan-shaped mushroom (also called Hen of the Woods) with a rich, complex, and earthy flavor; known for its firm, chewy texture. |
| Matsutake Mushroom | A highly prized, large, white Japanese mushroom known for its spicy, aromatic scent (cinnamon/pine) and firm, meaty texture. |
| Matsutake Mushroom | A highly prized, large, white Japanese mushroom known for its spicy, aromatic scent (cinnamon/pine) and firm, meaty texture. |
| Morel | A highly prized wild mushroom known for its distinctive honeycomb cap and rich, nutty, and earthy flavor. |
| Morel Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Mushroom Concentrate (Flavor Base) | A thick paste or liquid derived from reducing various mushrooms; used as a versatile, powerful umami base in sauces and broths. |
| Mushroom Flour (Binder) | A neutral-flavored, fine powder made from mushrooms; used as a gluten-free binder or filler in processed foods. |
| Mushroom Powder (Umami Blend) | A fine powder made from a blend of several mushrooms (e.g., Shiitake, Maitake, Porcini) used solely as an umami flavor enhancer. |
| Nameko Mushroom | A small, amber-colored Japanese mushroom known for its smooth, slightly gelatinous coating; often used in Miso soup. |
| Nameko Mushroom | A small, amber-colored Japanese mushroom known for its smooth, slightly gelatinous coating; often used in Miso soup. |
| Nameko Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Oyster Mushroom | An edible mushroom known for its delicate texture and mild, slightly savory flavor, excellent when sautéed. |
| Oyster Mushroom (Canned, Pickled) | Oyster mushrooms preserved in a savory, spiced vinegar brine; consumed as a pungent condiment. |
| Oyster Mushroom (Canned, Pickled) | Oyster mushrooms preserved in a savory, spiced vinegar brine; consumed as a pungent condiment. |
| Oyster Mushroom (Shredded, Dried) | Oyster mushrooms that are dried and shredded; used as a shelf-stable meat substitute in vegan cooking. |
| Pioppino Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Pioppino Mushroom (Black Poplar) | A cluster-growing mushroom with a dark, shaggy cap and crisp texture; has a mild, sweet, and slightly peppery flavor. |
| Pioppino Mushroom (Black Poplar) | A cluster-growing mushroom with a dark, shaggy cap and crisp texture; has a mild, sweet, and slightly peppery flavor. |
| Pom Pom Mushroom | A common name for the Lion's Mane variety (Hericium erinaceus), referring to its shaggy, pom-pom like appearance. |
| Porcini (Cep) | A large, prized mushroom with a rich, complex, nutty, and earthy flavor, often used dried in Italian and French cooking. |
| Portobello Mushroom | The largest, fully mature stage of the Agaricus bisporus mushroom; characterized by its large, flat cap and intense, meaty flavor, often used as a vegetarian steak substitute. |
| Portobello Mushroom | The largest, fully mature stage of the Agaricus bisporus mushroom; characterized by its large, flat cap and intense, meaty flavor, often used as a vegetarian steak substitute. |
| Portobello Mushroom | The largest, fully mature stage of the Agaricus bisporus mushroom; characterized by its large, flat cap and intense, meaty flavor, often used as a vegetarian steak substitute. |
| Puffball Mushroom | A large, round fungus that is edible when young and has a dense, soft, marshmallow-like texture and mild flavor. |
| Reishi Mushroom Extract | A concentrated, liquid extract of Reishi mushroom, used primarily as a health tonic and supplement. |
| Saffron Milk Cap | An orange-colored mushroom popular in European cooking, known for its distinct fruity aroma and firm texture. |
| Shaggy Mane Mushroom | A wild mushroom (Coprinus comatus) that must be cooked and consumed immediately after picking to avoid liquefying (deliquescence). |
| Shiitake | A prized edible mushroom native to East Asia, known for its distinct rich, smoky, and strong umami flavor; often used dried. |
| Shiitake (Canned) | Shiitake mushrooms that are pre-cooked and canned in a savory broth; used for convenience in soups and stir-fries. |
| Shiitake Mushroom | A prized edible mushroom native to East Asia, known for its distinct rich, smoky, and strong umami flavor. Used fresh or dried. |
| Shimeji (Beech Mushroom) | A small, crunchy Japanese mushroom with a mild, slightly nutty flavor; typically cooked to soften its raw bitterness. |
| Shimeji (Brown Beech) | The common brown variety of Shimeji (Beech mushroom), characterized by a mild flavor and crunchy texture. |
| Straw Mushroom | A delicate, quick-growing edible mushroom popular in Asian cuisine, often sold canned or preserved. |
| Turkey Tail Mushroom (Medicinal) | A tough, fan-shaped bracket fungus used almost exclusively in supplements and traditional medicine for its polysaccharide content. |
| Velvet Pioppini Mushroom | Mushroom, pioppini [USDA FDC: 2003604] |
| White Button (Dried Slices) | White button mushrooms that have been thinly sliced and dried; commonly used in packaged soup mixes. |
| White Button Mushroom | The most common edible mushroom, characterized by its mild flavor and versatility in cuisine worldwide. |
| White Clamshell (Alba Clamshell) | A white variety of Shimeji (Beech mushroom) prized for its delicate flavor and firm, crisp texture. |
| White Elf Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Wood Blewit | A cultivated mushroom with a pale lilac color and a fruity, floral, slightly floury aroma; used in French and Spanish cuisine. |
| Wood Blewit | A cultivated mushroom with a pale lilac color and a fruity, floral, slightly floury aroma; used in French and Spanish cuisine. |
| Wood Ear (Cloud Ear) | A dark, gelatinous, and ear-shaped fungus known primarily for its distinctively crunchy texture, widely used in Chinese cuisine. |
| Wood Ear (Dried/Whole) | The dried form of the wood ear fungus; requires soaking but retains its characteristic crunchy texture when cooked. |
| Wood Ear Mushroom | Mushroom, beech [USDA FDC: 2003603] |
| Yellowfoot Mushroom | Mushroom, beech [USDA FDC: 2003603] |