They run the gamut from beautiful to grotesque. They can even be magical. They have the ability to add a depth of flavor to our dishes that is otherwise unattainable. But most of us buy mushrooms at the store not really understanding the difference between the big brown ones and the tiny little white ones.
For some of us, this means that we occasionally pick up a new variety and throw it into a home-cooked dish. For others it means we just stick to what we know -- the good ol' tried-and-true white button mushroom. And while there is nothing wrong with this common mushroom, it's just, well, a bit boring at times. Now that most grocery stores have the meaty shiitake and the floral chanterelle so readily available to us, how can we not take this opportunity for some culinary exploration?
Mushrooms shouldn't be a mystery, so instead of keeping you in the dark, we're shedding some light on our fungus friends. Here's our guide to every kind of mushroom you need to know about:
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1: Chanterelles 
It's easy to believe that these mushrooms offer a slight floral note -- just the looks of them would suggest that. Chanterelles, which are known for their striking golden color (but also come in different shades), are fruity and peppery.They are delicate in flavor and texture, work well as an entree topping and also pair nicely with eggs. Chanterelles last longer than most mushrooms in the fridge -- up to 10 days. They have a high moisture content, so when cooked they should be prepared in a dry saute, as they will quickly release their own water. -
2 : Cremini 
Creminis, also sold as baby portobellos, are just a more mature white button mushroom. They are similar in shape, maybe slightly bigger in size, but one discernable difference is their color -- creminis are a light shade of brown. They are a mild mushroom in flavor, and make a great substitute for white buttons in your favorite recipes as they add a deeper flavor. -
3 : Morels 
It may not look pretty, but this mushroom is super savory and delicious. While it may look like a dead honeycomb, it's alive with flavor and worth getting over your fear of the ugly for. The pop up in the spring in and on the edges of forests and may sell for up to $20 a pound. They a little chewy and taste great sautéed with butter. -
4 : Portobello 
If you like button mushrooms, then making your way to portobellos should be an easy step. This mushroom is the most mature stage of the white button mushroom, with its cap fully grown out. The portobello is mild in flavor, but has a meaty texture. It works great as a substitute for meat in certain dishes, and is particularly deletable when grilled. - 5 : Enoki
These mushrooms have long stems and little caps. At first glance, they kind of look like bean sprouts, but they have way more flavor. They're common in Asian cooking, and are available fresh and canned. Because they're crisp, they hold up well in soups and go nicely in salads. They're native to Japan and really delicious. -
6 : Shiitake 
Shiitake mushrooms grow mainly in Japan, China and Korea, which is one of the reasons why they are so predominant in Asian cuisine. They are savory and meaty, and add an umami flavor to dishes. Shiitakes can be used to top meat dishes and to enhance soups and sauces. And if you can't find the shiitake at your supermarket but still want the flavor, look for it in powder form. -
7 : Oyster 
Oysters may be one of the more intimidating mushrooms in appearance, since they look nothing like the common button mushroom. But fear them not -- they are simple to prepare and offer a delicate and sweet flavor. Depending on the time of year they are foraged, oysters can even offer an anise-like taste. This mushroom, which got its common name due to its resemblance to the water bivalve molluscs, can be easily cultivated, making it one of the more affordable mushroom varieties. -
8 : Button 
Also known as white mushrooms, button mushrooms are the most common type you'll find in the supermarket. They're harvested when they're young and have a very subtle, earthy flavor and are available year-round. -
9 : Porcini 
A meaty mushroom similar to the portobello, the porcini is often used in Italian cuisine. It's slightly nutty and creamy and has an aroma that has been likened to sourdough. Light brown in color, porcinis can range from one inch to 10 inches across. They're sold fresh, dried and canned. If you're using dried porcinis, soak them in hot water for at least 15 minutes before cooking with them. -
10 : Hen Of The Woods 
Also known as maitake -- which translates to "dancing mushrooms" in Japanese -- these delicate, flowery mushrooms are packed with flavor. They're rich, earthy and pretty dreamy. They grow at the base of trees, particularly oaks, and are used in Japanese and western cooking. They hold their shape well when cooked, so they're great for soups and stir-fries.source : http://www.huffingtonpost.com/2014/03/19/types-of-mushrooms_n_4994638.html
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