With different types of mushrooms, the conceivable outcomes are everlasting. High in fiber and nutrients, mushrooms don’t have fat and cholesterol.
They’re famous worldwide because of their flexibility, just as their meat-like heave and surface – and nowadays, we don’t need to travel farther than the produce passageway to investigate them all.
However, in this article, we will discuss the different types of mushrooms that exist worldwide.
Scientific Classification
| Kingdom | Fungi |
| Phylum | Basidiomycota |
| Class | Agaricomycetes |
| Order | Agaricales |
| Family | Agaricaceae |
| Genus | Agaricus |
| Species | Agaricus Bisporus |
Different Types of Mushrooms
1. White Button Mushroom
People refer to the button mushroom as a white mushroom too. However, this mushroom is by a wide margin the most well-known kind of mushroom that you are likely to get when you are in the store.
Also, chefs use it to fix pizzas, spaghetti sauces, and most different dishes that utilize mushrooms.
2. Crimino Mushroom
A crimino mushroom is a young and small portobello. However, the crimino is hazier, firmer, and more delightful than its cousin, the white catch mushroom. However, you can interchangeably use the two.
Progressively, retailers wanting to profit from the prominence of the portabellos are selling crimini mushrooms as “Baby Bellas.”
Its other names are Cremini, Roman Classic Brown, and brown mushrooms.
3. Portobello Mushroom
Portobellos are the last mature phase of the button mushroom’s life. These mushrooms are more significant than a button or cremini mushroom and have a more substantial surface yet hold a gentle flavor.
However, they have their cap completely open, uncovering the dark gills underneath. Furthermore, Portobellos are huge, and vegetarians use them as burgers and stuff them with other ingredients.
Also, people prefer to bake them instead of frying them.
4. Shiitake Mushroom
Shiitake signifies “oak organism,” in Japanese, which depicts where we can find mushrooms in nature. Nowadays, you can best distinguish them by their umbrella-formed earthy colored covers, which twist underneath.
Moreover, new shiitakes have a light woodsy flavor and fragrance, while their dried partners are more exceptional.
5. Oyster Mushroom
Though we can find these mushrooms in the wild developing on the sides of trees, the ones you’ll discover in the store or on a menu are probably set.
However, they’re whitish in shading and fan-formed and have a fragile smell and flavor. Also, you can find Oyster mushrooms in numerous Japanese and Chinese dishes, for example, soups and sautés.
6. Chanterelle Mushroom
Chanterelle mushrooms have a particular dazzling yellow tone. However, they have a sweet and peppery flavor that works out positively for eggs.
They last more in the ice chest than most different assortments of mushrooms.
There are two or three mushrooms that look alike: the false chanterelle and jack o light. So, when you eat them, these copies can cause serious issues.
Furthermore, it would be best if you took good care of them to distinguish wild chanterelles before eating them emphatically.
7. Enoki Mushroom
The eatable assortment of these mushrooms highlights little, sparkling white covers appended to thin stems and have a particular crunch. However, they’re acceptable crude.
They develop on Chinese Hackberry trees, mulberry trees, debris trees, and persimmon trees in the wild.
8. Hedgehog Mushroom
Hedgehog mushrooms got their name from the gills under their cap. They hang down, framing spiky shapes that look like a hedgehog.
However, hedgehog mushrooms are very safe to reap since there aren’t any harmful copies.
Also, they have a nutty, sweet taste, and they offer a crunchy surface if you cook it right. Furthermore, you can saute, cure, or stew in stock or milk.
9. Wood Blewit Mushroom
Wood blewit is an edible mushroom, but it may cause hypersensitive responses in specific individuals, especially when eating them raw.
However, they can also cause reactions when you cook them. So it’s ideal to begin by eating limited quantities.
Again, you can discover these mushrooms wild and develop in France, the UK, and the Netherlands. Lastly, you can enjoy wood blewits in butter, or cream sauce, or a stew.
10. Morel Mushroom
The wild honeycomb mushroom is a wild mushroom and is mainly well known in French food. However, it is difficult to come by, so it is costly.
These mushrooms have a more rigid feel and a nutty flavor. Even individuals who believe they don’t love mushrooms commonly like this sort.
11. Lobster Mushroom
Hypomyces lactifluorum is quite simple to choose from an arrangement because of its dazzling red tone and fish-like smell and taste when you cook it. However, prepare to have your mind blown.
It’s not a mushroom. But it’s a shape that assaults mushrooms. Sauté them with white wine for a delightful treat.
