Different Edible Mushrooms

Button Mushrooms

• Button mushrooms are the cultivated more than any other mushroom in the world. Until recently, they were the only type of mushroom available in the United States. These mushrooms are small and white with a minimal cap. They are the easiest species of mushroom to prepare. Not only are they a great addition to recipes, but, according to PubMed, they contain phytochemicals that help prevent cancer.

Portobello Mushrooms

• Portobello mushrooms are a variant of the button mushroom that has been allowed to mature before harvesting, allowing the cap to expand and altering the shape and color. Much larger than the button mushroom, portobellos are brown with a wide cap and visible gills. They are used in omelets, soups, salads, stir-fries or simply marinated and grilled.

Chanterelle Mushrooms

• Chanterelle mushrooms are yellow, orange or brownish-black and funnel shaped with large, wavy edges on the cap. Grown in hardwood forests during the summer and fall they have long been popular in Europe and have recently become more coveted in the United States. Chanterelles are very similar in appearance to poisonous jack-o-lantern mushrooms which grow on wood surfaces rather than the ground. The cooking process can be long and quite difficult but the end result is worth it.

Shiitake Mushrooms

• Known also as the "Forest Mushroom," shiitake mushrooms are grown in Asia and are as popular there as the button mushrooms are in the United States. Medium in size, they have a cap that is brown, scaly and approximately 2 to 4 inches in diameter, according to University of Hawaii Botany. Though traditionally sold dried, increased cultivation in the United States has allowed for fresh shiitake mushrooms to be available in supermarkets.