Flustered by all those fungi? Use this cheat sheet to navigate the mushroom section in your market.
Cooks love the umami-rich flavor and meaty texture of shiitakes. Use the large umbrella-shaped caps in sautés, soups, or stuffings.
This mushroom is up for anything. Roast, sauté, or toss into salads. Stuff caps with Parm, sausage, and breadcrumbs, then bake them.
This gorgeous golden-orange variety has a nutty flavor. Mix into soft scrambled eggs for an OMG breakfast.
Soft and flat, the tender caps taste mild and cook quickly, making them a natural for stir-fries, omelets, and quick soups.
MAITAKE (A.K.A. HEN OF THE WOODS)
This cluster kinda looks like a brown hen’s feathers. Roast whole and serve with steak or toasted bread.
CREMINI (A.K.A. BABY BELLA)
Similar to white buttons, these babies can be sautéed with steak or stirred into veggie pastas.