10 Types of Mushrooms You Might Find At the Farmers' Market (And How to Use Them) (2024)

It doesn’t matter what city I’m in or which farmers’ market I visit, there’s one booth I can never resist. It’s a fact; self-restraint goes out the window as soon as I spot the vendor offering a striking array of mushrooms you’ll rarely, if ever, see in the standard supermarket.

You’ve seen them: whimsically shaped, aesthetically painted in muted colors, truly mesmerizing in their beauty. Whether foraged or locally cultivated, the variety of mushrooms available at today’s farmers’ markets are nothing short of stunning. And while a fantastical display of lion’s mane, blue and pink oyster, enoki, and chanterelle mushrooms is, no doubt, enticing… this booth can also be incredibly intimidating. After all, the enchanting fungi are often one of the pricier produce items at the farmers’ market—not to mention, more expensive than any mushroom you’ve seen at the grocery store—and if you have no idea as to what you’d cook with them (or if you’ll even like them!), you might (understandably) decide to walk on by.

Still, you know you want to try them—and the truth of it is, you’ll most likely be glad you did. So that you know exactly what you’re working with, here’s a guide to 10 of the varieties you might come across at your local farmers’ market.

Beech Mushrooms

Overview: With long stems and medium-sized, plump button caps, beech mushrooms grow in tight clusters (about 3-4 inches wide) known as “bouquets.” In the wild, they’re commonly found growing in clusters on the trunks of dead or felled beech trees and other hardwoods, thus earning their name.

A bouquet of beech mushrooms can be prepared/cooked whole or first separated into individual mushrooms at the stems—the entire mushroom is edible. While native to East Asia, beech mushrooms are widely cultivated in North America today. You’ll find beech mushrooms in two colors: brown and white.

Other Common Names: hon shimeji, buna shimeji, alba clamshell

Flavor/Texture: Raw beech mushrooms have a sharp, bitter flavor. Once cooked, however, they deliver a buttery, nutty flavor accompanied by a pleasantly crisp texture. Both brown and white beech mushrooms offer the same flavor profile.

How to Use: Beech mushrooms make a wonderful addition to a wide variety of recipes, and can even take a starring role on the plate—especially when battered and fried as clusters. They’re ideal candidates for sauteing, roasting, or simmering in a soup or stew. Try incorporating beech mushrooms into: a stir-fry with other veggies, a creamy pasta or risotto, a silky mushroom sauce or gravy, or into an egg dish like quiche.

Storage: If you purchase beech mushrooms from the grocery store, they can be refrigerated in their original packaging. Otherwise, beech mushrooms should be placed in a brown paper bag and refrigerated. Stored properly, they should last up to 10 days.

Black Trumpet Mushrooms

Overview: Black trumpet mushrooms are relatively small (1-4 inches tall), black to gray in color, and beautifully horn-shaped. Their hollow stem means that they have thin flesh, and they sometimes have a rather veiny appearance due to possessing “false gills.” Black trumpet mushrooms are a rare treat for most shoppers, as they are primarily foraged. Though some online suppliers may offer black trumpet spores for cultivation, this variety’s ideal growing conditions are not easily replicated in a cultivating/farming context. In other words—if you see them at your local farmers’ market, grab them!

There are a number of different black trumpet species scattered across the U.S., most of which begin fruiting in mid-summer (around July) and continue into late summer or early fall, depending on where you are. However, on the West coast, black trumpets fruit during the winter.

Other Common Names: horn of plenty, horn of death, black chanterelle

Flavor/Texture: Commonly described as being uniquely fruity (specifically giving hints of stone fruit), sweet, and earthy, black trumpet mushrooms pack a potent flavor that can bring depth and complexity to any number of dishes. Given their hollow stem and delicate flesh, black trumpets are not as hearty/meaty as mushroom varieties you may be more familiar with. Accordingly, they only require a short cooking time to become tender.

Note: Black trumpets will wilt down considerably with cooking.

How to Use: Because of their unique and potent flavor, you don’t need a ton of black trumpet mushrooms to make a delicious impact; thus, they’re often combined with other mushroom varieties in recipes. In fact, for your first time cooking with black trumpet mushrooms, it’s a good idea to work only a handful into a dish with relatively simple seasoning. This way, you can fully taste the mushrooms and see how you enjoy the influence their flavor has.

That said, black truffles are often enjoyed in soups, cream-based sauces, sauteed with other vegetables, and in pasta dishes. Additionally, they can be dehydrated and ground into a powder that can be used as a rich, earthy seasoning for other dishes.

Storage: Black trumpet mushrooms should be stored unwashed in the refrigerator. Placed in a wax or paper bag, they should last up to seven days.

Chanterelle Mushrooms

Overview: The “chanterelle'' name actually encompasses an entire family of mushrooms, but for the purposes of this guide, we’ll look at the most popular branch: golden chanterelles. These sunrise-hued trumpets are among the most well-known and widely-loved varieties of wild mushroom. There are numerous species of golden chanterelle, so the mushrooms that show up at your local farmers’ market will depend on the region you live in.

Aside from their striking golden color, notable features of chanterelles include caps with a wavy or ruffled edge and a distinct apricot-like aroma. Similar to black trumpet mushrooms, golden chanterelles have “false gills,” which helps to distinguish them from a poisonous look-alike, the jack-o’-lantern mushroom. Depending on where you are in the country, chanterelles begin to fruit during mid to late summer and continue through early autumn to late winter.

Other Common Names: Cantharellus cibarius,

Flavor/Texture: While golden chanterelles boast many of the same flavor notes as black trumpets, their overall taste is far more delicate. They’re earthy, peppery, nutty, and as their aroma suggests—a perceptive palate will pick up fruity hints of apricot. Golden chanterelles additionally offer a tender, meaty texture that has wide appeal among mushroom lovers. Their rich but balanced flavor profile, along with their pleasant texture, makes golden chanterelles incredibly versatile.

How to Use: The simplest, and arguably the most classic, way to enjoy chanterelles is to lightly saute them with a bit of butter or olive oil. Though delightful on their own, you can always bring additional friends, such as zucchini or potatoes, to the skillet. Like most mushroom varieties, golden chanterelles pair naturally with cream in soups, sauces, risotto, and the like. For further inspiration on how to cook with fresh chanterelles, be sure to explore our collection of chanterelle recipes.

Storage: Refrigerate golden chanterelles in a plastic zip-top bag lined with a clean paper towel. Stored properly, they should last for one week.

Enoki Mushrooms

Overview: Enoki mushrooms stand out from other mushroom varieties because of their long, thin stems and petite caps. Similar to beech mushrooms, enoki mushrooms are generally sold in bouquets, as individual enoki stems grow from a common conjoined root mass; although they’re sold with the roots intact, this interwoven root base should be trimmed away when you’re ready to use the mushrooms. Unlike some of the other mushrooms covered here, enoki mushrooms are often available year-round in the produce section of your go-to grocery store, right alongside the white button mushrooms and criminis, given that they are widely cultivated.

Wild enoki mushrooms grow in clusters on dead and dying hardwood trees like elms or willows, and are strikingly different in appearance compared to their commercially cultivated counterparts. While cultivated enoki mushrooms are pristinely white (because they are cultivated/grown in a light-deprived, CO2-rich environment), with tiny caps and smooth, slender stems that grow up to 5 inches in length, wild enoki are orange-brown in color, have shorter stems, and larger caps. Additionally, enoki mushrooms growing in the wild have a slight stickiness and a more rubbery consistency, and they deliver a more intensely earthy flavor.

Other Common Names: golden needle mushrooms, lily mushrooms, velvet foot, and enokitake

Flavor/Texture: Cultivated enoki mushrooms are typically served very lightly cooked in order to highlight their celebrated delicate but crunchy texture. The longer they’re cooked, the chewier they become. Flavorwise, enoki’s taste is quite mild—softly earthy, fruity, and sweet. Accordingly, enoki mushrooms partner well with bolder ingredients that have intense savory and/or bright flavors; ingredients along the lines of soy sauce, garlic, ginger, seaweed, miso, scallions, lemongrass, and fresh herbs.

How to Use: The enoki mushroom has a long history of popularity in Chinese, Japanese, and Korean cuisines, and the delicate raw mushroom strands are commonly added as a finishing ingredient to steaming dishes of ramen, hot pot, and pho, where the hot broth can give them a quick, gentle cook. While they can be enjoyed raw in salads or folded into warm noodle dishes, enoki mushrooms are also fantastic candidates for stir-fries, sautes, rice dishes, curries, soups, and more. In truth, these little ones are easy to incorporate into just about any savory dish. But remember, a swift introduction to heat is all enoki mushrooms need: 2-3 minutes of sauteing should be plenty. Not sure where to begin? Give our Traditional Beef Sukiyaki a go.

Storage: If you’ve purchased enoki mushrooms from a grocery store, they’re like contained in plastic packing; this packaging tends to trap moisture expelled by the mushrooms, leading them to spoil faster. So, if you do not plan to use your enoki mushrooms right away, remove them from any plastic packaging, transfer them to a paper bag, loosely close the bag, and place in your “humid” crisper drawer. Here, they should last up to one week.

Hedgehog Mushrooms

Overview: Among foragers, the hedgehog mushroom is considered one of the easiest mushrooms to identify in the wild. This is because, rather than gills or wrinkled ridges, hedgehog mushrooms have (soft) spiny “teeth” underneath their caps. A cousin of golden chanterelles, hedgehogs likewise emit a delicately fruity odor.

The size, shape, and color of hedgehog mushrooms vary depending on the exact species, but all will have the signature hedgehog teeth. Cap colors range from yellow and orange to salmon pink to brown and tan. Hedgehogs can be found as early as July in some regions of the country, but are generally know to fruit between September and December.

Other Common Names: sweet tooth, pig’s trotter

Flavor/Texture: Hedgehog mushrooms have a similar flavor profile to their chanterelle cousins, but lack the distinct apricot notes golden chanterelles are known for. Though they do have a nutty sweetness, they offer a more prominent savory taste than chanterelles. Firm and meaty, hedgehogs have a tender chewiness when cooked.

How to Use: Hedgehog mushrooms are frequently touted as the best substitute for golden chanterelles; thus, you can generally use them in recipes as you would chanterelles. Try them in soups, as filling for ravioli, in rice, grilled, or sauteed.

Storage: Like many other mushroom varieties, the best way to store fresh hedgehog mushrooms is to place them in a paper bag, loosely close, and refrigerate. Stored properly, they can last up to two weeks, but keep in mind that all mushrooms will offer their best flavor if used within a few days of harvest.

King Oyster Mushrooms

Overview: King oyster mushrooms are recognized for their size, their thick, meaty stems, and their rich, deeply savory flavor. They are native to the Mediterranean, Asia, and North Africa, but are cultivated in condition-controlled warehouses throughout the U.S. Kingly in size, these mushrooms grow up to 8-inches-long, and 2 inches in diameter. They have a dense and tender white stem (that is entirely edible) and brown caps.

Other Common Names: king trumpet, French horn, royal trumpet

Flavor/Texture: King oyster mushrooms have a rich umami flavor, balanced with earthy, woody, and nutty-sweet notes. They are prized for their dense, meaty texture, which extends through the entire mushroom. Unlike many varieties of mushroom, a king oyster’s stem does not become tough and wood; this, combined with its size, makes the king oyster a popular and versatile swap for meat.

How to Use: King oyster mushrooms aren’t typically served raw, as cooking is what allows them to release their flavor; otherwise, they’re fairly bland. As noted above, they’re frequently used as a substitute for meat and seafood in a variety of preparations. For example, the meaty stems can be cut into rounds and prepared as pan-seared “scallops” or they can be shredded with a fork to create meatless “pulled pork” or “braised beef.” You can also slice the whole mushroom in half vertically and pan-sear, grill, or roast to serve as a hearty mushroom steak—which is especially tasty when served over a white bean puree.

Of course, you can also chop king oyster mushrooms into smaller pieces and incorporate them anywhere you’d typically use other types of mushrooms!

Storage: Remove your king oyster mushrooms from any plastic packaging they’re sold in and place them into a paper bag. Loosely close the bag and place it into the refrigerator. Properly stored, they should last 7-10 days.

Lion’s Mane Mushrooms

Overview: Lion’s mane is a mushroom with a look like no other. Medium to large in size and bright white in color, this distinctive mushroom variety is characterized by its shaggy exterior—which, unsurprisingly, bears a striking resemblance to the mane of a lion. Lion’s mane mushrooms often grow high up in trees that are dying or dead, but are also commonly cultivated. These regal fungi have experienced explosive popularity in recent years, both for their potential benefits for brain and gut health, and for their star power in plant-based cooking.

Other Common Names: monkey head, pom pom mushrooms, bearded tooth, mountain-priest mushrooms

Flavor/Texture: With mild umami balanced by subtle sweetness, many find the flavor of lion’s mane mushrooms to be comparable to that of shellfish, like scallops, lobster, or crab. Their delicate flavor combined with their firm, tender texture makes them a natural swap for seafood, and even poultry, in a variety of classic dishes.

How to Use: As mentioned above, lion’s mane is a popular pick for creating mouth watering plant-based versions of everything from “crab” cakes to crispy “chicken” cutlets. They don’t have to take on a traditional meat role to be delicious, though. Given their heartiness, they’re a favorite for battering and frying. And you can cut your lion’s mane mushrooms into smaller, bit-sized pieces and use as you would any other mushroom variety. They’re an especially fun mushroom to experiment with, so play around with different cuts and cooking methods to find your favorites.

Storage: Store lion’s mane mushrooms in a loosely closed paper bag place in the refrigerator. With proper storage, they will retain quality for up to one week.

Maitake Mushrooms

Overview: The eye-catching maitake is as elegant in appearance as it is a delight to cook with. Maitake mushrooms grow as a cluster of ruffled layers at the base of trees. Because they’re said to resemble a chicken’s tail feathers, maitake mushrooms are also commonly known as “hen of the woods” (not to be confused with “chicken of the woods” mushrooms). Maitakes are native to Europe and North America, but are also commercially cultivated and have become notably popular in China and Japan.

Other Common Names: hen of the woods, sheep’s head, ram’s head

Flavor/Texture: Maitake mushrooms have a rich savory, earthy flavor and adopt the flavors of other ingredients in a dish well, without being entirely overpowered. Overall, they have a tender texture with a slight chew, but because of their structure and lacey edges, maitakes can bring loads of textural possibility to cooking.

How to Use: You can work with maitake mushrooms as pieces of the cluster, or you can tear or slice individual mushroom petals from the cluster. As a cluster, the thin, layered edges make them especially strong candidates for pan-frying in olive oil or butter; the many mushroom edges crisp up beautifully and the cooking fat can make its way into the crevices for an especially flavorful treat. You can also air-fry, oven-roast, or deep-fry the clusters. Smaller pieces of maitake mushrooms are perfect for folding into omelets, mixing into pastas, topping pizzas, stirring into soups or stews, and adding anywhere you’d love a punch of savory, mushroom flavor without a major mouthful of mushroom.

Storage: Maitake mushrooms can be kept in a breathable container at room temperature for a day or so if you’re not in an especially dry climate. Otherwise, store them in a loosely closed paper bag in the refrigerator for up to one week.

Morel Mushrooms

Overview: Widely considered to be the most luxurious and elusive of mushrooms, morels are a special treat indeed. Morel mushrooms have a short growing season that lasts only a couple of months, and they, generally, must be found and harvested where they naturally grow (in moist soil within and surrounding wooded areas throughout regions of North America and Europe) by experienced foragers. This is because, to date, there have been no successful attempts to commercially cultivate morel mushrooms that can offer all of the characteristics of their wild counterparts. Although, there are cultivation kits available for morels so that mushroom enthusiasts can attempt farming them for themselves at home.

Atop a smooth stem, morels have a unique cone-shaped cap that’s covered in crater-like indentations and appear in varying sizes—though the average is between 2 and 4 inches. Their caps are hollow and vary in color, from off-white to charcoal. There are numerous poisonous morel look-alikes, which is why working with an experienced forager is a must if you ever attempt to hunt for them yourself.

Other Common Names: sponge mushroom, Molly Moocher, haystack, dryland fish

Flavor/Texture: Morels are not robustly savory, but have a nuanced flavor that is typically described as nutty, woodsy, and earthy. Darker colored morels are often more intense in flavor and even have a slight smokiness. With their hollow caps, they have a tender, spongy texture.

How to Use: Morels should always be cooked before eating, as consuming them raw can lead to gastrointestinal upset. However, before you start cooking, it’s important to make certain that your morels have been thoroughly cleaned, as dirt and small insects can hide away in the cap’s pits. If you believe the morels you’ve purchased could use a wash, postpone doing so until you’re ready to cook them; morels can easily soak up water, which can cause them to spoil quickly if they’re washed and then stored—plus, they’ll likely be unpleasantly mushy when you do cook them. By the way, they’re delicate mushrooms, so handle them with care.

Smaller morels can be cooked whole, or you can cut larger mushrooms in halves or quarters. Many mushroom-lovers find that simple is best when it comes to enjoying morels, preferring a simple saute with aromatics and perhaps another seasonal vegetable. That said, there are no shortage of ways to celebrate this springtime delicacy. They’re marvelous when starring in a creamy soup or featured in a wine sauce, and like many other mushroom varieties, people love them stuffed or fried. For even more morel inspiration, explore our collection of favorite morel recipes.

Storage: The rule of thumb for all mushrooms is especially true for morels: the sooner you use them, the better. (After all, they’re on the more expensive end and you certainly don’t want to allow them to go to waste!) Store unwashed morels in a paper bag on the countertop for up to three days. If you have not used them within that time, you can move them to the refrigerator—still in a paper bag, loosely closed/folded over—and this will prolong their life for an additional three to four days. However, the longer they’re in the fridge, the more apt they are to dry out. They will still be safe to eat, but you might as well enjoy them while they’re fresh and at top quality!

Oyster Mushrooms

Overview: Oyster mushrooms are unsurprisingly popular around the world; in fact, they are one of the most commonly cultivated mushroom types globally. While such widespread adoration and cultivation surely contributes to making them easily available, even in nature, the oyster mushroom is one of the few that can be found year-round. They grow in fanned tiers on the trunks of dead trees and their delicate, oyster shell-like caps can be found in lovely shades of gray, yellow, blue, and pink. The sizes of caps vary within the clusters, further lending to their eye-catching appeal.

Other Common Names: tree mushrooms, abalone mushrooms, pearl oyster mushrooms

Flavor/Texture: Oyster mushrooms offer a mild savory flavor and are sometimes said to have a subtle brininess with gentle hints of anise. They’re velvety to the touch and wonderfully dense and tender when cooked. Their agreeable flavor and texture make oyster mushrooms incredibly versatile.

How to Use: Although they technically can be eaten raw, you’ll likely enjoy oyster mushrooms more if they’re cooked. Cooking brings out their nuanced flavors and helps them to achieve their “best selves'' in terms of texture. Flexible as they come, oyster mushrooms lend themselves well to sauteing, roasting, grilling, and frying. Naturally, oyster mushrooms are also welcome additions to pasta dishes, casseroles, egg dishes, soups, and essentially, any place they’re invited.

Storage: Store oyster mushrooms in a loosely closed paper bag in the refrigerator. Ideally, you can use them within a few days, as the thin edges of the caps will begin to dry out in the fridge if stored for longer. They will still be safe to eat, but use them within one week.

Explore our entire collection of mushroom recipes to make the most of your various farmers' market finds.