Types Of Mushrooms: 30 Varieties With Pictures

Mushrooms add a unique taste and texture to many dishes, from Indian curries to Asian stir-fries and European soups. There are many types of mushrooms available around the world, and each one has its own shape, flavor and use in cooking. In this guide, I’m sharing the common edible mushrooms you’ll come across, including the ones we usually find in India and some global varieties. You’ll see how these types of mushrooms look, what they taste like, and where they’re typically used in recipes.

Various Types of Mushrooms

Mushrooms are a unique gift of nature. They’re not plants or animals, but part of the fungi kingdom. You’ll find many types of mushrooms in different shapes, colors and textures, and each one adds its own depth and umami flavor to cooking.

In India, the types of mushrooms most of us see every day are button and oyster mushrooms. These two mushroom varieties are widely cultivated and easy to buy.

Milky mushrooms and paddy straw mushrooms are also common in some regions, especially in the Southern and Eastern Indian states.

There are a few seasonal types of mushrooms that grow only in the wild. Gucchi and termite mushrooms are foraged after the rains and used in local curries and rice dishes.

As interest in global ingredients grows, shiitake, cremini, portobello and lion’s mane mushrooms are also becoming available in specialty stores and online.

When you look at world cuisines, the list of the various types of mushrooms gets even bigger. East Asian cooking uses shiitake, enoki and shimeji. European cuisines rely on porcini, chanterelles and morels.

In the US, portobello and cremini are everyday choices. Truffles from Italy and France are considered one of the most prized mushroom varieties for their strong earthy aroma.

Each of these types of mushrooms have their own flavor and character depending on where they grows and how they are used. Some mushroom varieties add a mild, clean taste, while others bring a deep earthy richness.

From a simple Mushroom Masala at home to ramen, risotto, stir-fries, pastas and creamy Mushroom Soups abroad, these different types of mushrooms connect cuisines around the world. They show how one humble ingredient can adapt beautifully to almost any cooking style.

Safety Note on Wild Mushrooms

Many wild mushrooms look very similar, and it’s easy to confuse an edible one with a poisonous look-alike. Some toxic mushrooms only cause stomach discomfort, but a few can be dangerous even in small amounts. So it helps to stay cautious, especially if you are new to identifying wild varieties.

If you are not fully sure about what you have found, it is better to avoid foraging and rely on trusted experts or certified sellers. For everyday cooking at home, store-bought mushrooms from reliable markets are the safest and most convenient choice.

Common Edible Mushrooms

These are the types of mushrooms you’ll see most often in markets and in everyday cooking. They’re easy to use, mild in flavor, and adapt well to Indian and global recipes.

From button and cremini to shiitake and oyster, these mushroom varieties fit into many dishes and add good umami taste without much effort.

Do check out my Mushroom Recipes where I’ve shared many dishes made with these types of mushrooms.

1. Button Mushroom (White Mushroom)

Button mushrooms are the most familiar type of mushroom for most home cooks. They have a mild flavor and a firm texture that works well in almost anything you cook, be it curries, stir-fries, soups, Pulao or Pasta. In India, they’re the preferred choice for beginners because they take on spices and herbs so easily.

2. Cremini (Baby Bella or Brown Mushroom)

Cremini mushrooms are a more mature form of button mushrooms with a slightly deeper and earthier flavor. They keep their shape well when cooked and add a fuller taste to gravies, risottos and baked dishes. If you want a mushroom that brings more body to everyday recipes, this type of mushroom is a good pick.

3. Portobello (Mature Cremini)

Portobello mushrooms are simply mature cremini. They’re large, meaty and have a strong savory flavor. Many people use these Portobello as a plant-based replacement for burgers, sandwiches or steaks. They’re best grilled, roasted or pan-seared so their dense texture really stands out.

4. Shiitake (Fresh or Dried)

Shiitake is a popular type of mushroom in many Asian cuisines. It has a deep umami taste and a slightly chewy texture. Dried shiitake gives more intensity and is widely used in broths, noodles, soups, fried rice and stir-fries. It’s also known for its potential immune-supporting benefits.

5. Oyster Mushroom

Oyster mushrooms are soft, delicate and cook very quickly. Their light flavor absorbs spices beautifully, which makes them great for Indian dry dishes, spiced curries, stir-fries and noodles. They also pair well with soy sauce, garlic, spices and fresh herbs.

6. Enoki

Enoki mushrooms are thin, delicate mushrooms with long stems and tiny caps. They stay slightly crisp even after cooking and give a nice texture to soups, ramen and stir-fries. You can also add them on top of salads or use them as a simple garnish. Their mild taste blends easily with Asian-style seasonings.

7. King Oyster

King oyster mushrooms have a thick, solid stem and a firm bite. When grilled or seared, they develop a deep savory flavor that reminds some people of scallops or other meats. These mushroom varieties are great for pan-roasting, slicing into stir-fries or using in plant-based recipes where you want a hearty texture.

8. Maitake (Hen of the Woods)

Maitake grows in soft, layered clusters and has a rich, earthy taste. When cooked, the flavor becomes deeper, which makes it a nice addition to roasted dishes, soups and rice bowls. This mushroom is also used in health-focused recipes because of its natural antioxidants.

9. Beech Mushroom (Shimeji)

Beech mushrooms grow in tight clusters and have a mild, nutty flavor. They’re slightly bitter when raw, but once cooked they become tender and pleasant. You’ll often see these mushroom varieties in Japanese and Korean cooking, especially in soups, stir-fries and hot pots.

10. Wood Ear (Jelly Ear or Black Fungus)

Wood ear mushrooms are thin, dark and lightly crunchy. They don’t have a strong flavor, but they take on sauces and seasonings very easily. These are added mainly for texture in Chinese stir-fries, soups and salads. They’re also very low in calories and cook quickly.

Gourmet & Wild Mushrooms

Gourmet and wild mushrooms are known for their rare flavors and natural aroma. Many of these types of mushrooms are foraged from forests and meadows, which makes them special and seasonal.

From the nutty morel to the earthy porcini and the delicate chanterelle, these mushroom varieties bring a deeper richness to Indian and international dishes.

11. Morel

Morel mushrooms, called gucchi in India, are rare wild fungi with a honeycomb-like cap and a deep earthy aroma. They grow naturally in the Himalayan regions of Kashmir, Himachal and Uttarakhand, appearing only for a short season after the rains.

Their nutty, smoky flavor adds richness to Indian dishes and also works beautifully in gourmet recipes. Since they can’t be easily cultivated, gucchi is one of the most expensive mushrooms you’ll find.

Try them in my Gucchi Pulao (Morel Mushroom Recipe), a traditional dish that highlights their natural flavor very well.

12. Chanterelle

Chanterelle mushrooms stand out for their golden color and a mild, peppery taste with a gentle fruitiness. These have a firm yet silky texture that works well in risottos, soups and sautéed dishes. They’re often foraged after the rains and valued for the gentle flavor they bring to food.

13. Porcini (Fresh or Dried)

Porcini mushrooms are firm and meaty, with a deep earthy flavor and a slight nutty note. Dried porcini are commonly used in sauces, stews and soups because they give a rich umami base.

This mushroom variety is loved in Italian and French cooking, especially in risottos and pasta. The soaking liquid from dried porcini is full of flavor and can be added directly to the dish.

14. Matsutake

Matsutake mushrooms are highly prized in Japanese and Korean cooking for their strong, earthy aroma. They have a firm texture and a warm, spicy fragrance that stands out even in simple dishes.

These mushrooms are usually cooked in rice, soups or light broths so their natural flavor comes through. Because they grow only in specific forest conditions and are difficult to harvest, matsutake are considered one of the most valued wild mushrooms in Asia.

15. Truffles (Black and White)

Truffles are aromatic fungi found underground, usually near oak or hazelnut trees. They have a strong, earthy scent and are used in very small amounts to flavor pasta, risotto, eggs or creamy dishes.

Black truffles have a deeper, more robust aroma, while white truffles are sharper and more intense. These mushroom varieties are among the most expensive in the world because they’re rare and cannot be easily cultivated. They’re shaved or infused into dishes to give a rich, luxurious flavor.

16. Hedgehog Mushroom

Hedgehog mushrooms get their name from the tiny tooth-like spines under their caps instead of gills. They have a mild, nutty taste with a bit of sweetness. These wild mushrooms hold their shape well during cooking and can be used in sautéed dishes, rice bowls or creamy sauces. They’re easy to identify and enjoyed during seasonal forest harvests.

17. Lobster Mushroom

Lobster mushrooms are known for their bright orange-red color. They are not a separate species but a fungus that grows over another mushroom. Their flavor is mild with a slight seafood-like taste, which makes them interesting for vegetarian versions of seafood dishes. This mushroom adds both color and texture to soups, gravies, stir-fries or rice dishes.

18. Black Trumpet (Horn of Plenty)

Black trumpet mushrooms, also called horn of plenty, are thin, dark mushrooms with a smoky, earthy flavor. Their aroma becomes stronger when dried, which makes them great for sauces, soups and rice-based dishes. These mushrooms look delicate but add a surprising amount of depth to gourmet recipes.

19. Puffball Mushroom

Puffball mushrooms have a mild, nutty taste and become soft and pleasant once cooked. They have a mild, nutty flavor and turn soft once cooked. Only young puffballs with white flesh inside are edible; older ones become spongy and inedible. Found in grassy fields and forest edges, these mushroom variants are usually sautéed or grilled and enjoyed for their simple taste.

Asian Specialty Mushrooms

Asian types of mushrooms are known for their deep umami taste and wide range of textures. They appear in many Chinese, Japanese, Korean and Thai dishes, from soups and hot pots to stir-fries, noodles, broths and rice bowls.

In this section you’ll see mushroom varieties like nameko, straw mushrooms, snow fungus and lion’s mane. Each one adds its own texture and flavor — nameko turns silky when cooked, straw mushrooms stay tender, snow fungus brings a light crunch, and lion’s mane gives a soft, meaty bite.

These mushrooms show how Asian cooking uses different fungi for balance, texture and nourishment.

20. Nameko

Nameko mushrooms have a light amber color with a natural glossy coating that turns silky when cooked. Their mild, nutty flavor works well in miso soups, stir-fries and noodle dishes. The slight stickiness helps thicken sauces and broths naturally.

21. Straw Mushroom

Straw mushrooms grow on rice straw in warm climates and are common in Chinese and Thai cooking. They have a soft, tender texture and a mild earthy flavor that blends easily with sauces and spices. These mushrooms are available fresh or canned and are often added to curries, soups and stir-fries.

Paddy straw mushrooms (Volvariella volvacea) are a closely related variety that grow naturally on rice straw stacks in warm, humid regions. They’re popular in Odisha, West Bengal and Kerala, where they’re cooked in simple curries or stir-fries and enjoyed fresh during their short seasonal harvest.

22. Snow Fungus (White Jelly Mushroom)

Snow fungus, or white jelly mushroom, has a translucent, frilly appearance and a crunchy, jelly-like texture. It has almost no flavor of its own but absorbs sweetness or spiced flavors very well. These mushrooms are used in Asian soups, desserts and cooling drinks, and are known for traditional skin and hydration benefits.

23. Lion’s Mane

Lion’s mane mushrooms form rounded, fluffy growths that develop a delicate, meaty texture as they cook. The flavor is often compared to crab or lobster, which makes them a natural fit for vegetarian seafood-style dishes. In Asian traditions, these mushroom varieties are also valued for their potential brain and nerve support benefits.

Foraged Indian Mushrooms

Edible Indian forest mushrooms are seasonal finds, usually foraged during the monsoon months. They’re part of traditional cooking in many regions, especially among tribal and hill communities. These types of mushrooms have a deep earthy aroma and a flavor that reflects the soil and season they grow in.

Their short availability makes them special, and every harvest is handled with care. From the nutty Termitomyces to the prized gucchi (listed above), these wild mushroom varieties carry the taste of India’s forests and the food traditions connected to them.

24. Termitomyces

Termitomyces (also called termite mushrooms) grow naturally on termite mounds after the rains. They have a tender texture and a mild, nutty flavor. For many communities, this type of mushroom is a seasonal delicacy, often cooked in spicy curries or dry stir-fries. They’re always gathered fresh from the wild and have a strong cultural connection to local food heritage.

In Goa, these wild Termitomyces are known as Almi or Alambe and are enjoyed during the monsoon in simple sautés, curries and stir-fries.

25. Bamboo Fungus (Bamboo Pith)

Bamboo fungus, also known as bamboo pith, is a delicate, net-like mushroom used in some North Eastern and tribal cuisines. It has a mild flavor and a light crunch. These mushrooms are usually cooked in simple broths or stews, where they absorb flavors easily. Their lace-like shape also makes them stand out in regional dishes.

26. Milky Mushroom

Milky mushrooms (Calocybe indica) are firm, white mushrooms commonly cultivated in South India. They have a mild flavor and a dense texture that holds well in curries and stir-fries. Though not widely available across the country, this mushroom is becoming more popular due to its good yield and longer shelf life.

Medicinal & Functional Mushrooms

These types of mushrooms aren’t usually used for everyday cooking, but they’ve been part of traditional healing systems for centuries. They appear in teas, broths, powders and extracts.

Reishi, cordyceps, chaga and turkey tail are some of the most known mushroom varieties for immunity, energy and overall wellness. I also make simple teas and coffees at home using their extracts or powders, which is one of the easiest ways to include them.

27. Reishi

Reishi mushrooms look dark and wood-like, and many traditional systems refer to them as the “mushroom of immortality.” They’re tough and bitter, so they’re not cooked like regular mushrooms. Instead, they’re used in teas, extracts or capsules. Reishi is linked to better immunity, reduced fatigue and a sense of calm in traditional practices.

28. Turkey Tail

Turkey tail mushrooms are thin, fan-shaped fungi with colorful bands that resemble a turkey’s feathers. They’re too tough to eat directly, so they’re usually steeped to make tea or used as extracts. These mushrooms are rich in natural antioxidants and are valued for immune support.

29. Cordyceps

Cordyceps are unusual fungi that grow naturally on certain insect larvae in high-altitude regions. In many Chinese and Tibetan healing traditions, cordyceps are valued for supporting stamina and energy. These mushroom varieties have a mild, earthy taste and are taken as tonics, soups or supplements for overall vitality.

The two commonly known types are Cordyceps militaris, which is cultivated and widely available, and Cordyceps sinensis, the rare wild variety traditionally harvested in the high Himalayas across India, Nepal, Bhutan and Tibet.

30. Chaga

Chaga mushrooms grow as a hard, black crust on birch trees and have a golden-brown interior. Chaga is usually consumed as tea or powder and is known for its immune and wellness benefits. Its earthy flavor blends well with herbal drinks and warm infusions.

Conclusion

From everyday mushrooms to wild and medicinal ones, each type of mushroom connects food, health and nature in a different way. They bring depth to simple home cooking, add richness to gourmet dishes and have been part of traditional wellness practices for centuries.

Exploring different types of mushrooms opens up new ways to cook and eat, whether you’re sautéing button mushrooms, trying fresh oyster or shiitake, or learning about forest-foraged gucchi.

Every mushroom has its own story of soil, season and culture, reminding us that good food often begins with nature’s simplest ingredients.

Image Credits: All mushroom images used here are licensed stock photos from Shutterstock (Standard License).