Types Of Mushrooms

Egg Mushroom

See chanterelle mushroom.

Enoki Mushroom
(Also called Enokitake, Enokidake, Nametake, Winter Mushroom, Snow Puff Mushroom and Velvet Foot)

These long and slender mushrooms are almost too pretty to eat. They have a mild flavor, and can be used raw instead of sprouts for crunch in a sandwich; or, toss them into a salad (trim the spongy base) or stir fry. We like to tie them into a bouquet with a chive and use them as a garnish, or float a few delicate mushrooms atop soups. They are cultivated year round.

Forest Nameko or Cinnamon Cap Mushroom

This handsome, long-stemmed mushroom is great in light soups like miso or wonton soup. They have a firm texture and slight crunch, with mushroomy earthiness. Nameko is often found pickled, for use in sauces and noodle dishes. They are available October through February.

Girole Mushroom

See chanterelle mushroom.

Hedgehog Mushroom or Pied de Mouton Mushroom

This mushroom gets its name from the small toothlike projections underneath its cap, rather than gills. (Other people see it differently: pied de mouton means lamb’s leg.) It is similar to the chanterelle in color and flavor; the cap is often tawny with a pale stem; the flesh is firm and dense with a very buttery flavor.

King Boletes Mushroom

See cep mushroom.

King Eryngii or King Oyster Mushroom or King Trumpet Mushroom 

Now cultivated indoors, this impressive-looking mushroom can grow to four inches in height. Scientific name is Pleurotus eryngii; this mushroom is also known as Argonane, Bouligoule, Cardarello, Cardoncello, Champignon de Garrigue and Pleorote du Panicaut.

Photo of organic Golden Gourmet Mushrooms by Claire Freierman | THE NIBBLE.