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43 Different Types of Mushrooms

Get your facts straight about mushrooms and learn the special distinctions for each variety, including which ones are edible and those that are potentially poisonous.

Various types of mushrooms in a rattan basket covered in banana leaves.

Table of Contents Show

Quicklist: Mushrooms

  1. Amanita
  2. Beech Mushroom
  3. Black Trumpet
  4. Brown Cap Boletus
  5. Button
  6. Champignon
  7. Chanterelle
  8. Cremini
  9. Enokitake
  10. Green Amanita
  11. Hedgehog
  12. Maitake
  13. Honey Agaric
  14. Lactarius Indigo
  15. King Trumpet
  16. Milk Mushroom
  17. Morel
  18. Oyster Mushroom
  19. Porcini
  20. Portobello
  21. Russula
  22. Shiitake
  23. Matsutake
  24. Cauliflower Mushroom
  25. Charcoal Burner
  26. Crab Brittlegill
  27. Yellow Knight
  28. Wood Blewit
  29. Shimeji
  30. Red Pine
  31. Parasol
  32. False Parasol
  33. Brown Roll-Rim
  34. Deadly Conocybe
  35. Elfin Saddle
  36. Destroying Angel
  37. Scaly Vase Chanterelle
  38. Yellow Stainer
  39. Autumn Skullcap
  40. Inky Cap
  41. False Champignon
  42. Deadly Webcap
  43. Brain Mushroom

How many different types of mushrooms are there, you ask?  Quite a few.  Check out our detailed chart and list below including common mushrooms, black mushrooms, white mushrooms, colorful mushrooms, as well as details to learn a whole lot more about medicinal mushrooms.

Mushrooms are a type of fungi that have existed on the planet since the beginning of time. Even before trees sprung up on Earth, giant mushrooms that reached 24 feet in height and three feet in width covered the ancient landscape.

There are about 10,000 named-species in North America, which make up about one-fifth of all described mushrooms. Millions more are growing with much of the biological material hidden in soil and plant matter.

In terms of percentages of all the mushrooms that are out there, half are inedible but harmless, a quarter are edible, 20 percent will make you sick and one percent can kill you.

All over the world, mushrooms have been consumed as food or used for medicinal purposes. It is said that Egyptian pharaohs loved their mushrooms so much that they declared it food for royalty and banned commoners from eating them.

The upper classes in ancient Greece and Rome, on the other hand, used mushrooms in their cuisines. The Romans also employed tasters to make sure that the mushroom were not poisonous.

Different Types of Mushrooms 

Types of Mushrooms Chart

Full List of Mushroom names (with photos in alphabetical order)

1. Amanita

Amanita mushroom in the woods.

What kind of mushroom is this, you might ask? It’s peculiar looking for sure.  It’s an Amanita Muscaria or fly agaric — a psychoactive fungus that attracts and kills houseflies. The genus Amanita has about 600 mushroom species, including some of the most toxic ones. It is the archetypal Toadstool — there is no scientific distinction between mushrooms and toadstools, but the latter is commonly used in reference to poisonous mushroom varieties.

Where do amanita mushrooms grow?  Eastern and southeastern North America.

2. Beech Mushroom

Beech mushrooms

Also called Clamshell mushrooms, these mushrooms have caps that are brown and have a crunchy, but sweet and nutty flavor.

However, this only applies when they are cooked, which is the best way to eat them. If they are eaten raw, you will notice a bitter taste that you’re not likely to be fond of. Beech mushrooms grow on Beech trees.

3. Black Trumpet 

Black trumpet mushrooms

Black Trumpet mushrooms usually bloom in the East and Midwest late in the summer, but it grows all winter long in the West. Also known as the Horn of Plenty mushroom or the Trumpet of the Dead mushroom, they have a smoky, rich flavor and when dried, they are similar to Black Truffles.

4. Brown Cap Boletus

A pair of Brown Cap Boletus in the woods.

Brown Cap Boletus mushrooms are edible and usually found at the edges of clearings and coniferous trees.

5. Button 

A bowl of button mushrooms on a stump table.

If you go to the supermarket and buy mushrooms, chances are good that you’re buying basic button mushrooms. Also called white mushrooms, they are always harvested when they’re very young, and they have a delicate, but earthy flavor.

Moreover, since they are available all year long, they are easy mushrooms to find. If you’re looking for something to bake or stuff, try the older button mushrooms, which have a mild flavor and a firm texture.

These grow in cool and dark areas. You can grow them at home.  When picking in nature, be careful because these look similar to poisonous mushrooms (i.e. the death cap mushroom).

6. Champignon 

Raw champignon mushrooms

Champignon mushrooms are one of the many different mushroom varieties of the Agaricus bisporous. These mushrooms are an excellent choice for cooking. 

Champignon mushrooms are native to Europe and North America, as these are the areas that they’ve been cultivated in most. These mushrooms also grow in some other places including parts of North Africa, Iran and Australia.

7. Chanterelle 

Chanterelle mushrooms on a rustic chopping board.

If you cook with Chanterelle mushrooms, you should use them in a dry sauté because they have such a high water content that they will soon be cooking in the water anyway.

Chanterelle mushrooms can be almost any color, but they are usually a golden brown. They smell and taste a little fruity and peppery, and they are perfect as a topping for entrees.

Compared to many other types of mushrooms, they last a very long time if kept in the refrigerator – up to 10 days. Delicate in texture and flavor, they also go great with eggs. You can find Chanterelles across Europe and North America.

8. Cremini 

Top view of Cremini mushrooms in a wicker container.

Sometimes called baby bellas, cremini are midpoint in the Agaricus bisporus lifespan — older than white button but younger than portobello mushrooms. They are all the same mushroom but at different stages and together they make up almost 90 percent of commercial mushroom production in the U.S.

9. Enokitake 

Enoki mushrooms

Enoki mushrooms, native to Japan, look a little like bean sprouts with their small caps, white color and long stems. Popular in Asian dishes, you can buy these mushrooms either canned or fresh, and there is a lot of flavor to them. They are a crispy type of mushroom, so they go great in many salads and soups. 

These grow on the stumps of Chinees hackberry trees as well as stumps of ash, mulberry and persimmon trees [source: Wikipedia].

10. Green Amanita

Green Amanita mushrooms

Also known as the Death cap mushroom, Amanita phalloides contains deadly toxins throughout the cap, gills, stem and spores. Native to Europe, Death caps are now widespread globally and are the main mushroom implicated in most human poisonings.

11. Hedgehog 

Hedgehog mushrooms in a rainforest.

Also known as the Sweet Tooth mushroom, this mushroom smells and tastes sweet, unless it is an older mushroom, in which case it may taste a little bitter.

The Hedgehog mushroom tastes a lot like the Chanterelle mushroom and grows hardily in the winter months on the West Coast. It also has a meaty, nutty and crunchy taste.

12. Maitake

Hen of the woods mushrooms

Maitake, also known as Hen of the Woods, have a lot of flavors packed into them. Found growing at the base of oak trees, the mushrooms are found in both Japanese and Western cuisine.

Perfect for stir-fry dishes and many types of soup, the mushrooms hold their shape well when cooked, making them an attractive addition to many dishes.

13. Honey Agaric

A bunch of Honey Agaric mushrooms

The Honey Agaric mushroom is part of the Armillaria genus — one specimen, discovered in 1998, is considered the world’s largest living organism.

The humungous mushroom covers more than 3.4 square miles in Oregon’s Malheur National Forest and is thought to be at least 2,400 years old, although it could be much older. Weighing about as much as a blue whale the 2,384-acre organism lives mainly underground with new shoots mushrooming out of the soil in the fall.

14. Lactarius Indigo

Lactarius indigo mushroom

Indigo milk cap or blue milk mushrooms can be found widespread in the woods of eastern North America, East Asia and Central America. It produces dark blue milk when cut.

After the rainy season, the Highland Maya of Mexico and Guatemala focus on harvesting highly prized wild milk caps for their dishes and to sell in markets. Maya Tzotzil-language speakers refer to the milk caps as ‘blue sky’ mushrooms.

15. King Trumpet 

King Trumpet mushrooms on a wood plank table.

Native to Mediterranean regions of Europe, the Middle East and North Africa, King Trumpets are thick and meaty mushrooms, and also quite large in size.

16. Milk Mushroom

A pair of Milk mushrooms on grassland.

Milk mushrooms (Calocybe indica) are the only known mushroom species native to India. Originating in Kolkata and West Bengal they are now commercially available over a wide area of India and Asia.

Medium to large in size milk mushrooms are excellent sources of vitamins B2, E, and A, phosphorus, potassium, and selenium, and also contain calcium, vitamin C, iron, and zinc.

17. Morel 

Morel mushrooms

Prized ingredients in Catalan and French cuisine, morel mushrooms add layers of flavors to many dishes. They are especially delicious sautéed in butter. Morel mushrooms can be very expensive, and once you try them you’ll understand why.

18. Oyster Mushroom

Oyster mushrooms wrapped in plastic.

Oyster mushrooms look dissimilar to most other types of mushrooms, but there is no need to be intimidated by them. They have a delicate, sweet flavor and are very affordable, as well. They have an almost anise-like taste at certain times of the year.

Simple to cook with, the oyster mushroom can be used in a variety of dishes. They also come in colors such as grey, brown, and even a reddish color, and the younger they are, the more flavorful they are.

19. Porcini 

Porcini mushrooms overflowing from a rattan basket.

Porcini mushrooms are very meaty and flavorful, and are found in many Italian dishes. Much like sourdough, porcini mushrooms have a flavor and taste that is creamy and nutty.

Light brown in color they are also sold either canned, dried, or fresh, but the dried mushrooms need to be soaked in hot water for at least 15 minutes before you cook them. 

20. Portobello 

Portobello mushrooms

When white button and cremini mushrooms (Agaricus bisporus) fully mature, their caps grow outwards and they are called portobello mushrooms. With its mild flavor and somewhat meaty texture, you can even use these types of mushrooms as a substitute for meat in many dishes. Some people consider them one of the tastiest mushrooms in existence, and they are especially yummy when you grill them.

Portobellos grow in the grasslands of Europe and North America.

21. Russula

A Russula mushroom in the woods.

Russula emetica, also known as The Sickener, is poisonous when eaten raw or poorly cooked and can cause nausea and vomiting. 

22. Shiitake 

Shiitake mushrooms on a tree stump.

Native to Southeast Asia, shiitake mushroom cultivation is discussed in ancient Japanese literature. The name comes from the Japanese words ‘shii’ (a type of chestnut tree) and ‘take’ (mushroom).

Like portobello mushrooms, shiitake are chewy and meaty. Shiitake account for 25 percent of commercial mushroom cultivation worldwide.

23. Matsutake 

Matsutake mushroom on table.

The Matsutake Mushroom (Tricholoma matsutake) is native to parts of Europe, Asia and North America, growing on the forest floor beneath what is known as forest litter. The Matsutake is not only edible, it is a highly prized mycorrhizal mushroom because it offers a distinct, if not spicy, aroma.

24. Cauliflower Mushroom

Cauliflower mushroom pant.

The Cauliflower Mushroom (Sparassis) is a tasty, unique-looking type of mushroom that is a type of parasitic saprobic mushroom. It is found around the world.

The Cauliflower Mushroom has the look of a brain, a sea sponge, etc. This mushroom is edible and sold in Asia, Australia and the U.S, but it needs to be cleansed thoroughly before eating.

25. Charcoal Burner

Charcoal Burner mushroom plant.

The Charcoal Burner Mushroom (Russula cyanoxantha) is a member of the basidiomycete family of mushrooms. It is an edible mushroom with a nutty, mild taste and soft flesh.

It is considered among the most common Russula species across Europe. In 1997, the German Association of Mycology recognized it as Mushroom of the Year.

26. Crab Brittlegill 

Crab Brittlegill mushroom plant.

The Crab Brittlegill Mushroom (Russula xerampelina) is found within the basidiomycete family of mushrooms. They grow in woodlands during the fall in North America and northern parts of Europe. The edible mushroom caps come in various colors and are known for their natural crab aroma.

27. Yellow Knight 

Yellow Knight mushroom plants.

Mainly found under pine trees, the Yellow Knight Mushroom (Tricholoma equestre) is considered a potentially hazardous mushroom, although at one time it was widely eaten throughout Europe. 

28. Wood Blewit

Wood Blewit mushroom plant.

The Wood Blewit Mushroom (Clitocybenuda) is native to North America and France, Britain, and the Netherlands. The Wood Blewit, which grows in deciduous and coniferous woodlands, was discovered in the late 1700s. Although it has been widely eaten, caution exists about its edibility.

29. Shimeji 

Shimeji mushroom plants.

Shimeji Mushrooms (Lyophyllum shimegi) refer to a group of mushrooms native to East Asia. The edible mushrooms, which should not be eaten raw, contain umami-rich tasting elements.

30. Red Pine 

Red Pine mushroom plant.

The Red Pine Mushroom (Lactarius deliciosus) is a large-capped fungi native to Europe and especially across the Iberian Peninsula. The Red Pine Mushroom adds a mild and sometimes bitter taste to many recipes.

31. Parasol 

Parasol mushroom plant.

The Parasol Mushroom (Macrolepiota procera) is considered a preferred edible mushroom and very popular across Europe, due to its abundance and versatility. It is a basidiomycete mushroom that is fairly common and grows in well-drained soils.

32. False Parasol 

False Parasol mushroom plant.

The False Parasol Mushroom (Chlorophyllum molybdites) is a commonly found, inedible mushroom.

The False Parasol Mushroom looks like the edible Parasol Mushroom, which is why it is often misidentified, especially in North America. The mushroom can cause serious gastrointestinal symptoms if eaten.

33. Brown Roll-Rim 

Brown Roll-Rim mushroom plant.

The Brown Roll-Rim Mushroom (Paxillus involutus) is found across the Northern Hemisphere but is now also found in South America, Australia, and New Zealand, among other regions. Once thought to be edible, the Brown Roll-Rim is now considered dangerously poisonous and potentially fatal.

34. Deadly Conocybe 

Deadly Conocybe mushroom plant.

The Deadly Conocybe Mushroom (Pholiotina rugosa) is a deadly poisonous mushroom containing the same toxins as the Death Cap Mushroom. The Deadly Conocybe Mushroom grows wild in the Pacific Northwest, Europe, Asia,and other parts of North America.

35. Elfin Saddle 

Elfin Saddle mushroom plant.

The Elfin Saddle Mushroom (Helvella lacunose) is a member of the Helvellaceae family. It has an unusual grey mushroom cap and fuzzy underside. It is found in Europe and eastern parts of North America and is often sought after for cooking. Note that the stems are not eaten.  

36. Destroying Angel Mushroom

Destroying Angel mushroom plant.

The Destroying Angel Mushroom refers to all-white mushrooms (Amanita) that are fatal if eaten. They can be found in North America and Europe. The mushrooms are considered among the most toxic, and even as little as a half mushroom cap can turn deadly without appropriate, timely treatment.

37. Scaly Vase Chanterelle 

Scaly Vase Chanterelle mushroom plant.

The Scaly Vase Chanterelle Mushroom (Turbinellus floccosus) is native to North America and Asia. The mushroom has been found to be poisonous to some individuals but has not had an impact on others. The unusual shape can reach upwards of one foot tall.

38. Yellow Stainer 

Yellow Stainer mushroom plant.

The Yellow Stainer Mushroom (Agaricus xanthodermus) is found widely across West Asia, Africa, North America and Europe. The mushroom is considered poisonous to most individuals because it causes severe gastrointestinal distress. However, others can eat it without any negative impact.

39. Autumn Skullcap 

Autumn Skullcap mushroom plants.

The Autumn Skullcap Mushroom (Galerina marginata) is an extremely poisonous mushroom variety. It grows on rotting wood throughout the Northern Hemisphere, as well as Australia. The caps of the mushrooms grow as wide as 1.5 inches in diameter.

40. Inky Cap 

Inky Cap mushroom plant.

The Inky Cap Mushroom (Coprinopsis atramentaria) is found throughout North America and Europe. The mushroom is edible but poisonous if consumed with alcohol. It grows wild after spring rains and can be found on lawns and in grassy areas until autumn.

41. False Champignon 

False Champignon mushroom plant.

The False Champignon Mushroom (Clitocybe rivulosa) is a poisonous type of fungus that contains deadly levels of muscarine. Also known as the Sweating Mushroom, the small white fungi can be found in meadows and lawns in North America and Europe.

42. Deadly Webcap 

Deadly Webcap mushroom plant.

The Deadly Webcap Mushroom (Cortinarius rubellus) is a poisonous fungus that can cause kidney failure.  The tan-colored mushroom grows in high altitudes in North America, Asia and Europe, with a height of over four inches and a cap that measures three+ inches.

43. Brain Mushroom

Brain mushroom plant.

The Brain Mushroom (Gyromitra esculenta) is considered a delicacy when partially cooked in Scandinavia, although it is potentially fatal when eaten raw. The mushroom found across North America and Europe is quite controversial, as it is banned from public sale in Spain but popular in eastern parts of the Pyrenees.

Medicinal Mushrooms

In addition to using mushrooms as food and ingredients in thousands of different recipes, there are mushrooms used mostly for medicinal purposes.

These mushrooms include:

Anatomy of a Mushroom

Homestratosphere.com

 

Best Types of Mushrooms for Various Recipes

Best Mushrooms for Pizza

Pizza with mushroom and cheese

Button mushrooms are the best options for pizza. Not only do they provide that desired earthy flavor, but pizza can have a lot of toppings and get top heavy. Button mushrooms can be sliced thin or thick and blended with cheese, sauce, and the different meats on a pizza. 

Best Mushrooms for Steak

Steak with mushroom and potatoes

If you are grilling a steak, portobello mushrooms should be your top choice. The flavors of the portobello compliments the steak, as they are thick and meaty, but do not overpower the steak. They sauté up nicely and can be seasoned just like the steaks. 

Best Mushrooms for Stir Fry

Top view of vegetable stir fry

When you stir fry, you’ll want the flavor of an oyster mushroom to compliment the vegetables. They are also very meaty which is great if the dish is vegetarian or vegan. 

Mushrooms in Stew

A bowl of beef stew served with bread.

If you are stewing meat and veggies together, add in some baby bella mushrooms to give the dish a more earthy flavor. These mushrooms are small enough that after being cleaned, they can be added to the stew and can stand the long cooking temperatures without sacrificing texture. 

Best Mushrooms for Risotto

Risotto topped with mushroom and parsley.

Risotto takes the flavor of what it is paired with, so a shiitake mushroom should be your first choice. It is important that you use fresh shiitake mushrooms that are still firm.

Best Mushrooms for Omelets

Omelet with mushroom and tomato

When making omelets for breakfast, try dicing up some button mushrooms. They are able to pair with the vegetables that you are adding and the cheese. Also, they sauté beautifully, cooking down in only minutes. 

Best Mushrooms for Sautéing

Sautéed mushroom in a pan.

If you are sautéing mushrooms as a side, baby bella mushrooms are perfect. They are smaller and thinner than other varieties, so they pair with other vegetables and cook down while maintaining a firm texture.

Best Mushrooms for Grilling

Grilled mushroom with eggplant.

Should you start throwing some meat on the grill, slice up a big cap portobello mushroom, season it and add it alongside them. Portobello mushrooms have a similar consistency to beef, so cooking it like a hamburger or steak will provide a nice slice of mushroom with your meal. 

Best Mushrooms for a Burger

Mushroom burger served with fries.

Your burgers this weekend will taste best with some cooked button mushrooms. Slide them right on top of the cheese — they are easy to chop up and make bite sizes out of them when you add them to the burger. 

Mushrooms in Chili

Making chili is about capturing that meaty flavor. Add portobello mushrooms to your chili to complement the beef and sausage, giving another layer of meaty texture but with fiber and dense nutrients. 

Mushrooms in Fried Rice

Fried rice with omelet

Everything in fried rice is chopped and blended, so button mushrooms are the preferred choice. They allow you to keep the desired consistency while getting that earthy flavor to balance the big, seasoned flavor in the rice. 

Mushrooms in Lasagna

Lasagna with mushroom and parsley

Cooking lasagna is about layering flavors — baby bella mushrooms complement the spices found in lasagna as well as the marinara sauce. You can dice them into smaller pieces and blend them with the meat. 

Best Mushrooms for Soup

Mushroom soup with mushroom buttons and potatoes on the side.

Mushroom soup is made at its best with fresh maitake mushrooms. They give that strong meaty flavor and are great for cooking for several hours. 

Frequently Asked Questions

How are mushrooms grown?

In the wild, mushrooms tend to sprout up in dark, damp places. In order to grow mushrooms, you first need a substrate created specifically for mushrooms. You next purchase substrate from a commercial grower that contains nutrients as well as mushroom spores, which are the equivalent of seeds in plants.  After spreading the mixture on trays, the seeds are covered with peat moss to help keep them moist. Eventually, you will see what are called ‘pins.’ These are the mushrooms poking through the soil. When they have reached the desired size, you harvest them.

Are mushrooms good for you?

Yes, mushrooms are not only low in calories, but they are also a great source of selenium, which is essential for a healthy immune system. They are full of protein, antioxidants, and fiber, which are all good for helping prevent such diseases as heart disease and diabetes. There is also evidence that they help put off symptoms of Alzheimer’s disease.

Which mushrooms are edible?

There are 2166 identified types of mushrooms throughout the world. The most common ones you are likely to encounter are Button, Cremini (Baby Bella), Bella, Oyster, Portobello, Shiitake, Enoki, Maitake, King Trumpet, Beech, Porcini, Hedgehog, Morel and Chanterelle.

Are mushrooms a vegetable?

Technically, mushrooms are a fungus which is different than vegetables. However, the U.S. Department of Agriculture places them in the vegetable category because they have many of the nutrients found in vegetables and they are used as vegetables are used. In fact, the nutrients in mushrooms can be found not only in vegetables but also in meats and grains.

How long do mushrooms last?

Mushrooms have a shelf life of 10 days from the day they are harvested. After that, they will show signs of going bad. You can extend the life of mushrooms if you dehydrate, freeze, or can them.

Are mushrooms a protein?

Mushrooms are an excellent addition to a vegetarian diet because they provide two grams of protein in every cup when they are raw. Mushrooms are all different, however, so you can get a lower amount of protein in button mushrooms, but can double that amount with a serving of oyster mushrooms. In all cases, adding mushrooms is a great way to get your daily protein requirements without adding fat.

How long do mushrooms last in the fridge?

Mushrooms can last up to 10 days if they are immediately refrigerated. This is provided you do not place them in plastic or wash them under a running stream of water.

Are mushrooms a fungus?

Yes, mushrooms are a fungus. They do not have leaves or seeds and they do not require light in order to grow. Mushrooms reproduce by the way of spores.

Can you eat mushrooms raw?

While most mushrooms can be eaten raw, it may not be the most beneficial way to eat them. The tougher outer shell may be difficult to digest for some people. In addition, the nutrients in mushrooms are released when heating, making them more nutritious. 

Do mushrooms have carbs?

Mushrooms are very low in carbs and are allowed on most low-carb diets. There are only two grams of carbs in a one-cup serving of white mushrooms.

Can mushrooms be frozen?

While you can freeze mushrooms, it is better not to do so when they are raw. Mushrooms are approximately 95 percent water and will turn mushy when frozen raw. If you sauté your mushrooms first and then freeze them, they will stay edible for up to six months.

Do mushrooms have fiber?

Yes, there are about three grams of fiber in each cup of mushrooms, making them a great source of fiber.

Do mushrooms cause gas?

Mushrooms contain sugars that are difficult to digest in the small intestine. This means that they often remain in the small intestine and begin to ferment, causing gas and bloating. You can reduce the chance of getting gas by cooking the mushrooms, eating only a small portion, and taking time to chew thoroughly to aid in digestion.

Which mushrooms are poisonous?

There are 70 types of mushrooms currently identified as poisonous. Some of the most common are Deathcap, Destroying Angel, False Parasol, Ivory Funnel, Jack O’Lantern, False Champignon, Brown Roll-Rim, Inky Cap and Elfin Saddle. Ways to identify poisonous mushrooms are to avoid ones with white gills or a ring around the stem. Most mushrooms with a red cap or stem are also poisonous, or hallucinogenic. It is better not to chance those.

Do mushrooms have iron?

The iron content in mushrooms varies by type of mushroom. For example, Portobello and Shiitake mushrooms contain almost no iron. On the other hand, one cup of cooked white mushrooms contains a full 15% of the recommended daily allowance, and one cup of raw oysters contains about 7% of your daily protein needs.

Do mushrooms need sunlight?

Mushrooms do not gain any nutrients from the sun, so they do not need light in order to grow and reproduce. In fact, the more darkness they are subject to, the greater their ability to maintain moisture. 

Do mushrooms have seeds?

Mushrooms do not have seeds. They have tiny spores that are so minute they can’t be seen with the naked eye. These spores don’t germinate in soil but need sawdust, grain, or wood chips in order to grow. When the spores are mixed with one of these substances, you get what is called spawn and that is what growers of mushrooms use.

What can be done with mushroom stems?

Mushroom stems taste very similar to the caps, although some kinds have a more woody taste. The stems can be chopped up and used in any way you use the caps. They are especially good in soups, stews and salads.

Why are mushrooms growing in my houseplants?

There are a couple of different reasons you may find mushrooms growing in your houseplants. Most often, they are the result of non-soil substances that have been added to your potting soil. In other cases, air may have blown mushroom spores through the house and into the plant pots. When you overwater the plant, it can initiate the growth of these mushrooms.

How can you tell if mushrooms have gone bad?

If your mushrooms feel slimy to the touch, have a foul smell, or have visible dark spots on them they are not good to eat. Cracked or wrinkled mushrooms indicate they are losing their moisture and should be eaten immediately or thrown out because they will be bad shortly.

Do mushrooms contain potassium?

Mushrooms are very rich in potassium. In fact, Portobello mushrooms contain even more potassium than an average banana.

Do mushrooms contain B12?

Mushrooms are good sources of many B vitamins but the amount varies with each type. Oyster mushrooms contain almost no B12, but Shiitake mushrooms contain a very high amount and are a great part of a vegetarian diet.

Related: Types of Truffles | Medicinal Mushrooms | Cordyceps Mushroom | Chaga Mushroom | Reishi Mushroom | Turkey Tail Mushroom | Lion’s Mane Mushroom