Magic Mushrooms

Baby bellas, also known as cremini mushrooms, are darker and firmer than the slightly less mature white button mushrooms. Their name derives from the fact that they're actually an immature portobella mushroom! Baby bellas have a meaty texture and a classic umami-rich mushroom taste. They're great sautéed or roasted. Serve them as a side dish, on pizza, or in pasta, soup or salads.

Portobella mushrooms are dark brown and extremely large, sometimes as big as an adult's hand. The caps are usually sold without their large stems, which have an unpalatable woody, fibrous texture. These mushrooms make a great meat substitute in sandwiches and tacos. They're also good grilled or stuffed.

Named for their fuzzy, shaggy, pale exterior that resembles a lion's mane, these mushrooms have traditionally been sold as a powdered supplement. Today, they're becoming more popular in culinary applications with their unique shellfish-like flavor. Because they're quite firm, they are a good mushroom for grilling.

These are white and have a delicate, scalloped fan shape, like an oyster. Their mild aroma and delicate flavor make them versatile in the kitchen and particularly nice in stir fries. Much larger king oysters, also known as trumpet mushrooms, have a more earthy taste.

These medium-size fungi are recognized for their beautiful light chocolate top, pale underside and classic umbrella shape. They are buttery with a mild, woodsy flavor that's good with grain dishes and stuffings.

Also called hen of the woods, these mushrooms are identified by their layered, feathery brown clusters. They are tender, somewhat earthy and gamy. Their unique flavor is best appreciated on its own in a traditional sauté with garlic and oil.