Edible and Poisonous Mushroom Varieties

Mushrooms are flavorful and rich in protein, and many varieties are enjoyed in cooking, especially when grilled. However, some mushrooms are poisonous. Mushrooms can be divided broadly into two groups: edible mushrooms and poisonous mushrooms. Here are edible varieties commonly used in cooking and poisonous varieties that require caution.

Common edible mushrooms

The most widely consumed mushroom in the world is the cultivated button mushroom, valued for its mild flavor and versatility. Portobello, which resembles a button mushroom but is much larger, is popular in vegetarian cooking as a source of plant-based protein. Morels are wild mushrooms collected in spring and have a strong flavor. Chanterelles, known for their yellow-orange color, have a flavor described as a mix of peppery and fruity notes. Enoki can be eaten raw and is common in East Asian cuisines. Oyster mushrooms and strongly scented shiitake are important ingredients in Asian cooking. Meaty porcini is popular in Italian cuisine, while truffles are among the gourmet varieties known for their high price.

What to look for when buying mushrooms

Choose fresh mushrooms with caps that are firm, dry, and free of blemishes. Light-colored gills under the cap are a sign of freshness. Do not eat mushrooms that are slimy, darkened, or have an unpleasant smell. Mushrooms absorb water easily because of their spongy texture, so wipe them with a damp cloth or gently brush them instead of rinsing them under running water. Wet mushrooms may lose flavor and release water in the pan, steaming rather than browning.

How to avoid poisonous mushrooms

Wild mushrooms can include species that cause severe poisoning. Do not eat or even touch these species. The death cap, Amanita Phalloides, is described as a very dangerous mushroom that can seriously harm the liver and kidneys within about 8–10 hours of ingestion. Eating Amanita Muscaria may cause hallucinations and unexplained laughter. Brown Lepiota Bruneoincarnata, often found near pools and roadsides, and orange Omphalotus Olearius, found on olive trees, are also listed as dangerous. Never eat a wild mushroom unless it has been identified by a qualified expert.

How to store and cook mushrooms

Store fresh mushrooms in a paper bag in the refrigerator. Plastic bags can trap moisture and make mushrooms soften and spoil faster. Mushrooms stored this way stay fresh for 5–7 days. Avoid crowding mushrooms in the pan, where trapped steam can make them boil in their own liquid. Cook them in a wide pan with a little oil, spaced apart. Brief cooking over high heat helps evaporate moisture and lightly caramelize the outside.

How to use dried mushrooms

Porcini and morels are also sold dried when fresh ones are unavailable. Before using, soak dried mushrooms in warm water for 20–30 minutes. Do not discard the soaking liquid: strain it and add it to soups or sauces for a concentrated mushroom flavor. Dried mushrooms have a stronger flavor than fresh ones, so use slightly less than the recipe specifies. Store them in an airtight container in a dark place; they can keep for months.