Earthy, woodsy, and savory all at once, the flavor profile of the mushroom is impossible to replicate outside of the source. From a Button to a Portabella and everywhere in between, it’s essential to know the ins and outs of this category to not only drive sales this fall, but keep your produce departments looking and feeling fresh. Ready to take a walk into the metaphorical mushroom forest? Let’s hike through the category now…
Appearance: Varies in color from creamy white to off-white
Flavor: A fairly mild and woodsy taste; flavor intensifies when cooked
Uses: Very versatile and equally tasty fresh or cooked; use raw in salads, with dips, sautéed with side dishes, breaded, or as an ingredient to enrich sauces, soups, stuffings, or entrées; excellent for blending with ground meat
Appearance: Thick, white flesh that is firm-textured and meaty, with a blunt cap
Flavor: Very savory, with a chewy texture
Uses: Best sliced and sautéed
Appearance: Tan or brown caps; measure up to six inches in diameter
Flavor: A deep, meat-like flavor, with substantial texture
Uses: Serve whole or sliced, grilled, baked, or deepfried; a delicious vegetarian alternative as a meat substitute in stir-fry dishes, sautéed, and sauces
Appearance: Tan-dark brown with broad, umbrellashaped caps, wide open veils, tan grills,and curved stems
Flavor: Rich and woodsy when cooked; they add a meaty flavor and texture to stirfrys and pastas
Uses: Cook before eating; excellent cooked in soups, stir-fry dishes, and traditional sushi plates
Appearance: Petite in size, with either all-white or light brown caps
Flavor: Mild, sweet, and nutty, with a crunchy texture
Uses: Best enjoyed cooked, either whole or
sliced; add to stir-fry dishes, soups, stews, or sauces
Appearance: Large, white, shaggy mushrooms that resemble a lion’s mane as they grow; also called hedgehog, bear’s head, old man’s beard, bearded tooth, sheep’s tooth, and pom pom mushrooms
Flavor: Hearty, slightly sweet, with a meaty texture
Uses: Can be enjoyed raw, cooked, dried, or steeped as a tea
Appearance: Light tan to rich brown cap; same variety as traditional Portabellas/Portabellos, differing only in size
Flavor: A deeper, earthier flavor than whites and firmer in texture
Uses: An excellent addition to beef, wild game, and vegetable dishes; sauté, broil, microwave, or cook almost any way
Appearance: Can be gray, pale yellow, or even blue, with a velvety texture
Flavor: A very delicate flavor
Uses: Sauté with butter and onions to bring out their flavor 
