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Mushroom Snapshot

Mushroom Snapshot

Whether sautéed, grilled, stir-fried, or stuffed, there’s a myriad of ways to enjoy these flavorful, satisfying, and versatile flavor bombs. From the quintessential Button to the wild Lion’s Mane, diversify your retail shelves with these varieties because shoppers are on the hunt for that unique experience...


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