Everything you need to know about different types of supermarket mushrooms and how to cook them. Learn how to use portobello, shiitake, oyster and more.
Mushrooms make a great addition to your cooking, but which supermarket varieties works best in which dishes?
1) White button
The prefix ‘button’ is used to describe small-sized mushrooms. It’s applied to a few varieties, but mostly to white. Button mushrooms are best left whole or halved, and are the variety you should add to a warming stew, chicken casserole or a seasonal braise. See our ultimate mushroom collection for recipe ideas.
2) Closed cup
These medium-sized white mushrooms are the most common type. They’re a good all-rounder, and can be eaten raw in salads or fried for sauces or stuffings. Try using them in our chicken & mushroom puff pie.
3) Open cup/flat
Large and white, their size and shape makes them ideal for roasting whole – meaning they’re great mushrooms to use as a veggie alternative to a meat burger. Trying using open cup mushrooms in this caramelised red onion, prosciutto & mushroom tart.
These brown mushrooms are interchangeable with closed cup, but have a slightly deeper flavour. They're great on pizzas and in our top-rated mushroom risotto.
These are best for stuffing and baking, but their meaty texture makes them a great toast topper when sliced and fried. Try our crunchy pesto & mozzarella baked mushrooms or see our portobello mushroom collection for more inspiration.
Japanese in origin, these mushrooms are slightly oaky. Best for oriental broths and soupy noodle dishes, like these gingery shiitake noodles.
With an oyster shell shape, these are easier to tear than slice, and work well in pasta dishes and stir-fries. Bake them in our Russian chicken & mushroom pies with soured cream & dill.
8) King oyster
New to shops, this mushroom has a thick, meaty stem that can be sliced and griddled or fried like meat.
9) Porcini mushrooms
The king of the wild mushroom come under several names. ‘Porcini’ is their Italian name, cep is the French and the lesser used Penny Bun is the English. Because they are wild and seasonal, fresh porcini are hard to find and command high prices, but can be sliced and fried like any other mushroom. Dried porcini make a good, cheaper, replacement but need rehydrating in hot water before cooking, which gives you the added bonus of a flavour-packed mushroom stock, like in this highly-rated creamy mushroom soup.
10) Enoki mushrooms
These very thin, white mushrooms are used predominantly in Japanese and East Asian cooking. They are grown in clumps that they are sometimes still attached to when buying. They work particularly well in broths and stir-fries.