Shiitake or Black Forest or Chinese Black Mushroom or Japanese Black Mushroom

Large, meaty shiitake mushrooms are not black, but chocolaty brown, with an umbrella-shaped cap and a fibrous, woody stem. They are found in most supermarkets, and are utilized most often in Asian cuisine. Far from being limited to Asian dishes, however, shiitakes are hearty and meaty and hold up well in stews, omelets, pizzas and Italian dishes—their firm texture affords a long cooking time. Fresh or dried, they make an excellent gravy that would please herbivores, carnivores and omnivores alike. They are cultivated and available year round.

Shimeji or Buna Shimeji or Hon Shimeji

See Brown Beech Mushroom.

Sponge Mushroom

See Morel Mushroom.

Straw Mushroom

Fresh straw mushrooms are not widely available in the U.S. and few of us would even recognize them if we saw them: They look almost like quail eggs, with unopened “veils.” Most people are familiar with the canned variety of straw mushrooms (see photo at right), which are often found in Asian dishes and are easy to find in most Asian supermarkets. Dried straw mushrooms can be found in many Chinese markets and are just as delicious as the fresh variety. Use them in stir-fries, sauces or in beef dishes.

Sulfur Mushroom

See Chicken Of The Woods Mushroom.

Truffle ~ Black and White

A type of subterranean mushroom, truffles are prized around the world for their heady culinary powers. No one has figured out how to cultivate them, and since they are found usually about a foot underground, specially trained dogs or pigs are needed to sniff for them. A kilogram of black truffles can sell in the U.S. for well over a thousand dollars; white truffles are even more costly. But a little goes a long way: most cooks shave a small amount of the truffle into patés, egg dishes, pasta, and even mashed potatoes. Only a truly wealthy and decadent person would cook whole truffles the way one cooks other fungus: The flavor is actually too strong to be enjoyed whole. White truffles may be eaten raw, while black truffles must be cooked. Store them in a container of dry white rice. This will keep them fresh and flavor the rice with the great taste of truffles. The harvest season in the Périgord and Italy is October through November, sometimes longer; however, black truffles are now coming from China and other parts of the world. Read our comprehensive article on truffles for more information.

Trumpet Royale or Black Trumpet or Horn of Plenty or Trompette Mushroom

These mushrooms are trumpet-shaped, thick and meaty and can easily be used as part of a main course. Sauté in them in garlic, butter and parsley or replace use them as a substitute for ground beef in lasagna. The black varieties are fragile, very rich and buttery with a sweet, earthy richness.

White Chanterelle

This mushroom is similar to the golden chanterelle, but lighter in color.

Wild Mushroom

While many mushrooms are called “wild,” the term truly belongs to those foraged in the woods. Species that were formerly wild, such a cremini, oyster, portabella and shiitake, are now cultivated indoors and available year-round.

Wood Ear Mushroom

This variety of mushroom is prevalent in Asian cooking. It is easy to identify, as it resembles a human ear, the surface is purplish-gray in color and the flesh is a dark purplish gray to almost black. While it doesn’t have much flavor of its own, it has firm, gelatinous texture and takes on the flavors of the foods it is cooked with. Soak wood ears in water to soften them before cutting them into pieces and cooking.

Yellowfoot Chanterelle or Yellow Leg Mushroom or Funnel Chanterelle

A small, very thin mushroom with a tawny cap and a bright, golden yellow stem. It is less meaty and less flavorful than other varieties such as the golden chanterelle.