Other Varieties

Blue leg Mushrooms are also referred to as the Field Blewit or at times confused with the Wood Blewit, this variety of mushroom is readily identified by the blue to purplish-blue streaked coloring of its stem. Topped with a smooth, light tan or light brownish colored cap that ranges in size from 2 to 5 inches in diameter, the Blue Leg Mushroom emits a pleasant aroma from its dense white flesh, which begins to darken when it ages. As a wild mushroom, this species may be referred to as the Blewitt, while the Blue Leg or Bluefoot (a.k.a. Blue Foot, Bluey, and Bluebutton) name is used to describe the larger, cultivated version of the mushroom.

Boletus Mushrooms are a variety of mushrooms that includes over 100 different species, mostly edible but also some are poisonous. The Boletus Mushrooms are often identified by their olive to brown colored spore prints (similar to fingerprinting, spore prints are used as an identification method of capturing a spore appearance), their dense and solid stems and their round-formed cap. Some of the common varieties include the Bay Boletus, the Birch Boletus and the Red-cracked Boletus.

A few species of the Boletus mushrooms become very soft or mushy when cooked, so it is wise to test the variety selected with the intended cooking or preparation methods before serving. The boletus is also known as: porcini, cepe or stone mushroom.

Button Mushrooms are small, white mushrooms with a mild taste, which is one of the most commonly used mushrooms in salads, soups and main dishes.

Cup Mushrooms are white mushrooms with a mild flavor that are very much like Button Mushrooms, only larger. They are grown commercially and are easy to find in supermarkets.

Chanterelles are funnel shaped mushrooms that are tapered at the base. The cap of the mushroom usually measures up to six inches across, has a depressed center and a curly edge. When fresh, it has a bright yellow colour, which fades to a paler yellow after it is harvested later in autumn and as it ages.

A Chanterelle Mushroom has a mild somewhat fruity flavor and a subtle scent of apricots. Chanterelles grow in many areas of North America, but are most numerous on the West Coast. Large quantities are exported to Europe where they are very popular for serving in soups, stews, sauces, egg dishes, or with poultry and pork. The dried Chanterelle is not as flavorful as the fresh variety. This mushroom is also known as a Golden Trumpet or Pfifferling Mushroom.

Cremini Mushrooms are a variety of mushrooms that are similar in size and shape to a Button Mushroom, but have  a brown skin and a creamy tan flesh. The flavor is much more pronounced than Button Mushrooms. Also known as Cremini or Chestnut Mushroom.

Enoki Mushrooms are mushrooms that are commonly found growing on tree trunks or tree roots. It grows in long clusters of string-like stems with small white caps. It has a mild flavor and a texture that is somewhat crunchy. It is a good addition to salads, soups, meat dishes and as a garnish. The spongy base should be removed before using. Also known as the “Snow puff” and “Velvet foot” mushroom.

Lobster Mushrooms are orange in color. The name for this variety of mushroom is derived from its coloring that is similar to a lobster with the burnt orange outside and white inner meat. Firm and chewy in texture, this mushroom provides a somewhat salty, delicate flavor. Often referred to as a parasite, the Lobster Mushroom lives off the nutrients provided to other fungi as its host, most often living off Russula or Lactarius Mushrooms.

Morel Mushrooms are wild edible mushrooms whose cone-shaped caps have a honeycombed appearance. The cap ranges from two to four inches tall and the mushrooms stem is hollow. The different varieties of Morels vary in color from light yellow to dark brown. The darker the mushroom’s color is, the stronger its flavor becomes. They have a nut-like taste with a crisp, chewy texture that makes it a good choice for light cream sauces, pastas and egg dishes.

Oyster Mushrooms are Asian fan-shaped mushrooms that  are white, light grey, light grey with a bluish tinge, pale yellow or pinkish in color. It has a slight odor similar to anise or licorice and a tender texture with a mild oyster-like flavor. They can be stir fried, deep-fat fried, braised or sautéed. They are good in casseroles, or cooked with fish or chicken.

Portobello Mushrooms are rich flavored, meaty textured Italian mushrooms, which have   large, flat, dark brown caps that grow up to 5 inches in diameter. They are delicious when grilled, broiled, or sautéed. These are available from December to March. This mushroom may also be referred to as a Portobella Mushroom or as a Bella or Baby Bella Mushroom.

Puffball Mushrooms are round, white or greyish-tan colored mushrooms that grow or “puff up” into the shape of a round ball. Growing without a stem or gills, the Giant Puffball may be somewhat small in size reaching 4 to 6 ounces or grow to a size of 20 to 40 pounds exceeding 2 to 3 feet in diameter. Slightly nutty flavored, the Puffball has a bright white inner meat with a dense and firm texture that should not tear when cut cleanly with a knife. If the flesh is discolored (yellowed or brown), does not cut cleanly or contains evidence of excessive moisture, avoid using the Puffball.

Before eating, always cut open the Puffball to make sure it contains only a consistently dense flesh without features such as gills, a stem or a cap that is beginning to form. Since small varieties of Puffball mushrooms can be confused for other poisonous varieties such as “Amanitas” or “Amanitaceae” when they are very young, it is always important to cut open the mushroom to check for gills. The Small Puffball contains no gills, but on the outside closely resembles the Amanita. As the Puffball Mushrooms mature and dry their color changes from white to yellow and then brown on the outside with a powdery collection of dark brown spores on the inside.

Shiitake Mushrooms are Asian mushrooms with pale brown to dark reddish-brown caps that are generally two to four inches wide. The young mushrooms have an edge rolled inward, which nearly flattens out with age. The stems are tough and fibrous and are generally detached and discarded. The cap has creamy white gills on its underside and its flesh is firm and white.

The mushroom grows in clusters on hardwood, such as oak, chestnut, and beech. The flesh is meaty textured with a rich, smoky flavor and goes well with all foods. The Shiitake can be sautéed, baked or broiled and can be used in soups, casseroles, sauces and in stuffing for poultry or fish and eaten on their own. Shiitake Mushrooms are available fresh and dried. Shiitake Mushrooms are also known as Japanese Black Mushrooms.

Wood Ear Mushrooms are a type of mushroom variety that resembles a large ear when it is young and grows as large as half afoot. The surface of the mushroom is purplish-grey in color and the flesh is a dark purplish-grey to almost black in color. It has very little flavor, but is used mainly for its firm, gelatinous texture and for the color.

With a firm, almost rubbery texture, it may be best to slice it into small bits in order to make it more easily chewed and digested. The mushroom is available both fresh and dried. The Wood Ear Mushroom is also known as a Judas’ Ear and Tree Ear Mushroom.

The Yellow leg Mushroom is a common mushroom that grows in large groups in wooded areas and damp places. They are characterized by dark brown caps that measure up to two inches across and brownish-yellow stems. The underside of the cap features narrow veins rather than gills. Yellow Leg Mushrooms have a pleasant aroma but are very bitter if eaten raw.
They are best when added to dishes that are slowly cooked which make them tender and much more flavorful. They will stay fresh in the refrigerator for up to a week and they are very easy to dry.