Mushrooms: You either love them or loathe them. Regardless of which category you fall into, they occupy a unique place in our home kitchens. Neither plant nor animal, these fungi grow from microscopic spores that form a web of white filaments, called mycelium, producing mushrooms when conditions are just right. Rather than growing from seed in soil like traditional crops, fungi form when spores land on the right organic material, known as a substrate.

For wild mushrooms, that substrate looks like decaying logs, forest floors or leaf litter. While thrilling to forage, wild mushrooms require specialized knowledge to identify safely and are available only briefly and seasonally. The cultivated mushrooms featured here are grown on carefully prepared substrates—such as straw, sawdust or composted agricultural byproducts—under tightly controlled conditions that regulate temperature, humidity, airflow and light. This allows them to be safely harvested year-round, fueling the rise of large-and small-scale growers in recent years.

Naturally rich in umami, mushrooms add depth and savoriness to dishes and have the added benefit of being high in fiber and antioxidants. Cultivated mushrooms are prized for their dependable flavor, consistent size and texture, and year-round availability—making them especially well-suited to everyday cooking. Wild mushrooms, shaped by their specific environments and seasons, often develop more distinctive or pronounced flavors and textures, which is why they’re frequently associated with “gourmet” cooking. With that in mind, here’s a look at the most common cultivated varieties you’re likely to find at Michiana markets.

White Button, cremini, portobello

These mushroom varieties stem from the same species, Agaricus bisporus, but are harvested at different stages. Cultivated in a substrate of mostly manure and straw, the white button variety is the first to be harvested. They are mild in flavor with a soft bite once cooked or a crisp bite when sliced raw and added to salads. Cremini are harvested next. They are slightly larger and develop a perfect balance of deep flavor and firm texture, making them the ideal choice for most recipes.Fully mature portobellos are largest in size and are bold, savory and dense, with a meaty texture that stands up well to grilling and roasting.

Shiitake

In the wild and for small hobby growers, shiitake mushrooms are grown on hardwood logs in shady, moist environments, a method that develops their rich, woodsy flavor over several months. Most commercial shiitakes are cultivated on compressed sawdust blocks in controlled growth chambers, which allows for faster production while maintaining their signature flavor profile. Deeply savory and richly aromatic, shiitakes are prized for their umami-forward flavor; drying them further concentrates glutamates, intensifying their savory punch.The fresh caps are tender when cooked, while the stems remain firm and are best reserved for flavoring stocks and broths.

Oyster and king trumpet

Oyster mushrooms grow in beautiful, clustered formations on straw or wood-based substrates. They are usually harvested young to preserve their tenderness and are grown in many colorful varieties, including grey, blue, yellow and pink. Oyster mushrooms derive their name from their oyster-like shape; however, their flavor is often described as having a delicate, seafood-like quality as well. The taste is mild and slightly sweet, with a tender and meaty texture. King trumpet mushrooms (sometimes known as “king oyster”) are in the same family as oyster mushrooms. They are the largest oyster mushroom, characterized by a large, thick stem and a small, blunt cap, and it shares a similar flavor profile. The firm and chewy stem is often used as a meat substitute. It can be sliced to mimic scallops or seared/grilled and then pulled apart to resemble pulled pork.

Lion’s mane

White, shaggy and fibrous, the lion’s mane mushroom is a species of tooth fungus native to North America. It is commercially grown on hardwood logs or sawdust blocks, but can be foraged in our region. The taste and texture resemble crab or lobster. Not only is it prized for its unique appearance, but also for its long list of health benefits. You’ll often see dried lion’s mane added to coffees and teas or processed into powder or capsule form.

Selecting and Storing:

Choose mushrooms that are firm, dry and free from slimy spots or strong odors. Store unwashed mushrooms in a paper bag or loosely wrapped in paper towels in the refrigerator. Avoid plastic bags, sealed containers and the crisper drawer, as these trap moisture. Most varieties will keep for 5 to 7 days, although the more delicate varieties, such as young oyster mushrooms, are best used sooner. Fresh mushrooms should never be frozen, but cooked mushrooms can be stored in the freezer for up to 1 month. Clean mushrooms just before using by gently brushing off dirt or wiping with a damp cloth. Rinsing should be quick and minimal because mushrooms easily absorb water, which can affect taste and texture.

Pairing:

Arugula, asparagus, barley, beans, beef, butter, cabbage, carrots, chard, chicken, chives, cilantro, corn, cream, eggs, farro, garlic, ginger, kale, leeks, lemons, miso, mustard, olives, onions, parsley, pasta, peas, pork, potatoes, radishes, rice, rosemary, sage, sesame, shallots, soy sauce, spinach, squash, thyme, tofu, vinegar, wheat, wine.Ashley Swartzendruber is Edible Michiana’s recipe editor, stylist and photographer based in Goshen, Indiana. She can be found cooking, eating and photographing local food in her home or exploring Michiana with her family. You can find more of her photos, styling and motherhood musings on her Instagram @mywildhaven.