52 Different Types of Mushrooms

We have the perfect list for you if you’re eager to learn more about the different types of mushrooms. While you may recognize some of them, most of them are very likely unknown to you.

There are many different sizes and shapes of mushrooms. Nowadays, 14,000 different species of mushrooms have been identified.

While some are incredibly unique, others are remarkably similar and generic. These similarities, unfortunately, can make mushrooms quite dangerous.

Mushrooms are frequently considered to be plants. However, They are distinct from plants at the top of the classification hierarchy.

Mushrooms are separated from the fungi kingdom after belonging to them. From that point on, all mushrooms belong to the Basidiomycota Phylum.

After knowing the phylum fungi belongs, here are the different types of mushrooms.

1. Amanita

You might be wondering what kind of mushroom this is. It certainly has an odd appearance. It’s a fly agaric, also known as an Amanita Muscaria, a psychoactive fungus that draws and kills houseflies. 600 different species of mushrooms fall under the genus Amanita, some of which are extremely toxic.

The term “toadstool” is frequently used to refer to poisonous mushroom varieties, although there is no scientific distinction between mushrooms and toadstools.

2. Beech Mushroom

These mushrooms, also known as Clamshell mushrooms, have brown caps with crunchy, sweet, and nutty flavors.

This only holds when they are cooked, which is the preferred method of consumption. They taste bitter when eaten raw, which you will probably not enjoy.

Beech trees produce beech mushrooms. This is one of the different types of mushrooms.

3. Bay Bolete Mushroom

The Bay Bolete mushroom, a distant relative of the more well-known porcini, has a mild flavor. It is frequently harvested near the Izta-Popo Zoquiapan National Park and is frequently seen there.

Young mushrooms can be consumed raw; older mushrooms are excellent for drying; vegan butter is delicious for cooking all varieties of mushrooms.

4. Black Trumpet Mushroom

Despite having a less appealing appearance, the Black Trumpet mushroom, which has a funnel-like shape, is very sought after.

It has a high protein content and a sweet flavor from sugar-alcohols but has fewer net carbs than many sweet vegetables.

Fresh black trumpets are ideal for sweet and savory dishes, while dried ones can be crumbled onto food as a condiment. This is one of the different types of mushrooms.

5. Button Mushroom

Some of the most popular mushrooms eaten worldwide are button mushrooms, one of the different types of mushrooms. There are brown and white button mushrooms.

Along with brown, the color represents the stage of immature mushrooms. They are frequently referred to as simply “buttons” when they are white.

They are frequently marketed as chestnut mushrooms when they turn brown. Furthermore, they are sold under the name Portobello mushrooms when fully grown.

Also, in this condition, their cap will be between 4 and 6 inches (10 to 15 centimeters) in size and significantly enlarged.

Compared to other fungi, this mushroom’s taxonomic history is particularly convoluted. Since 1946, this mushroom has belonged to the known Agaricus genus.

When picking these mushrooms, use caution, as they can have deadly imitations.

For instance, the Mushroom from the Amanita genus’ Destroying Angel’ mushroom resembles button mushrooms in appearance. By cracking open the mushroom, you can identify the differences.

While the Destroying Angel has entirely white gills, a button mushroom should have pinkish or brown gills.

6. Oyster Mushroom

Some of the simplest mushrooms for home growers to produce are oyster mushrooms. However, compared to the more well-known button mushrooms, they have an attractive appearance.

Also, since they resemble the interior of an oyster, their shape is how they got their name. But don’t be concerned. They taste nothing like it.

Some people consider the mild flavor of oyster mushrooms to be slightly sweet. Since their gills grow on their exterior under their cap rather than being protected, they also have a distinctive texture. Specific industries in the mycoremediation of polluted areas also use Oyster mushrooms.

Moreover, due to their shape, the oyster mushroom’s genus is translated as “side ear.” They frequently flourish in dead hardwood trees.

Also, their ability to be a weak parasite of living herbaceous plants is another characteristic that sets them apart from other organisms.

They can capture and consume nematodes by paralyzing them with toxins because they are nematophagous fungi. This is one of the different types of mushrooms.

7. Black Trumpet

In the West, black trumpet mushrooms grow all winter long, whereas they typically bloom in the East and Midwest in the latter part of the summer.

They also go by Horn of Plenty or Trumpet of the Dead. When dried, they resemble black truffles and have a smoky, rich flavor.

8. Champignon

One of the numerous varieties of Agaricus bisporous mushrooms is the champignon. These mushrooms make a great addition to meals.

Due to their extensive cultivation in Europe and North America, champignon mushrooms are indigenous to these regions.

You can also find these mushrooms in Australia, Iran, and some regions of North Africa. This is one of the different types of mushrooms.

9. Chanterelle

Because Chanterelle mushrooms have high water content and will eventually cook in the water, you should use them in a dry sauté when cooking with them.

Although they can be almost any color, chanterelle mushrooms are typically a golden brown. They are excellent toppings for entrees because they have a mildly fruity and peppery flavor.

They can last up to 10 days in the refrigerator, which is a very long time compared to many other varieties of mushrooms.

Also, they complement eggs well and have a delicate flavor and texture. Chanterelles are widespread in North America and Europe.

10. Caesar’s Mushroom

The Caesar’s mushroom has a long history, as its name suggests. It was a favorite of the Roman nobility and native of Southern Europe and Northern Africa.

In the stage of the juvenile button, it is most frequently consumed. It is frequently prepared raw with oil and salt in Italy, but it is also quite tasty when fried with spices. This is one of the different types of mushrooms.

11. Cauliflower Mushroom

The cauliflower mushroom may be the most exquisitely ugly among all the fungi. They can grow to enormous sizes and be a chore to clean up because of all the crevices, but the flavor is worth it.

They go well with red meat and are great in soups, where they take on the texture of thin egg noodles and absorb the broth’s flavor.

12. Hedgehog Mushroom

Golden mushrooms, one of the different types, include the hedgehog or sweet tooth mushroom. Also, its gills resemble quills, and this characteristic helps to distinguish them and gives them their common name.

These mushrooms have an interesting flavor profile, which makes them a well-liked edible variety.

Like chanterelles, hedgehog mushrooms have a peppery flavor, but they also have smokier undertones. Even after being sauteed, their texture is slightly crunchier than most mushrooms.

Your mushrooms may taste bitter if you harvest them later in the year. However, you can eliminate this with enough heat during preparation.

Harvesting hedgehog mushrooms is risk-free because they don’t have any poisonous clones that could trick you. This is one of the different types of mushrooms.

13. Cremini

Cremini mushrooms, also known as baby Bellas, are in the middle stage of the Agaricus bisporus life cycle; they are older than white button mushrooms but younger than portobello mushrooms.

Nearly 90% of commercial mushroom production in the United States comprises these same mushrooms, but they are all produced at different stages.

14. Enokitake

Japanese native enoki mushrooms have long stems, small white caps that resemble bean sprouts, and white color.

These mushrooms, which can be purchased fresh or in a can and are frequently used in Asian cuisine, have a rich flavor.

Furthermore, they are a crispy variety of mushrooms, so many salads and soups are great places to use them. This is one of the different types of mushrooms.

15. Green Amanita

Amanita phalloides, called the Death cap mushroom, have poisonous toxins spread throughout the cap, gills, stem, and spores.

Death caps, originally from Europe but now found everywhere, are the main mushroom responsible for most human poisonings.

16. Charcoal Burner Mushroom

One of Europe’s most frequently found wild mushrooms is the Charcoal Burner russula. The flesh has a mild, nutty flavor and soft, non-brittle gills.

Despite having a softer texture when raw, this mushroom is adaptable in the kitchen and retains a good texture when cooked.

It tastes great in many dishes, including omelets, stews, and soups. This is one of the different types of mushrooms.

17. Gypsy Mushroom

The Gypsy mushroom isn’t as common as the others we’ve discussed. They only naturally grow in northern latitudes of the world, which is one factor in this. For instance, they are offered for sale in nations like Finland.

Furthermore, you must wild-harvest them in other countries along a similar line of latitude.

When consumed raw, gypsy mushrooms don’t have a great flavor. However, until they are cooked, they are frequently bitter. The flavor of the cooked mushrooms will be mild.

Furthermore, Gypsy mushrooms are rarely found enough to make a full serving. However, their mild flavor pairs well with various other mushrooms to add bulk to a dish.

18. Lion’s Mane

The growth pattern of the Lion’s Mane mushroom makes it stand out from almost all other mushrooms. Its gills initially develop into long, teeth-like structures before becoming a sizable, “hairy” lump.

Some of the best medical effects in the world can be attributed to them. They are said to improve concentration, and mood, preserve the health of your brain and support your immune system.

They also lessen bodily inflammation. Their phytochemicals are the main source of these qualities.

The flavor of these mushrooms is distinctly lobster-like. Furthermore, they are becoming increasingly well-liked among chefs thanks to their distinctive palate, especially in American culinary schools.

This is one of the different types of mushrooms.

19. Chicken of the Woods

The setting of Chicken of the Woods belongs in a fantasy book. These mushrooms look less like mushrooms and more like a fungus that has grown so big and out of control. They are nonetheless a true mushroom and one of the more fascinating ones.

However, as the name implies, this mushroom has a chicken flavor. Some people claim that it tastes more like lobster. Even though not everyone likes the flavor profile, it almost invariably looks like cooked meat.

However, as a result, it frequently works well as a meat substitute for vegans and vegetarians. Chicken of the Woods can be recognized by appearance alone.

Also, On the outside, it is frequently ringed with brilliant yellow.

Typically, the portion of the mushroom closest to the center is bright orange. This is one of the different types of mushrooms.

20. Shimeji or White Beech Mushroom

Shimeji mushrooms can take on a variety of shapes, making it more difficult to identify them while foraging.

They frequently form clumps that resemble Enoki mushrooms. They will, however, be larger in cap size and have wider stems than Enoki.

Before eating, you must cook these mushrooms. They are E2 mushrooms that, when consumed raw, can upset the stomach.

The bitterness of the mushrooms fades after thorough cooking, leaving behind a nutty, umami flavor. After cooking, their texture still maintains a firm, crunchy quality.

Furthermore, East Asian nations are where these mushrooms are most frequently cultivated and consumed. For instance, they are frequently used in Japanese cuisine because of their umami flavor.

21. Shiitake Mushrooms

Shiitake mushroom cultivation has a long history in China and the rest of East Asia. However, they have only recently begun to be used frequently in Western kitchens.

The mushrooms have a velvety texture and an umami flavor after being cooked. Most of these mushrooms are offered for sale dried.

The stems of these mushrooms are more resilient than the mushroom cap. They are frequently thrown away because of this.

If you don’t want to waste them, you can cook them longer than the caps. Then, they will have a chewier texture.

The Shiitake mushroom is a traditional mushroom found in Asia and used medicinally. You can find shiitake mushrooms on deciduous trees in humid environments.

22. Maitake Mushroom

Hen of the Woods or maitake mushrooms packs a powerful flavor punch. The mushrooms, which grow at the bases of oak trees, are used in Japanese and Western cuisine.

Furthermore, The mushrooms hold their shape well when cooked, making them a great addition to stir-fry dishes and numerous types of soup.

This is one of the different types of mushrooms.

23. Honey Agaric

The Honey Agaric mushroom belongs to the Armillaria genus; one specimen, found in 1998, is regarded as the largest living thing in the entire world.

The enormous mushroom, which is believed to be at least 2,400 years old but could be much older, is located in Oregon’s Malheur National Forest and spans more than 3.4 square miles.

The 2,384-acre organism, which weighs about as much as a blue whale, spends most of its time underground. In the fall, new shoots appear out of the ground.

24. Lactarius Indigo

Widespread in the woods of eastern North America, East Asia, and Central America are indigo milk caps or blue milk mushrooms. When cut, it yields milk that is dark blue.

The Highland Maya of Mexico and Guatemala concentrate on gathering highly prized wild milk caps after the rainy season to use in their dishes and to sell in markets.

The Maya Tzotzil language speakers refer to milk caps as “blue sky” mushrooms, and it is one of the different types of mushrooms.

25. Common Ink Cap Mushroom

They are violet-blue before their gills turn black, and common ink cap mushrooms are edible in their immature state.

However, even when chosen properly, they can still be dangerous, especially for those who are drinking. They impede the liver’s ability to break down alcohol, which results in disulfiram syndrome, which brings on flushing, nausea, and tingling.

Nevertheless, they are highly regarded for their use in mushroom soup and others where too much moisture is not a problem.

Just be sure you consume these meals without any alcoholic beverages accompanying them. This is one of the different types of mushrooms.

26. Morel

Morel mushrooms, prized ingredients in Catalan and French cooking add complex flavors to many dishes. They taste particularly good sautéed in butter.

You’ll understand why they can be pricey when you try morel mushrooms.

27. Crab Brittlegill Mushroom

This russula mushroom is named after its brittle, bitter-tasting gills and fresh, cooked-crab-like aroma. They are widespread in coniferous woodlands in North America and Europe.

One of their most popular edible mushrooms is the crab brittlegill.

Furthermore, the smell of the seafood does not go away after cooking, which can be advantageous for the right dish. Various recipes benefit from the milder flavor and smell of more immature specimens.

28. Dryad’s Saddle

The common Dryad’s Saddle mushroom can be found worldwide, from North America and Europe to Australia.

It smells and tastes like cucumber in its immature form. They taste great when fried in butter and pair nicely with white meat and fish.

Although tough and frequently filled with maggots, mature specimens are not toxic. You are welcome to collect these larger caps and boil them to make a flavorful broth or soup base if that last bit doesn’t terrify you.

29. Field Mushroom

The wild field mushroom, a close relative of the well-known button mushroom, is frequently found in meadows in Europe and America.

Like its more well-known cousin, it can be eaten raw in salads, sauteed, or cooked in sauces.

Although this fungus is plentiful under the right circumstances, it is challenging to harvest in large quantities due to its short life cycle. This is one of the different types of mushrooms.

30. Death Cap

One of the most lethal mushrooms in the world is the Death Cap. Even half of the mushroom qualifies as an adult in full growth. Yet it appears to be very subdued.

They have a cap that varies in color from white to light green, as well as white stems and gills.

Furthermore, In oak forests throughout Europe, these mushrooms commonly flourish. As a result of the cultivation of European tree species, it is now widespread in North America.

31. False Parasol

One of the poisonous mushrooms that are most frequently consumed is this one. They grow in well-kept lawns and resemble edible parasol mushrooms. Fortunately, they are not lethal.

They instead cause gastrointestinal distress, including vomiting and diarrhea. When fully grown, the mushroom has a parasol-like shape.

It is mostly off-white, with a few tan spots scattered across the top. Due to the distinctive hue of its spores, it is also known as the Green-spored Lepiota.

32. Brown Roll-Rim

The Brown Roll-Rim mushroom is what its name implies. Typically, the mushroom cap is brown, and the stem is creamy white.

These mushrooms were mistakenly classified as E2 mushrooms up until 1944. People knew they upset their stomachs when consumed raw, but they had no negative reactions when consumed cooked.

But more recently, it has been discovered that they can result in potentially fatal autoimmune hemolysis. It makes your immune system attack and breaks down your red blood cells, to put it another way.

Furthermore, you could consume this mushroom for years without realizing the harm it has caused. Acute kidney failure, respiratory failure, and physical shock are the results. This is one of the different types of mushrooms.

33. Portobello

White button and cremini mushrooms (Agaricus bisporus) are called portobello mushrooms when their caps mature and grow outward.

These mushrooms can even replace meat in many dishes due to their mild flavor and somewhat meaty texture.

They are regarded as one of the tastiest mushrooms in existence by some, and they taste delicious when grilled.

34. Matsutake Mushroom

Native to certain regions of Europe, Asia, and North America, the Matsutake Mushroom (Tricholoma matsutake) grows on the forest floor beneath what is referred to as forest litter.

The Matsutake is a highly sought-after mycorrhizal mushroom edible and has a distinctive, if not spicy, aroma. This is one of the different types of mushrooms.

35. Yellow Knight

The Yellow Knight Mushroom (Tricholoma equestre), typically found under pine trees, is considered a potentially dangerous mushroom even though it was once widely consumed throughout Europe.

36. Giant Puffball Mushroom

This mushroom is unusually large and has many entertaining abilities. The main source of the mucoprotein calvacin, used as an antitumor treatment, is the Giant Puffball mushroom, which has historically been used to cover wounds.

Furthermore, these mushrooms must only be consumed when they are immature and have white flesh. The flesh of more mature specimens is colored yellow and then brown by toxic spores.

This is one of the different types of mushrooms.

37. Green Cracking Russula

Both China and Spain are big fans of this enormous Green Cracking Russula. It has a distinctive cap with green spots and a large diameter. It can have a very subtle, nutty, or even fruity flavor.

Furthermore, you traditionally prepared these large caps by toasting them over an open flame with a sprinkle of salt. Their size makes them ideal for grilling. This is one of the different types of mushrooms.

38. Red Pine Mushroom

The Red Pine mushroom is a milk cap species that is native to Europe, but it has been widely introduced. It frequently accompanies conifers that have been moved.

It is fairly simple to distinguish it from other fungi thanks to its distinctive orange coloring and slightly inverted cap.

However, it is the most prized wild mushroom in Spain, where it is only prepared with olive oil, but it is also mentioned in old-fashioned Indian and Eastern Bloc cookbooks.

This is one of the different types of mushrooms.

39. Deadly Conocybe

If there were ever a mushroom that looked innocent, it would be the Deadly Conocybe. It has a delicate cap on top of a long, thin stem. It can be recognized thanks to a ring that develops halfway up the stem.

These mushrooms frequently grow on lawns, especially in the Pacific Northwest. Despite their seeming innocence, these poisonous mushrooms are in the same family as the Death Cap mushroom.

Furthermore, they resemble Psilocybe genus mushrooms the most due to a similar cap. These latter ones are psychedelic mushrooms, which are rarely permanently harmful.

40. Elfin Saddle

After being cooked for a long time, the Elfin Saddle mushroom was considered edible. However, recent years have shown that to be untrue. Even after being cooked, its toxins remain intact.

Instead, they cause long-term harm that has yet to be apparent for many years. The saddle-like shape the mushroom takes on as it ages is how it gets its name.

Moreover, It has a thick, white stem and an orange-brown cap. It is also known as a hooded false morel due to its shape when immature. This is one of the different types of mushrooms.

41. Destroying Angel

From cap to stem, the Destroying Angel mushroom is entirely white. By this name, various mushrooms might be referred to. The Destroying Angel, however, is most frequently associated with A. bisporigera.

One of the world’s most dangerous mushroom species is this one. Furthermore, they flourish in both grassy meadows and woodlands.

They need clarification on the edible button mushroom, horse mushroom, and meadow mushroom.

42. Scaly Vase Chanterelle

This is poisonous, in contrast to other chanterelles that are highly prized. It is an E3 mushroom because it is frequently harvested, prepared, and eaten in nations like Mexico and Nepal.

They can result in digestive problems like diarrhea and vomiting if they aren’t prepared properly, and occasionally even if they are.

These mushrooms have long, creamy gills and bright orange caps. The mushroom’s inverted shape gives it the appearance of a vase. It appears scaly due to the lengthy scales that extend down the stem.

43. Yellow Stainer

To recognize and stay away from this mushroom, cut it open or remove it from the ground. When you do this, the injured area of the mushroom will take on a yellow hue. The entire mushroom will turn yellow when it is cooked. It also starts to smell bad.

One of the less dangerous mushrooms is the Yellow Stainer. It won’t affect some people, while others will experience digestive discomfort. Up until you notice the yellow color, it resembles button mushrooms.

44. Satan’s Bolete

Satan’s Bolete is worthy of the name given to it. It has a distorted creamy cap after a bright red stem. If that wasn’t enough to identify it, cutting into it causes it to turn blue.

These squat mushrooms are poisonous, but they are not among the poisonous mushrooms that are more frequently poisonous due to appearance.

Though rarely fatal, they can cause violent vomiting and diarrhea. This is one of the different types of mushrooms.

45. Jack O’Lantern

Large, orange, and frequently growing at the base of hardwood trees is the Jack O’Lantern mushroom. It resembles Chicken-in-the-Woods a lot.

It stands out thanks to its fleshier appearance and propensity to form larger clusters. When consumed, they rarely result in death but diarrhea, cramps, and vomiting.

46. Ivory Funnel

The Ivory Funnel’s cap is funnel-like and is primarily white. Most of Europe and North America, where they are most prevalent, have grassy areas like lawns and meadows where they can grow.

Because they make you sweat after eating them, they are also known as Sweating mushrooms.

Due to the concentration of the toxin muscarine, these mushrooms can be somewhat lethal. Salivation and sweating are typically the main symptoms.

You may experience abdominal pain and additional digestive problems in the worst scenarios. Overeating can result in death.

47. Autumn Skullcap

The brown cap of the Autumn Skullcap. It begins rounded as a typical mushroom would. It flattens out as it gets older.

Its stem is dark brown, and its gills are creamy. They resemble the Sheathed Woodtuft and Honey Fungus and grow in the fall.

The latter two are both edible. This mushroom also goes by the name Funeral Bell due to the dangerous levels of amatoxin it contains.

If the poisoning is left untreated, liver failure will frequently result. This is one of the different types of mushrooms.

48. Inky Cap

Possibly just as poisonous as an E2 mushroom is the inky cap mushroom. Never mix this mushroom and alcohol. In all other circumstances besides those in which you would consume alcohol, the mushroom is perfectly edible.

Increased heart rate, digestive discomfort, and tingling in the limbs are all brought on by alcohol. As a result, it is occasionally used to treat alcoholism. Tippler’s Bane is another name for the mushroom because of this.

49. Deadly Webcap

Both Fool’s Webcap and Deadly Webcap are extremely poisonous. Kidney failure is the most typical sign of this mushroom poisoning. A kidney transplant will be necessary if the mushroom is consumed in excess.

These mushrooms have concave golden brown caps with brown stems that are speckled in the middle and have a ring around them.

They resemble the edible Funnel Chanterelle and Waxy Cap in appearance. This is one of the different types of mushrooms.

50. Brain Mushroom

Because they resemble each other, the False Morel is also known as the Brain Mushroom. Interestingly, this mushroom contains a type of toxin that renders it fatally toxic when consumed raw but a delicacy when cooked.

The signs of poisoning include nausea and diarrhea. A coma and, in severe cases, death will follow this.

51. Lilac Bonnet

The light purple color of the Lilac Bonnet’s cap and stem makes it distinctive. Frequently, the gills are creamy white. The mushrooms have a wide cap and can glow under certain conditions.

The effects of eating them are still largely unknown, although they are known to contain toxins. They resemble the Wood Blewit mushroom in appearance.