3 Major Types of Mushrooms: Edible, Wild and Poisonous

Most mushrooms found in grocery stores belong to the Agaricus bisporus species, which includes white button mushrooms, brown mushrooms (also known as cremini) and portobello mushrooms. These edible species are cultivated on a large scale and are packed with nutrients.

However, not all edible mushrooms are as rich in vitamin D as some people may claim.

Agaricus bisporus varieties are indeed nutritious, but their vitamin D content is not naturally high unless they are exposed to ultraviolet light. Standard button/cremini/portobello mushrooms grown without UV exposure have minimal vitamin D, whereas UV-treated or sun-exposed mushrooms can produce significant vitamin D.

Other edible mushrooms, like shiitake and oyster mushrooms, are prized for their meaty texture and umami-rich taste. King oyster mushrooms, with their thick stems and mild flavor, are great for stir-fries and grilling. Hen of the woods (also called maitake) grows in the wild and is a favorite among foragers for its rich, earthy taste.

The infamous death cap is responsible for most mushroom poisonings worldwide and can be easily mistaken for edible varieties.

Poisonous fungi — like the false chanterelle, Jack-o’-lantern mushroom (Omphalotus illudens) and other mushrooms with white gills or white spore prints — can be particularly deceptive to the untrained eye.

For what it's worth, the false chanterelle is technically classified as nontoxic, but it's not a white mushrooms you'd want to cook with.

Mushroom identification is crucial when foraging, as many mushrooms have toxic lookalikes. Facebook groups and other online communities can help identify mushrooms, but always consult an expert before consuming any wild mushroom. Even a small mistake can have serious consequences.

For those who love to discover mushrooms in nature, wild mushroom foraging can be a rewarding experience. Morel mushrooms are highly sought after for their nutty taste and distinctive honeycomb-like appearance. Wood ears, a type of fungus with a gelatinous texture, are often used in Asian cuisine.

Many species of wild mushrooms play an essential role in breaking down decaying wood, enriching the soil, and supporting forest ecosystems.

Other fungi, like lobster mushrooms, aren’t technically mushrooms at all. They’re actually a fungus that parasitizes other fungi, turning them bright red and giving them a seafood-like taste.

Some mushrooms can be eaten raw, but others, like shiitake, are best cooked to bring out their flavors and remove potential toxins. Cooking methods like sautéing, roasting, or boiling in hot water can enhance the taste and texture of mushrooms while preserving their nutrients.

Different types of mushrooms are used in a variety of dishes, from Italian pastas to hearty soups and stir-fries. Whether you slice them into thin strips or cook them whole, mushrooms can add depth and umami to any meal. Just be sure you’re eating the right ones!

We created this article in conjunction with AI technology, then made sure it was fact-checked and edited by a HowStuffWorks editor.