A Guide to Mushrooms and How to Use Them

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The weather has cooled down, which means it’s the best time of year to stay in and cozy up to hearty recipes. How do you get rich, savory flavors in virtually any dish? One word: mushrooms. With a wide range of textures and tastes, mushrooms make for a versatile and delicious addition to any meal. Check out some our favorite varieties below and see how you can take breakfast, lunch and dinner up a notch this season.


Portabello Illustration


This substantial mushroom has a dense texture that’s great on the grill or in the oven. Perfect for when you’re craving rich and hearty comfort food.

Try them in: Vegan Mushroom Gravy


Shiitake Illustration 

The dense, chewy texture of the shiitake holds together in long-simmering liquids, which makes it excellent in risotto, ragoût or soup. Pro tip: Always remove stems before cooking.

Try them in: Shiitake Ragoût on Chèvre Crostini


Oyster Illustration

This smooth, delicate mushroom has a light, fruity aroma. Their mild and sweet flavor make them ideal for omelets, gratins and quick soups.

Try them in: Smoky Mushroom Gratin


Chantrelle Illustration

Ranging from pale white to brilliant orange-yellow, these foraged favorites have a subtle apricot aroma. Their nutty flavor shines in roasted dishes, but chanterelles are equally delicious sautéed and served over toasted bread.

Try them in: Roasted Lemon Chicken Thighs with Chanterelles


Maitake Illustration

A meaty texture with bold flavor, maitake mushrooms hold up well in stir-fries and soups.

Try them in: Seared Scallops with Braised Short Rib Ragoût, Cauliflower and Maitake Mush


Enoki Illustration

Delicate and mild, enoki mushrooms have a slightly crunchy texture that makes them best for using raw in salads, floating on soups or tossing into a stir-fry just before serving.

Try them in: Mixed Mushroom Soup


Porcini Illustration

Woody and robust with a sturdy texture, these mushrooms stand up to long cooking times. Add to pasta sauce and risotto, or even hand pies.

Try them in: Spinach and Porcini Mushroom Risotto



 An intense, nutty flavor is the trademark for these wild treasures, making them a standout in simple sautés and cream sauces. Please note: Morels should not be consumed raw.

Try them in: Mushroom-Potato Hash

See a variety you'd like to try? Browse mushrooms in your store here, then stop by to stock up.

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