Beech Mushroom

Beech mushroom is also known as Hon-Shimeji Mushroom, Buna-Shimeji, and Bunapi-Shimeji. Beech mushroom has tiny caps with thin white stems growing in a small cluster. The brown beech mushroom has small light brown caps while the white beech mushroom has mini, ivory white caps. The beech mushroom has a crunchy texture that offers a delicate mild flavor, both satisfyingly sweet and nutty. Beech mushrooms maintain their crisp texture if added as the last ingredient. Perfect for stew, sauté, and deep-fry with tempura batter. 

Bella Mushroom

Bella mushroom is otherwise called baby Bella, cremini mushroom, or brown mushroom. It has a smooth light tan to medium brown cap that is round and firm and attached to a short white stem. The Bella mushroom has a similar appearance as the button mushroom other than a larger size and a firmer texture than the former. The flavor is earthy and meaty. Best suited for baking, roasting, sautéing, and grilling.

Button Mushroom

Button mushroom is also called white mushroom and champignon mushroom. Button mushroom features a smooth off-white cap that is round and firm, attached to a short white stem. Button mushroom is the most widely available variety that can easily be find in any grocery store. It has a mild flavor that deepens after cooking. Great for sautéing with garlic, olive oil, and black pepper.

Enoki Mushroom

Enoki mushroom is the so-called enokitake and golden needle mushroom. Enoki has tiny snow-white caps attached to long, thin stems of the same color. The enoki stems are tightly packed and grow in clusters. Enoki is crisp and firm with a crunchy bite and a mild flavor. Cut out for soup, grill, and stir-fry. Enoki mushroom pairs well with garlic and sesame oil. Especially popular in Chinese, Japanese, and Korean cuisines.

King Oyster Mushroom

King oyster mushroom is what they called king trumpet mushroom and French horn mushroom. The thick and meaty white stems have tan color flat caps. The flavor is earthy, aromatic, and very savory. This variety of mushrooms is known for its intense umami flavor. The common application includes grilled, roasted, and stir-fried. Oftentimes king oyster mushroom is used as a vegan meat substitute. It is the largest variety in the oyster mushroom family. 

Oyster Mushroom

Oyster mushroom goes by the names pearl oyster mushroom and Hiratake. It has light to dark brown, funnel-shaped caps, with tan veils running up a short off-center stem. The oyster mushroom grows in a shelf-like formation with overlapping clusters. The flavor is delicate and savory, with hints of a subtle anise finish. Best eaten fried or sautéed.

Portabella Mushroom

Portabella mushroom or Portobello mushroom is the mature form of the edible fungus Agaricus bisporus that includes button mushrooms and cremini mushrooms. Portabella mushroom has a large, smooth brown cap with dark brown veils and a woody ivory color stem. The flavor is earthy and meaty, full of umami and a dense texture. Enjoy stuffed, as burger toppings, and in casseroles.

Shiitake Mushroom

Shiitake mushroom is what they call a sawtooth oak mushroom, Oakwood mushroom, stripe shiitake mushroom, and flower shiitake mushroom. The regular shiitake mushroom has a brown cap, off-white gills, and tan stems. Stripe shiitake mushroom looks the same other than the cap with a cracking pattern. The flavor is rich and buttery, full of umami and a meaty texture. Stripe shiitakes are said to have a more intense flavor than regular shiitakes. Great for stir-fry, sautéed, and roasted.

Purvey'd mushroom supplier delivers fresh mushrooms daily to our warehouse. You can look forward to the freshness of the mushroom. If you do not see the variety you are looking for, contact support@purveyd.com or use our live chat during business hours. We will find the product for you.