Oyster mushrooms (Pleurotus spp.): Oyster mushrooms are easy to grow and have a delicate, mild flavor. They can be grown on a variety of substrates, including straw, sawdust, and coffee grounds.
Shiitake mushrooms (Lentinula edodes): Shiitake mushrooms are a staple in many Asian cuisines and have a rich, meaty flavor. They are commonly grown on logs, but can also be grown on sawdust or straw.
Button mushrooms (Agaricus bisporus): Button mushrooms are the most common mushroom variety found in grocery stores, and are also easy to grow at home. They have a mild, nutty flavor and can be grown on a variety of substrates, including compost, straw, and sawdust.
Reishi mushrooms (Ganoderma lucidum): Reishi mushrooms are known for their medicinal properties and are commonly used in traditional Chinese medicine. They are harder to grow than other varieties, but can be grown on logs or sawdust.
Lion’s mane mushrooms (Hericium erinaceus): Lion’s mane mushrooms have a unique, seafood-like flavor and are known for their medicinal properties. They are commonly grown on logs, but can also be grown on straw or sawdust. This is available as a mushroom supplement as well.
Enoki mushrooms (Flammulina velutipes): Enoki mushrooms have a delicate, mild flavor and are commonly used in soups and salads. They are typically grown in bags of sawdust or straw.
Maitake Mushroom (Grifola frondosa) – Also known as “hen of the woods,” maitake mushrooms have a woodsy, earthy flavor and a meaty texture. They can be used in soups, stir-fries, and casseroles.
Crimini Mushroom (Agaricus bisporus) – A popular mushroom that is similar to the white button mushroom, but with a deeper, more robust flavor. They are great sautéed, grilled, or added to soups and stews.
Portobello Mushroom (Agaricus bisporus) – A large, meaty mushroom that is great for grilling or stuffing. They have a rich, earthy flavor and a firm texture.
Nameko Mushroom (Pholiota nameko) – A Japanese mushroom that is known for its slippery texture and nutty, slightly sweet flavor. They are often used in soups and stews, or as a topping for rice dishes.
Black Trumpet Mushroom (Craterellus cornucopioides) – A wild mushroom that has a complex, smoky flavor and a meaty texture. They are great for sautéing or using in soups and stews.
Beech Mushroom (Hypsizygus tessulatus) – A small, delicate mushroom that is often used in Asian cuisine. They have a mild, nutty flavor and a tender texture.
Pioppino Mushroom (Agrocybe aegerita) – A small, meaty mushroom with a nutty, slightly smoky flavor. They are great for sautéing, grilling, or using in soups and stews.
Paddy Straw Mushroom (Volvariella volvacea) – A tropical mushroom that is often used in Asian cuisine. They have a slightly sweet, nutty flavor and a delicate texture.
Agaricus Blazei Murill (Agaricus blazei Murrill) – A Brazilian mushroom that is known for its medicinal properties and has a nutty, slightly sweet flavor. They are great for soups, stir-fries, and casseroles.
