Mushrooms are types of fungus that are fleshy and spore-bearing. There are four genera of mushrooms: saprotrophic, mycorrhizal, parasitic, and endophytic.


While there are types out there that are poisonous, the kinds in your grocery store are guaranteed safe to eat. Made of 90 per cent water, mushrooms are also loaded with fibre, vitamins, and fat and are cholesterol-free.


From making desi Indian food to Italian pasta, there are multiple ways to use a mushroom, but the problem usually is that we aren’t using the right kind. So here are five different types of mushrooms you can use.


White Button Mushrooms


This is the most common kind of mushroom out there, and they are quite versatile. They lack a strong mushroom-y flavour. They work well both raw and cooked, especially in pasta and pizzas. If ever want to make mushroom sabzi, the white button mushroom is the way to go.


Portobello Mushrooms


Also called cap mushrooms, portobello mushrooms are common in Italian cooking and have a pronounced meaty texture. This makes them wonderful for adding to burgers, pizzas, and salads.


Shiitake Mushrooms


In Japanese, shiitake means "oak fungus". These mushrooms have a woody flavour and smell. They are also known for their medicinal properties. Also, these work well in foods like miso and dashi or in sautés.


Oyster Mushrooms


With a characteristic white colour and can-shape, these mushrooms have delicate flavour and texture. They work well in Japanese and Chinese cuisine like stir-fries because they are consistently thin, and so will cook more evenly.


Porcini Mushroom


When you imagine a mushroom, this is what you probably think of. It has a thick stem and cylindrical red-brown top. They are super popular in Italy but a little hard to find in India. Their Italian origins make it perfect for Italian food.