Fresh mushrooms, picked this week.

Thick, meaty stems with a mild, savory flavor. Slice into coins and sear like scallops, or grill whole.

• Sear
• Grill
• Roast

Tender, shaggy and shreddable. Pan-seared in butter it tastes remarkably like crab or lobster.

• Pan-sear
• “Crab” cakes
• Steaks

Clusters of glossy, chestnut-brown caps with a nutty, slightly peppery bite that holds up in cooking.

• Stir-fry
• Soups
• Risotto

Long, slender stems and small brown caps. Nutty, earthy and pleasantly crunchy.

• Pasta
• Risotto
• Sauté

Slate-blue caps that soften to grey as they cook. Mild, savory and tender.

• Sauté
• Roast
• Tacos

The classic oyster mushroom: velvety, mild and endlessly versatile.

• Sauté
• Soups
• Stir-fry

Vivid coral-pink clusters with a firm bite. Cook them crisp for a smoky, almost bacon-like flavor.

• Crisp
• Fry
• Tacos

Bright golden bouquets with a delicate, nutty flavor. Best cooked quickly.

• Quick sauté
• Stir-fry
• Eggs

Light tan caps with a mild, delicate flavor and tender texture.

• Sauté
• Pasta
• Pizza

A king oyster cross with dark caps and thick stems. Rich, savory and meaty.

• Grill
• Roast
• Sear

Golden caps on long, slender stems. Crisp and mild, made for soups, ramen and hot pot.

• Ramen
• Hot pot
• Soups

Also called hen of the woods: frilly, layered clusters with a deep, earthy flavor and crispy edges when roasted.

• Roast
• Sear
• Grill

Bright orange shelves with a firm, chicken-like texture and a lemony note. Always cook thoroughly.

• Sauté
• Fry
• “Chicken” swaps

Delicate, branching white coral with a sweet, seafood-like flavor, a cousin of lion’s mane.

• Butter sauté
• Seafood swaps
• Pasta