Foodservice Mushrooms

Recognizable by its classic mushroom shape, the White Button features a short, thick stem and a smooth white cap. A closed veil covers its dark gills, indicating freshness. With a fairly mild flavor, it easily blends with most ingredients, and its taste deepens when cooked. Exceptionally versatile, White Button mushrooms are ideal served fresh in salads or cooked, sautéed, or roasted—for use in pasta, pizza, and countless other dishes.

Similar in shape to the White Button, Crimini mushrooms feature a light tan to rich brown cap and a firmer texture. Their veil may be closed or beginning to open, revealing dark gills beneath. Criminis offer a deeper, earthier, and heartier flavor than White Buttons, with exposed gills adding even more richness. Their full-bodied taste pairs exceptionally well with beef, poultry, and a variety of vegetable dishes.

A mature relative of the Crimini, the Portabella features broad tan to brown caps that can reach up to 6 inches in diameter. The veils are fully open, exposing the dark gills beneath. Known for their deep, meaty flavor and firm texture, Portabellas are ideal for grilling, broiling, or roasting. Their hearty quality makes them perfect as an entrée, appetizer, or flavorful side dish.

With broad, tan to dark brown caps and open veils that reveal pale gills, Shitake mushrooms also have thin, curved stems that are best removed if fibrous. They develop a firm, meaty texture and a rich umami flavor with woodsy undertones when cooked. Shitakes add depth and satisfying texture to soups, sides, stir-fries, and entrées, which shine especially in bold, flavorful Asian dishes.

Bright white with a uniquely shaggy exterior reminiscent of a lion’s mane. Delicate, mildly sweet flavor and a tender, juicy texture akin to crab or lobster. Perfect as a seafood alternative—roast or pan-sear until golden, or tear into bite-sized pieces, batter, and deep-fry for a craveable Bang Bang-style dish.

Available in a range of colors—including gray, blue, pink, and yellow—Oyster mushrooms feature fanned, flat caps that grow in clusters around a dense, off-center stalk, with open gills lining the underside. They offer a delicate texture and a mild, subtly briny flavor. For a hearty presentation, sear large clusters whole “chicken under a brick” style for a juicy, steak-like entrée, or tear into smaller pieces and sauté for irresistibly crisp edges.

Also known as “Hen of the Woods,” Maitake mushrooms feature delicate, rippling gray-brown caps that cluster around a central stem, resembling a flurry of feathers. They offer a rich, woodsy, and earthy flavor with a succulent texture. Cook whole for a striking presentation or tear into smaller pieces to suit any dish. Sauté in butter or oil until the delicate edges reach a crisp, golden finish.

Available in white or brown varieties, these mushrooms grow in elegant clusters called “bouquets,” featuring long stems and medium-sized caps. While slightly bitter raw, cooking transforms them—bringing out a sweet, nutty, and savory flavor with a satisfyingly crunchy texture. Cook whole in bouquets or trim into individual stems. Excellent in stir-fries, as a finishing touch in soups, or pickled for a flavorful addition to cheese boards.