Looking to try a new addition to your meals? Or to broaden your fungi horizons? We’ve got you covered.
The kingdom of Fungi is a varied and diverse group of fascinating and truly unique organisms. Whilst mushrooms only make up a small fraction of known fungus, they are as diverse as the day is long! Some types of mushrooms will nourish you, others can alter your perception of reality and some will, well, let’s not go there (here’s looking at you, Death Caps).
There are around 10,000-14,000 known types of mushrooms in the world but we’ve selected some of our favourites for the spotlight – don’t worry though, these are all edible mushrooms and most can be grown at home!
Why explore new types of mushrooms?
The short answer? Why not. Life is too short to surrender to a life of fungi mediocrity!
Mushrooms boast 0g of fat and cholesterol, are low in calories and are a good source of vitamins, minerals, protein and fibre. Some types of mushrooms have also been suggested to help prevent serious diseases with their immune-strengthening, cancer-fighting properties.
Mushrooms are also downright delicious. Sure, some people love them and some people think they hate them – but this isn’t marmite – we’re convinced there is a fungi match for everyone (maybe we’re biased). From deep, smoky varieties to sweet, nutty ones- there is a perfect mushroom for almost every recipe as the unique umami flavour of mushrooms makes them a flavour bomb for any dish.
Lastly, they’re fun to grow! More and more people are finding the hobby of cultivating mushrooms- a rewarding and often more cost-effective way of trying new mushrooms.
Below we’ve set out 16 popular varieties of edible mushrooms along with their flavours, nutrition, accessibility, tips for cultivation and more.
1. Oyster Mushrooms (Pleurotus Ostreatus)
Whilst relatively common in the wild, most commercial Oyster Mushrooms you see are cultivated. These types of mushrooms often present in a cluster with a grey or brown colour and an interesting oyster/fan-shaped cap. It gets its name from its shape, which resembles an oyster shell.
There are a bunch of different varieties of Oyster, meaning this appearance can differ, these include Blue-Grey, Pearl, Pink, Golden/Yellow, White-Elm, Phoenix and King Oyster.
Although there are many types of Oyster mushrooms, they generally all have a subtle sweet and nutty taste that makes them a popular ingredient in Japanese, Chinese and Korean food. Oyster Mushrooms have also seen a big jump in popularity in much of the world, being found in major UK supermarkets for around £11-18/kg.
Oyster Mushroom Cultivation
Oyster Mushrooms are a firm favourite amongst both beginner and experienced mushroom growers. They are an undemanding species with a high success rate and can be more cost-effective than buying elsewhere.
There are a few options to choose from when getting started. Pre-inoculated kits are the easiest option to grow Oysters but aren’t as reliable or rewarding. Going full DIY is an option to consider for experienced growers, or those looking to put extra effort in, as it offers more freedom to choose how exactly you grow your mushrooms.
If a complete DIY approach is not what you’re looking for right now and pre-inoculated kits are too restrictive, DIY kits are a perfect middle ground. DIY kits, like our Pink Oyster kit, contain all of the essentials to grow great oyster mushrooms whilst teaching you the steps behind mushroom cultivation, making for a brilliant way to learn with some light guidance.
Take into account that different strains of oyster mushrooms will have different requirements and optimal growing conditions. For example, Blue-Grey Oysters can grow in colder conditions than other varieties and yield impressive results whereas Pink Oysters need a warmer climate but are very quick to cultivate- within 3 weeks!
For a detailed look at growing Oyster Mushrooms, check out our comprehensive guide to Growing Oyster Mushrooms.
Oyster Mushroom Nutrition
- 35 Calories
- 6.4g Carbs
- 3.3g Protein
- 0.4g Fat
- 2.4g Fibre
Oyster Mushroom Recipes
Whilst these mushrooms are often associated with Eastern Asian cooking, they are a versatile ingredient for so much more.
In recent years, oyster mushrooms have become popular in plant-based diets due to their deep umami flavour and meaty texture – making for a satisfying and convincing meat substitute.
Oysters have a texture and flavour similar to chicken so makes for a great chicken substitute.
Check out one of our favourites – vegan KFC style oyster mushrooms: https://cookingwithayeh.com/fried-oyster-mushrooms-vegan-fried-chicken/
Another top favourite – which is more a cooking technique than a recipe – is inspired by Derek Sarno over at Wicked Kitchen. In a nutshell, it involves cooking oyster mushrooms as a cluster and using pressure to create mushroom “steaks”. Check out one of Derek’s videos highlighting the technique and try it out – it’s seriously GOOD.
Oyster Mushroom FAQs
Where do Oyster Mushrooms grow?
In the wild, oyster mushrooms can likely be found on or around dying hardwood trees, especially beech, in sub-tropical and temperate forests. Oyster mushrooms are considered decomposers as they feed on decaying organic matter.
Did you know Oyster Mushrooms are actually carnivorous? These types of mushrooms can poison, kill and digest nematodes (roundworms) to increase their nitrogen intake.
2. Shiitake Mushrooms (Lentinula edodes)
Now cultivated around the world, wild Shiitake is native to East Asia and is a staple within Japanese cuisine. Shiitake Mushrooms have a brilliant depth of flavour with their distinct umami taste that makes them a perfect addition to any vegan dish or to add depth to dishes like miso soup or ramen.
Whilst most famous for their umami flavour, Shiitake mushrooms are also considered medicinal mushrooms due to their ability to help lower cholesterol and boost the immune system, along with all the other health benefits most edible mushrooms boast.
Finding fresh Shiitake mushrooms can be found in some (usually upmarket) mainstream supermarkets, most Shiitake you’ll find will be dehydrated and slightly more pricey than your common mushrooms- around £10-15kg of fresh Shiitake and £2.50-£3 for 30g for the dehydrated variety. Shiitake Mushrooms are a popular pick for home-growers and maybe a more cost-effective option.
Shiitake Mushroom Cultivation
A small step up from Oyster Mushrooms, growing Shiitake is a perfect progression mushroom, easy to maintain and producing many flushes. The extra effort in the set-up is totally worth it for this mushroom’s impressive yields and quality taste. Shiitake mushrooms grow best on hardwood substrates, which is reflective of their natural preference for hardwood logs.
Most home-growers will find it best to grow Shiitake on hardwood logs as it provides quality results with minimal maintenance, our shiitake log growing kit supplies all the essential ingredients and guidance to innoculate your log. Like growing Oysters, you have a few options for growing Shiitake: Pre inoculated kits, DIY kits and full DIY. For a step-by-step guide on how to grow Shiitake and methods to suit you, check out our shiitake mushroom growing guide.
Shiitake Mushroom Nutrition
- 34 Calories
- 7g Carbs
- 2.2g Protein
- 0.5g Fat
- 2.5g Fibre
Shiitake Mushroom recipes
Try these mushrooms caramelised:
Shiitake Mushroom FAQs
Are Shiitake Mushrooms safe to eat raw?
Yes, clean Shiitake Mushrooms are generally safe to consume raw. Uncooked, the mushroom contains a compound called lentinan that is thought to be good for our immune systems, however, it is also potentially behind the uncommon skin condition ‘Shiitake dermatitis’ that comes from eating raw or undercooked Shiitake. It is recommended to cook these mushrooms, both for flavour and better nutrient absorption.
3. Button Mushrooms (Agaricus bisporus)
Button mushrooms are the most common and accessible mushrooms consumed in much of the world. These mushrooms can be easily found in most supermarkets or grocery outlets – they are some of the most affordable mushrooms around too – ranging from £5.25/kg in the UK.
Its mild, earthy flavour and firm texture make this mushroom a versatile component of any dish. Button mushrooms can be eaten raw but for a more flavourful experience, it is recommended to saute or grill in butter/oil.
Button Mushroom Cultivation
Button Mushrooms are a relatively easy variety to grow. This species can be grown without sunlight (think basements, closeted spaces), best kept at around 18-23 Celcius (65-75 Fahrenheit) and grow year-round. For Crimini and Portobello mushrooms, you can leave these mushrooms longer to mature before harvesting.
Button Mushroom Nutrition and Health Benefits
- 22 calories
- 3.3g carbs
- 3.1g protein
- 0.3g fat
- 1g of fibre
Button mushrooms are also a source of vitamin D (when cultivated with sun exposure), B6, small amounts of B12 and vitamin C. Research suggests these types of mushrooms may have anti-cancer properties, as well as promote good heart and gut health.
Button Mushroom Recipe
Try this mushroom in a winter-favourite soup: https://www.bbcgoodfood.com/recipes/mushroom-soup
Button Mushroom FAQs
Are Button Mushrooms the same as White Mushrooms?
Yes, Button Mushrooms are often referred to as White Mushrooms due to the colour they present when harvested in their immature state. Other names for the Button Mushroom include Table Mushroom, Common Mushroom, Cultivated Mushroom, Able Mushroom and Champignon Mushroom.
4. Cremini Mushrooms (Agaricus Bisporus)
Cremini (also spelt Crimini) Mushrooms are actually the same species as Button Mushrooms (Agaricus Bisporus). Both are harvested in their immature state but Cremini is slightly older.
The colour is what most noticeably differentiates the two; Cremini Mushrooms present a brown colour, along with a more intense flavour and firmer bite. Button and Cremini are often interchangeable in recipes, both being very accessible and low cost; if you’re looking to keep a firmer texture after cooking, opt for the Cremini Mushroom.
Cremini Mushroom Nutrition
See Button Mushrooms.
Cremini Mushroom Recipe
Most recipes that ask for Button Mushrooms can be swapped for Cremini for a deeper flavour.
Try this mushroom in an easy pasta dish: https://www.bbcgoodfood.com/recipes/bacon-mushroom-pasta
Cremini Mushroom FAQs
Are ‘Baby Bella’ mushrooms the same as Cremini?
Baby Bella’s are in fact Cremini Mushrooms, referring to the Agaricus Bisporus’ mature stage: the Portobello Mushroom. The Cremini is essentially a young Portobello and the Baby Bellas name is often a clever marketing tactic to compare the two mushrooms since the Portobello costs more on average per gram.
The Cremini Mushroom is also sometimes called Brown Mushroom, Chestnut Mushroom (not the Pholiota Adiposa variety), Italian Brown Mushroom and Roman Mushroom.
5. Portobello Mushrooms (Agaricus Bisporus)
The Portobello is the final variety of Agaricus Bisporus and its most mature state. This mushroom is brown in colour and much larger than its younger counterparts (4-6 inches wide!) with an open cap and ‘meaty’ texture that makes it perfect for stuffing or as a vegetarian meat alternative.
Overall, the Portabello is still a milder tasting mushroom but more concentrated than the immature varieties. The Portobello is easy to find in most supermarkets, for a slightly higher price point than the Button Mushroom at approximately £6.67/kg.
Portobello Mushroom Nutrition
- 22 Calories
- 3.9g Carbs
- 2.1g Protein
- 0.4g Fat
- 1.3g Fibre
Portobello Mushroom Recipe
Portobello Mushrooms have brilliant versatility; they can be burger patty replacements, stuffed with vegetables and taste great simply grilled with your preferred seasonings.
Try stuffed with cheese and bacon:https://www.bbcgoodfood.com/recipes/stuffed-mushrooms
Portobello Mushroom FAQs
Are Portobello Mushrooms low FODMAP?
The Portobello Mushroom tests as high in FODMAPs even in small quantities and therefore should be avoided by those who follow low FODMAP diets.
6. Enoki Mushrooms (Flammulina velutipes)
Whilst not very popular in Western cuisine, Enoki Mushrooms are a fantastic component of many East Asian recipes. They have a mild, fruity flavour and a crunchy texture that makes them an interesting addition to hot pots and ramen.
It is not very common to find Enoki in major supermarkets, but your local oriental supermarket should stock these mushrooms, often dried and vacuum-sealed.
Wild and cultivated Enoki differ greatly in appearance. Wild Enoki presents a dark red/brown colour with a fuzzy stem that’s thicker and shorter than its commercial counterpart. Cultivated Enoki is what people most recognise: a cluster of white, long, thin stems with small caps.
Enoki Mushrooms grow wild in clusters on dead tree stumps around the world, especially in Japan, China and Korea where these mushrooms are common cuisine. Wild Enoki is difficult to identify and has poisonous look-alikes, so it’s a good idea to stick to consuming the cultivated variety.
Enoki Mushroom Cultivation
Since this species is rare to find in mainstream supermarkets, growing your own might be a more accessible and cost-friendly alternative. You can choose whether to buy a kit or set it up yourself. Enoki doesn’t take up much room or needs sunlight. To start you’ll need healthy spawn, a glass container and your chosen growing medium – a hardwood substrate is recommended. To begin growing, Enoki prefers a warm 22-25C (72-75F), humid environment. For the typical white appearance, keep them in the dark. After a couple of weeks, when the mycelium threads (also known as hyphae) start to show, Enoki prefers a cooler temperature of 10-15C (50-60F).
Enoki Mushroom Nutrition
- 37 Calories
- 8g Carbs
- 2.7g Protein
- 0.3g Fat
- 2.7g Fibre
Enoki Mushroom Recipe
Try these mushrooms as a traditional main dish:
Enoki Mushroom FAQs
Can I freeze Enoki Mushrooms?
Yes, separate the Enoki from its woody stem and keep in a ziplock back to freeze.
7. Maitake Mushrooms (Grifola frondosa)
Sometimes referred to as ‘hen of the woods’, this mushroom displays a feathery clustered shape with mostly brown caps. The flavour of Maitake is more intense than your average mushroom, often described as earthy and peppery. These mushrooms can be found in speciality mix packs at some major supermarkets for £21/kg, or at Chinese supermarkets.
Wild Maitake Mushrooms can be found growing on/around the base of trees (especially oak trees) in China, Europe and North America. The consumption of this mushroom, however, is most popular in China and Japan, with the Japanese translation of Maitake being ‘dancing mushroom’- referring to the dancing joy of foragers who found them.
It is thought Maitake has even better medicinal properties than other mushroom varieties, research suggests it suppresses tumour growth as well as is rich in antioxidants, vitamins (especially vitamin D) and minerals.
Maitake Mushroom Nutrition
- 31 Calories
- 7g Carbs
- 1.9g Protein
- 0.2g Fat
- 2.7g Fibre
Maitake Mushroom Recipes
Try this mushroom roasted whole with seaweed: https://www.foodandwine.com/recipes/roasted-maitake-mushrooms-seaweed-butter
Maitake Mushroom FAQs
Do Maitake Mushrooms smell?
Maitake takes on a more pungent smell as it matures, it is recommended to pick this mushroom whilst young/immature. The smell has been described as woodsy and similar to hops.
8. Porcini Mushrooms (Boletus edulis)
Porcini Mushrooms are a prized ingredient in Italian and French cooking, their strong nutty flavour goes perfectly with risottos, pasta and broths. Nearly all Porcini is foraged from the wild; recognised by thick, white stems with large red-brown caps, occurring singularly or in small clusters, in forests around Europe, Asia and North America.
It is uncommon to find fresh porcini on the market especially when out of season so it is often sold in dried form to be rehydrated at home.
Cultivating Porcini commercially is a difficult process due to the symbiotic relationship this mushroom has with tree roots. The difficulty of cultivation is reflected in the Porcini Mushrooms price – £60-80 per kg being a typical price for the fresh variety.
Porcini Mushroom Nutrition
Per 100g of dehydrated Porcini:
- 301 Calories
- 24.8g Carbs
- 33.3g Protein
- 3.1g Fat
- 20.7g Fibre
Porcini Mushroom Recipes
Try these mushrooms Italian style in traditional risotto: https://www.allrecipes.com/recipe/255521/true-italian-porcini-mushroom-risotto/
Porcini Mushrooms FAQs
Can Porcini Mushrooms make you sick?
Yes, you can get food poisoning from out-of-date Porcini just like meat. If your mushrooms smell pungent and/or are slimy, throw them out.
9. Chanterelle Mushrooms (Cantharellus cibarius)
Like Porcini, Chanterelle Mushrooms have a symbiotic relationship with tree roots, meaning nearly all Chanterelles are wild-foraged, driving up their price and accessibility commercially.
Chanterelle Mushrooms can usually be found in hardwood forests throughout Europe, North America and parts of Asia. They can be identified by their funnel shape, meaty texture and distinct golden/yellow colour. Chanterelles also have a fruity, apricot-like aroma despite their flavour often being described as earthy and comparable to black pepper. Chanterelles have a few poisonous look-alikes that are important to be aware of when foraging these mushrooms.
Chanterelle Mushroom Nutrition
- 32 Calories
- 6.8g Carbs
- 1.5g Protein
- 0.5g Fat
- 3.8g Fibre
Chanterelle Mushroom Recipe
Most popular in french cuisine, these mushrooms pair well with eggs, pasta and soups. You can also try this mushroom on its own, sauteed with butter or white wine.
Try Chanterelles in this tagliatelle recipe: https://momsdish.com/chanterelle-mushrooms-recipe
Chanterelle Mushroom FAQs
How can you tell real Chanterelle Mushrooms from look-alikes?
False Chanterelles and Jack-o-Lanterns are the most similar look-alikes. There are several giveaways to spot these; Real Chanterelle Mushrooms grow from the soil whereas false ones, Jack-o-Lanterns, grow from wood. False Chanterelles have true gills, this means they can be separated and are deeper than the ridges of true Chanterelles. Upon cutting upon false Chanterelles, there will be no fruity smell and an orange-coloured flesh- unlike the white flesh of real Chanterelles.
10. Black Trumpet Mushrooms (Craterellus cornucopioides)
True to its name, this mushroom has a deep black hue and trumpet or funnel-like shape (often referred to as Black Chanterelles for this reason). The Black Trumpet is an especially interesting mushroom both for its folklore and how it grows. The Black Trumpet has several names; sometimes called the ‘Trumpet of Death’, some cultures believe this mushroom is a connection between the dead and the living.
The Black Trumpet is also called the ‘Horn of Plenty’ referring to the Cornucopia in Greek mythology, a horn which would fill itself with whatever produce its owner requested. Unlike most species of mushrooms, the Black Trumpet can grow both mycorrhizally and saprophytically, meaning they can have symbiotic relationships with their host plant and live off decaying matter. Uncommon to find but luckily with no dangerous look-alikes, these mushrooms grow in hardwood forests around Europe, North America and Asia. The flavour of these mushrooms is what makes them even more special; Black Trumpets boast a rich flavour that is compared to black truffle when dehydrated.
Black Trumpet Nutrition
- 35 Calories
- 6.9g Carbs
- 2g Protein
- 0.1g Fat
- 2.9g Fibre
Black Trumpet Mushroom recipe
Try these mushrooms in a creamy leek mixture on ciabatta: https://thewoodenskillet.com/creamy-leeks-black-trumpet-mushrooms-on-toast/
Black Trumpet Mushroom FAQs
Are Black Trumpet mushrooms rare?
Yes, this species is relatively rare in the fact that they are not commercially cultivated and in drought years they often cannot be found at all. Within Europe, the Uk is a good place to forage for this species; look for the Black Trumpet in moist, mossy areas of the forest.
11. Hedgehog Mushrooms (Hydnum repandum)
Like a hedgehog, this mushroom displays spiky spine-like gills under its pale yellow-pink cap. Also called ‘sweet tooth’, this species has a sweet, nutty taste (sometimes compared to the Chanterelles taste/texture) when harvested young but turns bitter as it matures. As a mycorrhizal mushroom, the hedgehog is not commercially cultivated and therefore best to forage yourself or buy from specialist suppliers. This mushroom has no poisonous look-alikes and is a hardy, autumn-winter grower that makes it perfect for the novice forager. Growing in Europe, Asia, North America and Australia, look for this mushroom in woodlands under hardwood and conifer trees.
Hedgehog Mushroom Nutrition
- 28 Calories
- 2.8g Carbs
- 2.8g Protein
- 0g Fat
Hedgehog Mushroom recipe
Try this mushroom in a healthy, hearty broth: https://foragerchef.com/hedgehog-mushroom-soup-with-beans-watercress-and-tomato/
Hedgehog Mushroom FAQs
How long does this mushroom last?
Once harvested, this mushroom can last up to 2 weeks when refrigerated. For better longevity, keep hedgehog mushrooms dry and stored in breathable material.
12. Beech Mushrooms (Hypsizgus tessulatus)
Also known as Shimeji, these mushrooms are bitter and tough when eaten raw but become mild and nutty when cooked. Native to East Asia but cultivated around the world, the Beech Mushroom is popular in Japanese soups, stir fry, tempura and plenty of other recipes due to their versatility. The Beech Mushroom has a few varieties that depend on maturity, including brown and white colourations similar to the Agaricus bisporus– Button and Cremini.
Beech Mushroom Nutrition
- 40 Calories
- 7g Carbs
- 2g Protein
- 0.5g Fat
- 3g Fibre
Beech Mushroom Recipe
Try these crunchy mushrooms in a quick and healthy Asian stirfry:
Beech Mushroom FAQs
Where do Beech Mushrooms grow?
Native to East Asia, these mushrooms can be found growing on hardwood trees, especially Beech hence their name.
13. Morel Mushrooms (Morchella vulgaris)
The Morel is prized for both its unique flavour and rarity. Wild Morel Mushrooms are uncommon to find and too difficult to cultivate commercially, making them a very sought after and expensive ingredient. If you’re interested in foraging the Morel Mushroom, they can be found in woodlands in North America and Europe from March-June, be cautious not to confuse True Morels with False Morels, which are poisonous.
Morels vary in colour and size but they are distinguishable by their honeycomb cap, nutty/creamy flavour and meaty texture.
Morel Mushroom Nutrition
- 31 Calories
- 5.1g Carbs
- 3.1g Protein
- 0.5g Fat
- 2.8g Fibre
Morel Mushroom Recipe
Morels are a very special type of mushroom that deserves to be tasted on its own. Try sauteing them in oil and basic seasoning to get the best flavour out of these mushrooms: https://www.seriouseats.com/sauteed-morel-mushrooms
Morel Mushrooms FAQs
Can I eat Morel Mushrooms raw?
Morels contain small amounts of toxic substances, making them inedible raw. These toxins are killed during cooking.
14. Lions Mane Mushrooms (Hericium erinaceus)
Lion’s mane mushrooms (Hericium erinaceus) – also known as bearded-tooth fungus – is an edible fungus with a large white shaggy appearance. These mushrooms are some of the most interesting species in the known fungus world – with their complex flavour and powerful health benefits.
These mushrooms are native to many parts of the world, including North America, Europe and Asia but are commonly found on hardwood trees during late summer and autumn.
Lion’s Mane is well regarded for its amazing health properties, particularly in Asian traditional medicine. Studies suggest Lion’s mane can help with the following: treating dementia, treating depression/anxiety, healing nervous system injuries, preventing cancer, and improving digestive and immune health.
Along with its medicinal uses, Lion’s Mane is also edible, raw or cooked, and said to have an interesting sea-food flavour similar to lobster. These mushrooms can be found around North America, Europe and Asia in hardwood forests from late summer-Autumn. Beware if you’re looking to forage this mushroom; Lion’s Mane is a protected fungus in the UK and therefore is illegal to pick or sell.
Lion’s Mane Nutrition
- 35 Calories
- 7g Carbs
- 2g Protein
- 0g Fat
- 2g Fibre
Lion’s Mane FAQs
Can Lion’s Mane cause an upset stomach?
There have been some reports of nausea and stomach pain but the research on this mushroom’s side effects is incomprehensive. If taking Lion’s Mane extract it is recommended to start with lower doses or after food.
15. King Oyster Mushrooms (Pleurotus eryngii)
Not to be confused with regular Oyster Mushrooms, King Oysters are part of the same Genus but are a different species. King Oysters have similar fan-shaped caps but atop very large (up to 8 inches) and thick stems, often growing singularly unlike other Pleurotus species. Their flavour is said to be more powerful than regular Oyster Mushrooms, with a savoury, umami taste and denser texture. These mushrooms are widely cultivated and can be found in some major supermarkets and Asian grocers.
King Oyster Mushroom Nutrition
- 40 Calories
- 4.8g Carbs
- 2.6g Protein
- 0.5g Fat
- 2.8g Fibre
King Oyster Mushroom Recipe
Thanks to their meaty texture and thick stalk, these mushrooms make an excellent vegan alternative to scallops: https://www.theedgyveg.com/2020/08/27/vegan-scallops/
King Oyster FAQs
What is the shelf life of King Oysters?
The fresh variety of these mushrooms can last up to 10 days when kept dry and refrigerated.
16. Giant puffball mushroom (Calvatia gigantea)
The Giant Puffball is a very peculiar, but fantastic mushroom. They grow up to 20 inches, though they should be harvested whilst immature and white to be edible as the flesh grows spores when it matures. Easy to spot, these mushrooms are common to find on open fields around North America and Europe from August-October. Giant Puffball mushrooms have a mild, earthy flavour and tofu-like texture.
Giant Puffball Mushroom Nutrition
- 35 Calories
- 5g Carbs
- 3g Protein
- 0.4g Fat
- 1g Fibre
Giant Puffball Recipe
Try the interesting texture of this mushroom as a vegetarian burger: https://deliciousfromscratch.com/puffball-mushroom-burgers-parmesan-recipe/
Giant Puffball Mushroom FAQs
Can I freeze Giant Puffball Mushrooms?
This mushroom has a shorter shelf-life than most mushrooms (approx 2 days) so freezing is a good option for preservation. It’s best to ensure the mushroom is cooked before freezing.