Types of Cultivated Mushrooms: Culinary, Functional & What Makes Them Unique

A Beginner’s Guide to Culinary & Functional Mushrooms

Mushrooms have a way of defying expectations. They don’t behave like vegetables, they don’t taste like plants, and they certainly don’t fit neatly into one category. Yet for centuries, mushrooms have played a central role in kitchens, cultures, and wellness traditions around the world.

Today, interest in the different types of mushrooms is growing rapidly—from home cooks discovering new flavors to wellness-minded consumers exploring functional varieties. Understanding what makes mushrooms unique is the first step toward using them with confidence.

 

Why Mushrooms Are Different From Other Foods

Unlike fruits and vegetables, mushrooms belong to the Fungi Kingdom—just as fruits and vegetables belong to the Plant Kingdom. They grow through vast underground networks called mycelium, absorbing nutrients from their environment rather than sunlight. This growth process gives mushrooms their distinctive qualities: deep savory flavor, complex textures, and a nutritional profile that supports both cooking and wellness.

It’s this combination that makes mushrooms so versatile. They can be hearty or delicate, comforting or refined, simple or deeply layered. Few ingredients offer that kind of range.

Cultivated Culinary Mushrooms: Flavor, Texture, and Everyday Use

Culinary mushrooms are the varieties most people cook with regularly. They’re valued not just for taste, but for how they transform a dish—adding richness, umami, and structure.

Some of the most common culinary mushrooms include:

• Shiitake mushrooms, known for their bold, savory flavor and use in broths, stir-fries, and sauces
• Cremini mushrooms, mild and adaptable, ideal for sautés, pastas, and egg dishes
• Portobello mushrooms, with a meaty texture that stands up to grilling or roasting
• Oyster mushrooms, prized for their tender bite and subtle sweetness
• Many of the most sought-after mushrooms can’t be cultivated at all—they exist only in the wild, making them truly seasonal and special. (i.e. Chanterelles, Porcini, Black Trumpets, Morels)

Many culinary mushrooms absorb flavors beautifully while contributing their own depth. Whether supporting other ingredients or taking center stage, they bring balance and satisfaction to everyday meals.

 

Functional Mushrooms: Beyond Basic Nutrition

Functional mushrooms are a category of mushrooms traditionally used for their potential wellness-supporting properties. While they are still mushrooms at their core, they’re often consumed in formats like teas, powders, or extracts rather than whole dishes (not always the tastiest in a pasta dish).

Some well-known functional mushrooms include:

• Reishi, traditionally associated with balance and resilience
• Chaga, valued for its naturally occurring antioxidants
• Cordyceps, historically used to support energy and endurance
• Turkey tail, known for its complex compounds and long history of use
• Lion’s Mane, (happens to be one of the exceptions because they are also delicious!),historically linked to cognitive function and gut health
• Culinary mushrooms like Shiitake, Maitake & Oyster are also known to to support wellness

These functional mushrooms contain a variety of naturally occurring compounds such as beta-glucans and triterpenes. Ongoing research continues to explore how these compounds may contribute to overall well-being. As with any functional ingredient, sourcing, quality, and moderation matter.

Explore our recipe blog here.

 

Where Culinary and Functional Mushrooms Overlap

One of the most interesting aspects of mushrooms is that there is no line between them, only flavor & texture preferences.  Some varieties, like lion’s mane, are enjoyed both for their texture in the kitchen and for their growing presence in wellness conversations.

This overlap allows people to explore mushroom benefits through food first—starting with flavor and curiosity, then expanding into functional formats as interest grows.

 

The Nutritional Benefits of Mushrooms

Across the many types of mushrooms, there are consistent nutritional advantages (with specific levels varying by varietal):

• Naturally low in calories and fat
• A source of B vitamins that support energy metabolism
• Minerals like selenium and potassium
• One of the few non-animal foods that can provide vitamin D when properly exposed to light
• Contains dietary fibers, including beta-glucans
• Provides modest amounts of plant-based protein

These attributes make mushrooms an easy addition to a balanced diet, whether used daily or seasonally.

 

How People Use Mushrooms Today

Modern kitchens and wellness routines use mushrooms in a variety of ways:

• Fresh mushrooms cooked into everyday meals
• Dried mushrooms for long-simmered dishes and broths
• Mushroom powders blended into drinks or recipes
• Extracts and supplements for convenience (tinctures, capsules, gummies, etc)

There’s no single correct approach. Many people start with familiar culinary mushrooms, then explore functional mushrooms gradually—learning what works best for their lifestyle.

 

Getting Started With Mushrooms

Visit a farmer’s market on one of the Far West Fungi stores and our staff will help give you tips and tricks to get inspired.

The goal isn’t to master every mushroom at once—it’s to understand how mushrooms fit into your kitchen and your routine.

 

Why Mushrooms Continue to Stand Out

Mushrooms occupy a rare space between nourishment, tradition, and innovation. They offer flavor without heaviness, depth without complexity, and benefits that extend beyond the plate.

Whether you’re exploring new culinary mushrooms or learning about functional mushrooms for the first time, understanding the different types of mushrooms opens the door to a more thoughtful, connected way of cooking and eating.