Mushrooms of North America: Benefits & Dangers
Agaricus bisporus (Agaricus bisporus)
Benefit: Edible basidiomycete native to North American and European grasslands. Widely cultivated as button, cremini, and portobello mushrooms; versatile culinary uses.
Oyster Mushrooms (Pleurotus spp.)
Benefit: Commonly grown at industrial scale; delicate texture and mild flavor; rich in antioxidants and beta-glucans.
Morels (Morchella spp.)
Benefit: Prized edible ascomycetes; nutty flavor; support for iron and mineral intake. Must be cooked thoroughly to neutralize heat-sensitive toxins.
Shiitake (Lentinula edodes)
Benefit: Rich in lentinan, supports immunity and cardiovascular health; common in Asian cuisine.
Wood Ear (Auricularia heimuer)
Benefit: Edible jelly-like fungus; high in fiber and supports cardiovascular health.
Paddy Straw Mushroom (Volvariella volvacea)
Benefit: Cultivated straw mushroom; tender texture and mild flavor; used in Asian cuisines.
Silky Rosegill (Volvariella bombycina)
Benefit: Edible when young; silky cap; delicate taste.
Enoki (Flammulina filiformis)
Benefit: Crisp texture; common in soups; supports digestive health.
Winter Mushroom (Flammulina velutipes)
Benefit: Similar to enoki; nutritionally rich; used in stir-fries.
Snow Fungus (Tremella fuciformis)
Benefit: Edible jelly fungus; used for soups and desserts; supports skin health.
Beech Mushroom (Hypsizygus tessellatus)
Benefit: Distinct nutty flavor; available in white and brown varieties; good source of protein.
Wine Cap (Stropharia rugosoannulata)
Benefit: Robust flavor; used in garden cultivation; supports soil health.
Pioppino (Cyclocybe aegerita)
Benefit: Velvet pioppini; meaty texture; common in Mediterranean cooking.
Lion’s Mane (Hericium erinaceus)
Benefit: Neuroprotective; stimulates nerve growth factor; enhances cognition and mood.
Bamboo Mushroom (Phallus indusiatus)
Benefit: Also called bamboo pith; prized in Chinese cuisine for delicate flavor and texture.