The Shimeji mushroom family comes in a golden teacher mushrooms variety of shapes and sizes. All have a bitter flavor when raw and can beget digestive worried in this form. Still, when cooked completely, that bitterness gives way to a nutty, umami flavor and a pleasing establishment and brickle texture. They're native to East Asia and generally used in Japanese cuisine.

Shiitake Mushroom
Shiitake Mushrooms( Lentinula edodes)
Shiitake Mushrooms( Lentinula edodes)/ Kim Sacha/ CC In- ND2.0
Shiitakes are well- known mushrooms that have long been cultivated and used in China and other East Asian countries, but have more lately come kindly of a chief in Western kitchens. These large, brown mushrooms have an umami flavor and, when cooked, develop a pleasing, satiny texture.

The stems are frequently discarded due to their tougher thickness, but, when cooked longer than the caps, develop a nice leathery texture.

Slippery Jack Mushroom
Slippery Jack mushrooms( Suillus luteus)
Slippery Jack mushrooms( Suillus luteus)/ Keith Simmons/ CC In- NC- SA2.0
The Slippery Jack mushroom is a bolete variety that’s generally plant in pine timbers and is notable for the cap’s sticky or slippery slime coating.

It's a thick, meaty mushroom, but considered by utmost to be inferior to other types of boletes frequently plant growing in the same areas. The Slovacks, still, still consider this wild mushroom a prize and use it in a number of traditional dishes.

Straw Mushroom
Straw mushrooms( Volvariella volvacea)
Straw mushrooms( Volvariella volvacea)/ Dorami Chan/ CC In- NC- SA2.0
These egg- shaped argentine mushrooms are named for the material in which they're cultivated. Straw mushrooms are popular in Asian cookery and are frequently vended fresh in Eastern countries.

When vended in the west, they're most likely to be canned or dried. They've a slippery texture when cooked and a veritably mild flavor.


Wood Blewit Mushroom
Wood Blewit( Clitocybe nuda)
Wood Blewit( Clitocybe nuda)/ Jörg Hempel/ CC In- SA2.0
Wood Blewit mushrooms are a large, wide- limited variety native to Europe and North America. Despite being cultivated in numerous European countries, there's still some question as to their edibility.

It isn't uncommon for people to have an antipathetic response to these mushrooms when they're eaten raw. But indeed when cooked, some especially sensitive people may reply to them.

Wood Observance Mushroom
Wood Observance mushrooms
Wood Observance mushrooms/ Wendell Smith/ CC In2.0
The Wood Observance mushroom is a brown, kindly translucent mushroom that’s much more popular in Eastern cuisine than in the West. It has an odd, resilient taste and texture with a specially mellow flavor.

It isn't comestible when raw and takes a fairly long time to cook through. Despite all these downsides, it's a popular component in mists and Asian fashions that combine multiple mushroom species.