Mushrooms may not be protein-rich, but they have an earthy, umami flavor that allows them to be used in place of meats. Certain mushrooms also have nutrients that are typically found in meat products, like iron, vitamin B12 and vitamin D.

Some mushrooms even have textures comparable to chicken meat — like the Chicken of the Woods fungi, botanical name Laetiporus conifericola.

Image source: by Alexander Lundell — Laetiporus conifericola

Others have flavours like lobster meat — like the Lobster mushroom, Hypomyces lactifluorum.

Image source: Hypomyces lactifluorum — lobster mushroom

While other species of mushrooms have nutty or fruity flavours, like the Chanterelle mushroom (Cantharellus cibarius) that have a delightful apricot-like aroma,

Image source: Cantharellus cibarius — golden chanterelle

…or the Russula fragrantissima, which are said to be reminiscent of almonds or maraschino cherries (though not quite as pleasant).

Image source: Russula fragrantissima

Candy Cap mushrooms, or Lactarius rubidus — the maple syrup smelling milky cap that intensifies its aroma when dehydrated. There are so many varieties beyond the generic pickings in the grocery stores.

Image source: Lactarius rubidus — candy cap mushroom

Pink oyster mushroom

Since I delved into the world of fungi and learned about foraging for wild edible mushrooms responsibly & safely, I've moved beyond eating the generic White (button) mushrooms, Portobellos, and Cremini. Although, I still enjoy some of the more flavorful & interesting textures of the standard store offerings like the Shiitake, Oyster, and Enoki mushrooms.