Oatmeal AI
Below is a list of all known varietals for Mushrooms. Click on a varietal name to view more detailed information.
| Varietal Name | Description | Soil Texture | pH Range | Organic Matter | Salinity Level | Hardiness Zone | Humidity | Water (in/wk) |
|---|---|---|---|---|---|---|---|---|
| Alba Clamshell Mushroom | A small, delicate mushroom with a mild flavor and firm texture, often used in gourmet dishes, particularly in soups and salads. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Beech Mushroom (Shimeji) | A small, clustered mushroom with a nutty flavor and firm texture, often used in stir-fries, soups, and hot pots. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Black Trumpet Mushroom | A dark, funnel-shaped wild mushroom with a rich, smoky flavor, often used in gourmet dishes, sauces, and soups. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Bluefoot Mushroom | A rare, purple-stemmed mushroom with a mild flavor and meaty texture, often used in gourmet cooking and high-end restaurants. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Button Mushroom (Agaricus bisporus) | One of the most commonly consumed mushrooms worldwide, known for its mild flavor and firm texture, often used in salads, soups, and stir-fries. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Cauliflower Mushroom | A large, frilly mushroom with a mild flavor and crunchy texture, often used in soups, sautés, and stir-fries. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Chanterelle Mushroom | A highly prized wild mushroom with a fruity aroma and slightly peppery flavor, commonly used in gourmet dishes, sautés, and sauces. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Chanterelle Mushroom | A wild, trumpet-shaped mushroom with a distinctive golden color and a fruity, apricot-like aroma. | |||||||
| Chestnut Mushroom | A small, brown mushroom with a nutty flavor and firm texture, often used in stews, sautés, and stir-fries. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Chicken of the Woods | A bright orange mushroom with a texture similar to chicken, often used as a meat substitute in vegetarian dishes. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Cremini Mushroom | A slightly more mature version of the button mushroom, with a deeper flavor and firmer texture, often used in sautés and sauces. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Cremini Mushroom | A small, brown mushroom with a richer, more earthy flavor than the common white button mushroom. | |||||||
| Deer Mushroom | A wild mushroom with a mild flavor and delicate texture, often used in soups and stews, especially in Eastern European cuisine. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Enoki Mushroom | A long, thin mushroom with tiny caps and a mild, slightly fruity flavor, commonly used in soups, salads, and hot pots in Asian cuisine. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Enoki Mushroom | A long, thin white mushroom with a delicate, crisp texture, a popular addition to East Asian soups and salads. | |||||||
| Golden Oyster Mushroom | A bright yellow mushroom with a sweet, fruity aroma and delicate texture, commonly used in sautés and as a garnish. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Hedgehog Mushroom | A wild mushroom with a spiny underside and a mild, nutty flavor, often used in sautés, sauces, and soups. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| King Bolete | A large, meaty mushroom with a rich, nutty flavor, often dried and rehydrated for use in risottos and gourmet dishes. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| King Oyster Mushroom | A large, thick-stemmed variety with a dense, meaty texture, often grilled, roasted, or sliced into "scallops" as a vegetarian alternative. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Lion’s Mane Mushroom | A fluffy, white mushroom with a seafood-like texture and mild flavor, often used in vegan cooking as a substitute for crab or lobster. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Lobster Mushroom | A bright red wild mushroom with a firm texture and a seafood-like flavor, often used in gourmet dishes and seafood substitutes. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Maitake Mushroom (Hen of the Woods) | A frilly, clustered mushroom with a strong, earthy flavor, often used in stir-fries, soups, and as a meat substitute due to its hearty texture. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Morel Mushroom | A honeycomb-shaped mushroom with a rich, nutty flavor, considered a delicacy in gourmet cooking, commonly used in sauces and sautés. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Nameko Mushroom | A small, orange-brown mushroom with a gelatinous coating and earthy flavor, commonly used in Japanese miso soup and stir-fries. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Oyster Mushroom | A delicate mushroom with a fan-like shape and a mild, savory flavor, often stir-fried or sautéed. | |||||||
| Oyster Mushroom | A delicate, fan-shaped mushroom with a mild, slightly sweet flavor, commonly used in stir-fries, soups, and sautéed dishes. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Pink Oyster Mushroom | A vibrant pink mushroom with a mild, meaty flavor and soft texture, often used in vegetarian dishes and stir-fries. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Pioppino Mushroom | A small, brown-capped mushroom with a nutty flavor and firm texture, commonly used in Italian cooking, especially in pasta and risotto. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Porcini Mushroom | An Italian mushroom with a rich, earthy flavor, often dried and rehydrated for use in risottos, soups, and pasta dishes. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Portobello Mushroom | A mature form of the cremini mushroom, with a large cap and meaty texture, often grilled, stuffed, or used as a meat substitute in sandwiches and burgers. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Portobello Mushroom | A large, mature cremini mushroom with a flat cap and a dense, meaty texture, often grilled or roasted. | |||||||
| Puffball Mushroom | A round, white mushroom with a mild, earthy flavor, commonly sliced and sautéed or breaded and fried. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Shiitake Mushroom | An Asian variety with a rich, savory flavor and meaty texture, commonly used in soups, stir-fries, and sauces. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Shiitake Mushroom | An edible mushroom native to East Asia. | |||||||
| Velvet Pioppini Mushroom | A wild mushroom with a velvety texture and mild flavor, used in stews, risottos, and pasta dishes. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| White Elf Mushroom | A rare, delicate mushroom with a mild, sweet flavor, commonly used in gourmet dishes and light sautés. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Wood Ear Mushroom | A crunchy, jelly-like mushroom commonly used in Chinese cooking, particularly in soups and stir-fries. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High | |
| Yellowfoot Mushroom | A wild mushroom with a bright yellow stem and a mild, earthy flavor, often used in soups, risottos, and stews. | Loamy Soil | 7.4 - 7.8 | Moderate (2% - 4%) | < 2 | 9A | High |