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Snow oyster mushrooms are best suited for cooked applications such as frying, stir-fry, and braising, as up to ten percent of the population could have a slight allergic reaction to eating the fungus raw. They can be cooked and added to soups, chowders, sauces, egg dishes, tarts, pasta, lasagna, and pizza. They can also be fried for tempura, fried into vegan calamari, used as a substitute in mock-oyster Rockefeller, or stuffed into dumplings.

Pretzel Cap mushrooms must be cooked and are best suited for boiling, sautéing, and pan-frying. Due to their small size, they can be used whole, stems included. They are commonly used in risottos, stir-fries, soups, stews, bruschetta, and egg dishes such as scrambles, frittatas, or omelets. They can also be pan-fried and served as a side dish to salmon or grilled steak, or pickled for extended use.

Pioppini mushrooms are best suited for cooked applications such as sautéing, pan-roasting, braising, stewing, or roasting. Before cooking, the mushrooms should be sliced from the hard base. It is not recommended to wash the variety as the water will change the texture of the mushroom. The caps of the mushroom are soft, but the stems are tough and may require boiling prior to stir-frying or sautéing to soften the texture.

Pink oyster mushrooms are meaty and chewy in texture, despite their thin flesh, and have a pungent, seafood-like aroma. When cooked, they develop a mild, woody flavor that readily takes on the flavors of accompanying ingredients.

Nameko mushrooms have an earthy, nutty, and woodsy flavor suited for cooked preparations. The mushrooms cannot be consumed raw and can cause extreme indigestion if eaten fresh. It is also important to note that the slimy coating on the mushrooms should be left intact to thicken dishes.

Lion’s Mane mushrooms are best suited for cooked applications such as baking, frying, roasting, and sautéing. Their meaty texture is often used as a substitute for meat and can be served as a replacement for seafood, lamb, and pork.

King Trumpet mushrooms are best suited for cooked applications such as grilling, roasting, baking, sautéing, and frying. They can be sliced or torn into thick pieces and simmered or braised to create a crispy texture, or they can be cut into rounds to develop a tender, meat-like consistency. King Trumpet mushrooms are commonly used in stir-fries, soups, stews, tempura, chopped into meatballs or meatloaf, mixed into pasta, or grilled and served on top of barbequed meats.

Golden Enoki mushrooms are best suited for cooked applications such as simmering, blanching, stir-frying and sautéing. The stems are generally considered too tough and fibrous to eat, and only the caps are used. Golden Enoki mushrooms can be blanched and tossed into salads and cold appetizers, lightly sautéed into stir-fries, or cooked and stirred into rice and noodle dishes. The mushrooms can also be chopped and fried into vegetable pancakes, mixed into omelets, stirred into risottos, cooked into curries, or baked into casseroles.

Yellow oyster mushrooms are popularly added to stir-fries, sauteed with butter until crisp, or simmered into sauces.

Blue Oyster mushrooms have a mild, savory flavor well suited for cooked preparations, including braising, sautéing, roasting, frying, grilling, and sir-frying.

Black Oyster mushrooms have a mild flavor well suited for cooked applications such as frying, stir-fry, and braising. They can be cooked and added to soups and curries, battered and fried into tempura, used as a seafood substitute, or sauteed into stir-fries. The mushrooms can also be stuffed into dumplings, cooked into eggs, used as a topping over pizza, or stirred into pasta and risotto.