By Brian Hernandez
Fungus. It’s something we typically we seek to eradicate, yet some fungi are considered delicious delicacies and can sell for up to $4,000 a pound. I refer, of course, to mushrooms. Pizza’s slimy little friend…but not always.
While we all remember the little canned slugs from the microwavable pizzas of our childhood, the variety of these capped culinary delights is vast and diverse. While there is still a fervent fanbase for the canned variety, if you really want to boost your menu’s appeal, you’ll want to move beyond the canned food aisle.
Mushrooms aren’t my favorite food, but as PMQ’s test chef I push myself to try new versions of all the foods I’m not a fan of—at the very least, to gain a better understanding of them, regardless of my personal tastes. I do like to break down the flavors and textures of every new shroom and style of preparation I get to experience. Since I still don’t have much experience with preparing a lot of mushroom types out there, I wanted to get something solid on “paper” for my own use and thought it also might be useful to others, like me, who are not as familiar with one of the industry’s most overlooked, misunderstood or underutilized menu item.
Through rigorous research on the interwebs, polling members of the U.S. Pizza Team and various other experts and industry professionals, I have compiled a list of both common and exotic mushroom types and a few of their characteristics. These varieties were selected based on flavor, texture, moisture content, and year-round availability. While these are my top 10 suggestions to use, they’re in no particular order. It’s all fungus to me. And knowing that I missed plenty of great varieties, listing all of the best ones is like trying to count all the slices of pepperoni in the world. Very hard to do. But I would encourage you to let me know what your top five are.
1. Cremini (Baby Bella)
- Flavor: Mildly earthy, with a richer flavor than white mushrooms
- Texture: Firm, meaty texture that holds up well when cooked
- Moisture Content: Moderate; doesn’t release too much water when cooked, making it ideal for pizza
- Accessibility: Widely available throughout the year
- Why on Pizza? Its meaty texture complements both vegetarian and meat-topped pizzas, and its mild flavor enhances without overpowering other ingredients.
2. Portobello
- Flavor: Rich, umami flavor, slightly nutty
- Texture: Dense and meaty with a substantial chew
- Moisture Content: Low; holds its texture and doesn’t become watery
- Accessibility: Widely available year-round
- Why on Pizza? Excellent for creating a heartier pizza, Portobellos can even replace meat toppings due to their satisfying texture and umami profile.
3. Shiitake (Exotic Option)
- Flavor: Deep, woodsy, and umami-rich with a slightly smoky taste
- Texture: Slightly chewy with a firm texture that softens when cooked
- Moisture Content: Low; iit doesn’t release much liquid onto the pizza
- Accessibility: Available year-round, though sometimes pricier
- Why on Pizza? Shiitakes add a gourmet touch with their distinctive, earthy flavor, balancing both light and heavy pizzas.
4. Chanterelles (Exotic Option)
- Flavor: Fruity and peppery with a subtle earthy undertone
- Texture: Delicate yet slightly chewy
- Moisture Content: Low to moderate, but they retain their texture well when cooked
- Accessibility: Seasonal but available dried year-round.
- Why on Pizza? Chanterelles add an elevated, slightly sweet and earthy complexity, making them perfect for artisan-style pizzas with unique toppings like goat cheese or truffle oil.
5. Maitake (Hen of the Woods)
- Flavor: Intensely umami, with hints of pepper and earthiness
- Texture: Frilly edges that crisp up well, with a chewy center
- Moisture Content: Low; ideal for roasting before adding to pizza
- Accessibility: Available year-round, though they can be more expensive
- Why on Pizza? Maitake mushrooms lend both a distinct visual appeal and a robust flavor, especially for pizzas with bold toppings like blue cheese or cured meats.
6. Oyster Mushrooms
- Flavor: Mild, slightly sweet, and earthy
- Texture: Delicate, soft, and tender
- Moisture Content: Moderate but doesn’t release too much liquid
- Accessibility: Available year-round
- Why on Pizza? The subtle flavor pairs well with lighter toppings like herbs, garlic, or olive oil-based pizzas.
7. Porcini (Exotic Option)
- Flavor: Deep, nutty, and slightly smoky with intense umami
- Texture: Firm and meaty
- Moisture Content: Low; best used fresh or dried (rehydrated)
- Accessibility: Seasonal fresh, available dried year-round
- Why on Pizza? Porcini mushrooms add a rich, luxurious flavor; they’re especially great with truffle oil or cream-based sauces.
8. Morel (Exotic Option)
- Flavor: Earthy, nutty, with a slightly smoky finish
- Texture: Spongy yet firm, with an excellent chew
- Moisture Content: Low; absorbs flavors well when cooked
- Accessibility: Seasonal fresh, available dried year-round
- Why on Pizza? The intense flavor and unique texture elevate gourmet pizzas with high-end toppings like prosciutto or rich cheeses.
9. Enoki (Exotic Option)
- Flavor: Mild, slightly fruity with a delicate umami profile
- Texture: Thin and crunchy, adds texture without heaviness
- Moisture Content: Low to moderate, retains crispness
- Accessibility: Available year-round in many Asian markets
- Why on Pizza? Enoki mushrooms add a fun texture and mild flavor, especially on lighter pizzas with fresh herbs or seafood toppings.
10. King Oyster (Exotic Option):
- Flavor: Savory and umami-rich, with a slightly nutty taste
- Texture: Dense and meaty, with a chewy, satisfying bite
- Moisture Content: Low; retains its firm texture when cooked
- Accessibility: Available year-round
- Why on Pizza? The meaty texture is ideal for grilling or roasting, and works great as a topping on heartier, thicker-crust pizzas.
Now, as mentioned in the intro, these mushrooms can get pricey based on variety or the time of year. Make sure you figure that math into any recipe you create. But mushrooms can also add a dimension and depth to your menu that many of your competitors may not be reaching. And while this is a good list, this is merely my opinion based on my own limited personal experience and research. Come up with your own list and you can let me know why mine sucked at [email protected].
Brian Hernandez is PMQ’s associate editor, test chef and coordinator of the U.S. Pizza Team.
