Every mushroom we know: nutrition, use and trivia.

The world's most-farmed mushroom: button, cremini and portobello are the same species at different ages.

Grows on straw and farm waste, making it one of the cheapest mushrooms to cultivate.

Wild Himalayan cordyceps can sell for more than gold by weight.

One of the few mushrooms that fruits well in Indian summer heat (up to 38°C).

Cultivated for over 2,000 years, likely the oldest cultivated tropical mushroom.

Too woody to eat fresh: traditionally simmered for hours into a tea or extract.

Dried and sun-exposed shiitake can develop meaningfully more vitamin D2.

Sold dried almost everywhere: it rehydrates to nearly 5x its size in water.

Named for its fan of concentric brown-and-tan rings, like a turkey's tail feathers.

Farmed enoki is grown in the dark in bottles, which is why it's pale and long-stemmed.

Wild-foraged only for now: reliable large-scale cultivation is still an open research problem.

Named for its cascading white spines, which resemble a lion's mane or a shaggy pom-pom.

Its Japanese name means "dancing mushroom," reportedly because foragers who found it in the wild danced with joy at its value.