Mushrooms have long been a favorite pizza topping. Their earthy, savory taste and chewy texture add a special depth of flavor that works well with many other ingredients. Still, not every mushroom is the best fit for pizza. With so many types to choose from, how do you pick the right one?
This guide will introduce you to the ten best mushrooms for your next pizza night. We’ll look at both familiar favorites and some more unusual varieties that can surprise even experienced food lovers. By the end, you’ll know which mushrooms can take your pizza to the next level.
Choosing the Best Mushrooms for Pizza
Before we dive into the top ten, it helps to know what makes a mushroom work well on pizza. The main things to think about are flavor, texture, and how much moisture they have.
- Flavor: Mushrooms range. Flavor: Some mushrooms are mild and subtle, while others are rich and bold. For example, white button mushrooms blend in easily, but shiitakes stand out with their strong taste. pizza mushroom holds its shape and offers a pleasant bite after baking. Some varieties can become rubbery or slimy in the oven’s high heat, which is something to avoid.
- Moisture Content: Mushrooms have a lot of water in them. If you add them raw to your pizza, they can make the crust soggy. It’s usually best to sauté or roast them first, which brings out their flavor and gives them a better texture. The best mushroom varieties to take your pizza from good to gourmet.
1. White Button Mushrooms
White button mushrooms are the most common and easy to find, so they’re a dependable choice for any pizza. Their mild, earthy flavor doesn’t overpower other toppings, so they go well with things like pepperoni, onions, or bell peppers. Since they have a lot of water, it’s important to sauté white button mushrooms before putting them on your pizza. This keeps your pizza from getting soggy and brings out their flavor. Try slicing them thin and cooking them with garlic and olive oil for a classic taste.
2. Cremini Mushrooms
Often called “baby bellas,” cremini mushrooms are a step up from white buttons in terms of flavor. They are essentially a younger version of the portobello mushroom, offering a deeper, earthier taste and a firmer texture.
Creminis are incredibly versatile and pair well with a wide variety of cheeses and meats. Their robust flavor stands up well to bold ingredients like sausage and aged cheeses. Like white buttons, they benefit from a quick sauté before being scattered over your pizza.
3. Portobello Mushrooms
Portobello mushrooms are the fully-grown version of creminis, and they bring a big, bold flavor to the table. Their large size and meaty texture make them an excellent topping for those who want a substantial, satisfying bite. Some even use the large caps as a low-carb pizza crust substitute.
To use portobellos as a topping, slice or chop them into smaller pieces. Roasting them first makes their flavor richer and their texture denser. They taste especially good with goat cheese, caramelized onions, or a drizzle of balsamic glaze.
4. Shiitake Mushrooms
Originally from East Asia, shiitake mushrooms are known for their rich, smokShiitake mushrooms come from East Asia and are known for their rich, smoky, almost meaty flavor. They have a strong umami taste that can make any pizza feel special. When cooked, they have a chewy, satisfying texture. spired pizza toppings like teriyaki chicken, scallions, and sesame seeds. They also work wonderfully with rich cheeses like Gruyère and Fontina. Always remove their tough stems before slicing and cooking.
5. Oyster Mushrooms
Named for their fan-like shape, oyster mushrooms get their name from their fan shape, which looks like an oyster. They have a delicate, mild flavor with a hint of pepper, and their texture is soft and tender. They also cook quickly. I like to put on white pizzas with garlic, cream-based sauces, and fresh herbs like thyme or parsley. Their gentle flavor profile allows other ingredients to shine. Due to their delicate nature, a quick sauté is all they need before going on the pizza.
6. Chanterelle Mushrooms
If you’re looking to create a truly gourmet pizza, chanterelles are an excellent choice. These golden-hued, trumpet-shaped mushrooms are prized by chefs for their fruity aroma, often compared to apricots, and their mild, peppery taste.
Chanterelles have a chewy texture that stays firm in the oven. Their special flavor goes well with prosciutto, corn, and fresh herbs. Since they’re wild and can be pricey, they’re best saved for special pizzas where you want their taste to stand out.
7. Porcini Mushrooms
Porcini mushrooms are a staple in Italian cooking, known for their strong, nutty flavor and creamy texture when cooked. Fresh ones can be hard to find, but dried porcinis are easy to get and have a very rich, umami taste.
To use dried porcinis, soak them in warm water to rehydrate, then chop and sauté them. Save the soaking liquid—strain it and add it to your pizza sauce for extra earthy flavor. Porcinis go well on a simple pizza with good mozzarella and some fresh parsley.
8. Morel Mushrooms
Morels are another prized wild mushroom, known for their honeycomb-like caps. They have a deep, nutty, earthy flavor that’s unique. Their texture is tender but meaty, and their hollow shape soaks up sauces and flavors well.
Morels are a delicacy and can be expensive, so let them shine on your pizza. Pair them with simple, high-quality toppings like asparagus, fontina cheese, and a little truffle oil to highlight their special flavor.
9. Maitake Mushrooms
Maitake mushrooms, also called hen-of-the-woods, grow in feathery clusters. They have a strong, woodsy, slightly spicy flavor and a delicate, semi-firm texture. Roasting them makes the edges nice and crispy.
Break the clusters into bite-sized pieces and roast them with olive oil and salt until golden brown. Their rich flavor goes well with smoked cheeses, roasted garlic, and herbs like sage.
10. Enoki Mushrooms
Enoki mushrooms are known for their long, thin stems and tiny caps. They’re very mild and a little sweet, with a crisp, crunchy texture even after cooking. They’re often used in Japanese and other East Asian dishes. Enokis are best added to the pizza during the last few minutes of baking or even scattered on top after it comes out of the oven. This preserves their unique crunch. They work beautifully on pizzas with lighter flavors, such as a white pizza with ricotta and a lemon zest finish.
Ready for the Perfect Pizza?
Picking the right mushroom can change your homemade pizza from ordinary to something special. Whether you use classic creminis or try exotic morels, cooking your mushrooms first is the key to getting the best flavor and keeping your crust crisp.
Now that you know more about mushrooms, try experimenting in the kitchen. Mix and match different types to find your favorite mushroom pizza..
