I grew up in Russia, and like in many other Slavic cultures, mushroom foraging was a time-honored family affair. Some of my fondest memories are of picking mushrooms with my grandmother, who taught me all I know about identifying them. I still forage them all the time here in the States. I'm sorry, but it continues to baffle me how someone can mistake an Amanita for a Coprinus (or Agaricus). To my eyes they're as dif…
> when there are so many great tastes and experiences right there at your fingertips. As someone who has cooked with exactly one kind of mushroom (button) I find this intriguing. I thought all mushrooms taste more or less the same. I may have eaten something at a restaurant, but don't remember anything unique.
In particular, three of the most common western supermarket mushrooms (button, cremini, and portobello) are actually all the same species (Agaricus bisporus). They just look different.
Shiitakes are a different species and do taste different, but are somewhat related; at one point in the past they were classified in the agaricus genus.
Once you venture outside those, tastes and textures rapidly diverge. Truffles and morels are definitely memorable if you've never had them before.