Love mushrooms? Here are 13 varieties you can eat

Mushrooms have been a part of home cooking for thousands of years. There are various categories of mushrooms, one of which is edible, or those with absence of poisonous effects on human body. Edible mushrooms are consumed for their nutritional properties and culinary values. You can find the edible one at grocery stores or through foraging in the woods. You must not eat any mushroom without proper knowldge, as many poisonous ones look a similar to the edible ones. Following are 13 types of Edible Mushrooms: (Photo: Getty/Thinkstock)

Button Mushrooms: These are the most common type of mushroom consumed in India. It generally appears white but can also be slightly brownish in colour. Though it doesn't have much culinary values, it's generally sliced up and used as a topping on pizza, noodles or soups. You can easily find this variety in grocery stores. (Photo: Getty/Thinkstock)

Cremini Mushrooms: Belonging to the white mushroom family, these mushrooms are left out to mature slightly more than the button mushrooms, and therefore are generally bigger, and brownish in size. Being younger to Portobellas, these are known by another name "baby bella". The white mushroom family includes Button, Cremini and Portbello mushrooms. (Photo: Getty/Thinkstock)

Portobello Mushrooms: If Button mushrooms are babies, then Portbello are it's grandparents as they are left to mature for a long time. These appear brown in colour, larger in size and have a more-meaty texture, though these retain their mild flavour. It is the ultimate stage of the Button mushrooms. These are deliciously gilled or cooked, whole or sliced and commonly used in Italian dishes and burgers. (Photo: Getty/Thinkstock)

Enoki Mushrooms: These are one of the most unique varieties of mushrooms available. They appear as small, white and shiny caps attached to long stings. The flavour is light, mild and fruity with a crisp texture. These are good raw and should't be over-cooked as they can tighten. They are commonly used in soups, sandwiches, salads, and for garnishing purposes. (Photo: Getty/Thinkstock)

Shiitake Mushrooms: Although they belong to an infamous variety of mushroom, these taste delicious. These are brown coloured, umbrella-shaped mushrooms which are also known to have medicinal benefits. (Photo: Getty/Thinkstock)

Morel Mushrooms: Another unique variety of mushrooms, they are shaped like a honeycomb attached to a wood. They are not just unique by their appearance, but also by taste. Their colour vary from tan to dark-brown; darker the colour, better the taste. If you have tried and like Shiitake mushrooms, you'll love these. However, these aren't grown commercially, so you'll rarely find them at stores. But you can easily grow them in your garden. (Photo: Getty/Thinkstock)

Maitake Mushrooms: With a distinctive appearance, they look like a cabbage when seen from distance and are commonly grown in US and Japan. The term means "dancing mushroom" in Japan. These are also known to exhibit medicinal properties that help in boosting immune system. They also have hypoglycemic effect that can help in managing diabetes and high cholesterol levels. (Photo: Getty/Thinkstock)

Hedgehog Mushrooms: The name 'Hedgehog or sweet-tooth mushroom' has been given to them because of the grills underneath. They taste sweet and nutty, with a cruncy texture, if cooked right. These are quite safe to harvest since they have no poisonous lookalikes. They can be pickled or simmered with milk. (Photo: Getty/Thinkstock)

Lion's mane mushrooms: These are another unusual looking variety of mushrooms, that have a delicious meaty-flavour and appear large in size. Being similar to Morel mushrooms, these are also known for anti-inflammatory, gastroprotective and cardioprotective properties, and therefore popular in health and supplement industry. (Photo: Getty/Thinkstock)

Chanterelle Mushrooms: These are bright, yellow-coloured, vase-shaped mushrooms with sweet and peppery flavour that goes well with eggs. These are available both canned and fresh. Expensive when bought fresh, they should not be over-cooked to prevent it from toughening. They taste best when served as a side dish or added to pasta. (Photo: Getty/Thinkstock)

Porcini Mushrooms: These are yet another variety of mushroom, highly known for it's culinary properties. Also known as 'Cep mushroom', they have a woodsy-taste and are sold dried. Most commonly Porcini mushrooms are used in Italian cooking. They can get really big in size, around 10 inches, but are generally harvested when around one inch. (Photo: Getty/Thinkstock)

Oyster Mushrooms: Fan-shaped, soft and whitish-coloured mushroom with a delicate odor and flavour, they appear in different hues of white, such as cream, grey, yellow or light brown. They can be eaten raw but should be cooked to enhance their delicate flavour. (Photo: Getty/Thinkstock)

Shimeji mushrooms: Although native to East Asia, 'Shimeji mushrooms' can also be found in Northen Europe. They taste bitter when consumed raw, therefore should be cooked well. These are also known as white beech mushrooms. (Photo: Getty/Thinkstock)