A Guide to Mushroom Varieties Grown Across West Bengal

West Bengal's humid climate, particularly through the monsoon and winter months, makes it well suited to mushroom cultivation — both in small backyard setups and larger commercial farms. Here's a look at the varieties you're most likely to find grown locally, including at MUCORA.

Button mushroom (Agaricus bisporus) is the everyday staple — mild, firm, and the most commonly available at local markets. It's the easiest entry point if you're new to cooking with mushrooms.

Oyster mushroom (Pleurotus ostreatus), including the grey oyster variety, grows in distinctive fan-shaped clusters and is one of the most forgiving mushrooms to farm, which is why it's become popular with small growers across the state. It has a delicate texture and mild, slightly sweet flavour.

Milky mushroom (Calocybe indica) is a Bengal favourite for curries specifically because of its thick stem and firm bite — it holds its texture even after slow cooking, unlike more delicate varieties that can turn mushy.

Shiitake (Lentinula edodes) is less commonly grown locally but increasingly available through specialty growers, prized for its deep umami flavour and meaty texture. It's typically grown on hardwood logs or sawdust blocks and takes longer to mature than button or oyster varieties.

Lion's mane (Hericium erinaceus) is the newest arrival on this list — a shaggy, unusual-looking mushroom with a texture often compared to crab or lobster when cooked. It's still uncommon in most Bengal markets, which is part of why chefs and food enthusiasts have started seeking it out directly from growers.

If you're in or around Kolkata and Barasat, MUCORA grows all six of these varieties locally and delivers fresh, same-day — you can see current pricing and availability on our shop page.