If your mushroom repertoire is more or less limited to the two or three kinds of shrooms stocked by the good people of Trader Joe’s, chances are you’re not realizing your full fungi potential. Step off the beaten path and you’ll find a glorious array of mushrooms with previously undiscovered flavors that offer the potential of turning you into a veritable gastronomist.

“There's such an exciting world of mushrooms out there,” says Chef Katie Chin, cookbook author and Asian food expert. “It's fun to try a new variety/species every month. There are even mushroom-of-the-month clubs that will deliver to your doorstep.” You can forage for your own shrooms, too, she adds—just make sure to do your research first. (There’s actually a book dedicated to the subject called How to Forage for Mushrooms Without Dying, if you’re interested in safely adopting the hobby.)

You don’t have to commit to going full fungi fanatic (and risk the whole accidental-poisoning thing) in order to expand your horizons, though. Instead, you can simply take Chin’s recommendations for lesser-known shrooms worth adding to your plate. Below, the cookbook author names three mushrooms she considers to be underrated and offers a few tips for how to cook and serve each variety. Her picks aren't as likely to line your grocery store shelves as your usual go-to's—you may have to order them online, forage for them at the farmers market, or head to your local health food store to seek them out—but Chin insists that you and your palate will be well rewarded for the added effort.

5 lesser-known mushrooms Chef Katie Chin wants you to add to 
your plate

One

Lions Mane

According to Chin, Lion’s mane has a seafood-like taste that often gets compared to lobster and shrimp. “Lion's Mane mushrooms are excellent added to crab cakes or lobster rolls,” she says. For a quick dinner, you can also simply pan fry Lion’s Mane with olive oil, salt, and pepper.

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Two

Hen of the Woods

If you’re in an Italian mood, Hen of the Woods (a.k.a. maitake) mushrooms are the way to go. “With their savory, earthy flavor and feathery shape, Hen of the Woods mushrooms are excellent roasted but are also great on pizza, pasta, risottos, and even in ramen,” says Chin.

Three

Black Trumpet

“Black trumpet mushrooms are earthy, sweet, and woodsy with a smoky and fruity finish,” says Chin. “With their unique flavor and petite and vase-like shape, Black Trumpet mushrooms can be added to soups, pastas, salads, and paired [as a side dish] with any kind of meat or seafood.” Just make sure you let Black Trumpets be the star of the show, she adds, so they don’t get overpowered by stronger, less subtle flavors.

Four

Enoki

Enoki are the spaghetti of mushrooms with long, delicate, and savory strands. “Enoki mushrooms are great sautéed, thrown into ramen or hot pot, or raw in salads,” says Chin. They can also be pickled.

Five

Oyster

“Oyster mushrooms are earthy, aromatic, and sweet with a subtle anise finish (like black licorice) when cooked,” says Chin.”They taste like button mushrooms when eaten raw.” She recommends serving them up as “meat” in stir fries, pastas, soups, and sandwiches.