I have swapped in different varieties before, just using the same weights called for in the recipe. Oyster mushrooms are more delicate and can cook a little more quickly, so the cook time can vary a bit when you use different varieties. I just keep an eye on them and adjust accordingly as they cook!

Some mushrooms may keep for up to a week in the refrigerator. Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month. To clean mushrooms, brush off any debris from mushrooms with fingers or a damp paper towel, or rinse briefly under running water and pat dry with a paper towel. Note that the entire mushroom is edible from cap to stem!

I found this recipe to be not only simple to make, but outstanding in flavor.
I used King Oyster mushrooms and modified the instructions to add the last of the butter and flour to the sauteed mushroom and shallot mix, then slowly add the broth. No lumps! Use your whisk.
Best mushroom soup I’ve ever made thanks to this recipe.

• Mushrooms: Starting with a mix of leek, onion, and ordinary mushrooms to make the base of the soup, I used a blend of white button, cremini (also called baby bellas) and oyster mushrooms from the grocery store. You can use a mix of your favorite mushrooms, or keep it simple and use all white or all cremini mushrooms.

At the grocery store, select portabella mushrooms that are firm with a fresh, smooth appearance. The surface of the mushroom should be dry, but not dried out, and appear plump. Gills should appear firm. Store mushrooms in original packaging or in a porous paper bag for prolonged shelf life.