The production of animal meats plays a pivotal role in climate change by driving biodiversity loss, depletion of freshwater resources, and pollution of ecosystems [1]. Plant based alternatives like mushrooms offer a highly desirable alternative, as mushroom cultivation generally has a fraction of the environmental impact of animal meats [2]. Transitioning to sustainable alternatives, therefore promises to significantly reduce the environmental footprint of our food systems. One of the greatest challenges in replacing animal meats with plant-based alternatives is replicating their texture [3, 4]. Recent sensory feedback surveys show that mushroom-based meats still exhibit significant differences compared to animal meats across multiple texture related features such as viscosity, chewiness and fibrousness [5]. We characterize the hyperelastic mechanical behavior of six varieties of commercially cultivated mushrooms: white button mushrooms, portobello, oyster, shiitake, king trumpet, and lion’s mane. We test the stress-strain response of the mushroom samples under three different loading scenarios: uniaxial tension, uniaxial compression, and simple shearing, both parallel and perpendicular to the fiber direction. We use anisotropic data-driven constitutive models to learn and compare the mechanical behaviors, and investigate the role of water content and fibrousness in explaining the observed differences in mechanical behavior.