| Angel trumpet: |
White, translucent, subtle flavor. Cultivated. Saute in butter and lemon. |
| Black trumpet: |
Brown to black, brittle, aromatic, buttery flavor. Cultivated. Saute in butter and lemon. |
| Button or Common: |
White or tan, mild flavor, common commercial variety. Cultivated. Use in soup and stews, saute in butter or oil, grill, or serve raw in salads. |
| Chanterelle: |
Also known as girolle. Trumpet-shaped, mild flavor. Wild. Serve with poultry, in creamy pasta sauces, saute in butter and onions. |
| Cremino: |
Also known as Roman. Brown, more flavorful version of button mushrooms. Cultivated. Saute, roast, or grill with olive oil and lemon. |
| Enoki: |
Tiny white caps on long slender stems, tangy. Cultivated and wild. Serve raw in salads, stir-fry, or sauted gently. |
| Fairy ring: |
Tan with brown rings, delicate flavor. Wild. Use in stews and soup, serve with poultry. |
| Hen-of-the-Woods: |
Brown with white edges, ruffled clusters, rich flavor. Cultivated. Saute slowly. |
| Matsutake: |
Dark brown, nutty, fragrant, earthy. Wild. Saute or grill. |
| Morel: |
Brown cone-shaped cap, spongy, nutty, meaty texture. Wild. Saute with butter and garlic, use in cream sauces. |
| Nameko: |
Also called cinnamon cap. Orange to amber, soft, gelatinous texture, earthy aroma and flavor. Cultivated. Use in Japanese soups and dishes. |
| Oyster: |
Tan, fan-shaped, silky texture. Cultivated and wild. Use like button mushrooms. |
| Pom Pom: |
Also called coral or lobster mushrooms. White, feathery, seafood flavor. Cultivated. Bake with butter and lemon. |
| Porcini: |
Also called cepe or boletus. Brown, large, umbrella-shaped, woodsy, smoky flavor. Wild. Saute, grill, or broil caps with olive oil. |
| Portobello: |
Extemely large, brown, mature form of the cremino mushroom. Cultivated and wild. Grill or broil with olive oil. |
| Puffball: |
White, round, mild, nutty flavor. Wild. Saute or use in soups, stews, and sauces. |
| Shiitake: |
Large, tan, umbrella-shaped, woodsy, smoky flavor. Cultivated and wild. Serve with poultry, use in stir-fry. |
| Straw: |
Tiny, tan to dark gray, earthy flavor. Cultivated. Use in Asian dishes. |
| Trompette de la mort: |
Also called horns of plenty. Black, trumpet-shaped, rich, nutty flavor. Wild. Serve with poultry and pork. |
| Truffle: |
Available black or white. Globular, irregular shape, very aromatic. Wild. Use raw or cooked in salads, stuffing, rice, eggs, sauces, and as a flavoring . |
| Wood Ear: |
Dark brown, translucent, ear-shaped, mild, nutty flavor. Cultivated. Use in Asian soups and stir-fry. |
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