Oyster and Shimeji Mushrooms

• Oyster mushrooms are also called abalone mushrooms. The varieties include
  
  pink, creamy-gray or yellow oyster mushrooms. They are about 2 inches long, have a soft texture and delicate flavor. Shimeji mushrooms are creamy-gray and similar to oyster mushrooms in appearance and taste, but they grow in clusters. In the wild, these mushrooms grow around tree trunks, but they are also cultivated on farms.
  
  

Enoki Mushrooms

• Often used in soups and salads in East Asian cuisine, enoki or enokitake mushrooms are white, thin and about 4 inches long, with a very small head. They have a mild flavor and a crisp texture. Enoki mushrooms are native to northern Japan, but today are cultivated around the world. They are rich in vitamin C, niacin or vitamin B3 and potassium.
  
  

Shiitake Mushrooms

• Widely available in supermarkets, shiitake mushrooms are among the most cultivated variety in the world. Native to China and Japan, they are a good source of protein. Shiitake mushrooms have a spongy, brown head of about 2 inches wide, a meaty taste and a spongy texture. In addition to fresh shiitake, many recipes use dried mushrooms.
  
  

Button Mushrooms

• Agaricus bisporus, also known as button, white or common mushrooms, are one of the most consumed mushrooms in the world. They feature a small, closed cup or head. They were first cultivated in France, during the 1700s. The button mushroom is one of the few species that can be consumed raw or cooked, from salads to pasta recipes.
  
  

Chanterelles

• Chanterelles are mushrooms of the species Cantharellus cibarius. They are funnel-shaped, orange to yellow, and have a meaty flavor when cooked. It has a a fruity smell and a mildly peppery taste, and many people consider chanterelles a culinary delicacy. This mushroom is a good source of vitamins A , D and B complex.