1. Mushrooms

2. Button Native to the grasslands in England and North America. Most commonly and widely consumed. Also known as the White or Baby Bella.

3. Cremini Same strain as a Portobello. Also known as roman or golden Italian. A little larger then a button, with a light brown cap. Meaty texture and mild flavor.

4. Porcini Dense, white striped body. Large, pale – dark brown cap. Nutty, slightly meaty flavor. Yeast like smell. Has a higher water content. Europe and North America.

5. Chanterelle Winter and fall are peak seasons in the west. Thick and meaty. Colors range from orange to gold. Fleshy cap with ruffled gills. Very aromatic.

6. Morel Available March through August. Not truly a mushroom. Share same traits as truffles. Hollow from stem to crown. Colors range from muted grey to dark brown. Meaty/earthy flavor with a smoky and woodsy aroma. Can never be eaten raw.

7. Oyster Available year round. also called abalone and shellfish mushroom. scallop-shaped caps that range in sizes from button to sand dollar. coloring varies from snow grey to pale brown. mild and sweet in flavor, light fruity fragrance.

8. 8 Hedge hogs Hydnum repandum is large, fleshy, buff colored, and found occasionally in groups under conifers or hardwood trees. White teeth like structures bear the spores. In a young specimen the teeth are firm. This is a good way to determine its age. When young, it has a mild, fresh odor, and it tastes best.

9. 9 Black Trumpet otherwise known as Horn of Plenty, is considered a great delicacy. This fragile, trumpet shaped Mushroom has a waxy, charcoal-gray outer surface, while the inside is a velvety blackish-brown. This is an incredibly rich and buttery Mushroom. This Mushroom can be found growing in large groups in damp deciduous woods, especially under oak or beech, during summer and fall.

10. Portobello Available all year round. a larger, earthier and mature form of the common white(Button) mushroom. rounded, earthen tan flat cap with near black gills, thick stem, white and edible. rich and meaty texture and flavor

11. Shiitake Available all year round. Can be cultivated. colors from amber to paper bag-brown, has a wide, umbrella shape with a curled rim. release a garlic-pine aroma and have a rich, earthy, flavor when cooked.

12. Truffle is the body of an underground mushroom. Highly prized. French gastronome Brillat-Savarin called them “the diamond of the kitchen” Highly esteemed in French, Spanish, northern Italian and Greek cooking.

13. 13 White Truffle From the ALBA region of Italy Sliced thin and used as a garnish Made into oil Served with pasta, eggs Very expensive $$$

14. 14 Lobster Mushroom The Lobster Mushroom (Hypomyces Lactifluorum) is a Parasitic Mushroom which uses another Mushroom as its host; and dramatically increases the flavor of that host. The Lobster Mushroom derives its name from the reddish color of the Mushroom. This Mushroom is a great addition to Mushroom dishes because of its beautiful color which is rather unique in the edible Mushroom world. Lobster Mushrooms have a firm, soft texture, delicate flavor and the slices range from 1 - 3 inches wide. The Lobster absorbs flavors of a dish well while adding eye appeal.