Agaricus (White or Button)
These mushrooms are the most common variety prepackaged in supermarkets; available fresh, canned, or frozen.
White mushrooms are mildly flavored, are tasty when eaten raw but even more flavorful when cooked.
 

Chanterelles, or Girolle
These trumpet shaped fungi are highly regarded mushrooms favored for their gold to yellow color, and rich flavor, ranging from apricot to earthier tasting. Chanterelles are best eaten fresh, although they are also available dried or canned.
 

Crimini, or Italian Brown
These mushrooms are similar to the button variety, yet they are darker in color, have a richer flavor, and have a more dense texture. Criminis were once an imported mushroom but are now grown domestically.
 

Enoki, or Enokitake
This fungi takes on a sproutlike appearance with small caps and thin, long, stems. Native to Japan, white in color, with a light fruity taste, these mushrooms are excellent when served raw in soups and salads.
 

Morel
These mushrooms are highly priced and highly prized for their intense earthly flavor. They are usually found in the wild, although can now be grown commercially. This conical shaped, honey combed surface fungi is small, with dark brown hues. It is suitable for stuffing and ideal for sauces and stews.
  

Oyster, or Pleurotus
These mushrooms grow in clusters, and range in color from off-white to shades of brown. With a subtle oyster-like taste, its chewy texture is more suited to cooked dishes.
 

Porcino
Porcini mushrooms are well valued for their meaty texture, interesting flavor, and distinguished shape. These mushrooms vary in size and are domestically grown or imported from Europe depending on the season. This variety is usually expensive, but is considered one of the finest-tasting mushrooms.
 

Shiitake
Shiitake mushrooms were originally cultivated on natural oak logs and only grown in Japan, but are now available domestically. These mushrooms are large, black-brown, and have an earthy rich flavor. This fungi is enjoyed in stir-fries, soups, or even as a meat substitute. Dried Shiitakes have more intense flavors and are sometimes preferable to fresh.