They are versatile and can be used raw or cooked; they have a flavour that intensifies when cooked.
These are vase-shaped mushrooms that are bright yellow to orange in colour; they have a nutty, delicate flavour and texture.
They are dark caps, from light tan to rich brown, with a fuller flavour than button mushrooms, that are often used in soups and sautes.
Tan to dark brown in colour with umbrella-shaped caps. They have a rich, steak-like flavour and a meaty texture; mainly used in soup stocks.
Fluted cap, soft beige-brown to grey-coloured, that has a delicate flavour and velvety texture and can be eaten raw or cooked briefly.
Long stems with tiny snow-white caps with a light, mild flavour and crisp texture, often used in salads, soups, and as garnishes.
The largest, most mature version of cremini that has a deep, meat-like flavour and substantial texture, it is cooked whole or sliced, grilled, baked, or stir-fried.
A pale brown, smooth, meaty texture with a pungent flavour holds shape in soups and stews.
Tan to dark brown, cone-shaped, spongy, with a smoky, earthy, nutty flavour.