Baby shiitake mushrooms are entirely edible because of their thin and tender stalks.
The Black Oyster mushroom is one of the more commonly sought wild mushrooms because of its bittersweet aroma.
Cremini mushrooms have a light to dark brown cap, and short white stem that is also edible. They have a mild, earthy flavour and somewhat meaty texture.
The King Oyster is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa. It has a thick, meaty white stem and a small tan cap.
Large Portobellos are fully-grown brown mushrooms, with a large, light tan cap. When fully grown, they lose some of their moisture, resulting in a meaty texture and earthy taste.
Maitake mushrooms are one of the major culinary varieties used in Japan. They are popular cooked in foil with butter.
Mini Portobello mushrooms are premature. They’re more moist than their fully grown counterparts.
Shiitake mushrooms have a fleshy, brown cap and a woodsy, meaty flavour when cooked. It is the most popular in stir fry dishes.
White Button mushrooms are the most popular in Canada. Their "woodsy" flavour is enhanced through cooking.