King Trumpet mushrooms are medium to large in size and are easily identified by their thick cylindrical stem and their small, flattened cap. The ivory to white stems can grow up to twenty centimeters in length, five centimeters in diameter, and are firm, dense, and chewy. The small, smooth caps are grey to brown and have rounded, curved edges. Underneath the cap, the stem and cap are joined by off-white, thin, short, gills. Raw King Trumpets, though dense and spongy in texture, lack aroma and flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent of abalone.

Yellow oyster mushrooms are small to medium in size with caps averaging 2-6 centimeters in diameter and are attached to a short or nonexistent stem. The thin, dry, smooth caps are daffodil yellow, semi-circular, and look like small petals clustered and layered into a small bouquet. When young, the caps are flat, and with age, they begin to curl and become convex with wavy edges. Underneath the caps, there are many soft, short, white gills that connect to an ivory white, small stem. Yellow oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When raw, Yellow oyster mushrooms can be somewhat bitter, but when cooked, they developed a balanced, nutty flavor similar to the flavor of cashews.

Blue oyster mushrooms are medium to large in size with caps averaging 5-25 centimeters in diameter and a very short or non-existent stem. The caps are broad and fan-like and have curled edges that become wavy and lobed with maturity. White gills extend from beneath the cap, and the flesh is white, meaty, and firm. Oyster mushrooms have a slightly chewy texture and are soft with a bittersweet aroma reminiscent of anise. When cooked, they have a mild and nutty, seafood-like flavor.

Chestnut mushrooms tend to grow in clusters, similar to Oyster mushrooms, but taste much more like a mild Shiitake with a distinct “nutty” taste. Chestnuts are quite satisfying while chewing, they retain a little bit of snap to the stem after cooking, with a similar texture to that of asparagus. They even leave you stained orange until you wash your hands!

Lion’s mane, or Hericium erinaceus, is an edible mushroom that is grown or harvested for both culinary and medicinal uses. Native to North America, Europe and Asia, it can be identified by its long spines, occurrence on hardwoods, and tendency to grow a single clump of dangling spines. It has a unique combination of texture and a flavor that many people describe as reminding them of crab or lobster meat.

The richly flavored Brown Beech mushroom is regarded as one of the most "gourmet" of all the oyster-like mushrooms. Firm textured and possessing a mildly sweet, nutty taste, this mushroom can be incorporated into a broad range of recipes from soups and sauces to stir-fries. The creative cook or chef will find this superior mushroom to be highly versatile.

DesItalian oysters have a grey to brown color, absent stem, and frilly edges. Their flavor is similar to blue oysters, but their texture is a little softer and more velvety. Plus, the lack of a stem means you get more bang for your buck. Great in any applications where you use blue oysters. Their texture makes them a staff favorite for sautéing.

Pink oyster mushrooms are a tropical oyster mushroom strain that thrives in warmer temperatures. Given their denser texture, pink oysters make a wonderful meat substitute. Many people say that their flavor is similar to pork, making this a great choice for vegan bbq or bacon.

Shiitake mushrooms are often described as having an earthy, smoky flavor and a rich meaty-yet-buttery texture when cooked. It’s no surprise that they are commonly found in an array of dishes that call for bold flavors, yet they are just as at home in weeknight pizza and pasta dishes.