Have you ever been at the grocery store and pondered what type of mushroom you should select?  What is a lady to do with all of these options- Porcini, Oyster, Shiitake, Button Mushrooms...to name a few!  I find myself interested with the many varieties of mushrooms and the intricacies between them.     I want to demystify the mushroom a bit, while helping you in your quest for a fabulous tasting and looking mushroom, by giving a couple of pointers on some of the popular shrooms!

Button Mushroom (Agaricus):  These are the mushrooms that most widely available.  You will often find them chopped up in a box or whole.  They have a light brown coloring and are well suited for salads served raw, or you can cook them too. They are very versatile.

Crimini Mushrooms: These mushrooms offer a bit more flavor than the button mushroom and tend to be darker as well.  Opt for these and try something new.  These are younger versions of Portabello's.

Portabello Mushrooms:  Grilled or fried, these large mushrooms are great for stuffing!  These are actually a light to dark brown and they are known for a large cap and stem.

Oyster Mushrooms:  Some say that these have a faint taste of Oysters.  I haven't noticed, but perhaps my taste is not keen enough.  These have a funnel shape and are harder and very savory!

Shiitake Mushrooms:  Brown to dark brown with a meaty texture. You may want to remove the stem before cooking.  Broil, steam, grill or sautee these for a full flavored taste.

Enjoy your mushrooms!  Remember never to pick mushrooms out in the wild, lest you want to be killed by one. The majority of wild mushrooms our poisonous.