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Fresh mushrooms add flavor and flair to everyday meals. They are low in calories, have no cholesterol and are virtually fat and sodium free.

Once you bring your mushrooms home, they should be placed inside of a brown paper bag and refrigerated. Do not store your mushrooms in a plastic bag as this will cause them to get soggy. To clean your mushrooms, wipe with a damp paper towel to dust off the dirt. Mushrooms absorb water like a sponge so use as little water in cleaning them as you feel comfortable with.

Try some of the exotic mushroom recipes below. Don’t be afraid to substitute on type of mushroom for one you already have on hand. Most of these recipes work equally well with any type of mushroom.

	Beech: Mushrooms are petite with either all white or light brown caps. The Beech has a crunchy texture offering a delicately mild flavor that is sweet and deliciously nutty.
	Black Trumpet : Light gray to jet-black, vase shape, highly perfumed. Available year -round, except April-May.
	Chanterelle: Golden, with white flesh. Button or vase shaped cap with veins. Apricot nuances. Available year-round except may-June. Substitute hedgehogs.
	Crimini: Crimini mushrooms are similar in appearance to the Whites because they come from the same family (Agaricus). Look for a naturally light tan to rich brown cap and a very firm texture. Deeper, denser, earthier flavor than White mushrooms.
	Elf Abalone: The Elf Abalone mushroom is a delicate white sphere with soft spines and no stem. It has a mild, sweet taste and pleasant texture that has been compared to lobster or very tender veal. It's appearance has earned it many interesting common names including Monkey's head, Lion's Mane, Bear's Head, Old Man's Beard, and Satyr's Beard. Among its other medicinal benefits pom pom is best known for its traditional use in treating ailments of the stomach and digestive tract, as well as nervous system disorders.
	Enoki: Fragile, flower-like with long, slender stems and tiny caps, Enoki mushrooms grow in small clusters. They have a mild, light flavor with a slight crunch.
	Hedge Hog: Pumpkin-colored, bristly underside like its namesake. Tangy flavor. Available January - March and August - September. Substitute chanterelles.
	King Oyster (Royal Trumpet): King Oyster mushrooms have a light brown trumpet-shaped caps resting on tender white stems and a delicate flavor.
	Lobster: Firm; lobster-red in color. Available July-September.
	Maitake: Maitakes are described by a cluster of dark fronds with firm and supple texture at base, becoming slightly brittle and crumbly at the edges. Maitake mushrooms have a distinctive aroma with a rich, woodsy taste.
	Morels: Morel mushrooms have short, thick, hollow stems, topped with sponge-like pointed caps, resembling honeycombs. Morels may be tan, yellow or black in color and produce a rich, nut-like flavor and woodsy fragrance.
	Oyster: Fluted and graceful, Oyster mushrooms range in color from soft brown to gray. They are best if cooked. Oyster mushrooms have a delicate, mild flavor and velvety texture.
	Pioppino: Pioppino mushrooms have a mellow and attractive flavor.
	Pom Pom: The Elf Abalone mushroom is a delicate white sphere with soft spines and no stem. It has a mild, sweet taste and pleasant texture that has been compared to lobster or very tender veal. It's appearance has earned it many interesting common names including Monkey's head, Lion's Mane, Bear's Head, Old Man's Beard, and Satyr's Beard. Among its other medicinal benefits pom pom is best known for its traditional use in treating ailments of the stomach and digestive tract, as well as nervous system disorders.
	Porcini: Bulbous stem and rounded cap, from ivory to reddish brown. Taste similar to winecap. Available year-round, except August.
	Portabella: Impressive in size and appearance, the Portabella mushroom is a larger, hardier relative of the White and Crimini and can range up to 6 inches in diameter. Portabellas have a longer growing cycle than Whites and Criminis resulting in a deep, meat-like texture and flavor.
	Shiitake: Shiitakes range in color from tan to dark brown with broad, umbrella-shaped caps, wide open veils and tan gills. Shiitake caps have a soft, spongy texture. When cooked, Shiitake mushrooms are rich and woodsy with a meaty texture.
	Truffles: Round in shape, size varies from marble to potato. Truffles have an oaky, woodsy, peppery aromatic, distinctive taste.
	Whites: White mushrooms vary in color from creamy white to light brown and in sizes from small (button) to jumbo. They are pleasingly mild and woodsy; their flavor intensifies when cooked. Freshly picked White mushrooms have closed veils (caps that fit closely to the stem) and delicate flavor; mature Whites, with open veils and darkened caps, develop a richer, deeper taste.
	Wood Ear: Golden brown ear-shaped mushroom. Slightly chewy with mild flavor.