White Button

• White button mushrooms are the most common type of mushroom and make up about 90 percent of mushrooms eaten in the United States. They have a mild taste and blend well with omelets, salads, pizza, pasta and burgers. They can be sauteed, baked or eaten raw.
  
  

Crimini

• Crimini mushrooms have a number of aliases; they also go by "baby bella" and "browns." Crimini mushrooms are similar to white button mushrooms in that they have a small, button-like cap and full stem but they are different in color with a light tan to dark brown cap. Crimini mushrooms are also firmer in texture than white buttons. They have a more distinctive, earthy flavor and are often sauteed, boiled, microwaved or baked. They pair well with beef dishes, in sauces and with wild game like venison, buffalo and antelope.
  
  

Portabella

• Portabella mushrooms are related to criminis, but larger, like the criminis' big, older brother. They have a wide, floppy cap and narrower stem with a deep, almost meat-like texture and full flavor. Their larger shape makes them ideal for grilling, broiling or roasting. They can be prepared as a side dish to meat, chicken or fish, or as an appetizer sauteed in a little butter or olive oil and light spices.
  
  

Shiitake

• Shiitake mushrooms are smaller, like crimini mushrooms, but are darker than both criminis and portabellas. They have umbrella-shaped caps that range from tan to dark brown and have visible tan gills. Their curved stems should be removed prior to cooking. The meaty texture and forest-flavor of shiitake mushrooms pairs well with stir-fry dishes, pastas and soups.
  
  

Morels

• Morel mushrooms are hollow, spongy wild mushrooms that are expensive to purchase in the store, but free if you can find them in the wild. Their color ranges from tan to dark brown and they have an intense, earthy taste. While they should not be eaten raw, morel mushrooms taste excellent when sauteed in butter, included in sauces or dipped in egg and cornmeal and fried. Raw morel mushrooms can contain bugs, so before preparing them, cut them in half lengthwise and inspect them. If you find bugs, soak them in salt water for 10 minutes, dry them thoroughly, then cook immediately.