Mushrooms can be found in many different colors, shapes, textures and flavors. Certain mushrooms are great served raw, like the enoki, and others are more geared for long, slow cooking methods, like the hedgehog. Mushrooms are produced in all 50 states, although according to the Mushroom Council, Pennsylvania accounted for 61% of total US production. Truffles are actually an underground growing mushroom and can be found in both black and white varieties.

Here is a listing of popular and unusual mushroom varieties that are found on many restaurant and hotel menus. Scroll down for a brief description and ways to use them.

Varieties:

Hen of the Woods
Great sliced and sautéed. Good for tempura. Rich flavor. Can also be found dried and ground up.

Matsutake
Prized in Japanese cuisine. Can be found both fresh and dried, although is most often found dried in Asian markets.

Truffles
Very strong flavor, truffles are used sparingly in dishes. Can be found in both the black or white varieties. The white truffles are more rare than the black truffles, although both are delicious to use.

King Oysters
Great for grilling and duxelles recipes. Good shelf life.

Wood Ear
It has a chewy, rubbery texture and is good for longer cooked dishes.

Oyster
Very popular on menus. Perishable. Nice, soft texture and good flavor.

Shiitaki
Great flavor, the dried shiitaki mushrooms can be soaked in warm water and both the soaking broth and mushrooms themselves can be used in dishes. Popular on menus.

Enoki
Great raw in salads. Its shape makes it ideal for different pairings.

Button
Most commonly available. Flavor is the same no matter the size. Cut just before serving.

Cepes and Porcini
Excellent for all kinds of dishes, its flavor is highly revered. Can be found both dried and fresh.

Huitlacoche
Smoky flavor, good for Latin American cuisines. Keep frozen until ready to use.

Black Trumpet (Horn of Plenty)
This also has a trumpet shape, similar to a chanterelle mushroom. Commonly found dried. Great flavor.

King Trumpet
Great sautéed. Good also for slow cooking recipes. Rich flavor.

Brown or White Beech, Hon-shimeji mushrooms
Needs to be cooked before consuming. Ideal in Asian dishes.

Lobster
Name comes from its coloring, which makes it very useful for colorful menus.

Chanterelle
Classic trumpet shape, turns deeper in color with age. Popular in many culinary dishes and highly regarded by chefs. Found both dried and fresh.

Morel
Found dried and fresh. A favorite among chefs, the morel mushroom has a great, rich flavor. It has a characteristic sponge-like look to it.

Portobella
Large mushrooms, excellent for grilling and pan proiling. Great meaty flavor.

Hedgehog
Good for slow cooking recipes. Great substitute for chanterelle mushrooms. Not a long shelf life, use soon after purchasing.

Abalone
Rich flavor. Unusual appearance.

Image courtesy of Volkov: Wikipedia Commons.