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White button. The most popular mushroom, white buttons represent about 90 percent of mushrooms consumed in the United States.

Taste. They have a fairly mild taste and blend well with almost anything. Their flavor intensifies when cooked.

Preparation. They can be sautéed or cooked any way or enjoyed raw in salads.

Uses. Try them sliced and sautéed on pizza, in pasta, quesadillas or cheeseburgers.

Nutrition. A serving of 4-5 white mushrooms provides 18 calories, 0 grams of fat and 3 grams of carbohydrates, yet is a good source of the antioxidant selenium; B vitamins riboflavin, niacin and pantothenic acid; and copper. And, mushrooms have close to 300 mg of potassium per serving, an important nutrient that many Americans do not get enough of. White buttons also contain 2.8 mg of the antioxidant ergothioneine and 15 IU of vitamin D.

Crimini. Also known as baby 'bellas or browns, criminis are similar in appearance to whites, but have a light-tan to rich-brown cap and a firmer texture.

Flavor. Criminis have a deeper, earthier flavor than whites.

Preparation. Sauté, broil, microwave or cook almost any way.

Uses. Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes.

Nutrition. A serving of 4-5 crimini mushrooms provides 23 calories, 0 grams of fat and 4 grams of carbohydrates, yet is an excellent source of the antioxidant selenium, the B vitamin riboflavin and copper; and a good source of potassium, phosphorus and B vitamins niacin and pantothenic acid. Criminis also contain 4.9 mg of the antioxidant ergothioneine.

Portabella. A larger relative of criminis, Portabellas have tan or brown caps and measure up to 6 inches in diameter.

Flavor. They have a deep, meat-like texture and flavor.

Preparation. Portabellas can be grilled, broiled or roasted and served as appetizers, entrees or side dishes.

Uses. Their hearty taste and texture makes them a flavorful vegetarian alternative - grill and serve them as "burgers" on toasted buns.

Nutrition. One medium Portabella cap provides 22 calories, 0 grams of fat and 4 grams of carbohydrates, yet it is an excellent source of the B vitamin riboflavin; and a good source of the antioxidant selenium, potassium, phosphorus, the B vitamins niacin and pantothenic acid and copper. Portabellas also contain 4.3 mg of the antioxidant ergothioneine.

Maitake. Maitake appear rippling and fan-shaped, without caps. They are also called "Hen of the Woods."

Flavor. Maitake have a distinctive aroma and a rich, woodsy taste.

Preparation. Sauté lightly in butter or oil.

Uses. For a richer taste in any recipe calling for mushrooms, use maitakes. They can be a main dish ingredient or used in side dishes and soups.

Nutrition. Please check back for new information.

Shiitake. Shiitakes are tan to dark brown and have broad, umbrella-shaped caps, wide open veils, tan gills and curved stems that should be removed.

Flavor. They have a meaty texture and are rich and woodsy when cooked.

Preparation. Taste best when cooked.

Uses. They add a meaty flavor and texture to stir-fry, pastas, soups, entrees and sides.

Nutrition. Please check back for new information.

Enoki. Enoki have tiny, button-shaped caps and long, spindly stems.

Flavor. They are mild tasting and crunchy.

Preparation. Before using, trim roots at cluster base. Separate stems before serving.

Uses. Try them raw in salads and sandwiches. Or use them as an ingredient in soups, such as a stock made with soy sauce and tofu.

Nutrition. Please check back for new information.

Oyster. Oysters can be gray, pale yellow or even blue, with a velvety texture.

Flavor. Oysters have a very delicate flavor.

Preparation. Sauté with butter and onions to bring out their flavor.

Uses. Try over linquine with sliced steak and red peppers, sprinkled with grated parmesan cheese.

Nutrition. Please check back for new information.

Beech. Beech mushrooms are petite with either all-white or light-brown caps.

Flavor. Beeches have a crunchy texture offering a delicately mild flavor that is sweet and deliciously nutty.

Preparation. Cook whole or slice into sauces to compliment chicken or fish dishes.

Uses. Great with vegetables and in stir-fry. Add to soups, stews or sauces as a last ingredient to maintain crisp texture.

Nutrition. Please check back for new information.

Wild Mushrooms. Some mushroom lovers enjoy searching the woods for prized wild varieties of mushrooms, such as morels, truffles and chanterelles. Because there are thousands of varieties of inedible and poisonous mushrooms, it's important to never eat wild mushrooms without the guidance of a trained mycologist, or mushroom expert. Poisonous mushrooms often resemble non-poisonous mushrooms, so it's best to purchase commercially grown mushrooms. If you want to try wild varieties, be sure you only eat those purchased from a trusted retailer or served in a restaurant.