A king oyster mushroom has very little taste when raw. Cooking, however, brings out the familiar woodsy mushroom flavor that can be enjoyed alone or as a side dish pairing.

This variety mix includes Piopini, has an intense forest flavor and makes it a natural for pastas, game, and red meats. Nameko, has an earthy, forest flavor that is enhanced when sautéed. Maitake, is fruity, earthy and spicy in flavor and can absorb companion flavors. King Oyster has very little taste when raw. Cooking, brings out that familiar mushroom flavor not present in its raw state. Its texture is mild and chewy.

A member of the shimeji family, pioppini mushrooms have a flavor similar to porcini but are more peppery. Their firm texture makes them a good addition to a stir-fry; you can use the whole mushroom, stem and all.

These small orange mushrooms are easily identified by an unusual gelatinous coating that gives them an amber sheen. When you sauté them, the coating also acts as a good thickener for sauces or stews. Namekos have a sweet woodsy flavor and a silky, velvety texture, and they are very popular in Japan, where they are traditionally added to miso soup.

The maitake mushrooms appearance is ruffled and brown. Once considered the leading medicinal mushroom, it has gained culinary popularity because of its roasted chicken flavor and slightly meaty texture. It is rich in potassium, calcium, and magnesium, along with amino acids.

Beech mushrooms often grow on beech trees thus their name. They have a firm texture and a delicate shellfishlike flavor making them ideal for pairing with any kind of seafood.

Chanterelle mushrooms have a firm texture and a subtle flavor that features peppery apricot notes. They taste wonderful in cream sauces.

The texture of black trumpet mushrooms is very light, "almost like they’re not really there.” The mushrooms’ aromatic, cheese-like flavor makes up for that. You may chop them finely and add them to eggs, stews, or anything that needs a bold flavor pickup.

Its walnut-meat texture and mild seafood flavor have made it increasingly popular. Brush them with olive oil and garlic and grilling, or use them in lobster bisque instead of the real thing.

The flavor is best after they have been dried, they have a sweet earthy richness that goes a long way to flavor soups, and stews and casseroles and they go particularly well with white fish for their flavor and as a great contrast. To use: Reconstitute 1 ounce mushrooms in 2 cups warm water for 10 minutes or overnight in the refrigerator, strain through a coffee filter or paper towel and use the liquid for recipes. Store in the freezer for best results, repackage into freezer bags once the bag is opened.