When selecting cooking mushrooms, choose ones that have an even colored surface, a firm texture and still exhibit tightly closed caps. As a mushroom matures, the cap opens and the gills or frills beneath the cap will be visible. Avoid purchasing mushrooms with soft spots or discolored marks.
 

Store mushrooms in the refrigerator in paper bags - never in plastic. Plastic retains too much moisture and mushrooms will break down quickly. Don't clean the mushrooms until you are ready to use them. Because mushrooms absorb liquids, it's best not to wash them in water. Wipe the mushrooms clean with a paper towel instead.

 

Below are some of the types of mushrooms you will most often see at the Market:

 

Shiitake Mushrooms
Originally cultivated only in Japan on natural oak logs, these mushrooms are large in size and black-brown in color.  They have an earthy-rich flavor and hold up well to cooking. They are commonly used in soups and stir-fried dishes.

Lions Mane (Pom Pom) Mushrooms

Blue Oyster Mushrooms

These mushrooms are beautiful satiny, blue-hued mushrooms with white stems. They are more solid and flavorful than most other oyster varieties. Generally, they taste sweet, shrink little, and hold their shape and springiness when briefly cooked. Great for stir-frys, but be sure to cook them gently because while they can take the heat, they might lose their flavor and appearance if cooked too long.

 

These are often considered the most prized wild mushroom in the world. They have a fluted shape and bright orange color. Their flavor is commonly described as spicy and nutty.  They have a meaty texture that stands up well to baking.