Varieties

	White Mushrooms Agaricus Description: Varies in color from creamy white to off white and in sizes from small (button) to jumbo. Flavor: Agaricus are pleasingly mild and woodsy in taste. Flavors intensify when cooked. Usage: They are very versatile and equally tasty fresh or cooked. Use raw in salads, with dips, sautéed with side dishes, breaded, or as an ingredient to enrich sauces, soups, stuffings or entrees.
	Baby Bellas/Brown Crimini Description: Look for a naturally dark cap that ranges in color from light tan to rich brown. Flavor Meaty and earthy flavor is more intense than the white mushrooms. Usage Can be substituted an any recipes specifying white mushrooms when a more full-bodied taste is preferred. A versatile mushroom that's excellent for both cooking or use in salads.
	Portabellas Portabello Description: It is the largest of the mushrooms, and has a tan/brown cap. Flavor Portabellas have a deep meat-like flavor, and substantial texture. Usage Serve whole or sliced, grilled, baked or deep fried, or as an appetizer, side-dish or entrée. A delicious vegetarian alternative as a meat substitute. Also the Portabella is great in stir-frys, sautés and sauces.
	Shiitakes Oak, Chinese or Black Forest Description: Shiitakes range in color from tan to dark brown with broad, umbrella shaped caps. Flavor The caps have a soft spongy texture and these mushrooms are rich and woodsy with a meaty texture when cooked. Usage Shiitakes are best if cooked and adapt well to most cooking techniques. They add a meaty texture to stir-frys, pastas, soups, entrees and side dishes.
	Oysters Pleurotus Description: Oyster mushrooms fluted and graceful. They range in color from soft brown to gray. Flavor Best if cooked. They have a delicate, mild flavor with a velvety texture. Usage Substitute Oysters for, or use in combination with, cooked white mushrooms. Their delicate flavor is excellent in chicken, veal, pork and seafood dishes. Also very good sautéed or in soups and sauces.
	Enokis Description: Enoki mushrooms are fragile, flower-like mushrooms with long stems and tiny caps that grow in small clusters. Flavor They have a mild, light flavor with a slight crunch. Usage Enokis are excellent, served raw in salads and sandwiches or as a garnish for soups and salads.