black trumpet mushroom = black chanterelle   Notes:   This is a very choice, flavorful mushroom.  Dried black trumpets are excellent, too.  Substitutes:  chanterelle OR hedgehog mushroom  

cauliflower mushroom  Notes:  These are very flavorful, but a bit chewy.  They're good fried, or in soups or stews.   Select small, young-looking heads.

chanterelle = egg mushroom = girole = pfifferling   Chanterelles are a whole family of mushrooms, most of which are quite choice, but the name is most often applied to the golden chanterelle = yellow chanterelle.  These yellow mushrooms are highly prized for their exquisite flavor, color, and texture.   Other tasty chanterelle varieties include the yellow foot chanterelle, which is less meaty and less flavorful than other varieties, the black trumpet mushroom, and the white chanterelle, which is similar to the golden chanterelle, but lighter in color.  Fresh chanterelles are best; dried or canned chanterelles are less flavorful and tend to have a rubbery texture.    

chicken-of-the-woods mushroom = sulfur mushroom   Notes:   This got its name because it has the texture of cooked chicken.  You can sauté it or, if you want to make mock chicken, simmer it in chicken stock. 

cinnamon cap mushroom = nameko mushroom  Notes:   Cinnamon cap mushrooms have a firm texture and an earthy flavor.

enoki mushroom = golden needle mushroom  Pronunciation:  eh-NO-kee    Notes:  Enoki mushrooms have a delicate fruity flavor.  They're usually served raw.   

king oyster mushroom = king eryngii mushroom

fairy-ring mushroom  

gamboni mushroom = big leg mushroom

hedgehog mushroom = pied de mouton mushroom Notes:  Hedgehog mushrooms are similar to chanterelles in color and flavor.   

lobster mushroom   Notes:   These are actually white mushrooms that have been coated by a red fungus. 

matsutake mushroom = pine mushroom  Notes:    These are popular in Japan , but they're hard to find fresh in the United States and dried matsutakes aren't nearly as flavorful. 

morels   Notes:   Morels are highly prized for their rich, earthy flavor, and also because their caps are hollow, which allows them to be stuffed.   Dried morels are very flavorful, and they're an excellent substitute for fresh in sauces and stews.  

oyster mushroom =  pleurotus mushroom = pleurotte  Notes:  Oyster mushrooms are prized for their smooth texture and subtle, oyster-like flavor.  They can also be grown commercially, so they're widely available and fairly inexpensive.   

pom pom mushroom = lion's mane mushroom = beard mushroom   Notes:   The flavor of this mushroom has been likened to that of lobster and crab. 

puff ball mushroom = puffball mushroom

porcini = cepe = bolete = king bolete = borowik =  Polish mushroom = steinpilze = stensopp  

Notes:   Porcini mushrooms are well appreciated in Europe for their meaty texture and interesting flavor.  If you can find them fresh, pick the largest caps you can find (or afford).  Just wipe them clean before using; if you wash them, they'll soak up the water like a sponge.  Dried porcini are also excellent. 

portabella mushroom = giant crimini  

Notes:   These are just large crimini mushrooms, and their size (about the same as a hamburger patty) makes them perfect for grilling or roasting.  They're also more flavorful than younger, smaller criminis.  

shiitake mushroom   Pronunciation:  she-TAH-kay   Notes:   Though shiitake mushrooms are now cultivated, they have the earthiness and flavor of wild mushrooms.  They're large and meaty, and they work well in stir-fries, soups, and side dishes, or as a meat substitute.  Dried shiitakes are excellent, and often preferable to fresh due to their more intense flavor.  Soak them in water for about thirty minutes to reconstitute them, then use the water they soaked in to enhance your sauce.  

shimeji mushroom = pioppini mushroom   They're very tasty, with a peppery flavor.  They're great in stir-fries. 

St. George's mushroom  

truffles  Notes:   Truffles are one of the most expensive of the fungi (technically, they're not mushrooms), but they're packed with flavor.  You can grate raw truffles into salads, or chop and sauté them and use them to flavor sauces.  Their flavor is complex, so truffles work best in delicately flavored dishes like cream sauces.   Truffles are highly perishable, so you should plan to use them within a few days after buying them.   To preserve them, add slices of them to bourbon, then use the bourbon and truffle pieces to flavor sauces.   Fresh truffles are often sold in containers filled with rice.  Don't throw out the rice--it was put there to absorb some of the truffle's exquisite flavor.  

white mushroom = button mushroom = white button mushroom    Notes:   These are the mushrooms you're most likely to find in supermarkets.  They're good raw, but more flavorful if cooked.   

wood ear mushroom   Notes:   Chinese markets carry fresh or dried pieces of this tree mushroom.  You're supposed to soak or simmer the dried chips until they soften, and then rinse them carefully to remove any dirt.  They're not very flavorful, but they have an interesting texture and are believed to have medicinal benefits.    

yellow foot mushroom = yellow foot chanterelle = funnel chanterelle = winter chanterelle  Notes:    Though not as flavorful as golden chanterelles, these mushrooms work well in most chanterelle recipes.