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mushrooms 
Vegetable that grows in damp cool places; its edible varieties are served as condiments or as an ingredient in a variety of foods.
shiitake mushroom
The equivalent of the cultivated mushroom in Japan, where it is widely grown for use in Oriental dishes and sauces and for its therapeutic value.
wood ear
Its tasteless gelatinous flesh is popular in Asia; it is usually eaten in soups or with vegetables.
oyster mushroom
Grows on trees or on dead wood; its soft white flesh is a valued ingredient in sauces, where it can substitute for the cultivated mushroom.
chanterelle
Pleasantly fragrant and valued by gourmets, especially those in Europe; it is served most often with meat or omelettes.
truffle
Underground mushroom hard to find and perceived as a luxury food; it is usually associated with game and poultry.
cultivated mushroom
The most widely cultivated and consumed mushroom; it is eaten raw, in salads or with dips, or cooked, primarily in sauces and on pizza.
