Champignons de Paris, also known as button mushrooms or white mushrooms, are one of the most commonly cultivated and consumed mushrooms worldwide. They are small, round, and have a white to light brown color. These mushrooms have a mild flavor and firm texture and are versatile and used in various culinary applications, from salads and soups to sautés and stews.

They are named after Paris because they were first cultivated in the 17th century by the gardener of King Louis XIV in Versailles.

Even though small in size, these Japanese mushrooms are packed with vitamins and minerals. With a short white stem and a copper-colored cap, they typically grow in tiny clusters and are usually found in oak and beech forests in Asia. The caps of these small mushrooms are covered in a layer of natural gelatin, which gives them a unique, almost shiny appearance.

It is this coating that differentiates nameko mushrooms from other varieties and gives them a unique and peculiar texture. They have a mild, slightly earthy flavor and a nutty aroma. The most popular dish made with nameko is the legendary Japanese miso soup, in which the gelatinous texture of the mushrooms perfectly matches the rich, slightly salty taste of the soup. 

The region of Molise (in particular, the parts around Isernia and Campobasso) is famous for its high-quality mushrooms, and it is especially renowned for their porcini. The term actually refers to a few different species, but Boletus edulis is the one people usually refer to under that name.

Porcino is a rather large mushroom, usually brown or reddish-brown with a slightly sticky texture and a strong flavor. They can be dried, preserved in oil, or frozen, and served in almost every type of dish, from appetizers or thick soups to hearty pasta or risotto dishes.

Enokitake are long and thin mushrooms with tiny caps on one end, characterized by their mild, slightly fruity flavor and an unusual visual appearance. The mushrooms are commonly used in numerous Asian dishes, particularly in the cuisines of Japan, China, and Vietnam.

Their crispy texture makes them ideal for dishes such as nabemono and sukiyaki, but enokitake are also often used in soups, salads, and stir-fries. The mushrooms are very easily cultivated and are grown in clusters. Rich in antioxidants, enokitake can be found either fresh or canned in numerous Asian stores.

Also known as the Porcino di Borgotaro, this variety of mushroom grows in the coniferous Apennine forests of Emilia Romagna and Tuscany. They can be found in larger numbers around the provinces of Borgo Val di Taro, Parma, Pontermoli, Massa, and Carrara. Fungo di Borgotaro has been cultivated since the early 1700s and today there are four recognized types. Boletus Aestivalis, locally called Rosso (red) or Fungo del Caldo (hot weather mushroom), can be found in chestnut groves between May and September. Boletus Pinicola, called Moro (dark), is found either during summer in chestnut groves or during fall in beech and silver fir woods. Boletus Aureus, also called Magnan, grows in chestnut and oak woods from July to September.

And lastly, Boletus Edulis, called Fungo del Freddo (cold weather mushroom) can be found growing in beech, silver fir, and chestnut woods, from September until the first winter snow. Being such a versatile food, Porcino di Borgotaro can be served as an appetizer, raw and thinly sliced, sautéed, grilled or prepared in various pasta, tortellini and gnocchi sauces.

Straw mushrooms (lat. Volvariella volvacea) are a type of edible mushroom from China that are cultivated in East and Southeast Asia. These mushrooms are recognized for their pink spore print and are commonly grown on rice straw beds. They are often referred to as paddy straw mushrooms and are praised for their agreeable flavor and versatility in cooking.

In terms of texture and flavor, straw mushrooms have a creamy texture and a mild, nutty flavor, making them a popular addition to soups, stir-fries, and curries in Asian cuisine.

Matsutake are extremely expensive Japanese mushrooms characterized by a strong, distinctive, and aromatic odor. They are always gathered by hand, found under fallen leaves near pine trees, hence the name matusutake, or pine mushrooms in Japanese.

The mushrooms are gathered from the end of September to the middle of November. It is said that matstutake have a spicy and fruity scent, with a hint of cinnamon. Traditionally, they are cooked with a light seasoning in order to fully appreciate their flavor.