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(Scientific Name: Flammulina velutipes) A native Asian mushroom commonly found growing on tree trunks or tree roots.

(Scientific Name: Cantharellus cibarius) A funnel shaped mushroom that is a member of the Cantharellus family of fungi.

(Scientific Name: Tricholoma magnivelare) A wild mushroom often found in the pine forests of California and the Pacific Northwest.

(Scientific Name: Lepista saeva) Also referred to as the Field Blewit or at times confused with the Wood Blewit, this variety of mushroom is readily identified by the blue to purplish-blue streaked coloring of its stem.

(Scientific Name: Craterellus cornucopioides) A tender and somewhat fragile mushroom that has the appearance of a funnel or horn-shaped fungus.

(Scientific Name: Flammulina velutipes) A mushroom commonly found growing on tree trunks or tree roots.

(Scientific Name: Flammulina velutipes) A mushroom commonly found growing on tree trunks or tree roots.

(Scientific Name: Calvatia gigantea) A round, white or grayish-tan colored mushroom that grows or "puffs up" into the shape of a round ball.

(Scientific Name: Grifola frondosa) Shades of gray-brown, white and tan decorate the layers of wrinkled caps on this delicate Asian mushroom, which grows multiple long stems from the base upwards as it forms a large leafy head.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.