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

(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.

(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 Names: Sparassis Crispa or S Spathulata and S. Herbstii. The Sparassis Crispa is known as the western U.S.

(Scientific Name: Agrocybe aegerita) Grown on decaying tree stumps or beneath popular trees, this mushroom is a popular food ingredient in both Asia and southern Europe.

(Scientific Name: Hypholoma sublatertium) Similar in appearance to a Nameko mushroom, the Cinnamon Cap is a variety that grows in clusters.

A soft, round, pure white feathery mushroom with caps that average 5 to 8 inches in diameter but can grow to 12 inches.

(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: Laetiporus sulphureus) Not to be confused with Hen of the Woods, this mushroom variety also is leafy in shape like the Hen of the Woods, both of which grow in a semi-circular form around tree trunks or stumps.

(Scientific Name: Cantharellus infundibuliformis) A common mushroom that grows in large groups in wooded areas and damp places.

(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.

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.

(Scientific Name: Lycoperdom pyriforme) Unlike its larger relative known as the Giant Puffball, this species is small in size with a round, button-like appearance that looks somewhat like a pear.

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

A soft, fresh Mexican cheese made from sheep's milk, creating a white custard-like texture with a somewhat smoky flavor and a subtle aroma.

A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

A small kitchen utensil which looks like a spoon or melon baller with teeth, thus the reason for the shark-related name.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.