Mushrooms
White Mushrooms
Crimini
Portobello
Medium and larger size, common all-purpose mushrooms. Great for salads, stuffing and all cooking. Italian brown mushroom.These are closely related to common white mushrooms, but they're a bit more flavorful.  Large cremini mushrooms are called portobello mushrooms.

These are just large cremini 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 creminis.
Shiitake
Thick Cap Shiitake
Oyster Mushroom
The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. Though shiitake mushrooms are now cultivated, they have the earthiness and flavor of wild mushrooms. They are a medium-size mushroom with brown flattish cap and long, thin stem. Very tasty and meaty, and a great flavor enhancer. Many prefer them dry, to be reconstituted, because the dried mushroom flavor is more intense. Similar to regular shiitake but with a thick puffy cap. Slightly more mild than the regular shiitake. Tender, meaty texture with a slight hint of shellfish. Can be eaten raw or serve fried, sautéed or steamed.

Golden Chanterelle
Morels
Truffles
Chanterelles are highly prized for their exquisite flavor, color, and texture. Other 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. 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. Substitutes: shiitake OR chanterelles 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. Substitutes: morels OR porcini 
Enoki
Straw Mushrooms
Wood Ear Mushroom
Introduced from Japan. Use in salads for a subtle radish-like flavor or add to stir-fry. Long, very thin stem with small cap. These are a common ingredient in Chinese stir-fries.  They're hard to find fresh, but canned straw mushrooms work well and are sold in many supermarkets.  Better yet, but harder to find, are dried straw mushrooms, which have a more intense flavor than canned. Substitutes: enoki mushrooms OR white mushrooms 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. Substitutes: cloud ear mushroom (thinner) OR silver ear (more expensive) OR shiitake