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Mushrooms were imported from Europe to the U.S. in the late 1800s and differ from plants in that they lack the chlorophyll to manufacture their own food and energy. Wild mushrooms are the last truly foraged foods we eat, but if you can't forage for mushrooms in the forest, try hunting at your local supermarket. Here are some of your best bets:

• White Button mushrooms are the ones you usually see in packages at the supermarket. They have a mild woodsy flavor that tastes great in salads — and even better when cooked.
  
• The Portobella mushroom can grow up to 6 inches in diameter and is a hearty meal in itself — try substituting a hamburger patty with one.
  
• The rich-flavored Shiitake has a soft, spongy texture and is a popular ingredient in many Asian dishes.
  
• The Oyster mushroom has a mild flavor and velvety texture. It lives up to its name by looking, smelling and tasting just like oysters. Oyster mushrooms can be found any time of year, but they are most abundant in the late fall.
  
• Chantarelles are yellowish, trumpet-like mushrooms that have a fruity flavor.
  
• Black Trumpets are Chanterelles with dark stems and trumpet-shaped caps.
  
• Yellowfoot mushrooms are a member of the Chanterelle family and are grayish-brown in color with an earthy flavor.
  
• The small brown Morel is one of the highest-priced mushrooms. Its earthy flavor makes it a rich ingredient for sauces.
  
• Somewhat less expensive is the Crimini. It has a firm texture, and the cap ranges from light tan to rich brown.
  
• Porcini powder is dried, ground mushroom powder used to add flavor to stews and soups.
  
• 3.5 oz. of mushrooms have 2 grams of protein, and 1 cup of raw mushrooms has just 20 calories.
  
• Many mushrooms have a lifespan of less than one day, others may last a week.