A. Bisporus is the most commonly cultivated and eaten mushroom, and is harvested in a few different ways that are sold under different names.

Often times it is sold before maturation, with white ones referred to as Button or White Mushrooms and brown ones often referred to as Cremini or Baby Bella. At full maturation, caps can reach nearly 15cm (6in) in diameter and are sold most commonly as Portobello mushrooms.

This mushroom is honestly a great general purpose one. button mushrooms are very unabtrusive flavourwise but still provide a nice meaty texture, and baby bella and portobellos have the same texture with a rich umami flavour while still not being overpowering in a dish. I love to use baby bellas in pastas and stews. portobello caps have a lot of versatility as the anchor of a dish. They're wonderful grilled and imo act as a great substitute for beef, i've made veggie tacos with them and love having a "hamburger" that's just a full ass mushroom cap instead of a meat patty. They're also great for stuffing, and removing the gills is honestly pretty easy and only requires a small spoon.

The oyster mushroom

Another commonly cultivated one, the oyster mushroom has a milder flavour compared to portabellos and when I've tried it also had a less dense texture while being slightly chewier. Many places I've found online describe oyster mushroom to have an anise-like flavour to them, the herb that flavours black liccorice, but I think that gives a false impression as oyster mushrooms don't have a very strong flavour at all.

I've heard it suggested that oyster mushrooms can be used in place of any recipe that would use shredded chicken or pork, and I was actually able to pick some up recently and can confirm yeah, texture wise the caps can very much fulfill that role and they even kind of look similar.

What I found really interesting about them is their stipes. The ones I got were clustered with the stipes meeting sort of at the base, and at that junction I found that the flavour was slightly stronger and had a chewy texture almost like calamari that I really enjoyed

The Pacific Golden Chanterelle

A mushroom I haven't had the chance to eat, the Pacific Golden Chanterelle has a meaty texture and mild flavour with nutty, fruity, and peppery notes. It's most commonly sauteed with garlic and onions or used as a base in mushroom cream sauces, it's not as widespread or commercially available as portobello or oyster mushrooms but is still cultivated in its native Pacific Northwest of North America and can sometimes be found in markets in the PNW.

This is a weird one, and perhaps a little morbid

Fistulina Hepatica is commonly know as the Beefsteak or Tongue mushroom. This mushroom can grow to be as large as 30 centimetres (12in) across and 6cm (2.25in) thick, and has an appearance and consistency resembling raw meat. Although the exterior (to my eye at least) is more mushroom than anything, its cross-section looks like muscle marbled with fat and unusually for a mushroom it has a juice that's deep red in colour and looks similar to blood.

Beefsteak mushrooms, while edible, typically require special preparation. Their juice is quite acidic, giving it a strong sour flavour and the possibility of causing stomach distress. To counteract this beefsteaks can be soak overnight to draw out the juice, although they'll still maintain a sour flavour.

Beefsteak Mushrooms are not typically cultivated for sale, possibly due to causing Brown Rot on the trees it grows on making it inconvenient for mass production, but it's possible to find kits online to to cultivate your own