White mushrooms, scientifically known as Agaricus bisporus, are among the most commonly consumed mushrooms globally, recognized for their versatile culinary applications. These mushrooms are characterized by their creamy-white to light brown caps that start as convex and flatten with maturity, revealing the brown gills underneath. The stems are firm and white, often slightly thicker at the base. In terms of flavor, white mushrooms offer a mild, earthy taste that intensifies when cooked. Their texture is prized for being tender and meaty, making them adaptable to a wide range of dishes.

Chestnut mushrooms, scientifically known as Agrocybe aegerita, are a distinct and flavorful variety of edible mushrooms. These mushrooms are well-regarded for their robust, nutty flavor and are a popular choice in gourmet cooking. They are characterized by their chestnut-brown to dark brown caps, which are typically convex but may flatten as they mature, revealing pale gills beneath. The stems of chestnut mushrooms are firm and often have a white ring near the top.

Pink Oyster Mushrooms, scientifically known as Pleurotus djamor, are a visually striking and flavorful variety of edible mushrooms that have gained popularity for their vibrant pink to salmon-colored caps. Native to tropical and subtropical regions, these mushrooms stand out not only for their captivating appearance but also for their delightful taste and versatility in the kitchen.