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MOREL (MORCHELLACEAE)
A delicacy in restaurant menus, morel serves well with almost all kinds of 
dishes. Its natural hollow shape is often used for stuffing. A few mushroom growers are able to produce a similar species, thinner, smaller, lacking taste. Morel grows in spring and early summer. There are black, white and golden morels. Pickers pay attention: Gyromitra, also known as “false morel”, carries some resemblance of a morel, but is poisonous.
MOUSSERON 
It is a little mushroom that opens up like a tiny umbrella. Its cap size is only about one inch with a short stem. Its delicate appearance earns a nickname “fairy ring”. It is a very tender and light mushroom that only grows in the wild from spring to autumn.
MAITAKE (HEN OF THE WOOD)
It is a grayish leafy mushroom, available both wild and cultivated. Wild maitake is usually bigger, thicker, and stronger in texture and taste, available only in autumn. A wild single piece can weigh as much as 15 pounds. Cultivated maitake is usually less than half a pound per flower. Maitake looks more like a coral than a mushroom The cultivated maitake is relatively weak, not-withstanding cooking for long. It is also being studied for its cancer-deterring value.
MATSUTAKE 
Matsutake is a specialty mushroom picked in autumn and early winter, and it is usually sold in different grades. This cream-colored mushroom is pine related, growing around pine trees. Matsutake is highly priced for its special flavor in oriental cuisines, especially cooked in rice or soups, or even grilled. It has a tender but resilient texture, best in flavor with caps still closed.