They come in all sizes, shapes and colors, enjoyed and prized throughout the world. They are used medicinally in some countries, and considered a culinary staple in most. Their versatility is endless and chefs revere them, from the highly prized truffle to the lowly white button. They adorn the specialties of five star restaurants and are popular in condensed soups. We stuff them, we saute them, we make them into gravy, we add them to casseroles, salads and stews. We can’t imagine life without them. We call them mushrooms.