There is two varieties of these, Buno (or brown), and Bunapi (white). These grow in clumps and are packaged in 150 gram (5 1/4 oz) cartons for 18 Baht (55 cents). The stem and the cap are used, excellent flavor and they stand up well when cooked. These are Bunapi-shimeji.

To clean these, remove from the carton, and pull the clump apart into 2-3 pieces, cut off the root end from each clump, about 1/2 inch or so, leaving a nice stem and small cap, quickly rinse under running water. These are Bunapi-shimeji.

Chopped, these are my go to mushroom for making condensed mushroom soup, also an excellent addition to homemade rice a roni. When just the root ends are cut off, these are excellent in stir fries. Low cost, 18 Baht (55 cents) per carton. These last 1-2 weeks in the fridge before opening the carton, and once you cut the root end off, they should be used within 1-2 days. These are Buna-shimeji.

I use the fresh kind, these are also very popular dried, which I have not experienced using those, yet. These are short, large capped mushrooms. Stems are normally pulled out or cut off with a knife. The stems are normally tough and are just discarded, if they are small, go ahead and finely chop those if you desire. You can freeze the stems and next time you make a stock, add them for additional flavor. These are 32 Baht a pack (97 cents) for 150 grams (5 1/4 oz). Shelf life in the fridge, unopened, is 1-2 weeks.

To clean these, pull out the stem or cut off with a knife, quickly rinse off under running water. Use whole caps for sauteed mushrooms, halved, quartered, or sliced for soups and stir fries, chopped for other uses, like omelets, chicken patties, etc.

These mushrooms are mainly stem, and the stem and the cap are both used. These are normally clean when you buy them, if unsure just trim off a bit of the root end. Several ways to prep these for various dishes. These come in 200 to 500 gram (7 to 17 oz) packages for 29 to 59 Baht (88 cents to $1.79)

For a stir fry, simply cut the cap off and quarter that, then slice the stem in half lengthwise and slice each into bite size pieces.

For Teriyaki mushrooms, slice the mushroom lengthwise into thin slices. For Japanese fried in mayo, simply slice each mushroom in half lengthwise. The stems can also be sliced crosswise to look like scallops.

These come in packages of 200 to 500 grams (7 to 17 oz) for 16 to 34 Baht (48 cents to $1.03) and these also grow in clumps. As you can see, these are mainly long slender stems with a very small cap. These are excellent mushrooms that maintain a good crunch when cooked.

To prep these, remove the clump from the package and cut off about 1 inch of the root end. Then slice the clump in half and break apart the clumps for addition to soups or stir fry. Or leave whole after removing the root end, break apart into smaller clumps and wrap a slice of bacon around the middle and secure with a toothpick, then pan fry or place on a grill.

These look like a cross between Enoki and Shimeji, having long stems but are thicker with a cap similar to Shimeji. These come in 150 gram (5 1/4 oz) packages for 19 Baht (58 cents). These are also in clumps.

To prep these, remove from the package and cut off about 3/4 to 1 inch from the root end.

Then take the clump and slice into 2 or 3 sections, break apart and add to soups or a stir fry.

I have never bought these in a store, only from the local markets in the village so I cannot say what the store price would and I can't remember how much in a market, but they are low cost. Oyster mushrooms are a flat type, with a soft plastic like feel. To prep these, simply slice off the root ends then using your hands, just pull them apart into bite size pieces. These are excellent in soups and stir frys.

I only get these from the local village, and we have a friend of the family that grows these as well. These are sold as closed or open veil, closed meaning they have no cap, just an oblong ball really. The open, which are not very common as that is the stage where these start to spoil are available at times, and for a discounted price. I will get the price next time I buy these, these are not really low cost based on very short shelf life.

To prep these simply cut in half, lengthwise if you can determine that, or best guess. For stir frys you can quarter them lengthwise, but the most common method is just cut in half. If you try to slice them they will simply fall apart. This photo shows whole ones, and sliced in half on the right. Excellent in soups and stir frys.