Oyster mushrooms: these mushrooms commonly known as dhingri in India, grow in the tropical to temperate regions and are usually seen growing on the decaying wood logs and, dying trunks of coniferous trees etc. Oyster mushrooms have a quite different shell or spatula (oyster) looking body. The cultivation of this mushroom started in the mid seventies owing to the nutritional benefits of high protein content i.e. much higher that the compared vegetables, constituents vitamin C, B and significant folic acid content helping to cure anemia. High potassium and low fats, carbohydrate and sodium content and finally an antibiotic compound pleurotin obtained from oyster mushrooms.
Button mushrooms: these mushrooms are the most widely consumed mushrooms. Although earlier the production was limited to the winter season but technology has taken its toll to continue production throughout the year now. The usual variety grown is the white button mushrooms. The cultivation of button mushrooms started in the 16th century but the commercial growth took place in the 17th century in European countries while a high technological produce started in 19th century and has been successfully going for over 4 decades now. The button mushrooms protein content is quite absorbable and 60%- 70% of protein is assimilated which is maximum for any other. The high amount of retene in the mushroom has the antagonistic effect on some form of tumors resulting in the medicinal use of the mushrooms while the other high protein content makes it a food for the common masses.
Milky Mushrooms: these mushrooms have been gaining popular in terms of its consumption. This mushroom has a similar growing pattern of the oyster mushroom i.e. to be grown in high temperature regions of Karnataka or Tamil Nadu and the growth too is similar to oyster mushrooms. Nutritionally, milky mushrooms are high on the protein content whereas very low in the fats and quite low in the starch and sodium contents. It also contains 12 essential amino acids for the replenishing of the body. They are called milky mushrooms owing to the pure white look of the mushroom looking as if it is full of milk.
Hence all the three mushrooms differ only in a slight in the constituent elements, minerals and vitamins but are quite different in the appearance of each, the growing conditions and pattern of each and even the taste and flavor that they provide.