[Sca-cooks] Help with German Mushroom Recipes

[lilinah at earthlink.net]

There are several different types of mushrooms specified in the
German recipes that Thomas Gloning sent me from Marx Rumpolt.

Keiserling mushrooms
fresh Maurachen mushrooms
dried Maurachen mushrooms
dried Peltz mushrooms (i think i've heard of these)
Redling mushrooms
White mushrooms (i assume champignons, i.e. standard button mushrooms)
Stock mushrooms

Anyone know which ones they mean, in English terms?

Also, what does the verb "brat/gebraten" mean?

Anahita