The only research-based processing method and times we have are for domestic button mushrooms.  My understanding the concern is that the density of other mushroom is not the same so the research time would not be safe.   

For safety I would suggest either freezing or drying the mushrooms.  They dry and rehydrate great.  I like to sauté other varieties and then freeze them in small containers or a great way is to freeze them in snack size bags and then put them into larger freezer weight bags.  They are wonderful to add to many dishes and ready to go.  

Sorry I can't give you a safe time for canning other mushrooms. 

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Nellie Oehler  

Yes because they density of these mushrooms is different than the button mushrooms so the processing time would not be the same.  Wish there was funding available so we could get more research done but that is not happening.  

It is always better to be safe than risk getting botulism.  

Nellie

You have a good point but if you read closely, the information on canning mushrooms says to can mushrooms with short stems, tight veils and unopened caps.  These are the button mushrooms.  The oyster, morels and shiitake, and other mushrooms have a much different shape and are much larger.  
I know the center has a new director and they are updating and revising their website.  I will reach out to the director and see what she has to say on the topic.  We often get questions on canning other kinds of mushrooms but have always been told by the researchers that only the button mushrooms have been tested.  

Now that there are many more domestically grown mushrooms on the market it is a good topic to put on the list for new research.  Will share your concerns.  If I hear back from our food specialist and the director of the national center with updated information, I will let you know.  

Nellie