Food Nouveau - Read On

	CREMINI (Italian brown) These look much like their close relatives, white mushrooms - except they're brown. Cremini have a heartier, more mushroomy flavor than white mushrooms, but they can be used in all the same ways.
	PORTOBELLO You'd never know it looking at them, but portobellos are actually cremini mushrooms allowed to grow several days longer. These large brown fungi - up to six inches in diameter - have a full, meaty taste and a texture that lends itself especially well to grilling, though they adapt well to almost any cooking method.
	OYSTER Delicate both in looks and flavor, oysters should be gently sautéed or added to light sauces during the last few minutes of cooking. Their subtlety is particularly suited to pasta, fish and seafood. Look for young oysters that measure less then one and a half inches across.
	SHIITAKE (Chinese) Earthy, chewy brown shiitakes are delicious sautéed, stir-fried and used in soups or sauces. Originally from Japan and Korea, they have a great affinity for Asian dishes and seasonings. Shiitakes are also available dried.
	ENOKI Long and white with tiny caps, crisp enokis have a light flavor and are usually eaten raw. Trim off and discard the roots and separate the stems for use in salads and sandwiches or as a garnish for soup.