Why did the girl ask the mushroom to the prom?  Because he was such a "fungi."  Don't know a portobello from a porcini? Get the 411 on fungi with our beginner's guide to the different varieties.

Shiitakes have a firm, meaty texture and a subtly sweet flavor. They're great in soups, stews, sauces and can also be stir-fried, baked or grilled.

Enokis have a mild citrus flavor and are crunchy. Sprinkle them into a stir-fry, but sear them quickly; they toughen if cooked too long.

Porcinis are large mushrooms with a rich, sweet, earthy taste. Slice and sauté them for a side dish or pasta topping, or grill them with olive oil and your favorite herbs.

Oyster mushrooms, with their savory, mellow flavor and delicate texture, are quick-cooking and should be added to sautés, stir-fries or soups shortly before they're removed from the heat.

Portobellos are true giants with a flavor and texture that is almost steak-like when grilled. They're also a hearty addition to soups and stews.

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