Instructions: These mushrooms, many cultivated and some wild, can be found in many supermarket produce sections.

***BEECH: A medium-size tan or ivory capped mushroom with a firm, crunchy texture and sweet nutty flavor.

***CHANTERELLE: This pretty mushroom has a gold trumpet-shaped cap with a wavy rolled edge arid a firm stalk that narrows toward the base. It has a firm texture and fragrant, peppery apricot flavor that mellows with cooking.

***CREMINI: Similar to the white button mushroom in size and shape, the cremini has a darker color, firmer texture and richer flavor.

***ENOKI: This cream-colored Asian mushroom has a long thin stem topped with a small spherical cap. It has a mild citrus flavor and a very crunchy texture.

***LOBSTER: So named because the color of this mushroom resembles that of cooked lobster. It has a rippled cap, crunchy texture and delicate flavor.

*** MOREL: This seasonal wild mushroom is much sought after by chefs for its smoky, earthy flavor. It has a spongy, honeycombed cap and ranges In color from tan to dark brown. The texture is somewhat chewy and the flavor is a cross between caraway and sweet peppers.

*** OYSTER: Pale tan or grey with a stubby stem and graceful fan-shaped smooth cap, this mushroom has a delicate, subtle oyster like flavor and silky texture.

*** PORCINI: Known as the king of mushrooms for its pronounced aroma, firm meaty texture and deep, earthy flavor, the porcini has a fat stem and cap that ranges from three to five inches across. Fresh porcini (also known as cepes or boletes) can be expensive and hard to find, but these mushrooms are always available dried.

***PORTOBELLO: Among the giants of the mushroom world, the cap of a portobello mushroom can reach 10 inches in diameter. It has a sturdy stem and thick, flat deep brown cap with a firm "meaty" texture and rich earthy flavor. If desired, the black gills inside the cap can be easily scraped off with a paring knife.

***POMPOM: Resembling a large powder puff, this mushroom has an extremely firm texture and a flavor similar to that of cooked lobster.

***SHIITAKE: Also called Chinese black mushroom, the shiitake has a firm

"meaty" texture and subtly sweet flavor. The flat caps are dark brown in color and the fibrous stems are too tough to eat but are great for flavoring stocks.

***WHITE BUTTON: The basic domestic mushroom. Always available and always an asset to the cook.

***WOOD EAR: Black and brown mushroom with a whirled, earlike shape, commonly used in Asian dishes. The texture is very crunchy and does not soften with cooking and the flavor is subtle and mild.

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