Button Mushroom

Not so many years ago dried "exotic" or wild mushrooms could be found only in fancy specialty shops, but no longer. Many good urban and suburban supermarkets now carry little packages of various varieties. And Asian markets are a great source for dried shiitake, also known as Chinese black mushrooms. The dried mushrooms are an optional addition to this soup, but they do add a deeper, woodsier flavor.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Traditionally, this flavorful sauté would be composed entirely of fresh cèpes (we know them better by their Italian name, porcini) gathered from the forests around Bordeaux. In this recipe, dried porcini mushrooms are supplemented with fresh large button mushrooms.

Can be prepared in 45 minutes or less.

Potato gratin is, of course, the traditional side dish with roast beef, and this version is just right for a special occasion. Adding flavor are typical steak house ingredients, like mushrooms, garlic and herbs. Place a baking sheet in the oven on the rack below the gratin to catch any liquids that may bubble over.

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.

Although the morels add a woodsy intensity to the flavor of the consommé, they are not essential. You can substitute other dried exotic mushrooms or eliminate them altogether and simply float a thin slice of fresh white mushroom on the soup right before covering the bowl with the pastry.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

This hearty winter entrée can be prepared several days ahead. Veal brisket is the boned veal breast. If you don't have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches.

Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique Also nice as a meatless entrée—with some crusty French bread, of course.