Mushroom
Vegetable Moussaka
Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.
Fettuccine with Morel Mushrooms and Sage Cream
Start with a radicchio and watercress salad tossed with Sherry vinaigrette, and pass crisp semolina rolls with the pasta. Wrap up the meal with chocolate-covered biscotti, assorted grapes, and some good brandy.
Veal, Mushroom, and Red Pepper Goulash
We like this stew with egg noodles (12 ounces of dried pasta), cooked and tossed with two tablespoons of reduced-fat sour cream and a quarter cup of chopped fresh dill.
Mushroom and Cheese Frittata
By Deborah Briggs
Portobello Mushroom Sandwiches with Tahini Sauce
"We dine at the Meridian Café whenever we're in Louisville. The portobello mushroom sandwich is our favorite," say Libby and Roys Ellinas of La Grange, Kentucky. "It has a tangy, creamy sauce that we would love to know how to make."
Prepare this sandwich with any favorite bread — crusty country bread or artisan-style rolls would be especially good.
Exotic Mushroom Pâté
This pâté is neither easy nor inexpensive, but when you are looking for a tour de force, it is a gorgeous thing. If you feel the urge to simplify, omit the topping, but frankly, the pâté won't be quite as impressive without it, and you also won't have the exquisite contrast of the parsley and the crunchy almonds.
Beef Bourguignon
By Judith Buckner and North Hollywood CA
Orzo Pilaf with Mushrooms
Orzo, a rice-shaped pasta, is sold at Italian markets and most supermarkets.
By Carol Rock
Asian Pork Tenderloin Fallom
Since moving to Stockholm to join my Swedish husband, I'm learning to base my cooking on ingredients that are plentiful here. It seems that pork is more popular--and more readily available--than chicken (my usual standby) so I developed:
By Susan Fallom
Super-Hot Shrimp Creole
This is just the ticket for spicy-food aficionados. Serve it over rice-and keep a fire extinguisher nearby. If your taste is a little less adventurous, start with only 2 teaspoons Cajun seasoning and 1/2 teaspoon dried crushed red pepper flakes; then adjust as the mixture cooks.
By Ginny Leith Holland