Oyster Mushroom

Scrambled eggs are a nice idea to round out the main course for this side dish.

Remember the green bean casserole made with nothing but convenience ingredients: frozen or canned green beans, canned cream of mushroom soup and, for the topping, canned fried onions? Here it is again, only fresher and better.

At The Riviera restaurant in Dallas, this delicious main course is teamed with steamed asparagus and fingerling potatoes roasted with rosemary.

Roasting the asparagus intensifies its flavor and is easy to do.

Can be prepared in 45 minutes or less.

A radicchio and fennel salad with red wine vinaigrette adds color and crunch, and warm focaccia rounds out the entrée. End the meal with poached pears and biscotti.

Top these tostadas with guacamole.

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish.

"Recently I had dinner at Highlands Bar & Grill in Birmingham, Alabama. To say I was dazzled by the baked grits is not overstating the case," writes Mary Lane Stiglets of Jackson, Mississippi. "This divine and truly southern recipe should be printed in your magazine for all to enjoy."

"When I was staying at the Metropolitan Hotel in Toronto," writes Constance M. Shertzer of Indiana, Pennsylvania, "I discovered a fabulous restaurant there called Hemispheres Restaurant and Bistro. The pasta with mushrooms and tomato sauce was as good as any I've ever had in Italy."

Try braised lettuce flavored with thyme, carrots and garlic to accompany this satisfying dish.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

This dish combines aroma and flavor in a unique fashion: Bowls of steaming rosemary vapor accompany the luxurious main course. The piney fragrance of fresh rosemary adds another dimension to the taste experience.

Complement this earthy entrée with braised brussels sprouts and buttered orzo. Warm gingerbread squares make a great ending.