Mushroom

You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.

We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.

A delicately sweet reduction of red wine, mushrooms, tomato sauce, and herbs crowns tender beef slices.

Even though this fancy-sounding stew (pronounced boor-gen-YUN or boor-ge-NYON) takes a while to prepare, it’s well worth the time. Packed with beef and vegetables, it’s a complete meal in a bowl.

Full of healthy ingredients, this wonderfully comforting almond-topped casserole will wow even spinach-phobes.

Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish.

Use your own favorite mushroom variety, whatever the produce market is featuring this week, or a mixture to jazz up spaghetti with marinara sauce.

This dish stars chicken that is seared, then cooked in an herbed tomato and wine sauce to keep it moist and tender. Serve on a bed of spinach pasta and add a tossed salad for a tempting and nutritious meal.

A blend of lentils, brown rice, winter squash, and aromatic vegetables, this dish is easy to prepare on the stovetop or in a slow cooker.

For a rainy-night supper, serve this “sunshine on a plate.”

A citrusy aroma will fill your kitchen as fish fillets and a variety of vegetables bake in foil packets. Spoon on the sauce and enjoy!

Since you serve this side dish at room temperature, it’s perfect for a party or holiday buffet. It’s also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

Full of mushrooms and carrots, this dish tastes great with Herbed Fillet of Sole (page 118).

Simple main dishes, such as broiled or grilled steak, pork chops, chicken breasts, or leftover Meat Loaf (page 184), get all dressed up with the addition of this sauce.

Sautéed mixed mushrooms become delectable appetizers when you combine them with garlic, feta, and horseradish sauce, then use the filling in flaky mini phyllo shells.