Portobello Mushroom

Cremini mushrooms or their mature form, portobellos—or both—can be used in this side dish from Cory Schreiber's new cookbook, Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press).

These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal.

Portobellos make this simple dish shine. It's from Alfred Portale's 12 Seasons Cookbook written with Andrew Friedman (Broadway Books). Active time: 30 min Start to finish: 45 min

You can use leftover roast chicken too.

For ease of preparation, ask for the full round, not the short cut or partial leg, and have the butcher butterfly it for you.

Big chunks of portobello and shiitake mushrooms make for a hearty soup.

Serve buttered green beans with this, and uncork a chilled Viognier.

What to drink: Gainey Vineyard 2000 Sauvignon Blanc, Limited Selection, Santa Ynez Valley, or another full-bodied, heavily oaked Sauvignon Blanc.

These mushrooms and tomatoes make great side dishes and add zing to sandwiches, salads, and risottos. But we think they're best tossed with pasta and a little extra-virgin olive oil and chopped flat-leafed parsley or basil leaves.

This recipe can be prepared in 45 minutes or less. The mushroom caps are the pizza "crusts." Chopped pepperoni, onions, olives or bell peppers also make great toppings.

This recipe can be prepared in 45 minutes or less. This spicy pasta dish is a real treat for mushroom lovers. Use as many different varieties as you can find.

Active time: 45 min Start to finish: 1 1/2 hr