Mushroom

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

Can be prepared in 45 minutes or less.

"When it's on the menu, I always order the sautéed veal with shrimp sauce at Kelsey's Restaurant here in New Orleans," writes Angela Stuck of Louisiana. "Can you get the recipe?"

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

Elisa Mazzaferro-Rosenberg of Fort Collins, Colorado, writes: "I love to entertain, but between coming home late — I just completed my Ph.D. in small animal clinical sciences — and feeding my husband, Adam, and myself plus our little family of five cats and two dogs, I haven't had the time to have friends over much."

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor.

Judy Rodgers is currently working on a cookbook from her Zuni Café in San Francisco. Grilling the mushrooms for this salad (which will appear in the new book) intensifies their flavor. Active time: 35 min Start to finish: 35 min

The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d'Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.

Here's a hearty and satisfying pasta that makes an easy entrée for a dinner party.

The 2nd Avenue Deli in New York offers this satisfying soup.

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here."

This recipe calls for giant 4 1/2- to 5-ounce prawns, which can be ordered from some specialty fish markets. If unavailable, substitute 24 large prawns.

Pennsylvania is now a national center for cultivated exotic or "specialty" mushrooms like shiitake and crimini, but early colonists found plenty of familiar wild mushrooms growing free for the picking in the forests of their new world. The tradition finds expression in this mushroom-lover's dressing, which blends both wild and cultivated fungi for maximum flavor.

Italian Chicken with Mushroom-and-Wine Sauce The Creamy Polenta with Parmesan is a nice accompaniment to the chicken.