Wild Mushroom Fricassee Sides Cooking Pleasures Wild Mushroom Fricassee Cook 1 lb. small or sliced morel or other wild mushrooms and 3 tablespoons chopped shallots in 2 tablespoons unsalted butter 4 to 6 minutes or until softened, stirring occasionally. Stir

The robust flavor of dried Italian porcini mushrooms (also known as cepes) makes this an ideal dish for a fall dinner or buffet. Porcini and pancetta, unsmoked Italian bacon, are sold in many supermarkets and specialty food shops. If you can't find porcini, leave them out and make the mushroom sauce with 4 cups of milk.

Wild Mushroom Soup Sides Cooking Pleasures Wild Mushroom Soup 2 (14-oz.) cans reduced-sodium chicken broth, divided 1 oz. dried porcini mushrooms 1/4 cup butter 1 cup chopped onion 1 lb. crimini mushrooms, coarsely chopped 1/4 cup all-purpose flour

Baking this quiche-style tart in a jelly-roll pan makes it easy to cut and serve. A flaky, buttery crust sets off the earthy flavor of the mushrooms. The tart is equally good served warm or at room temperature.

The combination of mushrooms lends a rich, almost smoky flavor to these turnovers.

A Heartland version of classic chowder, this soup gets is smoky flavor from dried wild mushrooms and smoked chicken. Pair it with Roasted Red Pepper-Cornmeal Scones.

Dried mushrooms add intense flavor to this take-off on scalloped potatoes.

Serve this dressing as a side dish as-is, or use it as a stuffing for your holiday bird.

Buy roasted red bell peppers in a jar and keep on hand to add flavor and color to dishes. If desired, you can serve these burgers with sautéed onions.