Rice and Mushroom Ring 1/2 cup long-grain rice 1/2 pound mushrooms 1 tablespoon unsalted butter 2 cups frozen peas 1/8 teaspoon salt Freshly ground black pepper to taste.

Helen Hoie's Braised Brussels Sprouts Preparation time: 15 minutes Cooking time: 35 minutes 1 quart brussels sprouts 8 tablespoons butter * Salt and freshly ground black pepper to taste 1/4 cup lemon juice 1 pound fresh mushrooms, sliced.

Rice with Mushrooms and Pistachios 2 tablespoons butter 1/2 cup finely chopped onions 1/4 pound mushrooms, diced 1/4 cup shelled pistachio nuts 1 cup converted rice 1 1/2 cups water Salt and freshly ground pepper.

To the ingredients list add 1 tablespoon cognac, 1/2 cup heavy cream and 1/2 pound mushrooms (about 8 large).

Sauteed Spinach With Mushrooms 1 pound fresh spinach in bulk or 1 10-ounce package fresh 3 tablespoons butter 1/2 pound mushrooms, cut into 1/4-inch slices 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste.

Mushroom Sauce 3 tablespoons butter 4 tablespoons chopped shallots 1/2 pound mushrooms, sliced 1/2 teaspoon salt Freshly ground black pepper to taste 1/4 cup dry white wine 1 cup fresh or canned chicken broth.

Flank Steak With Sauteed Mushrooms 8 ounces flank steak 1 pound mushrooms 1 teaspoon olive oil 1 large clove garlic 1 tablespoon fresh oregano or 1 teaspoon dried.

Plov (Rice pilaf with mushrooms) Preparation time: 10 minutes Cooking time: 20 minutes 1 cup raw rice 2 cups water 3 medium-large onions, coarsely chopped 4 tablespoons butter 1 pound mushrooms, coarsely chopped Salt and freshly ground black pepper to taste.

Olive oil 1 large garlic clove, smashed and peeled 1 pound mushrooms, wiped clean and stems trimmed cup dry white wine Salt and freshly ground black pepper 2 tbsp.

Sauteed Spinach With Mushrooms 1 1/2 pounds fresh spinach 2 tablespoons olive oil 1 tablespoon butter 1/2 pound mushrooms, sliced, about 2 cups 2 tablespoons finely chopped shallots 1/4 teaspoon freshly grated nutmeg Salt and freshly ground pepper to taste.