Today there are over 2,500 mushroom varieties grown in the world. Fresh mushrooms offer a myriad of distinct flavors and textures that can be incorporated in to any kind of dish and luckily for us mushrooms are available year round and are so affordable that even us "commoners" can use them on a daily basis. The mushroom is so versatile that it's just as tasty in a dairy, meat or pareve dishes.

Portabellas (Portobellos), Shiitakes, Criminis and White mushrooms are the most commonly used varieties, but the more exotic mushrooms like Morels, Oyster mushrooms, Enokis are becoming increasingly popular (and available) in grocery stores around the country.

When you're selecting Mushrooms look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin membrane under the cap) indicates a more delicate flavor; an open veil means a richer flavor.

When storing mushrooms you should keep the mushrooms refrigerated. They're best when used within several days after purchase. Do not rinse mushrooms until ready to use. To prolong their shelf life, store the fresh mushrooms in a porous paper bag. Always remove plastic overlay from packaged mushrooms. Avoid airtight containers- this causes moisture condensation which speeds spoilage.

When cleaning your mushrooms gently wipe the mushrooms with a damp cloth or soft brush to remove occasional peat moss particles. Or, rinse with cold water and pat dry with paper towels.

You should note that fresh mushrooms don't freeze well. But if it's really necessary to freeze them, first saute in butter or oil or in a non-stick skillet without fat; cool slightly, then freeze in an airtight container up to one month.

1 pound Crimini or White mushrooms = 5 cups sliced (lightly packaged)
1 pound sliced Crimini or White mushrooms = 2 cups sauteed
1 pound Crimini or White mushrooms = approximately 35 medium sized mushrooms
4 ounces Shiitake mushrooms without stems = 1 1/2 cups sliced or chopped
6 ounces trimmed Portabella mushrooms = 2 1/4 cups coarsely chopped

Here are few easy methods for cooking mushrooms.

Basic Preparation: There is no need to peel mushrooms. The only trimming they may need is the stem end, if it's dry, or the tough stem portion of Shiitakes or the root of the Portabella. All other mushroom stems may be prepared along with the caps.

Mushrooms can be sliced thick or thin, cut in quarters, coarsely or finely chopped using a sharp knife. For slicing or chopping large quantities, use a food processor with the slicing or wing blade attachment.

If a recipe calls for just caps, twist stems loose or separate them from the caps with the tip of a knife.

Sautéing: (The most popular way to cook mushrooms) For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.

Microwaving: Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once.

Roasting: Place mushrooms in a shallow baking pan, Toss with a little oil and roast in a 450 F oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.

Grilling or Broiling: (Preferred for larger capped mushrooms like Portabellas and Shiitakes) Lightly brush caps and stems with oil to keep them moist, and season with salt and pepper. Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice.

Seasoning: Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish.

There are literally thousands of great recipes that incorporate mushrooms and I hope that you enjoy several of my personal favorites.*

RED PEPPER AND BOURSIN STUFFED MUSHROOMS

Preheat oven to 350. Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4 cup). In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat; stir in cheese and breadcrumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 10 to 15 minutes. Serves 4

MARINATED THAI-STYLE MUSHROOMS

1 pound fresh white mushrooms, quartered (about 5 cups) In a small saucepan combine vinegar, sugar, peanut butter, soy sauce, sesame oil, garlic, ginger, salt and crushed red pepper. Cook over medium-low heat, stirring frequently, until hot, about 4 minutes. Meanwhile, in a large bowl place mushrooms; pour hot marinade over mushrooms; toss to coat. Let stand at room temperature to blend flavors, about 20 minutes. Serve as is or toss mushroom mixture with romaine lettuce, chopped bell pepper and enoki mushrooms, if desired. Serves 6

BRISKET WITH PORTOBELLA MUSHROOMS AND DRIED CRANBERRIES

Preheat oven to 300. In a bowl whisk together the wine, broth, cranberry concentrate and flour to blend; pour the mixture into 15 x 10 x 2-inch roasting pan. Place the onion, garlic and rosemary on top of the marinade. Sprinkle brisket on all sides with salt and pepper. Place the brisket, fat side up, in the roasting pan. Spoon some of wine mixture over the top and sides. Cover the pan tightly with heavy-duty foil. Bake brisket until very tender, basting with pan juices every hour, for about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Covered and refrigerate.) An hour before you're ready to serve preheat oven to 350. Place the mushrooms and cranberries in the sauce around brisket. Cover the pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer the sliced brisket and sauce to platter and serve. Serves 8. This is great with broasted sweet potatoes.

TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLA MUSHROOMS

Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.) Prepare barbecue or broiler (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill (or broil) until cooked through, about 4 minutes per side. Transfer the meat to a work surface and slice thinly.

Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm. Serves 4.

MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING

Make dressing:
Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.

Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing. Serves 6

*Some of the information contained in this piece is courtesy of The National Mushroom Board

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.