Mushroom
Baked Chicken with Mushrooms and Artichokes
By Carole Rodkey
Beef Tenderloin with Spring Vegetables
Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes).
Scallop and Vegetable Stir-Fry
By Katherine Grasso
Mixed Mushroom Stuffing with Rice, Raisins and Apples
A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon.
Potato and Shiitake Mushroom Gratin
Potato gratin is, of course, the traditional side dish with roast beef, and this version is just right for a special occasion. Adding flavor are typical steak house ingredients, like mushrooms, garlic and herbs. Place a baking sheet in the oven on the rack below the gratin to catch any liquids that may bubble over.
Fragrant Beef Stir-Fry
The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.
Teriyaki Portobello "Burgers" with Napa Cabbage Slaw
Can be prepared in 45 minutes or less but requires additional unattended time.