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Mad for Mushrooms

© Michael Vyskocil

3. Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the sliced garlic; cook until the garlic is fragrant, about 30 seconds. Add the blanched spinach; season to taste with salt and black pepper. Saute until the spinach is tender and heated through, about 3 to 4 minutes. Remove the pan from the heat; transfer the spinach to a medium bowl.

4. Return the skillet to the heat, and add 1 tablespoon of olive oil. Add the minced garlic, and heat until fragrant, about 30 seconds. Add the tomatoes and basil. Saute the tomatoes, shaking the pan often until the tomatoes just pop open, about 3 to 4 minutes. Season to taste with salt and black pepper. Transfer the tomatoes to another bowl.

5. Return the skillet to the heat. Add 1 tablespoon of olive oil. Add half of the sliced fennel; season to taste with salt and black pepper. Cook the fennel until it becomes limp, about 2 to 3 minutes. Transfer the fennel to a clean bowl.

6. Remove the mushrooms from the oven, and heat the broiler. Arrange the vegetable toppings on the mushrooms. If desired, top with mozzarella, and place under the broiler until the cheese melts. Before serving, drizzle the mushrooms with olive oil. Variation: Try other toppings, like prosciutto, shaved Parmesan, and chopped black olives

Sources: Japanese mandoline, $29.95 for single-width, $46.75 for double-width, from Broadway Panhandler, 477 Broome Street, New York, NY 10013; 212-966-3434.

Wild Mushroom Romana

SERVES 4 AS A MAIN DISH

1 tablespoon unsalted butter

3 tablespoons extra-virgin olive oil

2 to 3 tablespoons minced onion

1 minced garlic clove

2 cups assorted large mushrooms, cleaned and sliced (like hen-of-the-woods, portobello, shiitake, morel, porcini, cremini, and pleurotte)

Pinch of salt

1/2 cup dry Italian white wine

1/2 cup heavy cream

Hot cooked pasta

Shaved* or grated Parmesan cheese

Heat the butter and olive oil in a large saute pan over medium heat. Saute the onions and the garlic until onions wilt. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes. Add the cream, and simmer over medium-low heat, stirring occasionally, 5 to 8 minutes, until the sauce thickens. Season with salt to taste. Toss the mushrooms with the hot pasta. Top with cheese.

*To shave Parmesan cheese, draw a vegetable peeler across the flat side of a block of Parmesan cheese.

Tarragon Wild Mushroom Romana Prepare as directed above except add 1 tablespoon snipped fresh tarragon or 1 teaspoon crushed, dried tarragon, along with the onion and garlic.