Lightened-Up Cream of Mushroom Soup

Cream of mushroom soup is usually quite high in fat, with about 9 grams per 1 cup (250mL) serving. Stock is the base of this soup, which has a touch of light cream for a bit of richness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream.

Beef and Oyster Mushroom in Oyster Sauce

Although oyster mushrooms have nothing to do with the dried oysters used to make oyster sauce, they are a lovely addition to the classic beef in oyster sauce. For extra spice, add a pinch or more of cayenne pepper to the beef marinade or increase the hot peppers. Green or red finger chilies are traditionally used in China, but jalape?are very nice, too.

Braised Chicken Pie with Caramelized Onions, Mushrooms and Chestnuts

Instead of a traditional tourtiere, this year I'm serving a puff pastry-topped pie that's especially festive with tiny onions and chestnuts. For variety you can replace the chicken with pork or veal. To use canned chestnuts instead of the fresh, add these already-cooked nuts when adding the mushroom mixture.

Chicken Braised with Chestnuts and Shiitake Mushrooms

Few Chinese banquets are without a fancy preparation of a whole chicken or duck. The rich chestnuts and shiitake mushrooms suit the New Year's table and represent fall and winter respectively. The carrot slices stand for gold coins that welcome the coming spring with riches, and the green bok choy reminds us of summer. Don't think of this dish as only for Chinese New Year; it makes a wonderful main course at any table.

Brandied Mushrooms

Mushroom Bourguignon

This hearty vegetarian meal tastes delicious served with a side of mashed potatoes.

Mushroom Gremolata

Mushroom Cheesecakes

Mini savoury cheesecakes topped with shiitakes make a splendid appetizer.

Sauteed Mushrooms

From the French verb sauter, meaning “to jump,” sautee refers to the way food jumps around in the hot pan as the food is shaken and tossed.

Proper saut?g produces a browned exterior, which intensifies flavour.

Pan size is important. If it is too large, food can dry out or burn. If it is too small, food will steam instead of brown.