Very Wild Mushrooms and Veggies in a Jiffy (2000)

Chef Waldy Malouf, author of The Hudson River Valley Cookbook and chef and co-owner of New York’s Beacon restaurant, cooks up wild mushrooms that are appealing and intense in flavor. He demonstrates a superbly versatile master recipe, sautéing five different kinds of wild mushrooms – cauliflower mushrooms, chanterelles, a lobster mushroom, pleurote (or oyster) mushrooms, and chicken-of-the-woods mushrooms – using butter, white wine, shallots, garlic, fresh thyme and chicken stock. He serves them with pan-roasted chicken, braised striped bass, and simply over toast, for an earthy delight that will drive your taste buds wild!

Then, Sam Gugino, author of Cooking to Beat the Clock, shows us how to prepare hearty, healthy vegetarian meals quickly and easily – the perfect recipes for people on the go. He whips up pasta with broccoli and pecorino cheese, flavored with olive oil, garlic, and just enough anchovies to make it lively, and he also makes a fabulous curried vegetable stew with bruschetta. With all his dishes cooking up in less than 15 minutes, everyone can enjoy delicious home-cooked meals!