Bring broth to a boil in a large saucepan. Cut cucumbers in half lengthwise. Peel and seed cucumbers and then cut into 1/2 inch strips. Cook cucumbers and mushrooms in broth for about 10 minutes, or just until cucumbers are crisp-tender. Add green onions and salt and pepper, cook for another minute or so and then pour soup into bowls. Garnish with a little fresh parsley.

Heat oil in a large, heavy skillet.
Saute mushrooms and garlic over high heat until softened (4 minutes).
Lower heat to medium and add wine, salt, pepper and sage - Simmer 5 minutes.
Meanwhile, cook pasta until al dente, drain well and keep warm.
When ready to serve dish, stir in cheeses and butter and cook until thickened.
Taste mix and add salt as needed, pour sauce over hot pasta and toss, sprinkle with parsley and serve immediately.

Clean and slice mushrooms, chop onion. Melt 1-1/2 Tbsp. butter and saute mushrooms. Set aside. Melt remaining butter in pan and saute onions until translucent. Add half of mushrooms to onions. Stir flour into mushrooms. Add one can of chicken broth while cooking and stirring until liquid thickens. Stir in remaining broth and water. Boil, reduce heat and cook for 20 minutes. Puree mixture in blender. Return to a sauce pan with reserved mushrooms and add milk, cream, sherry and lemon juice and heat. Add shrimp and cook until pink.

Place mushrooms in 2 cups lightly salted water in a medium saucepan and bring to a boil. Simmer one minute, then stirring constantly, slowly add grits. Stir until thickened, 5-6 minutes. When grits are thick, remove from heat and add garlic. Add eggs one at a time, beating well after each addition. Add 1/2 cup cheese, red bell peppers, Tabasco, salt and Creole Seasoning and stir to blend. Coat bottom and sides of a 7x7x2-inch casserole dish with olive oil. Pour grits into prepared dish, top with remaining cheese and bake in preheated 300 degree oven 12-15 minutes or until grits are cooked and center is set.

In a large skillet saute the shallots in butter for 1 minute. Add the Shiitake mushrooms and cook over medium heat for 2 minutes. Remove mushrooms and set aside. Add the Marsala to the pan and cook over high heat for 1 minute. Add the chicken stock and cook until reduced by half. Add the cream and cook over high heat for 3 minutes or until the sauce is of a creamy consistency. Return the mushrooms to the pan, salt and pepper to taste.

In a large sauce pan, saute shallots, garlic and ginger in butter until soft. Add rice an stir until all the grains are coated with butter. Add water, carrots, salt and pepper and mix. Cover and bring to a boil and simmer for 12 minutes. Add the shiitake mushrooms evenly over the rice. Do not stir, but cover and cook 5 - 7 minutes, until rice is tender. Stir in green onions and serve.

Saute shiitake mushrooms in 1 1/2 olive oil over medium heat until browned. Set aside.
To make dressing, combine sherry vinegar, garlic, salt and pepper and slowly add olive oil. Toss lettuce, beans, carrots and red pepper with dressing to coat. Place on individual plates. Arrange mushrooms on top and add nuts.

Saute garlic, onion and Shiitake mushrooms in 2 Tbsp. butter for 3 minutes and let cool. Place chicken on a large piece of tin foil and sprinkle with salt and pepper. Top with mushrooms, then green zucchini, yellow squash, and red pepper. Lightly salt and pepper vegetables. Lay butter pats over the vegetable topped chicken. tightly fold the thin foil to ensure the juices will not leak out. Place on a baking sheet at 425 degrees for 20-25 minutes.

Cut off mushroom caps and set aside. Chop stems and combine with green onion and butter. Cover and microwave for 2-2 1/2 minutes. Add mushrooms and heat for 2 minutes. Blend in flour, add beef broth, stir in and stir midway through cooking on high 2 1/2 - 3 minutes until thickened. Stir in half and half. Season to taste.

Wipe Shiitake caps clean. Slice stems thin and combine with vermouth and water in a pan. Cover and simmer until tender, about 10 minutes. Cut tomatoes in 1/4 inch wide strips and 2 inches long. Slice shiitake caps the same. Heat 2 tbsp. oil in a large skillet. Add garlic, rosemary and 1/4 tsp. salt. Toss for 1 minute over moderate heat. Add stems and liquid, tomatoes and caps; toss gently over medium heat until tomatoes and mushrooms soften and thicken a bit, about 5 minutes. As sauce finishes, boil noodles until just tender and drain. Toss with remaining Tbsp. of oil in a hot pan. Pour in sauce over all. Add salt and pepper, parsley and serve.

Beat eggs and milk in a medium sized bowl. Add vegetables and mix. Cook in a skillet like you would an omelet for about 4 minutes, until bottom begins to lightly brown. Flip and slightly scramble. Eggs will remain slightly watery due to the vegetables. Add sliced ham or bacon if desired. Serve immediately.

In a skillet, saute onions and garlic in butter for 1 minute. Add sausage and lower heat to draw fat from sausage. Add mushrooms and saute on higher heat until mushrooms are tender. Salt and pepper to taste.

Salad:
8 small green onions (4 oz.)
1 medium red bell pepper (5 oz.)
1 lb. Shiitake (or assorted) mushrooms
5 oz. Emmanthaler or other Swiss cheese, chilled

For dressing, mince the parsley in a food processor or by hand. Add the oil, vinegar, mustard, tarragon, salt and mix well. For salad, cut green onions, including the green tops into thin rings. Cut red pepper into 1/4 inch dice. Cut mushrooms into thin slices by hand or in food processor.

Stir in egg yolk mixed with heavy cream to thicken wine sauce, place on toast.

Combine water and bullion cubes in heavy sauce pan, bring to a boil. Stir in the rice and bring to a boil once again. Lower heat, cover and simmer until water is absorbed, about 45 minutes. Let rice cool to room temperature. Trim off tough Shiitake stems and slice tops into narrow strips. Heat non-stick skillet and combine the wild and white mushrooms. Cover and sweat them over moderate heat until just wilted. Combine in a large mixing bowl with rice, carrot, parsley, chives, walnuts and vinaigrette. Add salt and pepper. Cover and marinate 2 hours or so.

Combine in a cruet or bottle with tight fitting lid and shake well. Shake again before each use. Makes 1 cup.

Heat oil in large pan or Dutch oven. Add garlic, eggplant and mushrooms and saute until vegetables are golden, 5 to 10 minutes, stirring occasionally. Set aside. Clean hens, brown bacon in pan and remove bacon slices. Add hens to bacon fat and brown on all sides. Remove hens and pour off fat. Add paprika and stir over low heat for 1 to 2 minutes. Add white wine and scrape up browned bits off bottom. Add chicken broth, thyme, salt and pepper. Simmer 2 to 3 minutes. Add hens, vegetables and baste with pan juices. Bake on 350, uncovered until hens and vegetables are tender, about 1 hour. Remove hens, eggplant and mushrooms to serving dish. Add Madeira to pan. Cook uncovered over high until liquid is reduced by 1/4. Pour sauce over hens and vegetables, crumble bacon over dish.

In a large pot, bring broth to a simmer and add chicken, ginger and bamboo shoots. Stir tofu into the soup. Slice Shiitake and add with Oyster mushrooms to broth. Add half the Enoki mushrooms and chopped green vegetables. Dissolve cornstarch in water and slowly stir into the soup. Remove from heat adding the egg, soy sauce, vinegar, sesame oil and seasonings. Top with remaining Enoki mushrooms.

Peel and dice shallots and place in pan with sliced mushrooms, adding 1/2 cup wine heat to boil and evaporate all liquid. Add heavy cream and thyme, then cracked black pepper. Simmer until liquid is reduced by half. Refrigerate for 3 hours, or until cream solidifies. Lay puff pastry squares on table and place 1 tsp. of mushroom filling in the center of each. Brush edges with egg and fold to form triangle. Seal by pressing edges with fork. Then brush entire surface with egg. Bake at 425 degrees until golden brown, about 8 to 10 minutes. Heat remaining mushroom cream sauce and pour equal amounts on to each plate. Top with parsley.

Place scallops in a single layer in a microwave-safe 1-quart baking dish and cover with a damp paper towel. Cook in the microwave until done, about 3 minutes or in the oven for 20-25 minutes. Remove and drain well. Add mushrooms and onion. Combine oil, lime juice and tarragon. Pour mixture over scallop combination. Cover and chill at least 20 minutes.
Trim watercress and add chilled scallop mixture with strawberries. Serve and enjoy.

In frying pan add 1 Tbsp. oil and heat. Add broccoli, salt, sugar and stir-fry for a minute. Add water and cook until broccoli is tender crisp. Remove and set aside. 
Add last Tbsp. oil to fry pan and heat. Add mushrooms, onions and nutmeg. Stir-fry until juice evaporates (a few minutes). Return broccoli to frying pan, mix and top with cashews.

Peel and cook 15 lbs potatoes, mash to a creamy base. Add 4 pints of cream to taste and to thicken. Add vegetables and let simmer. Add salt, pepper and parsley.

Melt butter in heavy 2-quart saucepan and heat until bubbling. Saute mushrooms only until golden, stir constantly, do not brown. Add milk and simmer, add seasonings, stir well and serve.

Melt butter in wok or large skillet. Add shallots and cook until tender, stirring. Add snow peas, tomatoes and soy sauce. Stir-fry about 3 minutes, add oyster mushrooms, cover and simmer about 2 minutes. Serve with rice or cous cous.

Top chicken or fish each with 1/2 Tbsp. butter and lemon juice, broil until done. Melt 4 Tbsp. butter in skillet. Add minced garlic and onion, saute about 5 minutes until tender. Add mushrooms and saute 5 minutes more. Add wine and cream, and reduce for about 5 minutes. Pour reduced sauce over chicken or fish. Season to taste.

Preheat oven to 400º. Melt butter and saute onion and garlic for 15 minutes until tender. Add mushrooms, parsley, thyme, salt and pepper and saute for 5 minutes. Add wine and reduce 10 minutes.
Cut a 4-5 inch hole in the top of a round loaf of sourdough, save the "lid". Hollow it out, leaving a shell 1 1/2 inches at least. Fill with mushroom mixture and cover with lid. Rub the loaf with olive oil and bake for 20 minutes. Serve immediately in wedges.

In a well buttered casserole dish, place a layer of mushrooms, then a layer of bread crumbs and a layer of cheese, dot all with butter. Repeat these layers ending with a layer of cheese. Cover and bake for about 20 minutes in 375 F oven. Uncover to brown.

Slice pork, onions and mushrooms into thin strips. Saute pork until just cooked, add onions and mushrooms and fry until cooked through. Season, then add cream, reduce and serve.

Cook fettuccini according to package instructions. In medium sauce pan, heat oil and saute remaining ingredients for 2-3 minutes. Toss with hot, cooked fettuccini.