MUSHROOM

From the steak of the vegetable world — the mighty portobello — to modest mushroom caps stuffed decadently with seafood and sauce, local menus offer plenty of choices with the favored fungus. A mushroom strudel with a variety of mushrooms folded into a phyllo pastry package with sauce begins the bistro menu at Chateau du Lac in Kenner. The baked mushrooms are stuffed with crabmeat and topped with hollandaise as an appetizer at Smilie's. The Uptown sushi spot Kyoto presents a Far Eastern version of stuffed mushrooms with its shiitakes generously packed with a flavorful stuffing. The regional Italian cuisine at Ristorante de Piero puts mushrooms to good use in its insalata di funghi prataioli — a salad of fresh mushrooms with arugula, Parmesan cheese, olive oil and lemon. Hookah Café in the Marigny takes a fresh approach with its wild mushroom salad, lightly sautéing the mushrooms before plating them atop fresh spinach, tomatoes and goat cheese croutons. The vegetarian star of the menu at Covington's Étoile Restaurant is a Napoleon of portobello and eggplant with julienne squash, zucchini and bell pepper, further fortified with crispy polenta cake, goat cheese and balsamic reduction — plus a truffle-infused olive oil for good measure. Whole Foods Market makes another convincing case for the giant mushroom as either a first course or a meatless entrée with its succulent grilled portobellos in a rich roasted garlic-balsamic marinade. Mushrooms even make a stand at Port of Call, a restaurant best known for its burgers and steaks that also serves ‡ la carte orders of mushrooms in wine sauce — plus, of course, mushroom burgers. The portobello burger at Good Earth Market & Café is a whole mushroom cap on a dressed bun.

The grilled portobello salad is a favorite specialty at Liuzza's by the Track, where they serve the mushrooms on a bed of mixed greens with blue cheese and fruit du jour all tossed in a light roasted almond balsamic vinaigrette. New York Pizza represents one borough with the Queens pizza, a combo of spinach, mushrooms, artichoke hearts and feta cheese. In the Marigny, 13 puts portobello mushrooms in a sandwich.