Mushrooms are a marvelous food no matter how they are prepared but a feast when sauteed briefly over high heat and served immediately.

"Saute" is a French work which means to "jump" so heat butter or oil "jumping" hot in a skillet. Rinse fresh mushrooms quickly and blot dry to keep fat from spattering. Slice or halve the mushrooms, or, if small, leave whole. An egg slicer can double as a mushroom slicer, giving uniform slices as well as saving time.

Once you've slid the mushrooms into the hot fat, stir them constantly with a wooden spoon, turning them over as much as possible. This well take two or three minutes of your time, but results are worth it. Cooking over high heat quickly browns mushrooms, but doesn't keep them over heat long enough to permit loss of their natural juices.

Uses for sauteed mushrooms:

--over cooked green vegetables

--in chicken noodle or tuna and rice casseroles

--over fish

--in macaroni and cheese

--in spaghetti sauces

--in canned soups

--as a topping over frozen main dish entrees

--in scrambled eggs or omelet's

--as a topping for baked potatoes

--over hamburgers, steak or chicken

--in chili

Spices and herbs are compatible with sauteed mushrooms. For 8 oz. of mushrooms, use 1/2 teaspoon oregano, basil or chili powder; 1/4 teaspoon of thyme, dill, Italian seasoning or curry powder; or a good pinch of garlic or onion powder.