In Season: Wild mushrooms, including chanterelles and oyster mushrooms, are available in the fall at specialty groceries and farmer's markets.

What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.

How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.

Potato salad gets dressed up for fall with the addition of oyster or cremini mushrooms, sherry vinegar, and fresh parsley. Served warm, this is an easy and satisfying side dish.

Cornbread stuffing is dressed up with wild mushrooms, pecans, rosemary, thyme, and a touch of cream. Stuff this in a turkey or simply bake in a casserole dish for any holiday or special-occasion dinner.

A combination of dried and fresh wild mushrooms adds complexity and earthiness to this creamy soup. A splash of Madeira wine contributes sweetness and balance.

Elegant crepes are stuffed with sauteed mushrooms, fresh herbs, Camembert, mustard greens, and red-onion marmalade. This dish has a memorable combination of creamy, bitter, earthy, and tangy flavors.

These delicate, elegant dumplings are filled with sesame-kissed chanterelle, oyster, and button mushrooms. Serve them with honey mustard for dipping.

With sauteed wild mushrooms, Gorgonzola, radicchio, and fresh thyme and parsley, this contemporary pasta salad packs a punch. If orecchiette isn't available, use penne, campanelle, or any other short pasta shape.

Wide ribbons of homemade pasta are tossed with sauteed mushrooms, spicy sausage, and plenty of fresh thyme, parsley, and Parmesan cheese. No time to make pappardelle? Simply use good-quality dried pasta.

Pillowy pumpkin gnocchi is the perfect backdrop for chanterelle mushrooms in a sage cream sauce. The secret of perfect gnocchi is to use a light touch and not overwork the dough.

Gorgeously rich and elegant, this mushroom-and-spinach lasagna will be a hit with vegetarians and omnivores alike. If you're short on time, use dry lasagna noodles and frozen spinach.

The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within. Parmesan cheese adds the finishing touch.