In the Ireland of old, fish and shellfish, especially the latter, were so inexpensive that they were often considered the food of the poor. In the 18th century, posted notices advertised you could get a beer for twopence and salmon and lobster for nothing. Get the recipe for Smoked Salmon with Pickled Chanterelles »

Frederic Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream. See the Oeufs Cocotte aux Girolles recipe »

Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »

Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.

This steamed egg custard is studded with gingery pork meatballs and topped with crispy fried chanterelles. See the recipe for Meiwei Mogu Naiyou Dong Zhrou» Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

This simple bean stew is typical of Corsica’s flavorful, unpretentious fare. See the recipe for Fasgioli Incu Funghi (White Bean with Dried Mushrooms) » Back to Pleasure Island »

Mushroom-Barley Soup

Porcini mushrooms, white wine, and fresh herbs flavor this satisfying pasta dish, which was adapted from Lidia Bastianich’s cookbook Lidia’s Italy (Knopf, 2007).

Inspired by a story that first appeared in our June/July 2010 issue, chef Tom Colicchio created this beautiful dish of halibut with chanterelle mushrooms and pleasingly bitter fresh chamomile.

Veal stock adds savory flavor to coin-shaped pasta in a rich mushroom sauce.