Byline: Janet Helm

Mushrooms, once relegated to the supporting cast in a salad or on pizza, have become culinary stars, from grilled portobello "steaks" to porcini-laden pastas and warm ragouts spiked with morels and chanterelles.

Supermarkets now stock a burgeoning array of prewashed, presliced fresh mushrooms and myriad packages of exotic dried mushrooms _ perhaps the greatest evidence of America's love affair with mushrooms.

"Mushrooms have gone mainstream," said food writer Amy Farges, author of "The Mushroom Lover's Mushroom Cookbook and ...

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