The "Madeira Mushroom Sauté" (page 372) provided me my first opportunity to purchase and cook with
Madeira. (Turns out Madeira is a lot like Sherry, or even Vermouth, so either one of these would also work well in this recipe if you were unable to find Madeira.) Fresh and dried mushrooms are sautéed with shallots and diced tomatoes, and seasoned with parsley and thyme. This topping would be good on any cooked grain, or creamy polenta, or, as I did, spooned over Basic Mashed Potatoes (reviewed below). To keep this oil free, simply omit the olive oil when sautéing the veggies, and use a little extra Madeira, broth, or water.