fact that the popular pizza topping and tasty staple in cream of mushroom soup is really a fungus.

While this edible fungus is a much-used ingredient in salads and pasta sauces, the delicate flavour of mushrooms can be used in a variety of recipes.

Here are a few recipes which make good use of the versatile flavour of mushrooms: *** MUSHROOM SAUCE Makes about 11 cups of sauce 1 tablespoon margarine or spread 1 cup thinly sliced mushrooms (11 ounces) 2 tablespoons all-purpose flour 1 teaspoon chopped fresh or 1 teaspoon dried tarragon leaves 1 teaspoon salt 1 cup skim milk 1 tablespoon dry sherry, if desired MELT margarine in 11 -quart non stick saucepan over medium-high heat. Cook mushrooms in margarine, stirring frequency, until liquid has evaporated.

Stir in flour, tarragon, salt and pepper. Cook over low heat, stirring constantly, until margarine is absorbed; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. boil and stir 2 minutes. Stir in sherry.

*** MUSHROOM-STUFFED PORK CHOPS 4 servings (with about 1 cup stuffing each) 4 pork loin chops, 1 to 3 inch thick (about 1 pound) 1 cup fat-free chicken broth 21 cups chopped mushrooms (7 ounces) 2 cloves garlic, finely chopped 1 medium onion, chopped (1 cups) 1 cup soft bread crumbs (3 slice bread) 2 tablespoons chopped fresh parsley HEAT oven to 350 degrees. Trim fat from pork. Make a pocket in each pork chop by cutting into side of pork toward the bone.

Heat 1 cup of the broth to boiling in oven proof Dutch oven over medium-high heat. Stir in mushrooms, garlic and onion. Cook 5 minutes, stirring frequency; remove from heat. Stir in bread crumbs and parsley. Fill pockets in pork with mushroom mixture; secure openings with toothpicks. Cool Dutch oven slightly; wipe clean.

Spray Dutch oven with nonstick cooking spray. Heat Dutch oven over medium-high heat. Cook pork in Dutch oven until brown on both sides. Add remaining 1 cup broth.

Cover and bake about 1 hour or until pork is tender. Remove toothpicks before serving.

*** RICE-STUFFED MUSHROOMS 12 large mushrooms 1 cup fat-free chicken broth 1 large onion, finely chopped (1 cup) 1 clove garlic, finely chopped 1 tablespoon dry sherry or apple juice 1 cup soft whole wheat bread crumbs (3 slice bread) 1 cup cooked wild or white rice 2 tablespoons chopped fresh parsley 2 tablespoons grated reduced-fat Parmesan cheese blend 1 teaspoon salt SET oven control to broil. Remove stems from mushroom caps; set stems aside.

Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1 x 10 1 x 1 inch. Broil with tops about 4 inches from heat about 5 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.

Heat broth to boiling in 10-inch non stick skillet over medium-high heat. Stir in onion, garlic, mushroom stems and sherry. Cook 8 to 10 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients. Cook, stirring frequently until hot.

Place mushroom caps, stems sides up, in jelly roll pan. Spoon onion mixture into caps, mounding slightly. Broil with tops about 4 inches from heat 3 to 5 minutes or until onion mixture is light brown.

Recipes from Betty Crocker's New Low-Fat, Low-Cholesterol Cookbook.

*** SHALLOT AND MUSHROOM STUFFING Makes 11 cups Servings Suggestion: Use to stuff mushroom caps, or to flavour an omelet, or a simply broiled chicken.

2 tablespoons butter 5 shallots or 1 onion, finely chopped 1 pound mushrooms, washed, dried, and finely chopped 1 teaspoon salt 1 teaspoon freshly ground pepper IN a large skillet, heat the butter over medium-high heat. Add the shallots and cook until softened but not browned, about 2 minutes.

Add the mushrooms, increase the heat to high, and saute until most of the water has evaporated and the mushrooms begin to brown, about 5 minutes. Season with the salt and pepper and remove from the heat.

*** MARINATED MUSHROOMS Serves 4 to 6 1 cup dry white wine 1 cup light olive oil Juice of 1 lemon 3 shallots, finely chopped 1 garlic clove, finely chopped (optional) 2 tomatoes, peeled, seeded, and diced (optional) Bouquet Garni (see below) 10 peppercorns, crushed 1 teaspoon salt Pinch ground coriander (optional) 11 pounds button mushrooms, washed (if using larger mushrooms, quarter them).

PLACE all of the ingredients except the mushrooms in a large, non-aluminium saucepan. Bring to a boil, reduce the heat, and simmer for 5 minutes.

Add the mushrooms to the simmering liquid and simmer, covered, for 5 to 6 minutes. With a slotted spoon, transfer the mushrooms to a serving bowl.

Discard the bouquet garni.

Reduce the liquid to approximately 3 cup and pour over the mushrooms.

Refrigerate and serve chilled.

BOUQUET GARNI: A bouquet garni consists of 4 to 5 sprigs parsley, 1 bay leaf, and 2 to 3 sprigs fresh thyme (or 1 teaspoon dried) tied up in a celery stalk cut in half. The reason for tying the ingredients together is to enable you to discard them easily once the cooking is finished. If you plan to strain the stock or sauce in which the bouquet garni has been cooking, it is not necessary for you to tie up the ingredients, although it makes skimming easier.

*** SAUTEED VEAL CHOPS WITH MUSHROOMS AND TOMATO SAUCE 3 tablespoon butter 1 pound veal scallops 1 teaspoon salt 1 teaspoon freshly ground pepper 1 pound fresh Shiitake or porcini mushrooms, washed, dried, and sliced 2 shallots, finely chopped 1 cup dry white wine 1 cup beef stock, homemade or canned 1 teaspoon Glace de Viande (optional) 1 tablespoon tomato paste 1 teaspoon Cognac 3 sprigs parsley, chopped, for garnish IN a large skilled, heat the butter over medium-high to high heat. Add the veal and cook until lightly browned, about 2 minutes on each side. Season with the salt and pepper. Transfer the veal to a serving platter and keep warm.

Add the mushrooms to the pan and brown lightly, about 2 minutes. Add the shallots and cook for 20 to 30 seconds.

Add the white wine and cook until the liquid is reduced by half, about 1 minute. Stir in the stock, glace de viande, and tomato paste, and bring the mixture to a boil. Taste and adjust the seasoning, if necessary. Add the Cognac.

To serve: Pour the sauce over the veal. Sprinkle with chopped parsley.

Recipes from At Home With The French Classics.

A versatile ingredient: Mushrooms are a popular ingredient in salads and pasta sauces, but their delicate flavour can be a welcome addition to many recipes.