That's why Mr. Food relies so often on fresh mushrooms-their meaty texture and earthy flavor are the perfect partner for countless ingredients. And mushrooms are right at home in a speedy kitchen because their preparation time is practically nil and they cook up so fast.

One of Mr. Food's speedy favorites is Marinated Mushroom and Garden Vegetable Salad. Fresh white mushrooms are given a quick wipe with a damp paper towel, quartered and mixed with assorted colorful veggies, like broccoli, red bell pepper and zucchini. An almost-instant dressing is whipped up from a combination of bottled low-fat Italian dressing, balsamic vinegar and honey, then poured over the vegetables. The vegetables chill at least two hours or overnight, absorbing the sweet and tangy flavors of the dressing. To make this a main dish, simply add chunks of ham or leftover cooked chicken or roast beef.

Marinated Mushroom And Garden Vegetable Salad

10 ounces fresh white mushrooms, sliced (about 3 cups)
8 ounces broccoli florets (about 3 cups)
1 small zucchini, cut in 1/2-inch chunks (about 2 cups)
1 medium sweet red bell pepper, cut in 1-inch chunks (about 1 cup)
1 medium red onion, cut in 1-inch chunks (about 2 cups)
3/4 cup low-fat Italian dressing
1/4 cup balsamic vinegar
1/4 cup honey

In large bowl combine mushrooms, broccoli, zucchini, pepper, onion and tomatoes. In small bowl combine Italian dressing, vinegar and honey; mix well. Pour dressing over vegetable mixture; toss until well coated. Cover and refrigerate at least 2 hours or overnight, tossing occasionally. Just before serving drain lightly. Serve on bed of soft lettuce with bread sticks, if desired.Yield: about 8 cups (NAPSI)