This hearty specimen was often discarded by wild mushroom gatherers as undesirable. But, Portabellas are now by far the most popular of specialty mushrooms and are becoming a culinary staple in the kitchens of many home chefs. Large -- up to ten inches in diameter -- this mighty mushroom is compared to meat and it has a rich, deep taste that is ideal for sauteing, roasting, broiling, simmering or grilling. From appetizer to main course, the Portabella is a versatile and tasty meat alternative for light, flavorful meals.

For a mouthwatering dish that's low in fat, saute sliced Portabellas in a rich brown sauce made with Wyler's® Bouillon. The mushrooms' meaty texture is complimented by the smooth, beef-flavored brown sauce. Served over rice, this Portabella Mushroom Ragout is a classic that will become a household favorite.

And, to bring out the flavor-without adding extra fat-of your favorite everyday side dishes, just add two bouillon cubes or two teaspoons bouillon granules to boiling water for every cup of rice, pasta or vegetables. For more flavorful, quick and easy recipes, send a self-addressed stamped business size envelope to: Wyler's Leaflet, Borden Foods Corporation, Product Publicity, 180 East Broad St., Columbus, Ohio 43215-3799.

PORTABELLA MUSHROOM RAGOUT
(Makes 2 to 3 servings)

2 cups water
1 cup uncooked long grain rice
5 teaspoons Wyler's® Beef-Flavor Bouillon Granules
6 ounces Portabella mushroom caps, sliced
1 cup water
2 cloves garlic, finely chopped
2 tablespoons tomato paste

In medium saucepan, combine 2 cups water, rice and 3 teaspoons bouillon; bring to a boil. Reduce heat; simmer covered, 15 to 20 minutes or until rice is tender. In large skillet, combine mushrooms, 1 cup water, garlic and remaining 2 teaspoons bouillon; cook 3 to 5 minutes or until mushrooms soften. Stir in tomato paste; heat through. Serve over rice. Refrigerate leftovers. (NAPSI)