A Boom in Mushrooms

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The U.S., which has imported most of its wild mushrooms from Europe, will show off its own fungi for European statesmen at the economic summit this weekend at Williamsburg, Va. Their five meals will be based entirely on American ingredients and recipes. New York Times Food Writer Craig Claiborne (A Feast Made for Laughter), the man of all seasonings who was asked by the White House to organize the menus, has concocted a dish of boneless chicken legs and thighs stuffed with chopped chicken liver, wild rice and morels sauteed in butter. The mushrooms may even come from Mesick.

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