Like the little black dress and a strand of pearls, some combinations never go out of style. With a few minor alterations, they maintain their appeal for decades.

Steak and mushrooms are one of those duos that have as much taste appeal today as ever. The natural meatiness found in mushrooms only enhances the juicy flavor of a good steak. There’s no mistaking the fact that Americans are renewing their love affair with beef--thanks, at least in part, to the popularity of low-carbohydrate diets. And mushrooms, of course, make the ideal low-carb topper.

In Tuscan Steak with Mushrooms, the classic combo of steak and mushrooms gets a makeover to fit today’s tastes and lifestyles. Quick-to-fix strip steak pairs up with sunny Mediterranean flavors derived from a dash of olive oil and a splash of fresh lemon juice. The steak is served with a sauté of mushrooms, all cooked in the same pan for convenience and added flavor. Rather than simmering for hours, like a traditional stew, Mushroom and Beef Skillet Stew is a streamlined version ready in less than 20 minutes. The secret? Start with flank steak, a cut that can be speedily pan seared. Mushrooms and other readily available produce--bell peppers, zucchini and garlic—also cook in a flash.

Fresh mushrooms, whether white or specialty varieties such as portabella or shiitake, contain a mere 20 calories per serving and virtually no fat, sodium or carbohydrates. In addition to being rich in B-complex vitamins, fresh mushrooms are a good source of selenium, an essential trace mineral. There is mounting evidence that selenium helps to reduce the risk of prostate cancer.

These nutritional benefits offer just one more reason to enjoy steak and mushrooms--a classic combo, easier than ever to make and enjoy.

3/4 teaspoon salt, divided
1/2 teaspoon cracked black pepper
4 (6- to 8-ounce) strip or club steaks (about 1-inch thick)*
1 tablespoon olive oil, divided
1 pound white mushrooms(or mixed mushrooms such as white, crimini and shiitake), sliced (about 6 cups)
1/2 cup thinly sliced green onions (scallions)
4 lemon wedges

Sprinkle 1/2 teaspoon of the salt and the pepper over both sides of steaks. In a large heavy skillet, over medium heat, heat 1-1/2 teaspoons of the oil. Add mushrooms; cook and stir just until golden, about 6 minutes. Remove to a bowl along with any juices in the pan. In the same skillet, heat the remaining 1-1/2 teaspoons of the oil. Add steaks; cook to desired doneness, 5 to 6 minutes on each side for medium rare. Remove to 4 dinner plates. Return mushrooms and any liquid in the bowl to the skillet along with the green onions and the remaining 1/4 teaspoon salt. Cook until mushroom mixture is hot, stirring to incorporate any browned-on bits from the pan. Spoon mushroom mixture over steaks; serve with lemon wedges.

YIELD: 4 portions
* Or, use a 1-1/2 pound boneless round or shoulder steak. Cook as directed but cut diagonally across the grain in 1/4-inch thick slices.

Photo #: MC-88

1 pound flank steak
Salt and ground black pepper, to taste
1 tablespoon olive oil
1 pound small white mushrooms or medium-sized white mushrooms cut in halves (about 6 cups)
1 large yellow or red bell pepper, cut in 1-inch squares
1 medium zucchini, halved lengthwise, sliced 1/2-inch thick
2 cloves garlic, thinly sliced
1 can (14-1/2 ounces) diced tomatoes with Italian seasonings

Season steak on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 teaspoons of the oil over medium heat. Add steak; sauté just until well browned on both sides but no more than medium-rare inside, about 3 minutes per side. Remove to a cutting board; let stand for 3 minutes. Meanwhile, heat remaining 1-1/2 teaspoons of oil in the same skillet. Add mushrooms, pepper, zucchini and garlic; cook and stir until mushrooms begin to release their juices, about 3 minutes; stir in tomatoes and cook, stirring occasionally, until mushrooms are just tender, about 5 minutes. On a board, slice steak thinly on the diagonal and cut slices crosswise in halves; stir into vegetable mixture along with any juices from board; serve immediately.

YIELD: 4 portions

Whether you’re a novice in the kitchen or an experienced cook, a new eight-page leaflet provides all the how-to’s you need for making fresh mushrooms a flavorful part of almost any meal. “A Cook’s Guide to Fresh Mushrooms” starts with basics such as how to select, store and clean fresh mushrooms, then progresses to basic preparation techniques such as sautéing and roasting. Once cooked, the luscious mushrooms can be served solo, as a topper for pizza or salads, or in many other ways. For a free copy of the leaflet, send a stamped, self-addressed, business-sized envelope to: Cook’s Guide to Fresh Mushrooms, P.O. Box 636, New York, NY 10159-0636 or email your request to L-N@mushroominfo.com

Steak and mushrooms get together in this entrée with sunny Mediterranean flavors. Photo #: MC-88 (Please Credit the Mushroom Information Center)