Thank you Sonja for starting this thread regarding our love for Mushrooms... it is difficult to believe that there are those that do not like mushrooms in any shape or form.
I do like the common Button Mushrooms the most, I always buy the 2 pound box of slice mushrooms to:
> put raw on my salads or to
> put in my omelettes,
> sauteed with onions to put with my steak
> put them in my pasta sauce as it cooks and simmers,
> put them in my casseroles such as green bean casserole, chicken and rice casserole, shepherds pie, etc.
(note: classic Shepherds pie is made with Lamb, the American version is Cottage pie made with Beef)
> sauteed mushrooms on a hamburger.
> fried hamburger meat, mushrooms and gravy with mashed potatoes.
Portobello and Shiitake mushrooms are tasty and terrific too but a bit more expensive.
.... and don't forget about Cream of Mushroom Soup... served with a toasted cheese sandwich it makes a nice lunch on a cold day. Important: when heating a cream soup it is imperative to be careful to not overheat or to bring it to a boil, accidentally or on purpose, it will "break" the cream and the soup will be watery not creamy. Never over 160 degrees F.
When I am out of fresh mushrooms to add to my cooked foods, a can or two of sliced mushrooms is an acceptable choice for anything other than putting on my salad (I want raw mushrooms for my salads)
I have most likely forgotten a few of my favorite uses for mushrooms..... but I may add to this in the future.
Thanks again Sonja for starting this Mushroom thread.
Aspiringperson
