Thursday, September 12, 2013

Mushrooms are Not Only a Funghi, but a Vegetable #Fall4Mushrooms

Ahhh mushrooms! When you look at this photo, you either salivate or you shudder at the thought. Me, I’m someone who salivates. I love mushrooms! They bring all sorts of flavor to any dish, they are packed with Vitamin D, and they work with any meal of the day. From fancy chanterelles, to plain white all the way to oyster, portobello, shiitake, and cremini, larger trumpet and one of my favorites morels, all of them make me smile. September is National Mushroom month and there are sure to be many varieties in the store for you to consume!

To get you started, I will share with you one of the first dishes I’d learned to make on my own. This dish not only made me fall even deeper in love with mushrooms, but also started my love for cooking! Thanks to my Tia Vickie for showing me how she prepared them back when I was 7.

Simple Sauteed Mushrooms

1 package of white mushrooms (pre-sliced or whole, but if whole, you will slice them)

2 tablespoons of unsalted butter

3 pinches of sea salt

In a sauce pan, over medium to low heat, add the butter to the pan and a pinch of sea salt. When the butter has melted, add the entire package of mushrooms. Swirl around the mushrooms until they are sufficiently coated with the butter. Now add your second pinch of salt. Toss the mushrooms in the pan around and let cook until each one has turned from white to brown. Scoop out onto a plate, not trying to add the excess butter. If you like, you can add your final pinch of salt. Serve and enjoy!

 

What are some of your favorite ways to use mushrooms?

**I was selected to participate in this campaign by the one2one network and my be eligible for prizes because of my participation. The statements are my own.**

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