Fellow Springdellian Dawn DeMeo was kind enough to share this recipe for scrumptious mushrooms!
Mushrooms are a fungus that grow in moist places. You should choose mushrooms that are dry and firm, never slimy.
You should always wash your mushrooms with a damp towel, and pat them dry. Mushrooms add an earthy flavor to dishes. They can be served raw, broiled, grilled, roasted or sautéed. If you are using dehydrated mushrooms, soak them in boiling water for about 20 minutes, then drain and use. Do not add salt to your mushrooms until the end of the cooking time, or your mushrooms will lose their moisture.
Edible varieties of mushrooms include but are not limited to: button, cremini, Portobello, shiitake, oyster, and chanterelle. Only eat mushrooms from reliable sources since there are many mushrooms that are poisonous.
- Storage –
Mushrooms can be placed in a paper bag (not plastic because they need to breathe) and can be refrigerated for several days or up to a week. Do not clean your mushrooms until you are ready to use them. Mushrooms can also be dehydrated for future use. Mushrooms freeze well, simply clean, dry, and place them sliced in a plastic bag in your freezer.
- Nutrition- Mushrooms contain potassium, vitamin D, niacin, and riboflavin
When you clean mushrooms, and you should, do not submerge them into water. Simply take a damp paper towel and wipe them down. Mushrooms are fragile and they also suck up moisture, you don’t want a water logged mushroom. Save those stems for veggie broth!
Recipes Using Mushrooms
This is a lovely way to prepare cube steak, a true “meat and potatoes” meal, and the final product is so tender and delicious. The mushrooms and onions in the gravy are optional but highly recommended. Roasted acorn squash and mashed potatoes make great set of sides for this one.
This quick no-cook method is great for a light and delicate marinated mushroom. Several adaptations are included, use whichever herbs tickle your fancy!
The veggies, herbs are very flexible in this recipe. The cream sauce is great on top of pasta, tender meats, or rice. Have fun with it!
This one results in a tender mushroom in a flavorful broth, similar to a mushroom soup taste.
You can totally add whatever veggies to this dish. Maybe some thinly sliced red peppers and some scallions? Anyways, this one is easy and ready for when you get home.
Here are a few ideas for jalapeño peppers. They have all been tested and approved by my neighbors. Enjoy!
This one can easily be made gluten-free as your summer squash or zucchini is a stand-in for the pasta. You can opt to layer in many different veggie options here. This makes for delicious leftovers!
This gargantuan fungus has been rumored to taste like lobster when sautéed in butter. I just had to give it a try to see if the rumors were true. The conclusion? You don’t have to like mushrooms or lobster to fall in love with this dish.
Bibimbap is a wonderful way to enjoy CSA ingredients of the season, as it’s very flexible depending on what’s in season. Sizzling rice topped with delicious combinations of meat and veggies, an egg and distinctly flavorful sauce in a stone hot pot (optional but recommended) is really something special. The only two pantry ingredients that you might need are Gochujang (available at Asian Markets or well-stocked supermarkets) and sesame oil, and you’ve got yourself a party!