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.
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.
Tip-
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!
Here are some beautiful oyster mushrooms.
This is so creamy rich and delicious. I used button mushrooms, but really it’s flexible for a variety of mushrooms. Enjoy it on a bed of steamed rice or wide egg noodles. There’s a bonus honey roasted radishes recipe in this post as well!
I don’t find this too spicy, it’s got a sutble kick, but that’s just me. Adjust your spices as you see fit, as always, make it your own! If you have rutabagas and potatoes, you can also make the rutabaga potato whip along with your meatloaf! Details in this post.
3 deliciously awesome ways to enjoy your radishes. The first is a simple radish solitaire soup, followed by a ricotta radish appetizer, and finally delicious pickled radishes. Be sure to save any unused radish greens for another recipe!
