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.
Fresh ricotta and heirloom yellow tomato sauce put this over the top. If you don’t have prepared tomato sauce, diced tomatoes work as well, the ingredients are pretty flexible here. Remember the Parmesan, mozzarella and lasagne noodles!
Whenever fresh lettuce is on-hand, lettuce wraps are a great way to enjoy it! Leave the prepared lettuce leaves on the table with an assortment of fillings, and watch things disappear! Stir fry some hearty mushrooms, beef, or other protein to make it a main course.
A melt in your mouth delicious way to serve your Delmonico cut. Allow marinating time on this one, it’ll be worth it!
