Fabulous Mushroom Recipes

A clean, crisp package of mushroom caught my eye at the market a few days ago. Fantastic! Oh, those poor people who dislike mushrooms - they don't know what they are missing. They're low in calories, are fat-free, and full of flavor.

But there are a few things to keep in mind when indulging in mushrooms. Insist on crisp, fresh looking mushrooms. If you aren't going to prepare them right away, keep them in a brown paper bag in a cool, dark place. Don't wash - simply brush with a vegetable or mushroom brush. And if you are looking for a fast way to make nice even slices - try a hard-egg slicer.

*Tomato and Mushroom Fry* Nice and garlicky. And a terrific, healthy side-dish.

2 lbs cherry tomatoes, sliced 1 lb mushrooms, sliced 4 cloves garlic, sliced 2 T. olive oil salt and pepper

Heat the oil in a heavy saucepan. Add the garlic and fry for about 2 minutes. Add the tomatoes and mushrooms and stir until hot. Add parsley and stir until the parsley has turned a bright green color. Add salt and pepper.

*Spicy Garlic Mushrooms* There's just something so right about combining garlic and mushrooms

1 T. olive oil 2 cloves garlic, chopped 1 lb mushrooms, cleaned 3 T. sherry 1 t. hot bean paste (or ½ t. chili flakes) ½ t. pepper

Heat the oil in a heavy saucepan. Add the garlic and fry about 1 minutes. Add the mushrooms and cook about 2 more minutes. Add sherry and bean paste. Cover and simmer for about 7 minutes. Add pepper and stir.

*South of the Border Marinated Mushrooms* Heh, don't even ask where this recipe comes from - but it's good!

¼ c. tequila ¼ c. lime juice ¼ c. olive oil ½ t. pepper ½ t. salt ¼ t. dried oregano 1 t. rosemary 4 garlic cloves, peeled and quartered 1 bay leaf 1 lb clean mushrooms

Pour all of the ingredients into a clean glass jar. Shake well. Refrigerate for at least 8 hours. (Longer is better though - try about 2 days) Drain or simply pick the mushroom out of the marinate.

*Pickled Mushrooms* Make lots of these - they make great munching food

2 lb mushrooms, caps only 1 ½ c. red wine vinegar ½ c. water 1 bay leaf 2 t. black peppercorns 2 t. mustard seed 2 t. dill seed 2 t. salt 1 cloves garlic, quartered

In a large saucepan boil the water, vinegar, bay leaf, peppercorns, seed, salt, and garlic. Add the mushrooms and simmer for 10 minutes. Pour into a covered container and refrigerate. Shake well occasionally to distribute the spices.

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