The mushroom as defined in the Encyclopedia is "a type of basidium fungus characterized by spore-bearing gills on the underside of the umbrella- or cone-shaped cap. The name toadstool is popularly reserved for inedible or poisonous mushrooms, but this classification has no scientific basis. The only safe way of distinguishing between the edible and the poisonous forms is to learn to identify the individual species." Oh boy, that sounds appetizing, doesn't it?
The mushroom has a long history around the world as a food source, medicine, and all kinds of other neat and not so neat uses. If your interested in the history of the fungus, the following
site http://www.mushroomcouncil.com/ ,will tell you a bit about this ancient fungus and it's uses.
If you happen to be wandering around Colorado in August, there is a Mushroom Festival in Telluride that may interest you. Here is the link http://telluridemm.com/Click on Events for information.
For stuffed mushrooms, I use two types of mushroom; the white and the baby variety of Portabella. They both have their own unique qualities and taste. Generally, when I prepare stuffed mushrooms, I will use both. The mushrooms do take a bit of preparation time, but the results are well worth the effort put forth. A word to the wise. If your preparing these for entertaining, you might want to make a lot. Stuffed mushrooms go fast.
2 Lbs. Fresh Mushrooms (Baby Portabella or Button Mushrooms)
¾ C. Seasoned Bread Crumbs
½ C. Parmesan Cheese
½ C. Butter or Margarine
5 Green Onions
2 T. Olive Oil (can sub. corn or canola)
2 T. Italian Seasoning
3 Cloves Fresh garlic
½ t. Salt
½ t. Pepper
Rinse and clean mushrooms thoroughly. Pop off stems and set mushrooms aside. Finely chop stems, onion, and garlic. (Use a garlic press if you have one) In a pan add oil, butter and It. Seasoning and Garlic. Heat over med. flame till butter is melted. Add Stems, Onion, salt and pepper.
Go To Page: 1 2
