Hobbits have a passion for mushrooms, surpassing even the greediest likings of Big People. A fact which partly explains young Frodo's long expeditions to the renowned fields of the Marish, and the wrath of the injured Maggot. On this occasion there was plenty for all, even according to hobbit standards. - J.R.R. Tolkien The Lord of the Rings
First, an apology for not posting on Friday or Monday. I want to say that it's because I had two busy days at work and my computer at home doesn't like to edit photos but that's a lame excuse. I had intended to make the Friday Challenge mushrooms but Friday has come and gone. I had intended to do the Challenge follow-up with beef stroganoff but Monday is also come and gone. So, dear reader, what follows is my big catch-up post.
Mr. Brown suggests storing fresh mushrooms in a brown paper bag in the refrigerator. Moisture can condense on mushrooms stored in their Styrofoam containers wrapped with plastic and moisture can lead to accelerated decay.
I pick up a container of crimini mushrooms almost every week at Costco. They're a little more expensive than the white button mushrooms but I think that the crimini have more depth of flavor. I like to use my egg slicer to make quick work of fresh mushrooms that need to be sliced.
What can you do with mushrooms?
- saute slices with some butter, onion, salt, pepper and red wine to serve with meat
- added texture in spaghetti sauce
- remove the stems, fill the cavity with minced garlic, wrap in bacon (securing the bacon with toothpicks) and broil or cook on the grill until the bacon is crispy and done
- sliced raw on salads
- portabella mushroom sandwitch
- a lovely gift for your friendly neighborhood hobbit or penguin ;-)
1 bag egg noodle(cooked)
2 t olive oil
1 lb lean beef sliced or 1 lb of lean ground beef formed into meatballs (the original recipe is for meatballs)
1 small onion, diced
2 T AP flour
4 oz mushrooms, sliced
1 1/2 cup beef broth
Salt, pepper, & Worchestershire sauce
1/2 cup sour cream
Remove from the pan and add the onion. Saute onion until translucent.
Happy cooking! - KP