National Mushroom Month brings to the forefront a misunderstood “vegetable“…
It is amazing how delicious these fungi can be, especially when combined with butter, garlic & cream.
The complexity of these flavors is intense, and the taste is unforgettable.
Even though they are mostly water in composition, they contain more vitamin B & protein than many other plants.
Mushrooms add earthiness and elegance to any dish, and calories are minimal, but don’t be fooled, mushrooms readily absorb butter, cream and oil – the things we love to taste.
Wild mushrooms have more flavor than cultivated varieties.
To me, nothing is more delicious than a variety of foraged mushrooms like chanterelles, black trumpets, crimini, brown truffles, lobster mushrooms or morelles.
Fried in butter, with garlic and heavy cream and served on toast, preferably cooked outdoors on an open fire. These flavors are very rustic & so decadent.
Try out Kimberly’s Mushrooms with Port Wine & Balsamic:
Mushrooms should be store unwashed in paper bags. If they are stored in plastic, they turn slimy quickly. #justsayin
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Mushroom Info on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
- How to Cook Mushroom Wine Sauce
- How to Cook Mushrooms with Port Wine and Balsamic Sauce
- How to Cook Mushroom Risotto: Upscale SuperBowl Treats
- ‘Cooking with Kimberly’ Featured on iFood.tv – Dec. 7, 2012
- How to Cook Kimberly’s Favorite Creamy Mushroom Soup