Mushrooms are a fungus, and there are literally thousands of varieties! Although white mushrooms are the everyday common variety, gourmets are delighting in specialties such as morel, portabella, oyster, crimini and straw. They can be cooked in every imaginable way and now come fresh, canned and dried.
How to Buy
Choose creamy white to light brown caps, closed around the stems; if slightly open, gills should be light pink or tan.
How to Prepare
Rinse mushrooms; trim off stem ends. Do not peel. Leave whole, or cut into 1/4-inch slices.
How to Cook Conventionally
Sautè: Whole or slices - Melt 1/4 cup butter or margarine in 10-inch skillet over medium-high heat. Cook mushrooms in butter uncovered 4 to 5 minutes, stirring frequently, until tender.
Steam: Covered 4 to 5 minutes or until tender.
How to Microwave
Whole or slices - Place in 1-quart microwavable casserole; add 1 tablespoon butter, margarine or vegetable oil. Cover with microwavable paper towel. Microwave 3 to 4 minutes or until tender.