Preparing and Eating Mushroom Recipes

The Magic mushrooms for sale was once thought of as an unworthy type of organism. It is grown in strange conditions and sometimes in some very strange areas. It is not very attractive. What is there to like? Well, today the mushroom has been upgraded to an almost “royal” status. It has been touted as helping everything from headaches and your immune system to fighting cancer! And the mushroom perks up so many recipes that they might be called mushroom recipes! Now, what is NOT to like? Why not find ways to add this magical fungus to many of your recipes?

There are several different kinds of mushrooms from which to choose. But, please do your choosing at the grocery store. Unless you are an expert, this is not one growing thing that you want to pick yourself! Many, of course, can be poisonous, and you don’t want to take that chance. So when looking for mushrooms for your mushroom recipes, the approved grocery store is your best place!

Mushroom recipes don’t have to be special recipes. You can take a recipe that you like and just add mushrooms to it. This works especially well for beef and chicken recipes, but there are vegetarian dishes that it works for too. A side of broccoli can be immediately perked up when a few mushrooms are added. Sometimes you can even substitute mushrooms for your meat. Thick and meaty Portobello are great for this. Many people use a big Portobello mushroom instead of a burger. It is delicious when cooked on the grill and topped with a piece of cheese for a cheeseburger!

The thing about mushrooms is that they can be very versatile in both flavor and texture. If mushrooms are added to a soup, they make their own creamy gravy thickening the soup automatically. They also dress up a dish. Sautéed mushrooms spread on top of a steak make for a very fancy dish! It also adds a little bit of a softer texture to the dish.

Sometimes people are a little intimidated about They are not sure how to go about preparing these gems. The biggest mistake people make is when cleaning the mushrooms. If you soak them in water to try to clean them, you will be left with a soggy mess that you are not able to cook with very easily. Mushrooms work best when wiped with a damp paper towel. You don’t want to soak them unless the recipe calls for this. Wiping them with a damp paper towel can be a bit messy, but it is definitely the best way to clean them. Or better yet, buy the ones that have already been cleaned. This is a huge time saver!

Squash grows quickly and it takes about 80 days to go from planted seed to mature vegetable. Growers are experimenting with varieties such as Hasta la Pasta (which also separates into strands) and you can buy the seeds on the Internet. One of the best things about spaghetti squash is its bland flavor and you can change its flavor dramatically with just a few herbs.

What should you look for when you buy this magical vegetable? According to the Sustainable Table Website, the vegetable should be lemon yellow, not green. Tap the skin with your finger to see if it is fairly hard. If the skin is soft the vegetable is past its prime. Don’t buy the squash if the skin is cracked. Store in a dry place until you are ready to use it.

The popularity of spaghetti squash seems to be increasing and there are hundreds of recipes for it on the Internet. The Green Giant Website has a recipe for Double-Spaghetti Squash, cooked strands combined with real spaghetti, parsley, Parmesan cheese, garlic, and oregano. The All Recipes Website has posted a casserole recipe with onions, mushrooms, basil, sour cream, Parmesan cheese, and bread cubes.

I’ve done the obvious and served the cooked vegetable with tomato-basil sauce. However, I also like it with fresh mushrooms, basil, and oregano. This simple recipe is a tasty side dish for beef, pork, poultry, and fish. If you are a vegetarian you will enjoy this recipe for Spaghetti Squash with Fresh Mushrooms and Italian Herbs. For the best flavor, garnish with freshly shaved Parmesan only, not the carton kind.


1 spaghetti squash
1 8-ounce box button mushrooms, cleaned and sliced
1 teaspoon extra light olive oil
1 teaspoon butter
1/2 teaspoon garlic salt
pepper to taste
1 teaspoon dried Italian herbs
3 cherry tomatoes, diced
fresh Parmesan cheese, shaved


Rinse the squash and cut it in half very carefully. Place the vegetable in an oven-proof glass dish, seed sides down, and add 1/2 cup water. Cover with plastic wrap and microwave on high for 10-12 minutes. Prepare the mushrooms while the squash is cooking. Put the olive oil and butter in a small, non-stick skillet. Add the mushrooms and cook over medium heat until they start to brown. Add garlic salt, pepper, and Italian herbs. Cover mushrooms with foil to keep them warm. Let the squash cool for a few minutes. Scoop out the seeds with a spoon. Separate the strands with a fork, place them in a serving bowl, and top with mushrooms. Garnish with cherry tomatoes and shaved Parmesan cheese. Makes 4-6 servings.

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