Article on mushrooms - very interesting

[Guest guest]

I know we're supposed to post recipes, but I saw this

article on mushrooms and thought I would pass it on as

so many people are confused about what is a wild

mushroom and what is not, what is an exotic mushroom,

etc. This article really explains it well.

 

http://www.nj.com/food/ledger/index.ssf?/base/living-0/1049268959282600.xml

 

To make this legal - I am also posting a recipe using

mushrooms:

 

* Exported from MasterCook *

 

Mushroom Bolognese Sauce (adapted)

 

Recipe By : Michael Chiarello - Tra Vigne Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Mushrooms Sauce

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 tbsp olive oil

1 tbsp garlic -- minced

1 cup onion -- diced

1/2 cup celery -- diced

3/4 lb mushrooms -- sliced - exotic

ones have more flavor

1 bay leaf

1 cup vegetable broth

3 cups tomatoes -- chopped

3 tbsp basil -- chopped

1 tbsp oregano -- chopped

 

Saute garlic, onion and celery in a bit of olive oil.

Add mushrooms. Make sure the mushrooms are well

chopped - they break down much easier because of that.

Add the bay leaf, and the broth. Let it simmer and

cook down until it is pretty thick. Add the tomatoes

and cook even further until you have a thick mixture.

 

Season at the end with the fresh basil and oregano.

 

Makes quite a bit of sauce. It can be used for whole

wheat pasta (if you use cooking spray for the

sauteing) - Level 1 Somersizing. With a bit of olive

oil and a touch of parmesan at the end it is wonderful

for Level 2 Somersizing.

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RisaG

 

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 4/04/03

 

 

 

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