I’m a big fan of mushrooms and try to forget the fact they really are fungi and think of them as vegetables. Unlike the Romans who believed mushrooms were a gift from God only to be used on special occasions, I use mushrooms a lot.
When they are cheap I buy them in large quantities. I tend to put them in just about every casserole or crock pot meal I make as well as using them in pies, enchiladas, salads, quiche, and just about anything else I’m making or simply on their own. A trick my son-in-law taught me is adding a little garlic to the butter when cooking mushrooms. It adds that extra bit of flavor.
They’re easy to grow too as long as you have a dark space. We normally grow them when we can. That certainly is cost effective for the budget. At present it’s not warm enough as we’re into autumn here, so we’re reduced to buying them. The advantage with mushrooms you get a lot in a pound as they are so light.
They’re good for your health too, as they are low in calories and contain little sodium or fat making them a good candidate for those on a diet to lose weight. They are also a good source of fiber and a great source of potassium which helps lower blood pressure. Maybe that’s one reason Mick’s’ and mine is always so good.
I mostly use the white button mushrooms, which apparently can help reduce the risk of breast cancer. Of course I didn’t know that when I started using them I just like the taste of them.
If you have young children get them used to mushrooms from the start by including them in recipes, then you shouldn’t have problems with them refusing to eat them when they get older. They will have acquired a taste for them.
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