Article: Celebrate elegant, earthy, delicious mushrooms

Over the years, Ive become a mushroom fan. They are no longer simply the snow-white button mushrooms theyve reached pedigree status. The most commonly available include cremini. They are golden brown and have a more pronounced flavor than buttons. Portobellos are the big boys of the mushroom family with a beefy flavor and fork- and-knife texture. They are wonderful stuffed, grilled and roasted. Shiitake mushrooms are my favorites. Their chewy texture and woodsy flavor go well in stir-fries, soups, pasta dishes and with stuffing. You cant eat the stems; they are too tough. Oyster mushrooms are silver, gray and sometimes light blue with a very delicate flavor and soft texture. I like them ...

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