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Article: Celebrate elegant, earthy, delicious mushrooms
- Article from:
- Sunday Gazette-Mail
- Article date:
- October 21, 2007
- Author:
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Copyright informationCopyright 2007 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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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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