I used to be a mushroom hater. Didn’t want them on pizza, in stir fries, on cheeseburgers, or anywhere else.
But one night during my sophomore year in college, Brad made a batch of stuffed mushrooms. To be sure, it might not have been the best timing to be learning to eat mushrooms stuffed with rich filling: I think it was 1am before a 6am flight across the country for several week or something. But I was hooked!
Mushrooms are so mysterious. Yes, the plain little button mushrooms I used in this recipe are pretty basic, but truly, mushrooms flourish in uncountable shapes, sizes, flavors, and potency. They burst out of the ground sometimes for only a few days and often won’t do so until a perfect balance of moisture, nutrients, and and temperature occurs.
I’d love to learn the art of picking wild mushrooms. Some family friends of ours go every summer, high into the mountains, and return with buckets full of brilliantly-colored mushrooms for cooking, drying, and preserving. What a way to eat locally, to pick something wild and then eat it for dinner! It’s a hobby, though, that I would only want to do with an expert. The mushrooms we can eat are earthy, delightfully squashy, and a dimensional addition to many dishes. But the ones that we can’t eat can, well, kill you.
Perhaps another day I’ll be brave enough to pick wild mushrooms myself. This day, though, I picked my mushrooms straight from the produce section.
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