I remember my Mom and Dad foraging in the yard and woods for various wild mushrooms when we lived on the farm in Pickerington. Then later, when we moved to
, the neighbors all thought they were crazy for picking wild mushrooms. They always gave Mom and Dad warnings about how risky it was. Thankfully, that didn’t stop my parents. Louisville
Early Greeks and Romans are thought to be the first cultivator’s of mushrooms, using them in numerous dishes. Today there are more than 70,000 thousand varieties, shapes and sizes of mushrooms with only a very small fraction of them being edible. So, if you’re not familiar with the types of mushrooms, only forage for them with someone that can identify them and whom you would entrust your life!
A much quicker way to forage for mushrooms is to go to the grocery store like I do. Then they make their way onto the top of a pizza, into salads and casseroles or my favorite way, sautéed. Here’s my way of sautéing them:
1 pound button mushrooms, cleaned and sliced
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
Salt and pepper, to taste
Heat oil and butter in a heavy skillet over high heat.
When the butter and oil is very hot and frothy; add the mushrooms.
Do not let the butter burn; be ready to toss in the mushrooms quickly.
Sauté the mushrooms for about 5-6 minutes, tossing them, until they absorb the butter and oil.
Add garlic powder and salt and pepper.
Continue sautéing for another 3-4 minutes; shake the pan and toss the mushrooms.
They will start to release the fat and now they should be browned nicely.
Remove them from the skillet and serve.
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great cookbook giveaway.