edible fungi. Early Greeks and Romans are thought to be 1st cultivators.
Ancient Egyptians considered mushrooms to be a food of the gods and
prohibited their consumption by the population; Romans believed mushrooms
gave people strength and included them in soldiers' diets. Thousands of
varieties-some cultivated, some wild - not all are edible (in fact many
are poisonous) In fact it is not legal to sell wild mushrooms in this
country in a market.
1 pound of medium mushrooms should serve 4.
Select. Clean mushrooms with firm flesh. They should be white and the caps should be attached to the stems. If opened, the gills should be pink; brown gills and shriveled caps indicate loss of freshness. Select small mushrooms for buttons, medium mushrooms for chopping or caps and large mushrooms for broiling or stuffing. Keep refrigerated and use as soon as possible. Do not wash before refrigerating as mushrooms continue to absorb moisture.
Serve Hot, as a vegetable with meat, poultry or fish; as a garnish; stuffed as an appetizer or accompaniment broiled, as a sauce; baked; as a soup; or in stews, casseroles, etc.
Cold, raw, as an appetizer or snack; pickled or marinated as an hors d'oeuvre or relish.
Complimentary Condiments and Flavors Butter, bread crumbs, onions and shallots, cream, lemon juice, cheese, tomatoes, veal, chicken, beef, salad dressing, fish.