Saturday, August 20, 2016


Mushrooms are one of my favorite treats. They are a culinary delight and have good food value. They are so easy to prepare and look fabulous cooked or raw. You can use them in stews, grill, steam, bake and fry them Mushrooms add flavor to soups, vegetable quiches, vegetable dishes and are terrific pickled and marinated.

Buy mushrooms from reliable sources. Wash carefully. Do not stand in water. This spoils the flavor. Just rinse and wipe with a wet cloth. If you do not use them immediately, sprinkle them with a little lemon juice. If the stalks are stringy and tough, just remove them and use the stalks for a soup base.
Today we are able to buy all kinds of mushrooms and you will have fun choosing a portabella for a grill, button mushrooms to marinate or bake, exotic mushrooms for delicate cooking and raw ones that are safe to eat.

The dried mushrooms are a boon and you will enjoy having them at home for unexpected meals. We have a company here Tekoa Mushroom Farm, that has amazing mushrooms and it is a pleasure to go into a supermarket and see the variety we can choose from daily.


4 oz button mushrooms, cleaned and sliced.
1/2 oz walnuts .pulverized in the blender.
Half a teaspoon of chopped red pepper.
One small chopped onion.
Fry onion until brown in one tablespoon olive oil
Add mushrooms, walnuts, red pepper, 3/4 teaspoon salt and 1 tsp sherry.
Fry gently for 7 minutes Remove to wooden board.
Chop until creamed. Add chili powder. Chill and serve on toast.

1 LB Mushrooms
1 tablespoon olive oil
2 cloves garlic
Half a cup olive oil
1 tablespoon lemon juice
2 tablespoons chopped parsley and half a teaspoon mixed herbs.

Place the washed and drained mushrooms in a deep bowl.
Heat the oil gradually and add all the ingredients. Mix well. Pour over the mushrooms and cover.
Refrigerate. When I have mixed it all gently, I place it in a jar and close it carefully. This is a good addition to a meal and excellent to use as a base for a salad.


1 lb Mushrooms. Wash and slice. Boil for three minutes in a little salted water.
Strain and cool. Take 4 Tablespoons of olive oil, 3 Tablespoons of lemon juice, 4 crushed garlic, half a teaspoon black pepper, quarter teaspoon salt, and mix all well. Add to mushrooms. Marinate 48 hours. Serve on buttered rye bread. This will keep fresh for 8 days in the fridge.


I like to bake mushrooms in the oven. Take two cups of washed and sliced mushrooms. Place them is a dish suitable for baking in the ovenץ
ןTake two chopped onions, three cloves of crushed garlic, 1/4 teaspoon of salt and 1/4 teaspoon of pepper and two teaspoons of lemon juice and pour over the mushrooms. Add one cup of boiling water. Put the lid on and bake in a medium oven for twenty minutes, remove the lid and grill for five minutes.. The liquid will keep the mushrooms moist. To serve, chop chives and sprinkle over the mushroom with two teaspoons of pine nuts.
This dish can be served on rice, a baked potato or on quinoa. This is an excellent filling for omelets and with a tofu dish.


1 lb mushrooms
1/4 cup of butter or olive oil.
3/4 cup of bread crumbs. Here I use crushed corn flakes.
1 tablespoon grated onion.
1/2 cup cream or 1 cup of thick yogurt.
Salt and pepper

Wash, drain and slice the mushrooms. Sauté in butter or olive oil until soft. Add crumbs and and seasoning. Simmer until browned. Place in buttered shallow dish and pour the cream or yogurt on top. Sprinkle a sprig of thyme. Pour a little milk on top and bake at 350 f for 20 minutes. Serve this over a pasta or cooked mashed pumpkin. Enjoy.


This is a spicy dish and a great one to serve with chutney, cut up banana sprinkled with lemon juice, raisins and coconut of the side.

3 cups of fresh washed and drained mushrooms. If large, slice them.
2 medium size onions.
3 medium size tomatoes.
1 yellow pepper.
6 small potatoes. 2 sweet potatoes.
1 tablespoon lemon juice.
1 dessertspoon curry powder.
Salt to taste.
1 teaspoon of grated ginger. If you do not have fresh ginger, soak the crystallized type in a little water and chop into little pieces
1 small chili. This is optional.

Wash, drain and cut up the mushrooms. Wash and peel the potatoes and sweet potatoes into cubes. Heat olive oil in a saucepan and fry the onions, ginger and yellow pepper that is chopped up. Allow to sizzle for a minute and then add the mushrooms, potatoes and chopped tomatoes. Mix well. Let it all cook on medium heat for twenty minutes. Check if potatoes' are soft. Add curry powder and lemon juice and simmer for 10 minutes more. Pour in half a cup of peas or cut up green onions. Stir through…and serve piping hot with rice.

Have a great time being creative in the world of food delights. Do not worry if there are mushrooms left over,. Just chop or place in blender and use as a spread.
Let all good things mushroom in your life.
Love and light. RONA

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