Mushrooms are one of those things that you either love or hate. Most of us think of them as the little white buttons that can be found in all produce sections. To me they remind me of the days spent hunting them in a dense woods. We could hardly wait for the first warm days of spring when we would grab our brown paper bags and head to the nearest woods. My whole family would venture out and hopefully come home with bags of morsels only to see who won the prize for the biggest “spike,” as we called the tall spongy mushroom.

There are certain conditions you must have in the area where you are looking for these delicate morsels, better know as “morels.” Morels are tall, pointed species that resemble a sponge. They love warmth, moisture and rich soil so wooded areas with dead trees and green shrubs with broad leaves provide a perfect atmosphere for their growth. Once we determined who found the largest species, my mother would cut them in half and then clean them by soaking them in salt water for a few minutes to help remove the dirt from all of the “spongy” areas. She would then dredge them in flour and fry them in a deep layer of fat, frying them until they are golden brown. If you have eaten morels prepared this way, you know what I mean when I say “NOTHING tastes like morels and nothing is as good as a fried morel!”

For centuries mushrooms have been an essential part of gourmet cooking. Because they have become readily available in the local supermarket they are now an essential part of everyday cooking. More and more varieties are popping up in the produce department with white mushroom caps and portobello being the most popular. A mushroom is considered a vegetable even though it is a plant from the fungus family. Several of the more rare varieties are available in a dried form. They can be rehydrated quickly by covering them in warm water and soaking them for about 30 minutes. It is essential that you rinse them well and squeeze out the moisture before using.

No matter the variety, remember that when you bring them home from the store you should remove them from any plastic wrapping. Place them in a paper bag until ready to use. Cleaning mushrooms is not difficult. Most only need to be wiped with a damp cloth or paper towel. Others may need a quick rinse in a colander and then blotted dry with a paper towel. Never submerge them in water (except morels which need this type of cleaning) as they will lose their rich flavor and firmness when they are cooked.

Large portobello mushrooms are extremely popular and have popped up on many restaurant menus, not only as a side dish but as a main entrée. Because of their firm meaty texture and deep rich color they can be stuffed, fried or marinated, then grilled. They offer vegetarians and people who must limit their meat consumption a wonderful substitute.

Mushrooms should be a part of everyone’s diet. They have few calories, no cholesterol and are virtually free of fat and sodium. They provide essential minerals including selenium, potassium and copper. Mushrooms also provide B-Complex. Shorter cooking time gives a delicate texture, whereas a longer cooking time makes them denser and tougher. Adding mushrooms to your favorite entrée can provide nutritional value and a unique flavor and texture.

PAN FRIED MUSHROOMS

I personally like to use these mushrooms as a side dish, replacing starches such as potatoes, rice or pasta. Mushrooms need to be served immediately for best results.

Clean one-half pound of large white button mushrooms with a soft brush and then lightly rinse under running water. Place on paper towel to dry. Cut mushroom in half. In a large heavy skillet, melt 3 to 4 tablespoons of butter. Add mushrooms and let brown for 5 minutes without stirring. Gently stir then sprinkle mushrooms with 2 teaspoons flour and 1 teaspoon salt and stir to evenly coat. Continue to brown an additional 5 minutes until golden brown. Remove and serve immediately along side your favorite meat.

MUSHROOM STROGANOFF

Replace the beef in this family favorite!

8 oz. dried fettuccine

8 oz. carton “light” sour cream

2 Tbsps. flour

3/4 cup beef broth

1 vegetable or beef bouillon cube, crumbled

1/2 tsp. pepper

2 medium onions, cut into thin wedges

2 Tbsps. butter

4 1/2 cups sliced mushrooms (white button or portobello)

1 clove garlic

In a small bowl stir together sour cream and flour. Stir in broth, crumbled bouillon and pepper. Set aside. Cook fettuccine according to package directions. While pasta is cooking, place onions in hot butter and cook for 5 minutes, stirring frequently. Stir in mushrooms and garlic and cook for additional 5 minutes, stirring occasionally. Remove mushroom mixture from burner and pour over drained pasta. Cover and set aside, keeping warm. Wipe out skillet and pour in sour cream mixture. Cook and stir until thickened and bubbly and then stir for 1 minute. Pour mixture over pasta and mushrooms. Stir to coat and serve immediately.

Hope you enjoyed this week’s recipes and will have more next week … Sheryl

EDITOR’S NOTE — Sheryl Sollars, a Wilmington native, formerly lived in Ocala, Fla. where she owned and operated Creations By Sheryl, a gourmet food and gift shop, in historic Downtown Dunnellon. She is an accomplished cook and homemaker and contributes her column, Your Kitchen Or Mine, out of her love of homemaking and of sharing these thoughts with her readers. She is now residing in Wilmington and would be glad to answer any of your cooking questions or recipes you want to share. You can contact Sheryl by e-mail at kitchenlady44@gmail.com.