Cremini, white button...I think I went a little overboard buying mushrooms this week. Last night we sat down to a simple pasta with mushrooms. Think Aglio e olio, but with the addition of shallot, mushroom and a hit of scallion at the end for color, crunch and zing. So many mushrooms that we'll be having them again tonight. Perhaps after that a small reprieve.
We both pondered the nutritional value. A little research revealed that mushrooms are high in Omega-6 fatty acids. They've also got protein and vitamin D going for them. I guess you could say they're good for "tired blood".
Back in the day, when I was waxing vegetarian, mushrooms were called on frequently. My favorite sandwich was a sauté of mushrooms and onion nestled into a baguette with mozzarella cheese, then toasted until bubbly and golden in the oven.
These days, I like to see them simmering in a red wine and butter reduction, a nice companion for filet mignon or sautéed with garlic, onion and parsley to be used as a bruschetta topping.
The metamorphosis in the pan is magical, though. I 'll never tire of watching them go from plump and dense with water to dense and plump with flavor.