I grew up with a very limited menu with very little produce offered to me, but began tasting and experimenting as soon as I moved out on my own. I quickly learned that I love almost all foods, but for some reason I hesitated a few years before really trying mushrooms. Fast forward: I got adventurous and and now I'm madly in love with mushrooms. I'm still playing around with them, but after I noticed a mustardy mushrooms on toast recipe from My Darling Lemon Thyme I feel much more comfortable playing around with them and whipping them up with whatever I have on hand.
HOW: All I do is plop some (dairy-free; woe is me) butter in the pan with some sliced mushrooms and garlic and cook em until the juices really start coming together. Then I add some mustard and pepper and serve them on toast with a squeeze of lemon juice.
Simple, nutritious, delicious food.
P.S. Local (West Michigan) readers: have any of you tried the Urban Mushroom CSA yet? There's a rolling CSA open now, They're doing a lot of amazing things providing a sustainable local food source and reducing waste, and we're lucky to have them!
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