How to Buy - Mushrooms

Grown in houses, cellars, or caves, mushrooms are available the year round in varying amounts.  Most come from Pennsylvania, but many are produced in California, New York, Ohio, and Illinois and other States.

We usually describe mushrooms as having caps - the wide portion on top, gills - the numerous rows of paper thin tissue seen underneath the cap whenit opens and a stem.

When buying look for young mushrooms that are small to medium in size.  Caps should be either closed around the stem or moderately open with pink or light-tan gills.  The urface of the cap should be white or creamy - or light brown from some producing ares.

Avoid Overripe mushrooms (shown by wide-open caps and dark, discolored gills underneath) and those with pitted or seriously discolored  caps.

Healthy Foods That Can Kill You - Part 6 Final

Most everyone admits that they don’t eat enough fruits and vegetables, but before you start trying to increase your daily intake, there are a few things you should know—especially if you like to grow-your-own food or if you're a start-from-scratch cook. Some of the healthiest vegetables have relatives that could kill you.

 
“Wild” Mushrooms
Most people know that many varieties if mushrooms are toxic. This does not include cultivated wild mushrooms that you find at the grocery store. The problem is that there is no easy way to distinguish a poisonous from nonpoisonous wild mushroom. Plus, you can't make toxic mushrooms nontoxic by cooking, canning, freezing, or any other means of processing. The only way to avoid mushroom poisoning is to not eat wild mushrooms.

Portabella Spaghetti

Whether you are a vegetarian or just want to try something different, this dish is perfect and of course, simple.  Here is what I did:

I preheated the oven to 350 degrees, covered a baking dish with foil sprayed with non-stick spray, placed 4 large portabella top side down on the foil.  Bake about 20 minutes.  You want them to still be slightly firm.  Cook enough spaghetti to serve 4 and heat up a jar of your favorite spaghetti sauce.  Place a serving of spaghetti into an oven proof serving dish, top with sauce, place portabella top side down over the sauce.  Top the portabella with your favorite shredded cheese and oregano.  Place under a broiler until cheese melts.

Due to the meaty flavor of the portabella, you will never miss the meat.  But...if you must have meat, brown some up and add it to your sauce or use a sauce that has the meat included.  This dish is mmmm mmm good!