I used button mushrooms for this dish. And now, for a little history lesson. :) These mushrooms have been cultivated since the 1700's, but since folks were digging up mushrooms and transplanting them back then, the crops frequently became infected or wouldn't grow at all. Then in 1893, the Pasteur Institute produced a pure culture. And then, in 1926, a Pennsylvanian farmer found some mutants! Instead of the typical brownish color, these mutant mushrooms were white. Just like Navel oranges and Red Delicious apples, the majority of the white button mushrooms found today descend from a mutation.
I like this dish because not only is it versatile, it's also easy. We used an egg slicer to slice the mushrooms, cutting down on prep time, but it doesn't take that long to just slice by hand either. As far as versatility, these mushrooms definitely fit the bill. You can use them as a burger topping, a side, or even just eat them by themselves! They are also versatile in that you can add whatever seasonings or flavorings you desire! I went for simple and just added some onions, but don't let me limit you!
Plus, these mushrooms are reasonably nutritious. When exposed to UV light, these mushrooms can quickly produce a large amount of Vitamin D2, using a pathway similar to how humans produce Vitamin D3. Both forms are bioavailable. In addition, these mushrooms contain potassium, phosphorus, and antioxidants.
Yield: 4 servings
|8 ounces||button mushrooms, sliced|
- Gather all materials.
- Add mushrooms to heated oil and stir around a bit.
- After mushrooms are softened, add onions and cook to desired level of tenderness.