Mushrooms, so Subtle!
Marty Martindale

Maybe best known for complementing a big, thick, juicy steak, also a vegetarian favorite, white mushrooms, as do all mushrooms, belong to the fungi, not the plant kingdom. mush2They are also the most reasonably-priced mushrooms available fresh, canned or dried. Browner, more mature, versions of the white mushroom are “Crimini” or “Portabello” mushrooms.

Once the privileged food of only Pharoahs in Egypt, mushrooms later received further acclaim when considered a “food of the gods” in Rome. The French experimented and succeeded with cultivation beginning in 1700.
Button mushrooms are low in sodium, saturated fat and cholesterol. They are rich in fiber, thiamin, vitamin B6, potassium and iron. They are very low in calories.

Never select mushrooms which are slimy, bruised or damaged. Also, never wash mushrooms but dust them with a cloth or sponge.

Store in a brown paper bag, not plastic, and in a dry, cool place.


  • Casseroles
  • Dips
  • Italian dishes, including pizza
  • Meat sauce
  • Omelets
  • Pickled
  • Raw
  • Roasted or grilled
  • Salads
  • Sauces
  • Soup
  • Stir-frys
  • Stuffings
  • Vegetable/meat substitute

Here is an excellent list of mushroom recipes from


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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