Fungi

The waiter brought my steak to the table that was perfuming goodness into my eight year old nostrils. On the side of my mothers equally as sweet steak was a small bowl filled with what looked to be like little brown buttons covered with butter. I knew my distaste for those white rubbery mushrooms, but these, these brown little buttons peaked my interest. She asked if I would like to try the small treat, so I took a tiny mushroom with a bigger portion of steak obviously on my fork and plunged it into my mouth. I so enjoyed the taste of the mushrooms surrounded by steak, and so began my love affair with fungi.

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The original standard white mushrooms. I don't particularly care for pre-sliced variety, well because they are always more expensive and I feel like a two year old could squeeze a mushroom in half so why would I pay more for that. Also, I almost always stay away from the white ones, because I simply love the taste of portobello mushroom more.

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Then is the big beautiful bellos. Oh how I love to bake in thee and add thee in replacement of noodles in lasagna. You are my favorite grocery store find. The baby portobello mushrooms make a home in my simple vodka sauce. However my favorite way to consume them is simply to drown them in red wine and butter with some herbs which creates a scrumptious side to well anything.