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Mushrooms, contrary to popular opinion, are one of
nature's simplest to cook, easiest to use and tastiest de-
lights. They lend an air of distinction from the plainest to
the most exotic.
To prepare mushrooms for use in the widest variety of
dishes, the first step is to cook them properly. Then, add as
desired to various other foods.
Wash mushrooms (do not peel); slice or use whole. Place
small amount of water in skillet, electric frying pan, etc.
When it is sizzling hot (300 degrees to 350 degrees), add mushrooms; stir
often. Cook for 5 to 8 minutes (sliced usually cook in 5
minutes). Chill at once under cool tap water and let drain
well. Keep in refrigerator until ready to use. Mushrooms
should keep for several days this way.
Suggestions: For use of precooked mushrooms, get
skillet sizzling hot with butter, margarine, bacon drippings or
oil and garlic, toss mushrooms. Heat through. Remove from
In butter or margarine, use as is or on toast and
omelets with scrambled eggs.
In bacon, add to gravy just as you are ready to serve,
or add to peas, green beans, corn, etc.
In oil and garlic, add a little parsley, oregano and
anchovies or clams. (Toss in a few shrimp or anything handy
such as cold roast beef, chicken, turkey, all cut up in small
pieces.) Use as a topping on rice or spaghetti.
Once you get used to using mushrooms and see how truly
easy they are to use, their use is limited only to your imagi-
nation. Always remember not to cook too long. If you are
using them in a combination that takes any time to get ready,
add mushrooms the last 5 to 10 minutes.
Once you get past this first way of using mushrooms, you
can try baked, stuffed and an endless variety of sauces,
gravies, etc. Good luck!

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