How to Prepare...Mushrooms

I would really like to know the story of how edible mushrooms were discovered. I'm glad that someone was strange enough to look a (most likely) slimy fungus and think, "I wonder how that would taste sauteed with garlic?". Not to mention who brave they must have been considering that most mushrooms are poisonous. I would like to thank the pioneers of gastronomy for ensuring that we can enjoy what is one of the most delicious foods safely.

Nutritionally mushrooms are just so-so. If you need Selenium in your diet, mushrooms are the answer. They also have a good amount of B Vitamins, Phosphorus, Potassium and Iron. Mushrooms may not be the best thing to eat when you are feeling under the weather, the copper in them may reduce the Vitamin C absorbed in the body.

It can be difficult to get adults to eat mushrooms, so I was a little weary the first time they were served. The younger kids downstairs gobble them up, upstairs they're still a little skeptical, there is hope though. Roasting them seems to be the most popular way, stewing them was a disaster.

This time I used Crimini Mushrooms from Ostrom's in Olympia WA. 

Using a small knife cut the mushroom into quarters. Then drizzle with olive oil, salt and dried thyme and mix well. At home try adding finely chopped onion and garlic. 

Use a pan so that the mushrooms will be crowded on, no more than two layers deep.

Roast in an extremely hot oven, 450-500 for around 20 minutes. They're going to look a bit dried out and nicely browned.

Let them rest on the pan for 10 minutes, they will start to release their juices. The older rooms get parsley added at the end. A squeeze of lemon or splash of balsamic would be great to try at home.