|Slip some baguette with Gruyère under a broiler. Saute some mushrooms with garlic, shallots, herbs, broth and wine. Spoon the mushrooms over the cheese toast. Dinner is served.|
My first mushroom love was the famous mushroom stuffed with sausage. That gave way to (Lord) the deep-fried variety with sauce. All the while, regular old mushrooms slowly began to take part in my kitchen pageant. One day I saw that I was buying mushrooms pretty much every time I went to the store. Talking with my oldest son the other day, I woke up and realized he was talking about cooking up a big pot of mushrooms. Never know what you'll pass on.