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Marvelous, Multi-Talented Mushrooms
From porcini to cremini, to shitake and enoki, to chanterelles and
beyond, fall is the perfect time of year to enjoy the rich, earthy
flavor of mushrooms. At home in everything from soups to pastas to eggs
to beef dishes, mushrooms also pair nicely with a variety of herbs,
including thyme, sage, and epazote, a Mexican herb considered to be a
natural accompaniment to mushrooms. So grab your sauté pan and get ready
to cook up a few of Mary Sue and Susan’s favorite dishes, using the
marvelous, multi-talented mushroom!
 Lemony Mushroom Caps
Cream of Mushroom Soup
Mushroom Herb Sauté
Madeira and Wild Mushroom Sauce
Pasta with Oyster Mushrooms
Aunt Dee's Beef and Mushroom Goulash
Wild Mushroom Omelet
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