we like mushrooms - they are a frequent occurrence around here.
the crimini - slight brown types - have a more earthy flavor; my preferred, as a rule.
I usually do them sliced with (fill in the blank) - tonight for example mushroom+onions sauted with a splash of Marsala - to go with steak night...
last week we did half a Scottish salmon (way big fish! - we had help...) and mega-sea scallops. the mushrooms I pan fried whole to crispy the edges a bit then finished in the oven.
anyway . . always on the alert for 'new' ways I 'invented' one. pretty sure someone has done it in history, but they aren't here right now, so I'll claim credit.
a light sprinkle of caraway seed. light, very light. like 2-3 sprinkles out of the jar for a ten inch pan . . . should just add a "gee what's that?" flavor/aroma. nice combo.
the crimini - slight brown types - have a more earthy flavor; my preferred, as a rule.
I usually do them sliced with (fill in the blank) - tonight for example mushroom+onions sauted with a splash of Marsala - to go with steak night...
last week we did half a Scottish salmon (way big fish! - we had help...) and mega-sea scallops. the mushrooms I pan fried whole to crispy the edges a bit then finished in the oven.
anyway . . always on the alert for 'new' ways I 'invented' one. pretty sure someone has done it in history, but they aren't here right now, so I'll claim credit.
a light sprinkle of caraway seed. light, very light. like 2-3 sprinkles out of the jar for a ten inch pan . . . should just add a "gee what's that?" flavor/aroma. nice combo.