There are over 38,000 varieties of mushrooms, and many ways to prepare them. Mushrooms are the fruit of a fungus which takes its nourishment from organic matter rather than photosynthesize nutrients from sunlight. They thrive in dark, moist places. Mushrooms give an earthy flavor to savory recipes. The word mushroom is derived from the Gallo-Roman mussiro which grew to mussereroun in Middle English.

Mushrooms, an edible fungus, are enjoyed raw in salads, stuffed for an appetizer, and are also featured in soups, stews, and sauces. Mushroom powder can easily be made by grinding dried mushrooms in a spice or coffee grinder, food processor, or heavy-duty blender. Read on to learn how to cook mushrooms that your whole family will love!

Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium,and copper). They're low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefit versus the canned version that may have more sodium.

1. Raw mushrooms do not freeze well.
   1. If you have mushrooms that you won't be using in a few days, you can make duxelles by mincing them and sautéing them until well cooked.
   2. Duxelles freeze well and can be thawed and used as the basis for sauces and soups.
2. You can usually separate the stem from the cap by lightly twisting.
3. Mushrooms soak up water, so if you're preparing them raw, don't wash them — just wipe them off with a damp paper towel.
4. 8 ounces of mushrooms will cook in 2-3 minutes in the microwave.
5. Roast mushrooms by tossing with a little olive oil and baking in a 450 degree oven for 20 minutes.
6. Large mushrooms, such as portabella, work well on the grill.
   1. Marinate the caps in Italian dressing for 30 minutes, then grill on high heat for 4-6 minutes a side.
   2. Serve on a roll, as you would a hamburger, or top with a dollop of goat cheese and serve as an elegant appetizer.

• Although there are many culinary uses for mushrooms, sautéing them in butter is a perennial favorite. This version of sautéed mushrooms goes particularly well as a side dish with steak. Feel free to double the recipe.

• 10 ounce package of white button mushrooms, washed

• 4 ounces of unsalted butter

• 2 cloves of garlic, sliced in half

• 1 shallot, minced

• 1/2 cup of red wine

• Frying pan

• Knife

• Large spoon

1. Trim a sliver off the stem end of the mushrooms.

2. Slice the mushrooms in half, unless they are very small.

3. Melt the butter in a frying pan over low heat

4. Add the garlic and shallot and sauté until soft

5. Add the mushrooms, and cook until the mushrooms have released their juices, and are fully cooked. This will take 15-30 minutes, depending on how low you have the heat.

6. Add the wine, stir, and raise the heat to medium high.

7. Cook about 5 minutes, until juices have thickened slightly.