I couldn’t resist buying an over-sized box of gorgeous baby Portobello mushrooms the other day. I figured mushrooms always cook-down in
recipes, so this giant container of mushrooms certainly wouldn’t go to waste.
The remaining mushrooms
I added a bunch to a mussels- onions- garlic- white wine
sauce - served over angel hair pasta; made a fluffy mushroom and cheese omelet;
and finally,
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