Hi, Genesis.
My father liked mushrooms a lot and used them in many ways, so I use them too. They are a fungus so sometimes we are supposed to not eat too many.

I just read up on mushrooms, and note that the white button ones " A. bisporus contains carcinogens called hydrazines, the most abundant of which is agaritine. However, the carcinogens are destroyed by moderate heat when cooking"

http://en.wikipedia.org/wiki/Mushroom

I use them in spaghetti sauce, omelets, and they are good with wilted spinach, butter and garlic.

Making me hungry now.

I wonder what is considered too many. I doubt that I reach the point of too many anyway. Thanks for letting me know that heating kills the carcinogens in in white button mushrooms.

well, thank you too, cuz I never looked up mushrooms before and just happened to see that. What kind do you like best?

ooo I found out why they say don't eat shrooms if have a yeast infection like candida, cuz mold and fungus can grow on them. haha I left some out of the refrigerator a couple of days. I thought they'd be fine but nope. yuckk

I have been adding different kinds of mushrooms food that I cook. I have added portabella, shitake, and white button.

I've used baby portabellas and white button, but have not used shiitake, though I've heard they are very healthy. Have you used dried mushrooms?

I have not tried dried mushrooms.

there is a Chinese store near me and they sell a lot of dried mushrooms of various varieties. I tried dried once. I think it depends on what kind of recipe they are used in,, they would be good in soups, like hot and sour soup, or something. Not so good in a fresh salad.

I found a "gourmet blend" of mushrooms at Kroger. It has crimini, sitaki and oyster mushrooms. I cooked them in a little chicken broth and added them to my (93% lean beef) burger. They are great.

yumm.. they would also go with an oyster stew. I use a can of oysters, the juice too, some chicken broth, mushrooms, celery.. you might find other versions. You got my mouth watering.

sounds great

I love mushrooms! unfortunately, they love me less than they used to. I used to eat a big bowl of sauteed mushrooms as an entree! can't do that anymore, alas.

Since they're easiest to obtain, the ones I'm most familiar with are white button mushrooms. I've also had the little cluster mushrooms, dried "gourmet" mushrooms, shiitakes, portabellas... although there's something about the texture of portabellas that's less pleasant to me.

Thanks for the info on cooking to remove the negative aspects... I hadn't heard about that. I always cook mine anyway, though.

Usually I just saute them with coconut oil, butter, and herbs, and finish with a splash of soy sauce. Occasionally I'll add a bit of cream. That's not usual fare, though. They're also great cut in quarters and roasted with other veggies. I like to use a mixture of sesame and (regular) olive oil, and toss them with herbs and sesame seeds when I cook them that way.

And PLEASE! do not fall for the advice that all you need to do to clean mushrooms is to brush them off! Buy fresh, tightly closed mushrooms and WASH THEM. I worked for a place which donated material to the local mushroom farm to use as growing medium, and believe me when I tell you you do *not* want that stuff going in your mouth. Yes, there are regulations. I'm just not convinced enough that they're always followed scrupulously in practice.

So far as fungus growing on mushrooms... well, you know, mushrooms ARE fungi. Unless they've spoiled, I'm not particularly concerned with what's on them - especially once I've washed them well and cooked them. =D I do wonder, with trepidation, how the jarred/canned version is prepared. I think I'll just stick to fresh ones I process myself!