Herb Rubbed Mushroom Caps

HERB RUBBED MUSHROOM CAPS
PRINTER HAPPY VERSION > > > > > > > > 
I love mushrooms! I do... I am a true-blue mushroom lover, sometimes I just eat them raw- I know thats probably pretty weird, but they are one of those veggies?? fungi?? well.. food! But I have come to grips with the fact that they are one of those foods people either LOVE or HATE... not many "in-betweeners" out there. SO for all those non-mushroom people out there, you may not be a big fan of this recipe, but I will say this much--EVERY time I make them... there are NO leftovers! They are perfect for parties, pot-lucks, game days, holidays, you name it! Cheap, Super Fast to make and DELISH! Its a simple recipe, which starts with (of course) MUSHROOMS! I pick them up in bulk at Costco or Sams, but for a normal family 1 or 2 of the smaller grocery store containers is usually enough for a side dish.

Really quickly, here are a few tips on storing and cooking mushrooms > > > > > > > > > >
If you won’t be using the mushrooms right when you get home from purchasing them, store them in a brown paper bag, just fold the top over loosely and your good to wait a few days. Just before cooking the mushrooms they will need to be cleaned. Although common wisdom says mushrooms should never be washed, many mushroom experts disagree. Wild mushrooms can be covered in all sorts of craziness including snail goo so always wash them to help remove bacteria. (For safety, they should also be thoroughly cooked.) Farmed mushrooms are either sprayed with pesticides and chemical fertilizers or grown in organic fertilizer (read: animal dung); either way, you should wash them. Nonetheless, don’t soak them in water, since it can really change their flavor. Instead, gently rub them with a damp terry towel or soft vegetable brush.

INGREDIENTS:
2 Dozen Large Mushroom
2-3 tablespoons HOMESTEAD SEASONINGS Veggie Blend
3 tablespoons Extra Virgin Olive Oil
HIMALAYAN Pink Salt to taste (optional)

 INSTRUCTIONS
Start cleaning by the mushrooms in what ever way you see fit! Pop off the stems and hold onto them for another great dish later during the week. Get a large, non-stick frying pan or skillet and lightly coat with a bit of olive oil.
Place the mushroom caps, bottoms-up, inside the botton of your pan. Drizzle the remaining olive oil over the caps and generously sprinkle with the HS Veggie Rub. After about 3-5 minutes they will begin to >snap,crackle,pop<
Check one of the mushrooms out towards the edge, by flipping it over. They should begin to look golden brown, if they are not then give them another few minutes.

 Deliciously Golden Brown!

< < NOW BACK TO THE INSTRUCTIONS > >

 Add another sprinkle of the HS Veggie Blend, and a pinch of Himalayan Pink Salt and cook for another 3-5 minutes. You will notice water or moisture start to collect at the bottom of the pan, that means that they should be tender and ready to eat! Remove the pan from the heat and transfer the mushrooms with a slotted spoon to your serving dish (leave all that weird mushroom water behind) You can then dive right into these bad boys! I like to serve them with a multitude of different dips from simple ranch dressing, to spinach & artichoke or even one of my favorites; a jalapeno n' dill and sour cream dip that I will be featuring later this week! You name it, they are yummy on the side of something, or just by YUMMY ole' selves!! enjoy~