Trevor Musgrove, my character, learned a lot about mushrooms in Invisible Lines. To write this book I did a lot of research and became fascinated with mushrooms. I also began adding edible mushrooms to my grocery list. Here are some of my favorite recipes and some more information. –Mary Amato
Mushroom Burgers for One
- Preheat a toaster oven to 400° F.
- Chop and sauté mushrooms (one large portabella or a half-dozen small button mushrooms) in olive oil. Let them cool slightly.
- Meanwhile in a bowl, beat an egg and add ¼ cup of breadcrumbs and any seasonings you like. Add the mushrooms to the egg mixture, add 2 oz of crumbled feta cheese and mix. Form this mix into two patties.
- Place the patties on a well-oiled baking pan. Bake them in the toaster oven for 10 minutes and then flip and bake for 7 more minutes or until golden brown.
- Serve with a dollop of plain Greek yogurt and a splash of hot sauce!
Coat mushroom caps (you can use any type of edible mushroom. I prefer baby bellas) with olive oil & stuff with goat cheese. Season w/sea salt & your favorite herb. Bake on well greased (use olive oil) baking pan at 375 for fifteen minutes or until tender.
Mushroom and Pumpkin Soup
Saute your favorite type of edible mushroom and onions in olive oil. Add 1 t. curry powder and 1 T flour (or potato starch), stir in 2/3 can of pumpkin, add 28 ounces of any type broth. Cook for 30 minutes. Add 1 cup of milk (do not boil). At the very end, you can also add the following optional garnishes: chopped cilantro, chopped spinach, croutons. Delicious!
While you’re boiling up your favorite noodles, sauté some shiitake mushrooms in olive oil until they are thoroughly cooked. Add other veggies if you want. When the noodles are done, toss the shrooms with the pasta and add goat cheese. Stir until the cheese melts into a creamy sauce. Easy and yummy.