Posted on 04/18/2020 2:30:16 PM PDT by CheshireTheCat
As produce sales at grocery stores surge during the coronavirus pandemic, one item is selling particularly well -- mushrooms.
During the last week of March, fresh mushroom sales were up 18 percent over the same time last year, compared to an 8 percent rise in overall fresh produce sales, according to the Chicago-based data and analytics firm IRI.
(Excerpt) Read more at upi.com ...
I had to double-check the thread info to make sure this wasn’t your vanity post. *chuckle* I love mushrooms of many kinds. Even tried to greenhouse some indoors once with a kit, and just ended up with a box full of fuzz. Anyone who has any recipe suggestions, kindly post here.
We like to add them to our frozen pizzas.
Made venison stroganoff just night before last.
The Beguiled with Clint Eastwood is one of the greatest movies about mushrooms.
Yummy!
I've been buying the occasional head of lettuce, but I'm also growing some leaf lettuce and arugula. I've also started sprouting seeds in my kitchen. I have a 4-tiered setup so I can be growing lentil, bean, alfalfa, or other sprouts to supplement the lettuce in my salad. Tonight I cooked up some fiddleheads from the ostrich ferns in my yard. That was nice for variety. We've been looking hard for morel mushrooms, but so far only found two.
Ew I don’t like mushrooms.
love mushrooms. can’t get tofu or shitake, though.
Have you even tried them? You don't know what your missing.
GHETTO STEAK STROMBOLI
Need a pizza dough (buy one from a pizza place) 1lb ground sirlon, 1 onion, one can shrooms or fresh, garlic, salt, pepper, Mozzarella cheese (8oz)
Saute onion, shrooms and garlic. Add sirlon and brown it. Salt and pepper generously.
Get the pizza dough spread out on a regular cookie sheet that has raised sides. Grease 1/2 the sheet long ways before the dough goes down.
Lay out the dough on the cookie sheet. On the greased side Add layer of cheese, then beef mix then finish with cheese layer. Pull the dough from the ungreased side over on top of the cheese and seal the edges.
Bake 400 degrees for 12-14 min. until top is nicely browned.
That the basic. I like to add sun dried tomatoes and some Au Jus gravy and let it cook down before adding to the dough.
You don’t want it to be very wet when it hits the dough. Soak up any loose liquid with a paper towel.
Oh, the reason you don’t grease the whole cookie sheet is because the side that gets pulled on top gets too crispy if it cooks with a grease coating.
And if you use Au Jus gravy cut back on the salt as the gravy is full of it.
Bookmarking for later - the name alone sounds like something I’d shove in my face back in DC. The recipe looks great! I got a variant of this that I’ll IM you later. My mother found it in a Betty Crocker mag forty years ago, and it has never failed to be a big hit.
Oh Darlin, I knew you would be here And you knew I would too.
Lordy, I want your cookbook!!!
Gonna try the zucchini appetizer you posted months ago.
Thx much.
Post it here please!
So glad you liked the recipes.
Same thought crossed my mind...back when “laced” Kool-Aid was a real trip...
You got it. The closest name I can come up with for it is BBQ Crescent Loaf. Will post later.
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