Mushrooms are a particular favorite of mine.  I can remember picking mushrooms out of the saute pan as they were cooking in butter for turkey Tetrazzini when I was a kid, trying to make sure I didn’t eat too many so Mom didn’t notice we were light.  Sauted on burgers, pizza, in omelets, in curries, cajified, grilled, marinated, I haven’t met a mushroom I didn’t like (and no, I’ve never tried the psychedelic kind and really am not interested either).  My mom made these one year for New Year’s Eve with other new and interesting recipes when I was probably 12 or 13 and I was smitten.  We had them a few more times for holidays and then they were forgotten about.

About a year or two ago, while helping my Gram locate another recipe, I came across this recipe.  I immediately remembered how much I’d loved these and copied it. For the past couple months, I’ve made it every few weeks or so.

So what are these mushrooms good for?  Um, eating?  Yes, I would suggest eating.  I’m not sure they’d be good for decoration or jewelry.

Ok, they make a wonderful hors d’oeuvre served in a bowl with toothpicks or as a light snack while making dinner if you’ve let yourself get so hungry you want to gnaw your arm off.  Oh, that doesn’t happen to you?  Lucky.  They’d make a nice accompaniment to chicken or turkey and depending on your choice of dressing, might be nice in an interesting salad.  They are really quite simple and take almost no time to make.

Mushrooms Parisienne

1 12 oz container white mushrooms, cleaned, trimmed, and halved or quartered

2 tbsp olive oil

2 tbsp fresh lemon juice

2 tbsp Dijon mustard

salt & pepper to taste

palm-full parsley flakes

Combine all the ingredients in a medium sauce pan, cover and bring to a boil on medium low heat.  Simmer for 10 minutes, remove and cool in its liquid.

See? Simple!