As noted before in this blog, mushrooms is one of those vegetables that one either loves or hate. There is no middle ground here. I love the suckers Even when i was a kid, I was a fan. Their unique earthy flavor and consistency was and is, catnip to me. One of the ways I like to prepare them is by steaming. A method very popular in Asian and continental cuisine. Normally, I use good ole white mushrooms. But one of the delights of mushrooms is the variety you have available: cremini, portobello, chanterelle, shiitake and a host of others. For the record, scientists have estimated nearly 2,000 to 3,000 species are edible. That’s a whole lot to choose from. Luckily, most chefs limit the repertoire to 16 common types of mushrooms that are amenable to cooking, from button white mushrooms to oyster mushrooms to morels, you name it. You can’t go wrong with this delicious edible fungus.

For steaming mushrooms you’ll need a steamer, either bamboo or other. If you don’t have a steamer, you can improvise by placing the mushrooms in a plate; place the plate in a large pot fitted with a 15 ounce can of beans, vegetables, soup or other. Then fill the bottom of the pot with water by about 2 inches and cover. Bring water to a boil and steam the mudrooms. That’s it. Now you’re set for a delicious meal.

Usually, steamed mushrooms are served as a side dish. You can also pair them with rice or other grain such as couscous, quinoa or farro (a nutty- flavored grain popular in Italian cuisine).

STEAMED MUSHROOMS

Ingredients:

4 ounces mushrooms, sliced lengthwise into bite-sized pieces
4 scallions, chopped
3 slices ginger, peeled and chopped
2 teaspoons Sherry, dry or sweet, your choice
1 teaspoon Sugar
Salt to taste

1. Drain mushrooms under cold running water. If using other variety than white button mushrooms, soak in warm water for 20 minute and drain.
2.  Place in dish for steaming (see above).
3. Mix mushrooms, scallions, ginger, sherry and sugar together. Place dish in steamer and steam for35 minutes. Add salt to taste and serve.
Yield: 4 servings.