In the Kitchen: Mushrooms

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Today, mushrooms figure prominently in most of the world’s cuisines; in North America, for example, per capita consumption has steadily grown to almost 4 pounds per year.
Today, mushrooms figure prominently in most of the world’s cuisines; in North America, for example, per capita consumption has steadily grown to almost 4 pounds per year.
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Mushrooms also go nicely with almost all vegetables, from asparagus to zucchini, though some of the best pairings include eggplant, green beans and tomatoes.
Mushrooms also go nicely with almost all vegetables, from asparagus to zucchini, though some of the best pairings include eggplant, green beans and tomatoes.

How people ever figured out that mushrooms could be enjoyed
at the table is amazing considering poisonous species far
outnumber delectable edibles. But they did. Egyptian
hieroglyphics depict mushrooms as food reserved for kings,
and Roman philosopher Seneca called them “voluptuous

  • Published on Oct 1, 2004
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