gatheringspot

I love sauteed mushrooms served over toast. They are good for breakfast too.

Sauteed Mushrooms Recipe

1 lb button mushrooms, medium-sized, sliced
1/4 cup rice vinegar (I use Nakano seasoned brand, they have several flavors)
1 tspn dried marjoram
1 spn minced garlic
1/2 tspn dried thyme
Salt and pepper to taste

Place mushrooms in a skillet with cover, add rice vinegar and herbs. Stir mix and cover. Saute covered for 5 to 6 minutes, to let the mushrooms release natural juices.

Remove skillet cover and continue to cook to futher reduce the liquid until the mushroom are almost dry. Add salt and pepper to taste. Serve over buttered wheat toast. This makes 3 to 4 servings.

If you don't finish, toss in some tomato sauce and use as spaghetti sauce. Waste not, want not

This sounds really tasty!

There's no substitution for fresh mushrooms.

However, I keep cans of them in the pantry (horrors). Start with olive oil and black pepper. Heat and add the mushrooms, let them cook a few minutes, then add Worcestershire sauce. I let them get really crunchy, then use them with pork chops or over a hamburger patty.

Cindy,

I always keep canned goods in my kitchen. Not as many as I used to though