Most people have unfortunately had a dose of my (Gardner) sense of humor/joke repertoire, which mainly consists of bad word play jokes at awkward moments. It’s always a good night if I can find someone that shares this quirky trait of finding things funny, that objectively, really aren’t. In the end, I’m just a fun guy, and that’s why I like mushrooms.
Actually, I’ve loved mushrooms from a very early age. The first pizza I remember eating had mushrooms on it, and since then, I’ve never turned back. Probably from 5 or 6 on, I would be very happy if all you gave me was a fork and an opened can of mushrooms. That’s right – I liked all of them, even the canned variety. The best yet were the morels that we found out at the farm/mountains (top picture on that page), but whether its white button, shiitake, oyster, or portobello (or anything else for that matter) I’m happy when mushrooms are on my plate.
That said, what could be better than a whole bunch of mushrooms on my plate? We took Emeril’s simple mushroom ragout recipe and served it over yellow grits for a pretty tasty result:
Recipe: Wild Mushroom Ragout