Mushrooms are everywhere. They are grown in every part of the world. Commercially, they are grown indoors, making them available all year round. They can be eaten raw or cooked, sauteed, baked, microwaved, grilled, or fried. They have a mild taste that intensifies when they are cooked. There are hundreds, upon hundreds of varieties. The most common varieties that you can find in local area groceries include button, shiitake, oyster, enoki, and portabella/crimini (same mushroom picked at different times).

The importance of mushrooms can be seen as much as 4500 years ago in the hieroglyphics of ancient Egyptians, who felt that mushrooms should be reserved only for the royal palate. The French are credited with its formal cultivation. Mushroom production found its way to America in the late 19th century.

Mushrooms contain potassium and B vitamins and are the only produce that contains vitamin D. They are also the only produce that has a meaty texture. To store mushrooms, keep in their original packaging, or store loosely in a paper bag and refrigerate. They will keep for 3 to 4 days. To use, rinse them gently and pat dry, or wipe with a damp paper towel, just before using. Never soak them, as they are too porous and become waterlogged.
*Ed. Note: Sometimes when preparing a meal, it’s difficult deciding which wine is best to serve with a particular dish. Beginning in this issue, each recipe in our Table Talk column will be paired with a complementary wine or beer. Thanks to the expertise of Sommelier Joe Soussou, owner of Royal Park Fine Wine, our recipes will be enhanced when paired with the perfect wine choice.

HAPPY HOUR MUSHROOMS
(Serve with Edna Valley Chardonnay)
2 T. Butter, softened
1 T. Wine
1 lg. Clove Garlic, minced
3 T. Jack Cheese, shreded
1 tsp. Soy Sauce
1/3 C. Bread Crumbs
12 Mushroom Caps, washed
Combine all ingredients (except mushrooms). Stuff caps with mixture and arrange on paper toweled plate. Microwave, uncovered on high for about 2 minutes. Let stand at least 3 minutes before serving.

MUSHROOM RAGU
(Serve with Bertani Valpolicella)
3 lbs. fresh mushrooms, cleaned and sliced
4 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh sage
1/4 C. extra-virgin olive oil
4 T. butter
2 large onions, minced
1/3 C. tomato paste
1 C. dry Marsala
5 C. chicken broth
salt and pepper to taste
Saute onions in butter and oil until translucent. Add mushrooms and ½ teaspoon of salt and herbs and continue sauteing until combined. Lower heat and cover, cooking about three minutes. Uncover and increase heat, stirring, until liquid in the pan has evaporated. Add tomato paste and stir until everything is well coated. Stir in Marsala and cook until the wine thickens. Add 3 cups of hot stock. Bring to the boil, stir and then reduce the heat. Cook for about 20 minutes, covered, occasionally stirring. Add more stock, keeping the mushrooms covered. Uncover and cook another 20 minutes, until mushrooms are tender and the sauce is of desired consistency. Remove herbs and add salt and pepper to taste. Serve over pasta.

MINESTRONE WITH MUSHROOMS AND FETA
(Serve with Meiomi Pinot Noir)
2 garlic cloves, minced
1 T. extra virgin olive oil

2 C. shiitake mushrooms, stemmed and sliced 3 (14 oz.) cans vegetable broth
1 (15 oz.) cans cannellini beans, rinsed and drained
1/2 C. orzo pasta, dried
1-1/2 C. cherry tomatoes, quartered
1/4 C. oregano leaves, fresh
1/2 C. feta cheese, crumbled
Fresh ground pepper
1 T. olive oil, extra for drizzling
In large pot, saute garlic in hot oil 15 seconds. Add mushrooms and cook until mushrooms are tender. Stir in vegetable broth and beans; bring to boiling. Add orzo. Return to boiling; reduce heat. Simmer, covered, until orzo is tender, about 15 minutes.
Stir in cherry tomatoes and three tablespoons of the oregano. Heat through. Sprinkle with remaining oregano, feta and pepper. Drizzle with olive oil. Serve

ROASTED MUSHROOM MEDLEY
(Serve with Bertani Soave)
2 lbs. Mixed Fresh Mushrooms, cleaned and sliced
2 Garlic Cloves, Chopped
1/2 C. Olive Oil
Salt & Pepper to taste
1 tsp. Chopped Fresh Rosemary
1 tsp. Chopped Fresh Sage
1/4 C. Chopped Fresh Parsley
1 tsp. Balsamic Vinegar
Preheat the oven to 350 degrees F. Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms. Add the mushrooms, and mix well, coating the mushrooms with the flavored oil. Bake for about 30 to 40 minutes, or until cooked through. Remove from the heat, and drizzle with the balsamic vinegar.

PORT WINE MUSHROOM SAUCE
(Serve with OZV Zinfandel)
1-1/2 C. Mushrooms
1 T. Flour
1/3 C. Port
1/4. C. Minced Onions
1 T. Balsamic Vinegar
1 C. Beef Broth
2 tsp. Worcestershire Sauce
1/8 t. Dried Rosemary
1/2 tsp. Dijon Mustard
1 tsp. Tomato Paste
Combine mushrooms and flour. Combine wine, onions, and vinegar in a saucepan. Bring to the boil and cook till thick (about 3 minutes). Reduce heat and add remaining ingredients. Cook for about four more minutes, stirring constantly.