Crimini Mushrooms Fixin' for a Fungal Three-Way

Siiri Sampson 2011

Psychedelic or not, me + mushrooms + fire = hours of endless, unconstrained fun.

When your fridge starts to moan and groan from the monotony of the same lame ingredients, it's time for a culinary three-way. Turning a tired stovetop into a weekday workhorse, Voracious columnist Siiri Sampson brings a fresh, seasonal, or obscure ingredient to life with three treatments: decadent, healthy, and quick-fix.
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Mushrooms, cilantro, cottage cheese, and Miracle Whip. What do these ingredients have in common? They're all on the list of "Love it or hate it, there is no in-between." Admit it--at some point in your life you've probably faked a food allergy to steer clear of at least one of the above that you hate more than the Bieb. However, some folks believe in the art of culinary crossover, wherein the preparation of a "hate it" ingredient somehow crosses the line, causing shock, disbelief, and lots of "mmmm" noises. Today, mushrooms are up to bat, and no matter what your objection may be--too mushy, smelly, or rubbery--there's at least one dish here that might tip the scales for you.

With hundreds of variations, each bringing as much flair as a poodle at Westminster, it's important to start with a 'shroom that doesn't offend easily. Picking something mild and versatile, like the crimini (which, by the by, is the same as the button, white, baby portobello, and brown), is a great place to start.

Siiri Sampson 2011.

Mashed potatoes can literally act as a grandma stand-in--they're warm, squishy, comforting, and know just how to put you to sleep--this time with rich mushroom gravy.

Decadent: Mashed potatoes aren't really what you'd call a summer dish, but then again comfort food knows no boundaries, right? The only thing better than perfectly whipped, buttery, dense mashers is garlic mashed potatoes. Unless of course there's gravy involved--that's even better--in which case you better eat them in workout clothes with running shoes on because it'll take a week to burn away the calories and guilt.

This incarnation of the Thanksgiving staple takes the richness up a notch with a bucket of half and half, caramelized onions, and lots of mushrooms. Here's what happened:

• Boil your potatoes, cut into quarters, until knife-tender, set aside off heat, keep in water till ready to mash.
• Saute a half cup of diced onions until they caramelize, add a half cup chopped mushrooms, cook on medium for 5 minutes, then puree with 1/2 cup half and half.
• In the now empty pan (covered in caramelized onion sugars), build a roux from equal parts butter and flour, cook, stirring for 2 minutes on medium low heat.
• Raise heat to medium, and add 1 cup half and half while stirring continuously.
• Pour in pureed caramelized onion and mushroom mixture.

Keep that gravy on low, covered, while you mash up those taters and add garlic butter and of course more half and half. Plate it up and serve with mushroom chips you pan-fried to within an inch of life and enjoy!