Did you know that there are at least over 10,000 varieties of mushrooms, and probably even 10,000 more, even. They are everywhere, dear reader, and occasionally, in my tuna soup – ewww! Or yum, I’m not sure which at present. I will let you know when I decide.
Anyway, a lovely way to enjoy the little buttony ones, those that won’t give you the screaming heebie jeebies, is to fry them in a little garlic infused oil and add some roasted pine nuts, along with a handy handful of chopped spinach. Mix gently (people with opposable thumbs and forefingers) until the spinach has wilted and surrendered, and fling on top of a conveniently placed plate of fettucine. Add a garnish of roasted flaked almonds if you dare. Enjoy. You’re welcome. You may add some sliced, sun-dried tomatoes, too, if you’re that way inclined.