Happy New Year! I feel oddly sentimental writing at the end of our first year here at the Mushroom Channel. It goes without saying that many adventures have been had but there it is, I went and said it anyway. You have been, as always, remarkable company with your delicious ideas and pioneering spirits.
You know which local pub has the best mushroom burger, you send us tips on which pizza place in your neighborhood is using fresh mushrooms and which is using (gasp!) canned and your cooking. Oh your cooking. I could write a sonnet about your recipes. About the way you continue to share your kitchen with we friendly fungi. I think I will. Here goes, in the format of your weekly mushroom recipe round-up:
Mushrooms stuffed with ricotta among other delicious simplicities. This stuffed mushroom recipe was brought to our attention by The Pioneer Woman who I think we can safely say is an authority on the topic.
Hazel Bloom brings us her take on the stuffed button. I see these as metaphorical for the practice of cramming as much good stuff into the end of the year as possible. And I feel no guilt putting two stuffed mushroom recipes out among you because they are simply the perfect party food.
http://www.sippitysup.com/coq-au-vin-4-easy-steps
A classic recipe that looks and sounds significantly fancier than it is. Complex flavors brought to you by the little umami sponge known as…the mushroom. Sippity Sup has a wonderful step-by-step to take you right through the new year.
Now even though I’ve highlight a few rich dishes tonight, remember that mushrooms will be your friends for a healthy January as well. Light in calories, versatile and delicious, we’ll be sharing some heart-warming (and heart-healthy!) recipes in 2010.
Till then…eat your heart out.
First up we have this adorable 
Next up we have a bargain of a crowd pleaser to brush any remnant pieces of peet moss off the caps of your little fungi friends. At less than $2, this 
