Point 10 of 12 · Page 10 of 12
10. A few mushrooms: give them space in the pan
Slice usable mushrooms and cook them in a little oil in a wide pan until tender and beginning to brown. Add to a warm grain bowl, pasta or soup. If there are only a few, use them as a topping rather than trying to turn them into a whole dinner.
A crowded skillet makes a small amount of mushrooms easy to lose among other vegetables. Cook them first, then combine them with the rest. Check their condition before starting, and follow safe produce handling. Salt and sauces can go in gradually once you know how much topping you have.
1 thought on “12 Ways to Use Half-Finished Ingredients Before Your Next Grocery Trip”