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Mushrooms -- they add depth to many a recipe, but like many super-fresh foods, they have a short lifespan before they start turning and that smooth, creamy white finish (or brown for that matter), becomes something else entirely.
Since I only entered the fungal fold a few years ago, I don't have too many quickie mushroom recipes to use up the ailing caps, save a good fry in some spices and oil, until the mushrooms are small, brown, and super tasty. But then I found another quick mushroom trick, courtesy of BCmushrooms.
You can check out the exact recipe there, but basically, all you do is fry up some garlic, add in sliced mushrooms, let them cook for a few minutes. Then add wine and balsamic vinegar, which you let reduce into a tasty side that's great right away, or saved for future use on sandwiches, with eggs, or anything else that strikes your fancy. If you want a different flavor, try a different vinegar and oil combination. Next up, I'm going to try the uber-garlic route with garlic oil and garlic vinegar. What's your best quick-cook for old mushrooms?
