Many people overcook their mushrooms and other vegitables without even knowing it.
here are a couple of tips to help you be the best cook you can be!

Mushrooms

Cooking with mushrooms is tricky business if you must follow a recipe to the T.  They releace moisture, which adds extra moisture to your food. And sometimes, a little extra water makes your gravy turn to broth.
So, heres a tip. For every mushroom you add to gravy, add a pinch of extra flour.( JUST A PINCH. you dont want broth but you dont want glue either)
When frying mushrooms, just sautee on low with a pinch of oil and salt until the mushrooms release water. Dont leave till darkend and shrunken... just until they release their first burst of moisture. Then, they are done, take them off the heat, or you will have rubber veggies.  This is especially important when cooking portobellos for burgers or sides. A portobelo burger is only as good as the chef after all!

Broccoli

Whether you choose to boil, bake, or stirfry your broccoli, choose nice, firm, dark green vegitables.
for a stirfry, add a small amount of oil... chicken broth makes a nice lowfat substitute...... and toss with your utensil gently, until broccoli is soft at the top and still a bit crisp on the stalk.
boiling is a bit trickier, becuase you cant test as well under the water. a good rule for boiling fresh vegitables is: dont boil the veggies for longer than ten minutes on a rolling boil, or 5 minutes on a hard boil.
Baking brocolli is easiest, since it probably will be in a casserole and will need tobe a bit softer..... just watch it carefully and dont let it turn to snot.  no one wants to eat that! :)

Green Peppers

Green peppers are a grean vegi to add to almost any casserole or veggie mix.  same rule applys as when you are cooking mushrooms. Wait for the peppers to release their liquid, and they are DONE. vegitables are supposed to retain a bit of thier original crisp when cooked.  if you cant cut it with a fork without it slipping around underneath, youve overdone them!


Free recipe for you!


Portobello bliss burgers

Ingredients
8 Onion Buns
8 Large, round, firm portobello mushrooms
3 cups mozzarella cheese (or eight thick deli slices)
one sliced sauteed onion
4 tbsp worshestershire
1 tsp teryaki marinade
Pinch of salt
1 tsp pepper
8 strips of bacon, cooked, cut in half
1 tbsp olive oil
Directions.
Marinade your mushrooms in the worshestershire, teriyaki, salt, pepper, and oil. these need to be marinades for at least 8 hours to be at their best!
sautee mushrooms until they have realease their juices, approximately 13 minutes. make sure you turn over frequently to cook evenly in center.
place cooked mushroom "patty" on bun, and top with cheese, bacon, and onion.
use whatever condiment you like on your burgers. I recommend jalepeno mustard, but regular or ketchup is good too lol.
NOW, ENJOY!!!!!