Time for a little Fun-ghai . . .

Okay that was bad - enough with the funny stuff (for now at least and I guess you could challenge whether or not that was in fact funny) . . . Besides, we all know mushrooms are serious business! Seriously, there are two staples that are always in my 'fridge - fried mushrooms and fried peppers, and sometimes if I'm feeling a bit crazy, a mix of both. Keeping them on hand can really spice up a meal instantly. We use them to throw on tops of meat and poultry, in eggs,  and on sandwiches. Nice thing is that they will last in the fridge for about two weeks or so.

Ingredients:

• 2 lbs. mushrooms sliced (you can really use any kind of mushrooms, the basic is white, but I often mix a bunch of different sorts for more flavor)
• 4 cloves garlic minced
• Olive Oil
• Red crushed pepper

Yup, that's it. That is all that's required. Those ingredients and about 25 minutes of your day. So without further ado . . . let's go.

Liberally coat the bottom of a large frying pan with olive oil and heat slowly over a medium flame. Add the garlic and saute until the garlic becomes 'clear'. You really don't want it to be brown - just saute it long enough so that it is soft (and flavorful).

Add the mushrooms and a pinch of red pepper flakes. Stir and cook for about another 20 minutes or so until the mushrooms are tender. If you notice the mixture 'drying' add some more olive oil. The oil is key in maintaining the freshness of the mushrooms in the fridge, so make sure they are coated nicely.

Store the 'shrooms in Tupperware in the fridge and reheat as necessary.

Again remember, these are great to have around omelets, sandwiches, on steak, with fish . . . the uses are endless. I guarantee you once you get into the habit, you'll always have some available for cooking!

Enjoy.