— Mitch Miglis

They're definitely part of a daily diet, um, that I incorporate all the time. Um, depending on where you live in the world, kind of depends a little bit on what you might want to go for. Um, like I'm in Madison, Wisconsin right now and in December, um, there's not a whole lot that people are foraging here, right? So I'm heavily relying on what I'm getting from like larger grocery stores and typically those, uh, mushrooms I'm going to be getting, pardon me, are going to be shiitake mushrooms. Um, some sort of button mushroom, either a white or a mini portobello mushroom and then sometimes portobellos depending on what I'm making. But pretty much every week in my fridge I at least have shiitake mushrooms and a button mushroom. Um, if I get to the farmer's market I might pick up some lion's Maine mushroom, um, or another kind of shiitake as well too. But there are a lot of those. Now if, if it's during the summer here and it's forging season, oyster mushrooms are something that, you know, you can forage very easily here. So I'm using a lot of those. In fact, I have jars full of them dried and frozen as well to be able to incorporate into different things throughout the year two, which is great. I'm still kind of adapting. I just moved here about two years ago, so still adapting to using different ingredients from the, um, the harvest season in the winter. Um, and so I'm basically kind of utilizing those in that way. Now, different ways to use them, I use them in a myriad of different ways. Uh, we will add them to like, I just made a chili the other day because it's cold here. So I put them in that. I put them in uh, tofu scrambles in the morning to be able to add a little bit of mommy to them. Um, I did a miso soup the other day, added them to it, to the shiitakes as well. Um, I might even just saute them with some onions and maybe some peppers to be able to put over, um, you know, some tofu, like there's a, a red, uh, miso um, mushroom that I like to be able to cook. It's just a couple ingredients with just a little bit of tamari into it and those other ingredients and you put it over kind of a, a, a tofu that's kind of a little bit of breaded and put that over the top, but it's wonderful. Um, but mushrooms of all types I use in all kinds of different ways from making sandwiches with them to be able to saute them up to be able to uh, put them in soups. I use them in stocks pretty much every time I make a stock I'll use dried shiitakes as well. Um, and then in pastas I use them constantly too. So I hope that gives you a couple little ideas to be able to make that work.