The Fungi

Growing up in a somewhat “ghetto” style environment from the projects of Chicago, my mother, ever since her arrival to California as a teen she has wanted to do things she has never done. She spent a lot of time in Hollywood neighborhoods and even dated a person whose mother was a seventies actress, always wanting to experience different things in life. She would always come home talking about a weird new movie, make me wear strange clothing that she claimed was in style and have some random food to try. I lived in Compton most of my childhood, which in the eighties was not always the most peaceful neighborhoods. I witnessed things that I like my mother would hope to keep my children away from. I was not really allowed to go to other kids’ house or be anywhere my mother or grandmother was not present. What we did have was plenty of diverse people, which meant diverse food. My mother worked a diner so we would go for breakfast there on Saturdays and every other weekend we would go to Sizzlers as we both loved the salad bar. One thing I neighbor did not lack was food. You can go to many places and get Mexican and Chinese food in the same location; she loved to eat everything although she would always say, “This is nothing like it is in Chicago!” According to my mother, Chicago has the best of all foods.

I am eight years old. My mother is hosting a fight party as she always would. Usually these events were a potluck style or someone would barbecue, as my mother is not the family cook. I liked these events to see my aunts and cousins and since everyone in my family is a comedian, there was always laughs and good food. There is a dish everyone is known for making and my mother’s primary job was providing the meeting location and somewhat hosting. I remember my mother eating many things that were not appetizing to me at all! She would eat things such as the mojarra frita, which is a whole fish fried, and squid, chitterlings, and I refused to try anything that looked different than chicken.
As a child, I thought that mushrooms were strange looking and I wanted no part of them. I mean do you eat the whole thing. The stem and all? The inside is black! When I think of the color black nothing that I want to eat. I do not know about this, my mother is always concocting some strange meal or foods that absolutely do not complement each other so throw in an item that is strange alone I am not sure I want to eat it mixed up with other things. I will never forget the day that I was forced, yes forced to try my mother’s stuffed mushrooms. She asked if I had wanted to try one as she placed some on others plates, I declined. She told me I needed to try one, that they were very good. At that point, I knew I was not leaving the kitchen until I ate a mushroom. To my surprise, the mushrooms were great! I began to request them and gatherings and as an adult, I make them often for my siblings and myself. The recipe my mother uses is different than mine usually including shrimp and crushed croutons in place of the Italian bread crumbs.

My basic stuff mushroom recipe consists of the following:

Ingeedients

one package of button mushrooms

1/2 cup chopped bell pepper

1 cup finely sliced artificial crap

1/4 cup red onion

1 cup Italian bread crumbs

2tbsp garlic salt

1 tbsp paprika

1/4 cup melted butter

1/2 cup water

1/4 Colby Jack shredded cheese

1. Add bell pepper, onion, crab into mixing bowl

2. Add bread crumbs, melted butter, water, garlic salt, paprika, and mix together

3. Remove stems from mushrooms and rinse

4. Add mixed ingredients into mushrooms packed tightly

5. Place in baking pan at 350 degrees for 15-20 minutes

6. Turn off oven

7. Sprinkle cheese on top let sit in oven two minutes until cheese melts

****can you real crab or shrimp I’m place of artificial crap

Mushrooms are a part of my everyday world now. I eat them at least once a week. I love mushrooms in spaghetti, omelets, with chicken and gravy, and of course stuffed. There are multiple ways to make stuffed mushrooms and there are different ingredients that can be used but the artificial crab is one of my favorite stuffing. I will try to promote mushrooms to my sons, as they are a good immunostimulatory vegetable. Mushrooms are fairly heathy vegetable.
Mushrooms are reported to have a high vitamin count. Containing high amounts of vitamin D2, vitamin B and vitamin C. The protein levels in mushrooms are very high. Mushrooms can be used in many meals much like tofu, which is a good substitute for vegetarians that need additional protein. Mushroom protein can be has high as seventy-two to eighty-three percent. Mushroom distribution is different in different locations. There are many different types of mushrooms. The most common type are button mushrooms they are the cheapest most found in the supermarket. Portobellos are large and do not have as much flavor but have a meaty texture that people like and are used in recipes as a meat substitute. Shiitakes are well known mostly found in Japan, China and Korea. Creminis are small portobello looking in appearance. Chanterelles are golden in color looking like flowers and there are many more types of mushrooms that are eaten across the globe. Mushrooms to always avoid will have red coloring or spots on the top and or steam they are from the Amanita family and very much poisonous!
Fungi are natural antioxidants and are good for the immune system. They can be used in medicines such a penicillins. Fungi are decomposers and vital to the ecosystem. Without fungi the decomposition of plants and animal life would be a much slower process if even still in existence. When thinking of eating fungi it’s strange so I focus on the taste and now the new found information. I’ve shared apart of my world and I hope it’s enjoyed.

See end product below ****note: mushrooms are stuffed with ground pork, ground beef, shrimp, lobster or just vegetables so try out different stuffings

References
Barmon, B. K., Sharmin, I., Abbasi, P. K., & Mamun, A. (2012). Economics of mushroom (Agaricus bisporus) production in a selected Upazila of Bangladesh. The Agriculturists, 10(2), 77-89.
Dunbar, T. V. (1998). The Shiitake Mushroom.
Grabreil, S. Mushroom Turning A Profit for forest Farmers in the Northeast, (2015) Cornell University
Longeneeker, A. M., ( 1902), Mushrooms. The Plant World, Vol. 5, No. 11 pp.213-218
Mattila, P., Suonpää, K., & Piironen, V. (2000). Functional properties of edible mushrooms. Nutrition, 16(7), 694-696.
Wani, B. A., Bodha, R. H., & Wani, A. H. (2010). Nutritional and medicinal importance of mushrooms. Journal of Medicinal Plants Research, 4(24), 2598-2604.

Toinye Williams
IDS 336
Spring 2018