There is something supremely comforting about eating food from a mug. And when it can be cooked in the very same mug, it has the potential to feel like a tiny victory. The internet surely thinks so — mug food, like cakes and omelets, have been buzzing for years. This year I let curiosity get the best of me and entered the Pinterest-loving world of mug cakes and mug omelets. I approached it with an open heart, an open mind, and a heavy dose of skepticism.
All too often we slice the caps of our mushrooms and toss the stems. It’s especially tempting when working with portabellas, where the wide, meaty caps are the the main event, and the stems are an afterthought. But here’s a way to use the whole mushroom, tip to end.Just like with the tougher ends of asparagus, mushroom stems can be sliced thin and used in any number of dishes. Gourmet is pushing them for omelets.