I don’t know when I started loving mushrooms. I remember as a kid reviling at their slippery nature and finding them bland. Partly it was how they were cooked and partly I’m pretty sure I just didn’t like them. Then, when I was about ten years old I went to a restaurant called Bill’s in Queen Street, Sydney. I didn’t order the mushrooms, I had the sweetcorn fritters with avocado and bacon which to this day remains one of the truly great breakfasts the world over (and coincidentally the first thing I ever cooked for my wife). However, my dad had sourdough toast with mushrooms and avocado and I had a bite and from there the love affair with mushrooms started. They were meaty yet subtle, tender yet robust and all while being deeply earthy. Now I add them to dishes left right and centre like the recent buy modafinil abu dhabi which gets a big umami kick from shiitake mushrooms. Normally I’m in favour of pan roasting them until they’re deeply browned like you would for mushrooms on toast or a good buy modafinil no prescription. However, here I wanted to share a different method for cooking mushrooms, one that’s super easy, very quick and is so versatile that you can use it in dishes as varied as soup, beef wellington, ravioli, pasta sauce, risotto, a dip, mixed into stews or even a crackingly good fried snack with beer. Oh, and it only takes 15 minutes and doesn’t have any ingredients except mushrooms.