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Well there are many ways to prepare mushrooms, as well as many kinds of mushrooms out there. I happen to be one of the few that, do not like mushrooms very well. Yes these small fungus are, or should I say have been a taste that I have avoided most of my life, I have how ever in the last few years, come to respect this fungus. As more types of mushrooms, make there way in to stores, and vegetable stands I have tried more of them, and even if you do not like mushrooms, you must admit that the flavor they impart in food is quite flavorful. I now use them very often and, one of my favorite recipe for mushrooms, is a mushroom ravioli with a light cream sauce, it is very simple as well, so it takes no time at all to prepare. I have also used a tomato style sauce, when I want to change it up a little bit. Since I started eating more mushrooms, I have found out that they are a good source of, potassium, fiber, protein and a sodium-free food, so if you are watching your sodium intake, mushrooms are one of many, vegetable's you should be eating. For a guide to preparing mushrooms, look at The Fresh Produce Guide, my copy was found in the, produce area of my local store, and you can also look at book store's, if you can't find it in the, produce area of your local store. Now let me share my recipe with you. First pick at least three kinds of mushrooms,I like portobello,button,chanterelle and morel mushrooms,about 2 cups of sliced mushrooms,1/2 cup onion,3 garlic cloves chopped,4 tablespoons butter,2 tablespoons sour cream,2 oz's ricotta cheese,2 tablespoons sherry,36 wonton wrappers,1/2 cup tomato sauce,1/2 cup diced tomato,2 tablespoons parsley(fresh),4 tablespoons asiago cheese. In a skillet melt butter,add onion,garlic and mushrooms cook for 2 min. add water and sherry cook for 4 more min.Take mixture off heat add sour cream and ricotta cheese,add salt and pepper and set aside. Now in a large pot bring water to a boil, take wonton wappers out a few at a time as they will dry out, keep covered with damp towel. fill wrappers with a teaspoonful of filling, wet edges of wrappers with egg white and a teaspoon of water and seal, then drop in to boiling water, cook for about 2 min. or until they float, drain and keep warm. In a sauce pan bring tomato sauce and diced tomato to a simmer add parsley and ravioli, and serve with a sprinkle of asiago cheese.

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