I just want to sing the praises of these delicious Portobella
mushrooms.  Those who have not tried them should do so.  These
are *not* just your ordinary mushrooms.  Fried in olive oil, they
taste almost like tender steak.

Or try this:  Fry some sliced portobella mushrooms in olive oil,
with or without garlic, according to your preference.  Then place
them into a blow, drizzle some more olive oil on them and add a
generous splash of lime juice and a pinch of thyme.  Refrigerate
them for an hour or two and then eat cold.  They taste wonderful,
and this is a good way to suck up some monounsaturated fat, since
the mushrooms absorb the olive oil very well.

Todd Moody
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