My husband and I recently returned from a wonderful vacation which included delicious meal after meal. As a vegetarian, many of mine included mushrooms--rich, savory mushrooms in pastas, risottos, soups, etc...or even just pan fried. It occurred to me that I should implement the fungi into my home cooking. But I have no clue where to start! Dried or fresh? Cremini, shiitaki, button, white? And what do I do with them once I've got them home?
Many many thanks in advance!