Instructions: TO CHOP MUSHROOMS quickly, use a food processor fitted with a coarse shredding blade.

MUSHROOMS ARE 90% WATER. When cooked, some of their water evaporates, concentrating their juices and intensifying their flavor.

THE LONGER MUSHROOMS COOK, the firmer they become.

WHEN USING MUSHROOMS on kabobs, partially cook them before skewering to prevent cracking.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.