One of my favorite vegetables, mushrooms are also among the most versatile. From appetizers to mains, from salads to desserts, mushrooms can add a certain earthiness-sometimes even sweetness-to many more dishes than you might realize.

From the most common button mushrooms to the more expensive morels, I encourage you to try them all. Before you cook them, taste them raw, feel their textures and their individual flavours. Imagine how they might taste added to your favourite dish-they try it! Experimenting with flavours is one of the most interesting things you can do in the kitchen.

Three things you need to know about mushrooms. First, don't clean them by running them under water. Instead, clean them with a brush. Second, they will last longest if stored in the refrigerator in a brown paper bag. (Most stores make these bags available where they sell their mushrooms.)

Finally, a note on cooking mushrooms. Like your favourite cut of meat, mushrooms should be seared (with a little oil) over medium-high heat to seal in the flavour. And avoid using salt too early as that will draw out the moisture and turn your dish into mushroom soup.

Here are some ideas you may want to consider for your next party.

Chef Marc