Fungi for the masses?

By John Owen | Apr 25, 2013

Chances are you don't have John Kellogg's picture on your living room mantle. But you probable should if you are an Edmonds resident who consumes seven pounds of breakfast cereal each year, most of it cold.  You might say that John Kellogg is responsible for the whole sodden mess.

Once employed by the Battle Creek Sanitarium in Michigan, Kellogg sat down one day and invented corn flakes.  Not long after a gentleman named Charles Post who had been a patient at Battle Creek invented Grape Nuts.

What was it with these guys in white coats running around the sanitarium inventing breakfast food?  Is it possible the sanitarium was actually a funny farm with residents running out the doors hollering, "Eureka, I have just puffed a rice?"

Actually the first person to puff a rice was Alexander Anderson, who had also puffed a wheat?  But what else was he going to do with it?  After all, Henry Perky had already shredded a wheat.

He didn't have to go to all that trouble on my account.  Because my favorite breakfast food is the noble fungus.

And people were munching on mushrooms as early as 400 B.C. and if the corn flake is an improvement, then Aristotle played third base for the original Seattle Pilots.

For the perfect breakfast food you need only to sauté some sliced mushrooms in butter, mix in sour cream and serve over toast.  Or, for a family brunch how about some:

 

Fungus Flakes

 

3/4 pound sliced mushrooms

4 tablespoons butter

4 teaspoons flour

2 teaspoons sherry

1/2 cup half and half

1 pound ham, diced

3 green onions, tops included

4 English muffins, halved and toasted

 

Heat the butter in a skillet, toss in the mushrooms and when they begin to relax, shove to one side and scatter the flour over the remaining butter in the pan.  Stir until smooth and add the sherry and half and half with the mushroom mess.  When the sauce thickens add the ham cubes and green onions.  Scatter over the muffin halves.

If you are allergic to fungi your breakfast alternative might be:

 

The Egg-hausted Hen

 

4 hard boiled eggs

1/2 cup hot milk

1/2 cup diced cheddar cheese

1 tablespoon flour

1 tablespoon butter

1/2 teaspoon curry powder

1/2 teaspoon paprika

1/2 teaspoon salt

 

Dump into the blender the milk, cheese, flour, butter, curry, paprika and salt.  Blend for 15 seconds.

Pour over the eggs, which have been shelled, halved and placed in a small oven dish.  Sprinkle with some bread crumbs, a few bits of butter then shove into a 400 oven for 15 minutes.

If you are still hungry go back to the kitchen and puff a couple of wheats with your wife's hair dryer.

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