I know that if you put celery in aluminum foil it will last longer and not get limpIf I would put mushrooms in some paper wadding, then in the aluminum foil do you think that would keep them from going bad until Sunday night? Today is Monday.
If it's still moist from thawing, coat it with seasoned (salt, pepper, red pepper flakes if you want a little heat, maybe grated parmesan cheese?) Panko (Japanese bread crumbs - regular bread crumbs is fine if you don't have Panko )and pan fry in a combination of olive oil and butterIf you're feeling less lazy than I , do the whole thing: coat in seasoned flour, dip in beaten egg, coat with PankoPan fryTakes no time at all - flip over when it releases itself from the panWill be (you hope.) brown, crunchy, and quite deliciousThose that say tilapia is tasteless have no imagination.
i like to cook mine is lemon juice, or ill just sprinkle lemon pepper seasoning on it after i cook it in butter
I cook fish ALL the timebrush fillets with melted butter, then sprinkle with a little salt, fresh ground pepper, and Emeril EssenceBroil in a shallow pan at around 400 degrees for about 10-12 mins or until it flakes with a forkAnother option is using a lemon-pepper seasoning instead of the pepper and Emeril Essence.
If you have a frost-free refridgerator, just put them in a paper bagThat way they will just slowly dry out instead of rottingThe biggest proplem with mushrooms is not letting them have airThey should last for a week or more if they can breathe.
