Mushroom recipes
Ms. Haiku
Posts: 7,265
What is your favorite mushroom recipe?
If you love mushrooms, what are your top 2 varieties? How would you use them differently in recipes?
I never got into them, but it was because of the texture. I couldn't eat a sandwich with one portabello mushroom as the *meat* of it. It was just too much of that texture. Also, I've had toasted bread with fried mushrooms, but the mushrooms were not cut well enough. Each bite was an exercise in chewing. I think the taste is something to be explored as long as I chop them up well, and cook them. I don't mind stuffed mushrooms, but I don't usually gravitate to them if something else is available.
If you love mushrooms, what are your top 2 varieties? How would you use them differently in recipes?
I never got into them, but it was because of the texture. I couldn't eat a sandwich with one portabello mushroom as the *meat* of it. It was just too much of that texture. Also, I've had toasted bread with fried mushrooms, but the mushrooms were not cut well enough. Each bite was an exercise in chewing. I think the taste is something to be explored as long as I chop them up well, and cook them. I don't mind stuffed mushrooms, but I don't usually gravitate to them if something else is available.
There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
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but I love mushrooms-my favorites
swiss and mushroom omlette
marinated mushrooms
mushroom pizza
sauteed mushrooms with butter and thyme
shimeji or enoki mushrooms sauteed with butter and soy
chanterelles, trumpet or morel mushrooms cooked quickly as a side to a meat dish
not really a fan of portabellos, they can be very bitter
and I never really liked dried mushrooms-except maybe in a stew-the consistency and flavor is just a bit off
But I love Mushrooms.
Portabella mushroom sandwiches are quite tastey! I also love to sautee mushrooms and onions and have that as a side with a baked potato when i have steak.
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Try that with balsamic vinegar insted of butter, maybe drop a hint of swiss on top.
"I don't believe in damn curses. Wake up the damn Bambino and have me face him. Maybe I'll drill him in the ass." --- Pedro Martinez
mmmm...mushrooms in balsamic, sounds yummy!
we usually throw em in stir fries if we pick em up. i eat them more in restaurants than i do at home. i find most packages of mushrooms just too big for our consumption. i like the little button mushrooms, but i'll try just about any edible mushroom. i like them best mixed in with other foods.
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We usually use the baby portabellas (about 3" in diameter), comes in a package of 6 ... perfect for 2 meals worth.
"I don't believe in damn curses. Wake up the damn Bambino and have me face him. Maybe I'll drill him in the ass." --- Pedro Martinez
i've never seen such a small package of mushrooms, tho i can't say if i ever saw a baby portabella. have to be on the lookout. tho i still prefer the smaller mushrooms, overall. they really need to sell smaller packages of everything really, but especially fresh produce!
thanks for the tip!
:thumbup:
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Psilocybin are better though. Man it has been a long time since I've seen god. :shock:
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird
yeah I would totally recommend it! The balsamic vinegar really helped to cut through the richness of the sauce. I think I'm gonna try and tweak the recipe and make a beef stroganoff with the same ingredients soon.
:thumbup:
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i like this :P
1..saute chopped garlic & bacon in the olive oil.
and add salt & pepper, soy(if you have it ..) or balsamic vinegar.
2..add spinach and sliced mushroom, and mix together roughly.
spinach and mushroom are almost raw.
3..squirt it with a bit of lemon.
im sorry.. :( I can't explain in English well..
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Face, that sounds lovely. Did you cook your steak with butter? If so, next time, no need for water. Just deglaze the pan with the vinegar (if you use it, or a drop of wine - white as you are using cream or even whisky or brandy),then add the mushrooms (which I assume still have the butter and garlic they were cooked in),then swish the cream in that. I like to slice my mushrooms thinly for sauces.
Will be having pork loin chops tonight... might just do that!
I love mushrooms, wild ones especially. Nothing like just tossing them (keeping them whole if possible or slicing but in decent size) in a bit of butter and garlic and topping off with a bit of chopped parsley, giving a last, quick toss before removing from the heat.
Yeah it was a bit of an improvised recipe so I'm sure I can make it even better in future, unfortunately there was no booze in the house! Well apart from lager, and I'm not sure that would have worked!
Lager would work for chicken!
Seriously?!
Seriously. Beer is used like wine in cooking. Different types of beer for different types of meat. Cooking with cider is lovely too. But we digress from mushrooms!
Brings back on track :P
Steak, ale and mushroom pie would work
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Cool, Chicken in Stella sauce it is tonight then! I might thow some mushrooms in there too
Fry some lardons and some shallots gently (let the fat on the lardons melt - you don't want them to go crispy), take them out, add a bit of oil if necessary and brown the chicken, put the lardons and shallots back in, (at this stage if you have some whiskey, brandy or whatever, you can flambe the chicken - not essential), sprinkle with a tablespoon or two of flour and stir together. Add the beer (or half beer and half chicken stock) - give it another stir. Add mushrooms (little baby button ones maybe) but leave them on the top. Cook until chicken tender. Take chicken out, cover and keep warm. Reduce cooking liquid, add cream, put chicken back in and enjoy!
OK... not too off topic because there are mushrooms in the recipe!