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Mushrooms and what to do with them
Posted on 2/5/14 at 11:36 am
Posted on 2/5/14 at 11:36 am
I'm a fan of all mushrooms and like cooking with them.
I had a big pack of baby bella's so last night I cooked a couple NY Strips for me and my child and topped with onions and mushrooms sautéed in butter. Not much better than that.
This morning I had creamed mushrooms on toast. Sliced and sautéed in butter then add a bit of flour, shake of Lea and Perrins, salt and pepper and some milk to create a sauce. Bring to boil then reduce heat until thickens. Add more milk if necessary to desired thickness.
Serve over toast. Can add sliced dried beef which my father always had from his military days called shite on a shingle. Good both ways.
Anyone have a good stuffed mushroom recipe or any other mushroom recipes to post?
I had a big pack of baby bella's so last night I cooked a couple NY Strips for me and my child and topped with onions and mushrooms sautéed in butter. Not much better than that.
This morning I had creamed mushrooms on toast. Sliced and sautéed in butter then add a bit of flour, shake of Lea and Perrins, salt and pepper and some milk to create a sauce. Bring to boil then reduce heat until thickens. Add more milk if necessary to desired thickness.
Serve over toast. Can add sliced dried beef which my father always had from his military days called shite on a shingle. Good both ways.
Anyone have a good stuffed mushroom recipe or any other mushroom recipes to post?
9
Posted on 2/5/14 at 11:38 am to Martini
Makes some tea? 
Posted on 2/5/14 at 11:40 am to Martini
trip
Posted on 2/5/14 at 11:40 am to Martini
SOS is actually a very good way to use the sliced beef. Cut it into slivers and add to a white gravy til thickened and served over biscuits.
Posted on 2/5/14 at 12:01 pm to Martini
About 25 years ago I was in Toronto on business and ate at a Movenpick restaurant and had a dish like you described. It was so simple but tasted incredible.
I have tried to search for recipes to recreate to no avail. I might try this soon. Thanks.
bookmarked.
I have tried to search for recipes to recreate to no avail. I might try this soon. Thanks.
bookmarked.
Posted on 2/5/14 at 12:14 pm to Martini
I smoke them when I'm doing ribs. Marinate them in balsamic, EVOO, Lea & Perrins, S&P, and garlic powder for a couple hours and then take them out, and stuff them with cheese. Throw on the smoker for about an hour or so in a small pan or open pack of foil with a little bit of the marinade in there and they're amazing.
Posted on 2/5/14 at 12:24 pm to Martini
I can't remember the posters name that was going out during picking season in Oregon but was harvesting tons of chanterelles and other little morsels of delight. I would like to hook up with him for the new season upcoming.
Posted on 2/5/14 at 12:28 pm to Martini
This is for larger portabella mushrooms, but I like to slice a bell pepper with some garlic and marinade in a little oil, worcestershire or balsamic vinegar, pepper, and maybe a little basil if I have some handy. Take the gills out of the mushroom (not necessary, but they will turn the sauce black, which is not very pleasing to the eye on the plate), fill with the bell pepper and a little marinade, and cover with a little cheese- my favorite is mozzerella, but i've used monterrey jack before, and grill on the top rack until the cheese is melted. If you don't like your bell peppers super crunchy, you might blanch/saute them a little before you marinade.
Posted on 2/5/14 at 7:54 pm to Martini
Fry some. Wash them, corn starch, buttermilk, seasoned flour, 350 degrees until golden, Ranch dressing. Profit.
Posted on 2/5/14 at 8:14 pm to Martini
Not a recipe, but the next time you cook with mushrooms, put them in a hot oven. This causes most of the water to leech out which result in a more mushroomy mushroom.
Then just cook as normal.
Then just cook as normal.
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