Mushrooms and what to do with them

trip

He said mushrooms, not shrooms brah.

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 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.

I've been quartering the small brown mushrooms & tossing w/a mix of seasoned breadcrumbs (garlic, black pepper, smoked paprika, grated parmesan) and a little EVOO, then baking until the crumbs are browned. A nice side dish, esp when the oven's already in use.

Fry some. Wash them, corn starch, buttermilk, seasoned flour, 350 degrees until golden, Ranch dressing. Profit.

1 cup heavy cream
4tbsp butter
2Tbsp minced garlic
1/2 cup mushrooms sliced
Slap ya momma to taste
Or
White pepper/seasoning salt to taste

Simmer above ingredients until garlic is soft. Toss in some angel hair pasta and some cooked shrimp. HEAVEN.

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.

I have the old Ralph and Kacoo's cookbook from back when they did a decent crab and shrimp stuffed mushroom. I fooled with it a lot so what I came up with isn't all that much like theirs, but it's a good version of stuffed.

Clean the mushrooms and remove the stems, giving them a rough chop. Put the caps in a pot with some butter and sherry or white wine, cover and simmer a bit so that the mushrooms juices make a gravy/sauce. Remove the mushroom caps and place on a baking dish. Reserve the sauce.

Saute the stems, chopped onions and garlic and green onions, whatever you like in a bit of butter and wine. Stir in a little semi dry chicken base like Better Than Bouillon. I use white pepper and some Nature's Seasoning as well for the salt. Remove from the heat and gently toss in jumbo lump and raw chopped shrimp. Then add some breadcrumbs or panko and chopped parley. Add the amount that suits you for the texture you want. Gently toss so you don't break the crabmeat up too much. My mixture is pretty moist. Add a few T of the reserved sauce if need be. Stuff the caps and spoon the reserved sauce over the tops. Bake at about 350 until a little crusty on top. You can sprinkle some paprika on top if you want. Serve with some of the sauce over the shroom. I can make a meal of these. I change it up, but this is basically what I do and I don't measure. Depends on how many mushrooms I have and how large they are.

To keep condensation out of the mushroom sauce from the top of the pot, put a paper towel over the pot and then put the top on.