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Mushrooms
Posted on 8/13/10 at 12:15 pm
Posted on 8/13/10 at 12:15 pm
I love mushrooms. Last night, I quartered some, threw then in a sauce pot with butter, minced garlic, white pepper, fresh ground black pepper, kosher salt and fresh sprigs of rosemary. Put the top on and let them go on very low. Sprinkled freshly ground parmesan on top for serving. The mushrooms were delicious. The juices were so good that I ate the remainder with a spoon. I intended to add some sherry or white wine, but forgot. Didn't need it. Would have been great over pasta.
I forget about mushrooms as a side, sometimes. Any other methods for preparing mushrooms as a side or topping?
I like the larger ones stuffed and grilled.
I forget about mushrooms as a side, sometimes. Any other methods for preparing mushrooms as a side or topping?
I like the larger ones stuffed and grilled.
9
Posted on 8/13/10 at 12:17 pm to Gris Gris
do the same thing with some jumbo shrimp.....serve over pasta
Posted on 8/13/10 at 12:19 pm to Gris Gris
quote:Admit it: you drank it all before cooking.
I intended to add some sherry or white wine, but forgot.
Seriously: I might have to try that this weekend. What kind of mushrooms?
Posted on 8/13/10 at 12:19 pm to Gris Gris
Sounds great. I agree with your pasta idea. Maple Street Cafe does a great mushroom and pasta dish.
Posted on 8/13/10 at 12:20 pm to glassman
if you have ever been to the Waterfront Grill in Monroe.....their Waterfront Shrimp is almost identical, with a couple more ingrediants
Posted on 8/13/10 at 12:21 pm to Gris Gris
Well alrighty then....
Bet them shrooms and their juices thickened with a little flower/water paste would have been lovely served over a bed of
S _ _ _ _ G _ _ _ _ R _ _ _? Yes?
Bet them shrooms and their juices thickened with a little flower/water paste would have been lovely served over a bed of
S _ _ _ _ G _ _ _ _ R _ _ _? Yes?
This post was edited on 8/13/10 at 12:23 pm
Posted on 8/13/10 at 12:22 pm to Gris Gris
I like to take one or two whole portobellos and prepare them the way you described, then slice it thin and put them on top of a pork tenderloin sammich, great shite.
Posted on 8/13/10 at 12:24 pm to Gris Gris
You are in NOLA, right? I forget...if you are go to Hong Kong Market on the Westbank. They have at least 6 or 7 different ones for dirt cheap.
I do a medley of mushrooms as a side or over pasta all the time.
I could them in sesame oil and a little soy with some other viet spices I bought from their to give them an asian flair.
I do a medley of mushrooms as a side or over pasta all the time.
I could them in sesame oil and a little soy with some other viet spices I bought from their to give them an asian flair.
Posted on 8/13/10 at 12:27 pm to Count Chocula
quote:
Well alrighty then....
Bet them shrooms and their juices thickened with a little flower/water paste would have been lovely served over a bed of
S _ _ _ _ G _ _ _ _ R _ _ _? Yes?
I don't know what "flower" is, but it didn't need anything else. Would have been just fine over the S _ _ _ _ G _ _ _ _ R _ _ _, pasta or long grain rice as it was, your honor.
Rosemary, garlic, mushrooms and shrimp are a natural together.
Posted on 8/13/10 at 12:27 pm to Tiger Attorney
Also, if ever at Emeril's get the smoked mushrooms and tasso over fresh made pasta as an app.
Absolutely delicious.
Absolutely delicious.
Posted on 8/13/10 at 12:32 pm to Tiger Attorney
I love um anyway you cook them
Grilled, Sauteed but cant leave out
Stuffed with a crabmeat dressing
Hong Kong Market florida @ Shewood usually has alot of varities
Grilled, Sauteed but cant leave out
Stuffed with a crabmeat dressing
Hong Kong Market florida @ Shewood usually has alot of varities
Posted on 8/13/10 at 12:35 pm to Tiger Attorney
quote:
Also, if ever at Emeril's get the smoked mushrooms and tasso over fresh made pasta as an app.
Absolutely delicious.
First had that app at Commander's and fell in love. I went straight home and made it before the recipe was available. Outstanding. I've made it many times.
Most of the time, I do the mushrooms in the stove top smoker I have with hickory and sometimes, pecan dust, unless I'm already smoking something outside. The stove top smoker is perfect for smoking vegetables, fish or seafood that you're going to use for something else. I make a smoked trout spread that way, as well. Takes no time, easy cleanup and tastes just like I did it outside.
Posted on 8/13/10 at 12:36 pm to Gris Gris
FLOUR...FIFY
Posted on 8/13/10 at 12:37 pm to Kajungee
Take a portobello mushroom, scrape all the scales out of the inside, fill will spaghetti sauce (meat sauce or just regular, your choice). Top with cheese, and bake until cheese is melted.
Posted on 8/13/10 at 12:40 pm to Count Chocula
quote:
FLOUR...FIFY
Posted on 8/13/10 at 12:43 pm to Gris Gris
quote:
FLOUR...FIFY
Well, you can be so damn picky at times... And I don't want you to think I'm not educated.
Posted on 8/13/10 at 12:49 pm to Count Chocula
quote:
Well, you can be so damn picky at times... And I don't want you to think I'm not educated.
That's another one of those girlie things, but I'm awfully impressed that you care what I think.
I may start using s_ _ _ _ g_ _ _ _ r_ _ _, exclusively, now.
Posted on 8/13/10 at 12:52 pm to Gris Gris
Good over steak too. My Mom used to do this.
Posted on 8/13/10 at 12:56 pm to Gris Gris
quote:
I may start using s_ _ _ _ g_ _ _ _ r_ _ _, exclusively, now.
Don't forget to add a little salt and butter.
See, today's not been bad at all. I made a new friend and converted a non-believer of S _ _ _ _ G _ _ _ _ R _ _ _ ! Frickn awesome!
Posted on 8/13/10 at 1:10 pm to Gris Gris
Sounds very close to the way I prepared mine last night, only I added a touch of soy sauce and a very small amount of this:
It's made by Huy Fong Foods, the same folks that make Sriracha, but I find it to have more depth in flavor rather than just the heat of Sriracha. I use it with bok choy and green beans too.
I also tossed in some chopped green onions at the end.
It's made by Huy Fong Foods, the same folks that make Sriracha, but I find it to have more depth in flavor rather than just the heat of Sriracha. I use it with bok choy and green beans too.
I also tossed in some chopped green onions at the end.
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