- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
![locked post](https://www.tigerdroppings.com/images/layout/lock.gif)
Sautéing mushrooms
Posted on 4/21/13 at 12:29 pm
Posted on 4/21/13 at 12:29 pm
I went to my parents house this weekend and we had steak and mushrooms for supper. My mother doesn't eat mushrooms, but is the one who prepared them. A few things I noticed she did made them turn out quite underwhelming.
First she sliced some baby bellas before washing them. That made them absorb a lot of the water when washing them in a colander. Then she used too small of a pan, so they were stacked and not all making contact with the pan. She also used too much butter and had green onions and minced garlic (from a jar) to cook from the start. They ended up boiling more than sautéing because of how much liquid there was. This did not actually allow the flavor of the mushrooms themselves develop, and made them still spongy and chewy. Then she added some wine (not sure what type, but it was too sweet).
I decided to coach her for future reference, and I was wondering if anyone else has further tips than these on how they do theirs.
First was to clean them with a damp cloth before slicing, then to put in about a tablespoon of butter instead of half a stick. I also told her to use a bigger pan so they are spread out and cooking from direct contact, then to add minced onions and fresh pressed garlic after they begin cooking a bit. When they are cooked to the right texture, then add cracked black pepper, a dash of salt, some Worcestershire sauce and a splash of red wine (preferably merlot). Let that simmer for about 15 or so minutes and enjoy.
Does this sound good? Any suggestions, tips, or other things you do? After having such disappointing mushrooms to compliment a beautiful ribeye, I'd like to make sure my next batch comes out perfect.
First she sliced some baby bellas before washing them. That made them absorb a lot of the water when washing them in a colander. Then she used too small of a pan, so they were stacked and not all making contact with the pan. She also used too much butter and had green onions and minced garlic (from a jar) to cook from the start. They ended up boiling more than sautéing because of how much liquid there was. This did not actually allow the flavor of the mushrooms themselves develop, and made them still spongy and chewy. Then she added some wine (not sure what type, but it was too sweet).
I decided to coach her for future reference, and I was wondering if anyone else has further tips than these on how they do theirs.
First was to clean them with a damp cloth before slicing, then to put in about a tablespoon of butter instead of half a stick. I also told her to use a bigger pan so they are spread out and cooking from direct contact, then to add minced onions and fresh pressed garlic after they begin cooking a bit. When they are cooked to the right texture, then add cracked black pepper, a dash of salt, some Worcestershire sauce and a splash of red wine (preferably merlot). Let that simmer for about 15 or so minutes and enjoy.
Does this sound good? Any suggestions, tips, or other things you do? After having such disappointing mushrooms to compliment a beautiful ribeye, I'd like to make sure my next batch comes out perfect.
Posted on 4/21/13 at 12:57 pm to Mr Fusion
I like to saute them in a little butter and sherry or brandy for a quick side. I cover them if I want the mushroom juices. If not, I cook them uncovered and brown them a little when the juices evaporate.
For seafood stuffed mushrooms, I put the large mushrooms in a pot with butter and either the sherry or brandy and cook covered. I take out the mushrooms and stuff them. I spoon the "sauce" from the pot over the mushrooms before I bake them. Rich, but downright delicious.
For seafood stuffed mushrooms, I put the large mushrooms in a pot with butter and either the sherry or brandy and cook covered. I take out the mushrooms and stuff them. I spoon the "sauce" from the pot over the mushrooms before I bake them. Rich, but downright delicious.
Posted on 4/21/13 at 12:59 pm to Mr Fusion
And just how ell did your momma accept your criticism ?
Posted on 4/21/13 at 1:05 pm to Mr Fusion
I will saute mine in olive oil + Liquid aminos (soy sauce sub) will usually add garlic if I'm not feeling lazy, or I will roast them in an olive oil, balsamic vinegar, apple cider vinegar, minced garlic marinade. I rinse my mushrooms in the sink and don't find them to be too watery. I do peel off a few strips (portobello) with a vegetable peeler and this helps soak in the flavor.
Man, I love mushrooms. I have them daily.
Man, I love mushrooms. I have them daily.
Posted on 4/21/13 at 3:25 pm to Mr Fusion
Sliced mushrooms, butter, granulated garlic, soy sauce, Worcestershire sauce, and a couple of shots of green Tabasco...simmer together for 15-20 minutes.
Popular
Back to top
![logo](https://images.tigerdroppings.com/images/layout/TDIcon.jpg)