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Started By
Message
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?
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 11:42 am to mouton
He said mushrooms, not shrooms brah.
Posted on 2/5/14 at 11:44 am to CITWTT
I've been eating shite on a shingle all my life and it's fantastic.
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 ruzil
It's simple, but I'm a big fan of mushroom rice. Cook sliced shrooms in rice pot in butter until most of the moisture is cooked out. Add rice and beef broth or stock for your liquid. Makes a great side for just about any home cooked meal.
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 1:08 pm to LSUGUMBO
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.
Posted on 2/5/14 at 7:47 pm to CITWTT
quote:
CITWTT Mushrooms and what to do with them 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.
I remember that thread. He made some good hauls.
I also have a couple black truffles and made rissotto with shaved truffles and scrambled eggs with shaved truffles. Actually have one left.
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 7:57 pm to Martini
My old landlord made a stew with wild mushrooms, it was fabulous.
Posted on 2/5/14 at 8:03 pm to Martini
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.
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.
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.
Posted on 2/5/14 at 8:21 pm to Martini
Mac and cheese requires at least half a pound of buttons.
Posted on 2/6/14 at 11:29 am to Martini
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.
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.
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