- 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
re: Submission Thread for F&DB Mushroom Challenge - May 25, 2021
Posted on 5/25/21 at 10:38 am to NOLAGT
Posted on 5/25/21 at 10:38 am to NOLAGT
I’ve never had beef Wellington, but you sure made a beautiful version of it. All of the work is impressive, but that lattice work! *chef’s kiss*
Mais, how you did dat, cher?
Mais, how you did dat, cher?
0
Posted on 5/25/21 at 10:42 am to Powerman
quote:
glad I finally participated in one of these
Welcome to the party
quote:
Mais, how you did dat, cher?
Pains takingly took a knife and cut it it out by hand. It took at least 3 bourbons to get it right
OR
I used this
This post was edited on 5/25/21 at 10:44 am
Posted on 5/25/21 at 10:43 am to holygrale
MD, I’d like a bowl of that stew for lunch, please! Looks so flavorful and good.
holygrale, how do you even think of this stuff?! Amazing.
holygrale, how do you even think of this stuff?! Amazing.
Posted on 5/25/21 at 10:50 am to NOLAGT
Well, that looks painful.
Posted on 5/25/21 at 10:52 am to Darla Hood
I have learned to keep my fingers out of the way 
Posted on 5/25/21 at 11:02 am to NOLAGT
quote:
I was really please when I cracked it open having never attempted it before.
Do you mean to tell me that you didn't take a temp reading before removing it from the oven?
If so, that's very impressive!
Posted on 5/25/21 at 11:10 am to BigDropper
quote:
Do you mean to tell me that you didn't take a temp reading before removing it from the oven?
Negative. We eat filets mid rare (I'd even do pittsburghed) so all I was after was the color of the pastry. I knew regardless of the internal temp it would be cooked enough for us and was hoping it wasn't overdone too much.
This post was edited on 5/25/21 at 11:11 am
Posted on 5/25/21 at 11:16 am to Darla Hood
I made a Non-Vegan Mushroom Bolognese. In my research to get ideas on how to get it the right texture and whatnot, every recipe I came across was vegan.
I don't feel that the sauce needs to be chocked full of beef or anything, but most flavor-enhancing items I like to use are very much not vegan.
First, I oiled up an eggplant and put it into the oven to roast, covered, for an hour.
I then spent a very long time chopping these finely and realized I wanted them finer, so I still had to take out the Ninja.
Next, cook down a package of bacon.
Remove the bacon, but keep the grease. Add in your carrot/celery/garlic/onion, some chopped sage, and some chopped parsley.
Cook until all is softened, but not browning.
Deglaze with a bit of wine (not pictured) and some stock. This is my beef bone stock from my French Onion Soup from the soup competition.
It wasn't totally defrosted, lol. But its fine. Leave in Dutch oven with the heat turned off for now.
Remove eggplant from the oven and let cool until able to handle.
Now we get to mincing down our mushrooms. I got a variety of shrooms to work with. Just put these into the Ninja like I did the veggies.
These went into a fresh pan with some oil. I wanted to "fry" them so I let them go 20 or so minutes until they started to look browned vs. just soft. Until all of the liquid is gone.
Once they are at this point, time for anchovies and tomato paste. Cook these for a couple of minutes until the anchovies have broken down into nothing.
Now for our tomatoes, hand crushed, and the sauce they came in.
Once incorporated together, pour this mixture into the previous mixture that is hanging out in the Dutch oven.
Check on the eggplant and realize it didn't roast long enough, so wait for the oven to heat back up and put it back in
Meanwhile, season the simmering sauce to your liking. Here we did garlic powder, onion powder, oregano, salt and pepper, and smoked paprika.
Chop your bacon finely so it can be included in the sauce for texture and flavor.
I bought lentils to give texture to the dish, but it ended up much thicker than I expected it to, so I never used them.
Sauce is looking good. Time to check on the eggplant.
Ugly photo, but scrape out the insides and finely chop it into a puree. Add to sauce.
For our final steps, cut the heat and add a final flavorful splash of Red Boat.
Add about 1/2 cup-1 cup of heavy cream to really take the sauce to a richer, creamier level.
Cook your pasta and place into pan for heating with the sauce. Be sure to save the pasta water.
Add sauce and pasta water to the pan and simmer together until they adhere to each other and come together as one dish. I stirred in some basil from the garden at this point as well. I like it at the very end so I can still taste it.
Eat as is, or do like me and add a very generous microplane of fresh Parm.
I don't feel that the sauce needs to be chocked full of beef or anything, but most flavor-enhancing items I like to use are very much not vegan.
First, I oiled up an eggplant and put it into the oven to roast, covered, for an hour.
I then spent a very long time chopping these finely and realized I wanted them finer, so I still had to take out the Ninja.
Next, cook down a package of bacon.
Remove the bacon, but keep the grease. Add in your carrot/celery/garlic/onion, some chopped sage, and some chopped parsley.
Cook until all is softened, but not browning.
Deglaze with a bit of wine (not pictured) and some stock. This is my beef bone stock from my French Onion Soup from the soup competition.
It wasn't totally defrosted, lol. But its fine. Leave in Dutch oven with the heat turned off for now.
Remove eggplant from the oven and let cool until able to handle.
Now we get to mincing down our mushrooms. I got a variety of shrooms to work with. Just put these into the Ninja like I did the veggies.
These went into a fresh pan with some oil. I wanted to "fry" them so I let them go 20 or so minutes until they started to look browned vs. just soft. Until all of the liquid is gone.
Once they are at this point, time for anchovies and tomato paste. Cook these for a couple of minutes until the anchovies have broken down into nothing.
Now for our tomatoes, hand crushed, and the sauce they came in.
Once incorporated together, pour this mixture into the previous mixture that is hanging out in the Dutch oven.
Check on the eggplant and realize it didn't roast long enough, so wait for the oven to heat back up and put it back in
Meanwhile, season the simmering sauce to your liking. Here we did garlic powder, onion powder, oregano, salt and pepper, and smoked paprika.
Chop your bacon finely so it can be included in the sauce for texture and flavor.
I bought lentils to give texture to the dish, but it ended up much thicker than I expected it to, so I never used them.
Sauce is looking good. Time to check on the eggplant.
Ugly photo, but scrape out the insides and finely chop it into a puree. Add to sauce.
For our final steps, cut the heat and add a final flavorful splash of Red Boat.
Add about 1/2 cup-1 cup of heavy cream to really take the sauce to a richer, creamier level.
Cook your pasta and place into pan for heating with the sauce. Be sure to save the pasta water.
Add sauce and pasta water to the pan and simmer together until they adhere to each other and come together as one dish. I stirred in some basil from the garden at this point as well. I like it at the very end so I can still taste it.
Eat as is, or do like me and add a very generous microplane of fresh Parm.
This post was edited on 5/25/21 at 11:19 am
Posted on 5/25/21 at 11:33 am to Darla Hood
Mushrooms: chargrilled, soup, salad, sushi
Friend of mine farms mushrooms and I asked for a variety box. He put together 2 1/2 lbs. and this is what I received: Lion's Mane and a bunch of oysters in brown white, blue, and pink. The chanterelles weren't quite ready to harvest. For size reference, the bigger of the two LM's was the size of a softball.
Used most of the ingredients in the pics below, and never used the mango, cucumber, soy wrap, ginger, and sweet chili sauce. Those were going to be used for another roll and I said screw it. I rarely follow recipes as I do more improvising based on taste and what I have in the kitchen.
My neighbor bought a 1/2 sack of oysters on Sunday and I borrowed some shells.
The mushrooms were either steamed or cooked down in butter to make them edible for each dish below.
This appetizer was a no brainer: Chargrilled Oysters using brown oyster mushrooms. Typical ingredients: butter, S&P, parmesan/romano cheese, parsley, garlic, shredded pepper jack cheese, serrano pepper. Texture and consistency was spot on, very close to real oysters.
Miso soup with pecan smoked lion's mane mushrooms. Miso paste added to hot water with green onions and nori. The mushrooms soaked up the flavor and added some substance to the soup.
West Indies crab salad using Lion's Mane mushrooms. Pulled apart and marinated for 12 hours in rice wine vinegar, canola oil, S&P, purple onion, parsley, and then served in an avocado. This was as good as it looks.
Sushi: Oyster mushrooms were pan seared and cooked down in an eel sauce, then wrapped into a handroll. Lion's mane mixed with spicy mayo (I tried to mimic a scallop roll which is one of my favorites). Mayo, Sriracha and Tobiko.
[/img]
Since I had the pink and blue oysters, I went with a "Cotton candy" box sushi topped with kiwi, tobiko, serrano, and sriracha. Cosmetically, it looks pretty, but the mushrooms really had no flavor. It was OK, my least favorite of the dishes.
Friend of mine farms mushrooms and I asked for a variety box. He put together 2 1/2 lbs. and this is what I received: Lion's Mane and a bunch of oysters in brown white, blue, and pink. The chanterelles weren't quite ready to harvest. For size reference, the bigger of the two LM's was the size of a softball.
Used most of the ingredients in the pics below, and never used the mango, cucumber, soy wrap, ginger, and sweet chili sauce. Those were going to be used for another roll and I said screw it. I rarely follow recipes as I do more improvising based on taste and what I have in the kitchen.
My neighbor bought a 1/2 sack of oysters on Sunday and I borrowed some shells.
The mushrooms were either steamed or cooked down in butter to make them edible for each dish below.
This appetizer was a no brainer: Chargrilled Oysters using brown oyster mushrooms. Typical ingredients: butter, S&P, parmesan/romano cheese, parsley, garlic, shredded pepper jack cheese, serrano pepper. Texture and consistency was spot on, very close to real oysters.
Miso soup with pecan smoked lion's mane mushrooms. Miso paste added to hot water with green onions and nori. The mushrooms soaked up the flavor and added some substance to the soup.
West Indies crab salad using Lion's Mane mushrooms. Pulled apart and marinated for 12 hours in rice wine vinegar, canola oil, S&P, purple onion, parsley, and then served in an avocado. This was as good as it looks.
Sushi: Oyster mushrooms were pan seared and cooked down in an eel sauce, then wrapped into a handroll. Lion's mane mixed with spicy mayo (I tried to mimic a scallop roll which is one of my favorites). Mayo, Sriracha and Tobiko.
[/img] Since I had the pink and blue oysters, I went with a "Cotton candy" box sushi topped with kiwi, tobiko, serrano, and sriracha. Cosmetically, it looks pretty, but the mushrooms really had no flavor. It was OK, my least favorite of the dishes.
Posted on 5/25/21 at 11:39 am to Got Blaze
quote:
West Indies crab salad using Lion's Mane mushrooms. Pulled apart and marinated for 12 hours in rice wine vinegar, canola oil, S&P, purple onion, parsley, and then served in an avocado. This was as good as it looks.
And it looks amazing!
Posted on 5/25/21 at 11:47 am to Got Blaze
I've seen Lion's mane crab cakes before but, this dish is really creative spin and looks like you executed it very well.
Great play on the name of the mushroom. Definitely k.i.s. while transforming it. Oyster shell is a nice touch to sell the idea.
Great play on the name of the mushroom. Definitely k.i.s. while transforming it. Oyster shell is a nice touch to sell the idea.
Posted on 5/25/21 at 11:50 am to Got Blaze
Hell yea thats some cool dish's too!
I have not heard of some of the mushrooms in this thread nor tried them. How much of a different flavor are some of these vs the standard white, cirini, shitaki, portabella types?
I have not heard of some of the mushrooms in this thread nor tried them. How much of a different flavor are some of these vs the standard white, cirini, shitaki, portabella types?
Posted on 5/25/21 at 12:08 pm to NOLAGT
quote:
Hell yea thats some cool dish's too!
thx brother. Honestly most of them "in the raw" taste like chewy styrofoam peanuts.
Pretty sure mushrooms were never intended to be eaten raw straight from the soil. Obviously the best way to cook them is pan seared with butter and seasoned with S&P or broiled in the oven like pumpkin seeds. My palate is not skilled enough to differentiate the variety tastes; however, one can definitely tell the difference in texture and "meatiness" of certain shrooms. ps - I got your email and will reply back today.
Apologies for not responding sooner. Been stupid busy with my real job traveling the roads. 
Posted on 5/25/21 at 12:11 pm to LouisianaLady
wow!
Posted on 5/25/21 at 12:12 pm to Got Blaze
Posted on 5/25/21 at 12:17 pm to NOLAGT
2 pages of more quality than i've seen in the last 12 months on this site
also this leads me to believe i will never be so foolish as to enter one of these challenges
IWE all of these entries
This post was edited on 5/25/21 at 12:20 pm
Posted on 5/25/21 at 12:26 pm to CAD703X
quote:
2 pages of more quality than i've seen in the last 12 months on this site
You must have missed dem old challenges baw!
Past Challenges
Posted on 5/25/21 at 12:31 pm to Got Blaze
Posted on 5/25/21 at 12:52 pm to CAD703X
quote:
also this leads me to believe i will never be so foolish as to enter one of these challenges
Brother, throw something together and enter it ... the challenges are all about having fun, experimenting in the kitchen, and learning new recipes to cook. The FDB is pretty laid back and we're willing to help anyone. If I ever get up to Nashville, I'll call you and we can cook a brown gravy
Posted on 5/25/21 at 1:03 pm to PeteRose
quote:
Thai lemon grass soup. This is a recreation of Rama's version. Simple dish as you just add things to the pot.
Sorry to derail the submissions, but do you mind either listing the recipe or where you got it from? This soup is right up my alley, and I can't find a recipe that matches it exactly.
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News