- 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
Would this work for sautéed mushrooms?
Posted on 2/12/23 at 12:08 pm
Posted on 2/12/23 at 12:08 pm
1 lb mushrooms
wash dry put in pan Sautee until evaporated "juice
Add soy sauce butter salt Sautee again
Or am I missing something or making it too hard on myself?
ETA:
Serving with Ribeye and mashed potatoes
wash dry put in pan Sautee until evaporated "juice
Add soy sauce butter salt Sautee again
Or am I missing something or making it too hard on myself?
ETA:
Serving with Ribeye and mashed potatoes
This post was edited on 2/12/23 at 12:09 pm
Posted on 2/12/23 at 12:15 pm to sms151t
add a little minced garlic and a splash of red wine
Posted on 2/12/23 at 12:56 pm to sms151t
Be careful with using Soy sauce AND salt. Soy Sauce is extremely salty already.
I typically start them off in a drizzle of hot olive oil and then add Salt Pepper Garlic and throw in a knob of butter at the end once they are soft.
I typically start them off in a drizzle of hot olive oil and then add Salt Pepper Garlic and throw in a knob of butter at the end once they are soft.
Posted on 2/12/23 at 1:00 pm to sms151t
Crazy as it sounds. A little butter,salt and Montreal seasoning. Cook until desired softness.
Posted on 2/12/23 at 1:23 pm to sms151t
Salt ,pepper, garlic,onion powder
Posted on 2/12/23 at 1:26 pm to sms151t
Salt right when you put them in. And don’t be afraid to cook them higher heat. I use butter and push it as far as I can heat wise without burning it.
Posted on 2/12/23 at 1:53 pm to sms151t
Don’t wash the mushrooms. Brush them off. They’re like a sponge and will absorb the water.
Posted on 2/12/23 at 1:56 pm to sms151t
Medium low heat. You never need to put olive oil in the pan unless you just want the flavor.
I keep my shite really simple and just use butter and salt once the moisture is reduced. Thyme/rosemary every once in a while.
I keep my shite really simple and just use butter and salt once the moisture is reduced. Thyme/rosemary every once in a while.
Posted on 2/12/23 at 2:21 pm to sms151t
Add in a little Balsamic Vinegar...
Posted on 2/12/23 at 2:54 pm to Btrtigerfan
quote:
Don’t wash the mushrooms. Brush them off. They’re like a sponge and will absorb the water
You realize he's cooking the water out of them? That includes the tiny amount of extra water that might accidentally get added by washing.
Posted on 2/12/23 at 3:06 pm to Btrtigerfan
quote:
They’re like a sponge and will absorb the water
Not true - Alton showed that years ago
Posted on 2/12/23 at 3:10 pm to r3lay3r
So it’s an old wive’s tale? I was always to it made them slimy.
Posted on 2/12/23 at 6:01 pm to Btrtigerfan
not true
wash right before cooking
wash right before cooking
Posted on 2/12/23 at 11:05 pm to cgrand
I appreciate all the suggestions this is how I made them
It was my first time so sorry if it is not up to some culinary experts standards but the Sig other and boy liked them and were disappointed I only had 1 lb.
Washed in colander
melted around 2.5 3 tablespoons of garlic butter
Sautéed for about 5 minutes high heat
Drained pan in colander
Added some Lea and Perrins not sure how much just until I thought could get job done
Turned down heat to med/low on gas stove and sautéed for another 8 minutes, let stand for 2 minutes in pan and served
It had nice kick to it and hint of garlic with the butter.
It was my first time so sorry if it is not up to some culinary experts standards but the Sig other and boy liked them and were disappointed I only had 1 lb.
Washed in colander
melted around 2.5 3 tablespoons of garlic butter
Sautéed for about 5 minutes high heat
Drained pan in colander
Added some Lea and Perrins not sure how much just until I thought could get job done
Turned down heat to med/low on gas stove and sautéed for another 8 minutes, let stand for 2 minutes in pan and served
It had nice kick to it and hint of garlic with the butter.
This post was edited on 2/12/23 at 11:08 pm
Posted on 2/13/23 at 7:53 am to Degas
quote:
Mushrooms and Worcey sauce
That's my preferred method of cooking with just a little butter to coat the bottom of the pan
Popular
Back to top
Follow TigerDroppings for LSU Football News