MUSHROOMS, What do you do with them??

Joined
Jul 26, 2008
Messages
1,161
Location
hanford, ca
I was looking up something about different mushrooms, and came across this galette
I'm thinking that I'm relating this right.
 
Joined
Jul 26, 2008
Messages
1,161
Location
hanford, ca
I have always liked mushrooms, but I'm the only one in the family. So my ideas are limited.
I have put them in soups and my youngest likes them as a side with his steak, thankyou very much.
How do you guys utilize them?
 
Joined
Jun 12, 2015
Messages
200
I slice crimini mushrooms and then dehydrate them. Once they are completely dry I run them through a grinder to make a powder. The powder can be used on anything that benefits from the mushroom flavor omelets, steaks, soups, whatever. People that “don’t like mushrooms” will rave over the flavor.
 

spressomon

glutton
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Joined
Jan 9, 2005
Messages
12,684
Location
Northern Nevada
One simple way we like to cook Shiitake or Cremini or King Oyster mushrooms: Slice about 3/8" thick, medium-hot CI/CS skillet, a little butter or EVO, sear the sliced mushrooms on each side until medium brown (single layer in the skillet so not to steam-fry them). When the 2nd side has seared pour about 1/4C of good dry sherry (Note: I do this outside as it makes a mess I don't want to clean up inside the kitchen/house :D). If you're doing this over a flame be sure to have a fire extinguisher handy...seriously! Then continue to sauté until all the sherry has evaporated. Off the heat and salt & pepper to taste.

We use the above as appetizers and also added last in a green salad with oil & vinegar dressing.

Another favorite use for any/all mushrooms: In a soufflé'.

Another favorite use: Make duxelles and use for ravioli stuffing...with a, you guessed it, mushroom cream sauce!

Mushroom & barley soup.

Funghi pizza (this will be getting made tomorrow with a 5-day old cold ferment Neapolitan style dough that's been waiting for me).

Fresh foraged wild morels (blond of course...): My Mom used to fix them this way after we brought 'em home from foraging in the spring: A light 50/50 flour/cornmeal mixture and sautéed in butter. One of these years I'm going to go back to the midwest in mid-spring JUST for morel foraging!
 
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