Mushroom ideas

On 2/6/2011 3:45 PM, Dave Smith wrote:

Paul Prudhomme believes in seasoning every portion of the dish, although
not always with salt. He also believes you should avoid adding water to
a dish, he believes you should add stock, milk, cream, tomato juice,
grape juice, etc., just anything but water. He says water will "water
down" your dish. As far as salt, you are right. I am trying to watch
the salt in my food, so now when I eat pretzels, chips or nuts, they are
too salty for me. Manufacturers need to correct this problem, and I
hear they are trying.

Becca
 
No real need to salt at all of you aute with butter ro bacon fat.

I like butter or bacon fat, saute mushrooms, pour in a dark red wine,
press a little garlic in and reduce. Voila!!

Works with beef stock, too(so long as the stock's not overly salted.)




--
Gorio
 
On Mon, 07 Feb 2011 16:16:28 -0600, Omelet
wrote:


I think marinated mushrooms are very good, easy too, and as many
variations as one has imagination. I remember a Las Vegas all you can
eat bar had several variations of marinated mushrooms, I think I over
dosed. I also like raw mushrooms as crudites with dip. Stuffed
mushrooms are my least favorite, I think they are more an excuse for
pigging out on the rich stuffing. My favorite by far are dehy
'shrooms in soup.
 
On 07/02/2011 7:49 PM, Brooklyn1 wrote:



Mmmmm... I haven't had marinated mushrooms in years........ many years.
And you are right. They are very good.
 
On 2/6/2011 10:20 PM, Ed Pawlowski wrote:

I agree! My mom buys "no salt" everything snacky (I'm guessing just
surface salt in most cases) and they are very bland.

Pretzels are one thing that it's easy to rub off as much salt as you
need to, plus they are a low fat snack when you just have to have a
snack and it has to be something crunchy.
 
Oh just stuff and bake the darned things already... ;-)
Porobello mushrooms - fry up bacon, onions, celery, garlic and the
mushroom stem. Stuff the mushroom and broil with cheese. Yummy.. e.
 
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