Mushroom ideas

G

galway gal!

New member
?We like mushrooms. We had some the other night prepared like my
grandmother made many years ago. I thought I'd pass on some of the
variations we do as it may inspire someone to try a different version than
their old routine. We also like onions so they all start out the same way.
You can substitute shallots or leave them out altogether. Garlic, of course
can be added to all of these.

Slice an onion
Heat pan with butter and some cooking oil
Add the onions and cook until they are starting to turn brown
Add the sliced mushrooms and continue to cook. They will give off a lot of
water and should not be overly stirred around. When near completion, you
can just finish and eat or try a variations.

#1 Add a couple of tablespoons of sour cream, Turn off the heat and stir
it in. Very rich!

#2 Add a few shakes of Worcestershire sauce

#3 Do both #2 and #1

#4 While the pan is still hot, pour in a healthy glug of either sherry or
Madera wine. Let it reduce

#5 Sprinkle with Balsamic vinegar
 
On Sun, 6 Feb 2011 01:15:21 -0500, "Ed Pawlowski"
wrote:

I will endorse this recipe (except I don't use Balsamic with
mushrooms). It makes a good gravy when combined with pan juices. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Ed wrote:


One thing which the recipe does NOT have you do is salt the mushrooms when
they go into the pan. And that's correct, you shouldn't salt at that point.
In past discussions related to that, there are those who spout off, "You
should salt at every stage of cooking because
 
Croatian mushroom soup

Ingredients
300 g mushrooms
100 g dried wild growth mushroom
1 lard
100 g bacon
1 medium onion finely minced
1 medium potato
1 salt pepper, majoran, paprika, flour, parsley, sour cream

If you use dried mushroom soak in water them before use about 10-15 min.
On a melted lard saut? onion and bacon until it is soft. Add flour and
saut? until the flour is brown, add very little paprika and after 30
sec. add cold water and stir to prevent coagulation. Add all the
mushroom you have, salt, pepper and potato sliced in small cubes. Add
water (about 1 liter) and cook 1,5 hour. At the end add sour cream and
parsley.

Fantastic recipe!




--
Food
 
On Feb 5, 10:15?pm, "Ed Pawlowski" wrote:

One of the things we had on the menu all the time was a 'loaded' baked
potato. We served sauteed mushrooms
if the customer asked for them as one of their options. A lot of
people just got the potato plain withthe sauteed mushrooms to save on
calories and fat.

We sliced mushrooms and put them in a sauce pot with butter and a
splash of soy sauce or tamari. Put a tight fitting lid on the pot
and cooked the mushrooms for about 10 minutes. The combination of the
tamari and butter and the mushroom liquid made a wonderful broth which
we spooned on with the mushrooms.

The 'loaded' baked potato had butter, sour cream, chopped green
onion, chopped bacon and mushrooms with a little broth....and boy was
it filling and good. We served it with a mixed green salad and it
makes a nice meal.
 
Ed Pawlowski wrote:

It's difficult to do anything with mushrooms that isn't good, they go
well with damned near everything and are one of those amazing foods that
are good anywhere from raw to just shy of burned.
 
On Feb 5, 10:15 pm, "Ed Pawlowski" wrote:

You can also make up a batch of genuine duxelles and save it for a
long time in the fridge or freezer as a flavoring and a garnish. Not
much work when you consider all the things you can do with it. -aem
 
"Brooklyn1" wrote in message news:[email protected]...
| On Sun, 06 Feb 2011 12:26:27 -0600, "Pete C."
| wrote:
|
| >
| >Ed Pawlowski wrote:
| >>
| >> ?We like mushrooms. We had some the other night prepared like my
| >> grandmother made many years ago. I thought I'd pass on some of the
| >> variations we do as it may inspire someone to try a different version than
| >> their old routine. We also like onions so they all start out the same way.
| >> You can substitute shallots or leave them out altogether. Garlic, of course
| >> can be added to all of these.
| >
| >It's difficult to do anything with mushrooms that isn't good, they go
| >well with damned near everything and are one of those amazing foods that
| >are good anywhere from raw to just shy of burned.
|
| 'Shrooms with seafood or cheese is TIAD.

Pity, as I had always loved Lobster Thermidor:

From http://www.cooks.com/rec/view/0,1645,154166-236203,00.html

1/4 c. butter
1/2 c. flour
1 tsp. salt
Dash of pepper
2 c. half and half cream
1/2 tsp. mustard
8 oz. mushrooms, sliced
24 oz. of lobster meat or l'angostinos
Grated cheese (Cheddar or Parmesan)
1/2 c. sherry

Melt butter, add flour, salt and pepper, mustard, stir until smooth,
add cream slowly stirring constantly until thickened (if too thick
add a little milk). Then add cheese, lower heat. Saute mushrooms
with 1/4 cup of butter and add a little sherry. When ready add
lobster to sauce then mushrooms and sherry and some more
cheese. Cook a few minutes. Put in a buttered casserole or
individual ramekins, sprinkle top with Ritz cracker crumbs and
top with a little paprika. Bake in 375 degree oven for 20 or 30
minutes. Top should be bubbly and browning nicely. Enjoy!

pavane
 
On Sun, 06 Feb 2011 11:02:25 -0800, David Harmon
wrote:


And used to cooking for customers who also have dulled taste buds,
would think the food was bland, complain bitterly and never return if
wasn't over salted.


Agreed.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 06 Feb 2011 12:26:27 -0600, "Pete C."
wrote:


The only way I don't like them is canned. Ugh. How they can go from
sublime to slimy is beyond me.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 06/02/2011 2:02 PM, David Harmon wrote:

I sure don't understand the reason for salting at various stages. The
"layers of seasoning" does not stand up to my admittedly limited
knowledge of science. However, salt is an important seasoning for food.
When you taste a dish and there is something missing, it is usually
salt. Never the less, too much salt is bad for some people.
 
On 06/02/2011 3:53 PM, pavane wrote:



Sheldon is unfamiliar with some of the classic seafood dishes that use
cheese and /or mushrooms. Cocquilles St. Jacques is a scallop dish
with both cheese and mushrooms. Bonne Femme sauce is a very popular
sauce for fish, basically a white sauce with mushroom.
 
On Sun, 06 Feb 2011 16:45:51 -0500, Dave Smith
wrote:


Only bad for those with special health issues. People with health
issues can cook and salt accordingly. But the majority of people have
no problem with the quantities of salt found in typical prepared
foods. And folks really need to use a little common sense, if
watching salt intake don't order the bacon, sausage, or ham with your
eggs... I just love those folks who order a salami sandwich, pig out
on the free pickle bowl, but then bitch about too much salt in the
side of slaw.
 
On 2/6/2011 1:47 AM, Bob Terwilliger wrote:

All of these sound good, it is making me hungry. You can also chop
bacon into small pieces, cook the bacon, then add the mushrooms and
saute them, then add a little wine and finish with cream. This tastes
good ladled over steak, pork, chicken, rice, pasta, etc. If it has
bacon, it's got to be good.;-)

Becca
 
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