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 Some of these posts are very old and might contain outdated information. You may wish to search for newer posts instead.
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 RandomFX
protege
 
Registered: 12/02/13
Posts: 1,015
Loc: North-East, USA 
Last seen: 5 years, 4 months
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This cannot possibly compete with mushrooms on a pizza, but:
Make a bechamel ( Heat 2 T butter in a pan with 2 T flour until bubbly,do not brown. add 1.5 cup of milk,1/4 ts salt (Or I often use 1/4 ts chicken stock granules instead, which is better imo.) a bit of ground nutmeg while stirring until thick and creamy and add a bunch of diced mushrooms)
boil some pasta until al dente, add into a casserole dish, add a can of cream of chicken soup, add in the bechamel and mushrooms (Which is basically cream of mushroom soup really.) dice some cooked chicken breast or mix of white meat and dark if you prefer, add salt and pepper, I prefer a lot of pepper personally, sprinkle a bit of cheddar or mozz cheese on top and press down lightly and bake until cheese melts slightly, do not brown, will only take a few mins. You now have chicken tetrazzini with mushroom. Feel free to add some parm and a sprinkle of parsley for color.
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NobodyYouKnow
Someone else
Registered: 08/26/14
Posts: 16,583
Loc: To your south 
Last seen: 3 months, 1 day
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 Re: Recipe Thread  [Re: RandomFX] 1
#20482556 - 08/27/14 02:11 AM (9 years, 7 months ago) |
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Awesome thread! I'm going to spend hours here! Should add my own favourite Mushrooms in Sour Cream served with traditional Aussie Damper;
Mushrooms in sour cream
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250-350g common white button mushrooms thinly sliced (I found these work best)
100g butter unsalted
1/2 onion chopped
little bit of salt and pepper
500ml Sour Cream
Melt butter in fry-pan, cook chopped onion till clear, add mushrooms salt pepper and cook to your liking or cook until most moisture out. take off heat and let cool 2-3 mins (do NOT put on a lid) Stir in sour cream, ready to serve. Serve with damper or challa or any 'pull apart' bread.
Traditional Aussie Damper;
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3 cups self raising flour (more if needed)
1/4 teaspoon salt
180ml milk (extra if the mix is too dry)
80g (1/3 cup) butter
Preheat oven 190° C (375° F). Mix flour salt, rub in butter until it looks like breadcrumbs. Add milk slowly until you get a dough. Knead on floured surface for a few minutes. Shape into a round loaf. Brush with milk and make a cross on the top with a knife. Bake in round cake tin (or on flat tray) greased and dusted with flour for 30-40 min in your kitchen oven or 30mins covered with coals in your covered camp oven.
This damper goes amazingly well with the mushrooms, it's messy and delicious. I usually just dip the bread in the mushrooms.
Edited by NobodyYouKnow (08/27/14 05:15 PM)
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chefinainteasy
Chef
Registered: 12/12/10
Posts: 1,361
Last seen: 8 years, 3 months
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Pan roasted chicken of the woods, kin oyster, and grey oyster with sauté Swiss chard and horseradish greens over whipped potatoes.
 
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 solarity
mm... my favourite food
Registered: 03/31/09
Posts: 1,590
Loc: UK 
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Wow, that looks great, have you considered a change of career?
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Commercial exotics farmer for 8 years - now sold up!
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chefinainteasy
Chef
Registered: 12/12/10
Posts: 1,361
Last seen: 8 years, 3 months
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Re: Recipe Thread [Re: solarity] 1
#20568138 - 09/14/14 07:49 PM (9 years, 6 months ago) |
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Ha funny. I make dinner for my family a LOT more now. Often I end the meal with saying," man, I think I should start cooking for a living." Some day when the mushroom biz is where I want it maybe I'll try my hand as a resturanture. Until then I'm loving my new life!
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Check out my youtube videos. the Mushrooms Naturally series by chefinainteasy
My new business is now on facebook at https://www.facebook.com/MushroomsNaturally?ref=hl
   
MY Garden
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NobodyYouKnow
Someone else
Registered: 08/26/14
Posts: 16,583
Loc: To your south
Last seen: 3 months, 1 day
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Quote:
chefinainteasy said:
Pan roasted chicken of the woods, kin oyster, and grey oyster with sauté Swiss chard and horseradish greens over whipped potatoes.
That made me drool! That looks amazing!
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Forrester
aspiring sociopath
Registered: 02/05/13
Posts: 9,352
Loc: Northeast USA
Last seen: 1 month, 11 days
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Quote:
chefinainteasy said:
Pan roasted chicken of the woods, kin oyster, and grey oyster with sauté Swiss chard and horseradish greens over whipped potatoes.
Yum!
I have to ask though, what's with the cross-hatch markings on the kings?
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Repugnant is a creature who would squander the ability to lift an eye to heaven, conscious of his fleeting time here.
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Have some medicinal mushrooms and want to get the most out of them? Try this double extraction method.
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chefinainteasy
Chef
Registered: 12/12/10
Posts: 1,361
Last seen: 8 years, 3 months
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Gives it a crips texture all the way across the face. Or just even searing. And looks nice. It's done a lot with foie gras also.
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Check out my youtube videos. the Mushrooms Naturally series by chefinainteasy
My new business is now on facebook at https://www.facebook.com/MushroomsNaturally?ref=hl
MY Garden
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Juiceh
Dabbing All Day
Registered: 09/25/12
Posts: 3,208
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Quote:
chefinainteasy said:
Pan roasted chicken of the woods, kin oyster, and grey oyster with sauté Swiss chard and horseradish greens over whipped potatoes.
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ssmkvb2
Stranger
Registered: 11/25/14
Posts: 5
Last seen: 9 years, 3 months
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Re: Recipe Thread [Re: Juiceh] 1
#20890763 - 11/25/14 08:25 PM (9 years, 4 months ago) |
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sry to but in guys but i have jst signed up on the site and havent quite figuerd it all out yet jst tryn ta get a quick answer here,so i crushed some brf cakes and sandwiched cased them and put them back in my incubator. do i take it out and put it in fruiting conditions right when i see first signs of white poke through or should i wait till its spread mostly throuh out any pointers are welcomed thanks in advanced.
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bodhisatta 
Smurf real estate agent
Registered: 04/30/13
Posts: 61,891
Loc: Milky way
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Re: Recipe Thread [Re: ssmkvb2] 1
#20901059 - 11/28/14 04:34 PM (9 years, 4 months ago) |
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you really thought the recipe thread was where to post this 
there should be no sandwiching and no incubator the info you're reading is old bunk shit, click the first link in my signature
Edited by Trusted cuItivator (11/28/14 04:34 PM)
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Ran-D
Registered: 12/19/10
Posts: 16,323
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Anyone have any recipes for cauliflower mushrooms?
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andrewmurray86
Θεολογος
Registered: 02/05/13
Posts: 1,120
Loc: Hunter Valley, NSW
Last seen: 6 years, 3 months
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Here is a great recipe Smoked Mushrooms
Ingredients:
Butter, garlic, mushrooms (portobella are great, as with any cup type field mushroom)
Equipment: A hot smoker.
Prep: heat your smoker to around 100-110 Celsius (around 220F)
Mix up some Garlic butter in a pan on a stove, add as much butter and garlic as you like (coz who doesn't love garlic butter???)
When it is ready let it cool a little but keep it liquid.
Spoon some butter into the mushrooms' gills. Be sure to get some bits of garlic in there too.
Place in the smoker with the wood chips you prefer, any will work but my favourites have been English Oak, Mesquite and Citrus varieties.
Place in the smoker for about 25mins.
Serve straight away.
A great accompaniment to steak dinner or a hot breakfast.
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foragedfungus
Registered: 09/30/13
Posts: 1,867
Loc: out there
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MUSHROOM FRITTERS
Ingredients-
-mushrooms (I used oysters, but this could be good with almost any variety)
-onion
-eggs (separated)
-bread crumbs
-spices (I used salt, pepper, paprika and garlic powder. but you should get creative with it)
-oil for frying
Dice your mushrooms and onion. 
Mix all ingredients except the whites of the eggs in a bowl.
Beat the egg whites until they are frothy and just start to stiffen, but not so much that they form "peaks" 
add the fluffy egg whites to the mix 
Heat your oil on med-hot. Drop spoonfuls of the mixture in the pan. 
Cook until golden brown, turning once.
I ate mine with a yogurt sauce 
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Elkabong
Stranger
Registered: 02/25/15
Posts: 49
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Salmon Shitake Stir Fry
Enough salmon for 2-3 people
16 Oz shitake mushrooms
4-5 cloves garlic finely chopped
2 tablespoons freshly grated ginger
10+ asparagus spears
3 stalks green onion chopped
1 medium sized zucchini
1 medium sized yellow squash
1/2 tablespoon sesame oil
Half bottle thick teriyaki style sauce/marinade w. Sesame seeds.
Teaspoon canola oil
Salt to taste
Remove skin and cut salmon into bite sized pieces (1 in.) Submerge in teriyaki sauce and sesame oil. Set aside.
Chop zucchini, squash, and asparagus into bite size pieces (I do half size of salmon). Wash shitakes and remove stems. Cut/tear into similar size as veggies.
Heat non stick pan (light cooking spray?) Add salmon, save marinade. Toss until cooked and teriyaki is slightly carmalized. Remove from heat and set aside.
Heat canola or other high temp oil in clean large pan until near smoking, add garlic and ginger. STIR Constantly to keep from burning. Once fragrance (30sec.) Add chopped green onion and shitake, continue to toss/stir for about a minute, then add zucchini, square squash and asparagus. Cook till you like the texture of the veggies. Salt to taste.
Then add salmon and remaining(or less) marinade, cook for a few minutes till marinade is safely cooked and pull from heat. Serve in bowls. My household likes the veggies on the crunchy side.
Enjoy and thanks for sharing the other recipes!
Edited by Elkabong (07/23/15 01:17 PM)
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Juiceh
Dabbing All Day
Registered: 09/25/12
Posts: 3,208
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Re: Recipe Thread [Re: Elkabong] 1
#22010664 - 07/28/15 04:33 PM (8 years, 8 months ago) |
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Here's a recipe for kings that is just omg yum!
All you need:
Olive Oil
Soy Sauce
Orange Juice
Garlic Sea Salt
Black Pepper
King Oyster Mushrooms
I like to use kings with decent sized caps. I find that they have a better texture and flavor than the stem, everyone I have prepared these for have said the same.
First, I like to lop off the cap, cutting as close to the top of the cap as possible without cutting through to the cap surface, usually around 1/4-1/2 inch thick. Then I slice stems lengthwize 1/4" on a mandoline. Score both sides of all pieces about 1/8" deep in a crisscross pattern with a sharp knife. Then soak them in a marinade of equal parts olive oil, soy sauce, and orange juice. Add couple dashes of the garlic sea salt and a lot of pepper to the marinade. Soak them for 20 mins to overnight. Then sear both sides in a frying pan with a little oil. Once all the mushroom bits have been cooked, pour the remaining marinade into a small sauce pan. Reduce the remaining marinade by 1/2, then add some butter and melt and mix the butter in. Drizzle this over your finished mushrooms.
Enjoy!
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El Torcho
Time for tea?
Registered: 04/16/15 
Posts: 1,365
Loc: Lone Pine Hill
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Re: Recipe Thread [Re: Juiceh] 1
#22039181 - 08/03/15 07:25 PM (8 years, 8 months ago) |
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I made this a few days ago.
2 tbsp of butter
1/2 pound fresh Shitake
salt to taste
Saute the above for a bit,
then I added in
1/2 diced onion
handful of green beans from the garden
some leftover broccoli stem that was steamed
saute that for a bit,
then addded a diced avocado right at the end, with some pepper and cayenne pepper.
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"Well it sounds trivial, but the key insight is . . . . . you don't know shit"
~Dennis McKenna
"There is more to human existence and to reality itself than science can ever give us access to."
~His Holiness, The 14th Dalai Lama
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Ms Eva
Human
Registered: 05/14/15
Posts: 24
Last seen: 8 years, 3 months
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Quote:
flugelizor said:
This one is awesome.
I've cooked mushrooms lots of different ways, and IMHO I've never topped this flavor combination for buttons, oysters, shiitakes...
1 lb mushrooms chopped or whole
1 small roughly chopped onion
juice of 1/2 lemon
3 tbsp butter
1/2 cup dry white wine
2 tbsp Frank's Red Hot sauce
1 tsp each dried oregano, thyme, and basil
Mix it all up and simmer uncovered about 15 minutes or until liquid is reduced by 1/2.
Oooh, thanks flugelizor! I'm definitely going to try this recipe, it's so simple and sounds delicious.
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Juiceh
Dabbing All Day
Registered: 09/25/12
Posts: 3,208
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Re: Recipe Thread [Re: Ms Eva] 1
#22319257 - 10/01/15 01:47 PM (8 years, 6 months ago) |
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Did these over the weekend.
Campfire ABM:
Cut ABM caps and stems into skewerable pieces. Large caps were quartered. Stab with skewer. Put over the camp fire and rotate frequently for ~5-10 minutes depending on size of fire and location of skewer in relation to the fire.
That's it!!! They were awesome just by themselves, naked. No oil, salt, or pepper. You can brush them with a little olive oil and sprinkle some salt & pepper on them before cooking them if you wanted to. But everyone seemed to love them totally plain. My brother even ate some that I don't think he cooked long enough and he said they were awesome. LoL!!
I wish I had some pics, but they got skewered and devoured in an awful hurry!!
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Napkin
Myco Doctor
Registered: 10/28/15
Posts: 105
Loc: I'll be there
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Re: Recipe Thread [Re: Juiceh] 1
#22443097 - 10/28/15 02:06 AM (8 years, 5 months ago) |
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Hey guys, I'm looking for a good Maitake Jerky Recipe, I got myself a dehydrator but haven't ever done mushroom jerky. Any suggestions? Apologies if I missed any that may have been posted I skimmed by the pages pretty fast.
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