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I really recomend that Brandy mushroom sauce recipe and you can just use normal field mushrooms if you don't have any of the others.
I forgot to add another of my favourites !
This one is more of a starter though
Patte stuffed field mushrooms.
Get some large field mushrooms and stuff them with your favourite patte, dip them in some beaten egg and coat in freshly grated bread crumbs (must be freshly grated and not that dry junk from supermarkets) and heat in the oven until golden brown.
-------------------- PROMOTE BACTERIA. THEY'RE THE ONLY CULTURE SOME PEOPLE HAVE.
Ive had portabello's marinated in balsamic. My friend prepared it for me once and was reaaal good but other than balsamic vinegar I assume there were other things in there. We had carpaccio with balsamic portabello. I have to try and ask him how he made it? I think he reduced the balsamic with some sugar in there but dunno what else could be in it. maybe some choped fresh herbs??? anywayz i rmemeber that when the reduction was removed from the heat and cooled, he dumped the choped portabellos in there and marinated for at least 4 hours . came together real nicely. when balsamic is reduced it has a somewhat sweetness to it, it dont taste as acidic.
cookbook sounds real good pyschonaut. recipes can go on and on 4ever. why not have a recipe forum, geared only for recipe talking for gourmets
yep, portabella caps marinated in balsamic dressing then grilled, excellent. Anyone make mushroom liquor. heres a recipe. Take two pounds of ganoderm lucidium and saw them into 1/8 inch slices with a very sharp stainless serated knife. Be careful these things are tough. Stuff the pieces in two quart mason jars. Cover with 151 rum. You may need two bottles. Put lids on jar the plastic ones if you can get them. Let sit about a month or three. Strain back into rum bottles. much better tasting than rieshi tea.
this recipe came in the book that came with a gourmet kit I ordered, it's also in GG+MM.
It rocks, was sooooo good.
Paul's Killer Shiitake Recipe 70% olive oil 15% sesame oil 10% tamari or soy 5% white wine pinch of black pepper 1-2 cloves of crushed garlic
Stir vigorously as the ingredients tend to separate. Set aside. Take a pound of fresh, whole Shiitake mushrooms. Cut the stems from the caps. Place gills facing up. Do not slice mushrooms. (The stems can be dried and used for a soup base or discarded.)
Pour the above sauce onto the mushrooms and stir, making sure the gills become saturated with the sauce.
In a 350? F oven, bake uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Yum!
Serve hot with seafood, rice, pasta or whatever. Unbelievably good.
-- The information I provide is only information from readings, growing of gourmet mushrooms, and second hand stories--
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