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psyconaut
NASA trainedpsychonaut
Registered: 05/22/02
Posts: 617
Loc: The Great White North
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Recipes...
#1137391 - 12/13/02 03:27 AM (22 years, 2 months ago) |
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This is mushroom season in many parts of the world. And I'm sure there must be some of you busy hunting 'shrooms in woodland or fields near you. Plus it's holiday season (I hope that's politically correct) and I think many of us take extra time to cook special dishes at this time of year...
Therefore, I put the question to my fellow shroomerites: what's your favourite mushroom recipe? Is it some miso with a few enoki floating on top? Is it that wild mushroom stuffing that you put in the turkey? Or the oysters that you eat with your favourite pasta? Or those lovely saute'd chantrelles?
Do share! Even if you don't have complete recipes, let us know what you like to eat...and how you generally cook them.
-psy
-------------------- It may look like a button mushroom right now, but wait until you see how it grows!
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G a n j a
Pictish and proud


Registered: 12/03/02
Posts: 7,860
Loc: Zone ate
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Looking forward to some better recipes lol as my first wild picked mushroom meal was a fry up bacon onion and Flammulina velutipes with scrambled egg on toast not to fancy hu.But pretty tasty 
-------------------- er
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Raadt
nicht

Registered: 06/07/02
Posts: 2,107
Loc: azurescending
Last seen: 5 years, 9 months
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Baked Mushrooms stuffed with crabmeat imperial. [Re: psyconaut]
#1138245 - 12/13/02 09:29 AM (22 years, 2 months ago) |
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1 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon fresh lemon juice 1/2 teaspoon hot red pepper sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon cayenne 1 tablespoon butter 1/4 cup finely chopped red or yellow bell peppers 1/4 cup finely chopped celery 1/4 cup finely chopped red onions 2 tablespoons minced green onions 1 teaspoon minced garlic 1 tablespoon minced fresh parsley 1 teaspoon minced fresh dill 1 pound lump crabmeat, picked over to remove any cartilage 1/4 to 1/2 cup grated Parmesan Fresh chives, garnish
With cremini mushroom caps: 36 cremini mushrooms, wiped clean and stems removed
With portobello mushrooms: 6 large portobello mushrooms, wiped clean and stems removed 1/4 cup olive oil Salt and freshly ground black pepper Preheat the oven to 350 degrees F.
In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.
In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.
If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.
If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes.
Remove from the oven and place on a platter. Garnish with the fresh chives and serve.
Yield: 6 to 8 servings (hors d'oeuvre or appetizers) Prep Time: 30 minutes Cook Time: 18 minutes Difficulty: Easy
-------------------- Raadt
-- The information I provide is only information from readings, growing of gourmet mushrooms, and second hand stories--
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r05c03
The Slug Scourge
Registered: 01/06/02
Posts: 383
Loc: Indiana, US
Last seen: 19 years, 10 months
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thick slices of Pleurotus or the elm oyster sauteed in butter and a bit of garlic. Make em' soft and then melt in some brie or other cheese, top with a fresh tomato, and sandwich between fresh french bread.
-------------------- Listen! Do you smell something?
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r05c03
The Slug Scourge
Registered: 01/06/02
Posts: 383
Loc: Indiana, US
Last seen: 19 years, 10 months
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Re: Recipes... [Re: r05c03]
#1138365 - 12/13/02 10:01 AM (22 years, 2 months ago) |
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Except its is cold hear and dry during the fall the mushroom season sucked here.
Sucks
-------------------- Listen! Do you smell something?
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spores
haploid


Registered: 02/18/99
Posts: 2,486
Loc: Washington
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1)Saute them in olive oil or butter until they begin to brown.
2)Add some ginger and soy sauce to taste and let fry a couple more minutes.
All the edibles I've tried were great like that.
My grandma makes morels as follows, no one can resist them, hehe:
1)Cut in half and rinse. Put some flour, salt, and pepper in a baggie or sack or something like that, add the sliced morels and shake to cover them in the mixture.
2) Fry in hot oil until browned and crispy on one side, turn, brown on the other side, put em on a paper towel or something to soak up the excess oil and eat. The best! You really can't stop eating them until they're all gone .
DH
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falcon


Registered: 04/01/02
Posts: 8,177
Last seen: 2 hours, 25 minutes
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I like mushrooms sauteed in oil with rice or just out of the pan, but if I'm cooking for others this is one of my favorites to make.
2/3 cups chopped onions 1 lb. sliced horse mushrooms or portabellas 4 cups chicken stock 3 egg yolks roux; 2oz flour, 1oz. olive oil 1oz. butter mix and nuke on low for a minute 1oz. corn starch mixed in 2oz water 3 oz. dry sack sherry juice of 1 lemon salt and pepper
saute mushrooms and onion then puree / add 4 cups chicken stock bring to boil turn down to simmer / add corn starch and water mixture stir till it thickens / add roux stir well and let simmer a couple of minutes / stir up egg yolks in a bowl / ladle 1/2 cup of mushroom mix into bowl with eggs and stir well / repeat / repeat/ pour eggs and mushoom mix back with the rest of mushroom mixture / stir / add lemon juice and sherry / salt and pepper to taste
-------------------- Keep growing.
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psyconaut
NASA trainedpsychonaut
Registered: 05/22/02
Posts: 617
Loc: The Great White North
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Re: Recipes... [Re: falcon]
#1149360 - 12/17/02 01:47 PM (22 years, 2 months ago) |
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All this is making me hungry! :-)
Thanks to those who've posted....anymore?
Anno: c'mon, I can't believe you don't have a recipe for all those wild specimens you find? ;-)
-psy
-------------------- It may look like a button mushroom right now, but wait until you see how it grows!
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G a n j a
Pictish and proud


Registered: 12/03/02
Posts: 7,860
Loc: Zone ate
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Last night i ate chilli with 2cm whole Flammulina velutipes with stalks attached and Auricularia auricula cut into the same size chunks(2cm)Added to the chilli when you throw in the other bits like kidney beans and onion. Again nada fancy but taste fine
-------------------- er
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psyconaut
NASA trainedpsychonaut
Registered: 05/22/02
Posts: 617
Loc: The Great White North
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Yummy :-)
As a kid I used to have mushrooms on toast....just saute'd bisporus on very buttered toast. Yummy.
Funnily enough, it's only recently that I'll eat mushrooms again -- after many years of abstainance.
-psy
-------------------- It may look like a button mushroom right now, but wait until you see how it grows!
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killerjay
idiot savant
Registered: 10/26/01
Posts: 55
Loc: Wisconsin
Last seen: 15 years, 7 months
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An easy recipe for stuffed mushrooms that I like is using button or portabella mushrooms. Take out the stem and chop it up. fry up some hamburger, drain, add spagetti sauce and the chopped stem. Season to taste. Stuff the mushrooms put some grated cheese on top and toss them in the oven for awhile. Easy and tasty.
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falcon


Registered: 04/01/02
Posts: 8,177
Last seen: 2 hours, 25 minutes
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grifola frondosa and deer meat sausage are also good in chili, as are oysters and sulfur shelf. Ten years ago someone told me I should try chili with mushrooms, I thought: not likely, turns out its tasty.
-------------------- Keep growing.
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sBUD
enthusiast
Registered: 06/07/02
Posts: 263
Last seen: 21 years, 7 months
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i like slicing the portabello's and adding it to my risotto. I use dry white wine and the water from boiling potatoes as liquid (cus risotto absorbs alot of it), throw in some parsley, chopped garlic, S&P. Daaam i need to get my ass up and going to grw some porties.
I also like portabello's in a port wine reduction sauce, yummie!!!! 
sBUD
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Bavet
Sensitive StonedRebel

Registered: 12/12/02
Posts: 383
Last seen: 12 years, 11 months
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Re: Recipes... [Re: sBUD]
#1192700 - 01/05/03 01:19 PM (22 years, 1 month ago) |
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Stoned and now I have munchies for shrooms thanks to u people hehehe
Mushies n red onions seasonings of choice sauted, a nice black Angus steak marinated in u'r own special marinade. Grill add shrooms n onions ahhhhh man i need steak! Gotta run to the store laterz!
-------------------- "~Dream as if you'll live forever....live as if you'll die today~ James Dean"
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G a n j a
Pictish and proud


Registered: 12/03/02
Posts: 7,860
Loc: Zone ate
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Re: Recipes... [Re: Bavet]
#1193922 - 01/05/03 07:13 PM (22 years, 1 month ago) |
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lol dam now im hungry too
-------------------- er
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sBUD
enthusiast
Registered: 06/07/02
Posts: 263
Last seen: 21 years, 7 months
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Re: Recipes... [Re: Bavet]
#1214482 - 01/13/03 11:13 AM (22 years, 1 month ago) |
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...and dont forget that the black angus steak should be cooked medium rare>. MMmmmmMMMMMmmm!!!!... the only way to eat a steak lol lol 
sBUD
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deanofmean
mycophagous

Registered: 12/06/02
Posts: 2,017
Loc: PNW
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ok, Hericium erinaceus, aka lion?s mane, monkey?s head, bear?s head, old man?s beard, hedgehog mushroom, satyr?s beard, pom pom, and yamabusitake
this is a rare find, and has a deliate flavor that deserves to be cherished .
a specimen the size of a baseball should be steamed no more then 2.5 min. (maybe a little longer if its been refridgerated) no seasoning ! dip bits in garlic butter, and be prepared to pee your pants .
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Zen Peddler


Registered: 06/18/01
Posts: 6,379
Loc: orbit
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Impressive. Great recipes in here that ill have to try. My old favourite is still portobellos or brunnescens lightly scimmered in butter in the frypan with three leaves of sage, three cloves of garlic, some RED wine (it tastes much better than white surprisingly), and finely chopped parsley. fried mushrooms and sage go hand in hand!
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Seril
Stranger

Registered: 01/28/02
Posts: 246
Loc: PNW
Last seen: 19 years, 20 days
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I have to agree with Bluemeanie...
fresh portabellas sliced thick-ish.
Add a small pad of butter to frying pan, brown the portabellas, and add in red wine. serve over steak, eat them plain, or over a RICH and creamy proscuto pasta.
good input all, lets hear some more!!!
-------------------- Seril,
Political language -true of all political parties- is designed to make lies sound truthful and murder respectable, and to give solidity to pure wind..
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G a n j a
Pictish and proud


Registered: 12/03/02
Posts: 7,860
Loc: Zone ate
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These are mainly home grown style mushroom recipes but theres some pretty tasty looking ones there  http://www.mycobiotech.com/recipe.html
-------------------- er
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