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OfflineWirenut
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Re: Recipe Thread [Re: FernandoCastro]
    #13352423 - 10/18/10 01:05 PM (9 years, 7 months ago)

Wow that was awesome.. it was like a mushroom pancake next to the beef surrounded by prosciutto and a puff pastry.. Gordon Ramsey rocks.


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InvisibleEvilMushroom666
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Re: Recipe Thread [Re: Wirenut]
    #13356266 - 10/19/10 09:10 AM (9 years, 7 months ago)

First installment of Cooking With EvilMushroom!

Mushroom Stuffed Meatloaf

This article is also located in my journal if you have
questions or comments, ENJOY!
https://www.shroomery.org/forums/showflat.php/Number/13356260

This past Sunday I got into the kitchen to prepare dinner for
the family. Being Bemushroomed as I am you know the main ingredient!
You can substitute to your taste, use different mushrooms do
whatever you need to do to make this dish your own. Hope you
all enjoy, I know my family did!
*The pictures below are of a DOUBLED batch, when frozen will keep
for upto a month!


Ingredient List

Filing-----
  • Hard margarine ( or butter)    1 tbsp. / 15ML
  • Chopped Fresh Button Mushroom    3 Cups / 750ML
  • Chopped Onion    1 Cup / 250ML
  • All purpose flour    3 tbsp. / 50ML
  • Dried thyme    1/2 tsp. / 2ML
  • Salt    1/2 tsp. / 2ML
  • Pepper    1/4 tsp. / 1ML
  • Light Cream Cheese    4Oz. / 125G
  • Organic Garlic    1 tsp. / 4ML


Meat Layer------

  • Large egg, fork beaten    1
  • Fine dry bread crumbs    2/3 Cup / 150ML
  • Milk    1/4 Cup / 60ML
  • Soy Sauce    3 tbsp. / 50ML
  • Worchestershire sauce    1/2 tsp. / 2ML
  • Garlic Powder    1/4 tsp. / 1ML
  • Lean ground beef    1 1/2 lbs. / 680G


Preparing Meat:
Add ingredients in a large mixing bowl


Mix well with clean hands


Press about 2/3 of the beef mixture into the bottom 2 inches
and up the sides of a greased loaf pan.



Preparing Filling:


Melt margarine(butter) in large frying pan on medium high.
Add mushrooms, onions and organic garlic.Cook for about 10
minutes, stirring often until onion is soft and water from the
mushrooms is evaporated.


Once liquid is evaporated reduce heat to medium and add the
next four ingredients. Stir until combined. Add cream cheese.
Heat and stir until melted.


Next spoon filling into cavity in your pans as shown below


Take remaining meat and shape to fit the loaf pan. Place on top
smoothing and sealing sides and PRESTO!


Bake in oven, uncovered at 325F(160C) for about an hour until
fully cooked and an internal temp of 160F is reached. Serves 6.

While your meatloaf is cooking be sure to start preparing your
sides so it all comes together! We choose wild mushrooms rice,
along with sauteed mushrooms, garlic and onion.


Edited by EvilMushroom666 (10/19/10 09:13 AM)


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OfflineWirenut
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Re: Recipe Thread [Re: EvilMushroom666]
    #13356624 - 10/19/10 10:32 AM (9 years, 7 months ago)

Excellent!  We make a mushroom meatloaf but don't stuff it...
I will definitely be circulating this one and Mrs. Rabbit's Stroganoff through my kitchen..
Have you considered using cast iron? IME it seals the juices in better than glass..

Just a suggestion.. Cool creation! :thumbup:


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InvisibleEvilMushroom666
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Re: Recipe Thread [Re: Wirenut]
    #13356664 - 10/19/10 10:38 AM (9 years, 7 months ago)

Thanks for the suggestion friend, I do not currently
own any cast iron cookware but something to think of for
the future for sure. Circulate it around, change it, spin it,
make it your own dish! That is half the fun of cooking for sure.
I plan to post a few more dish's over the next few weeks.

Cooking has always been a passion of mine, now add it with my
other addiction...err I mean hobby and you got cooking with mushrooms!
Gotta love it!


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OfflineWirenut
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Re: Recipe Thread [Re: EvilMushroom666]
    #13357173 - 10/19/10 12:24 PM (9 years, 7 months ago)

I love cooking... just got done grocery shopping haha!
Well the reason is that glass is an insulator, so it'll get the job done for caserroles, but it won't give you a sear on the outside which will lock in the juices, much like cooking burgers and steaks..
Cast iron, if cared for properly, distributes the heat nice and evenly and has the best non-stick qualities... and it lasts forever (I have one of my great-grandmother's skillets).. Just a tip from my family to yours! :smile: 

I feel like this is gonna be a great thread... :rockon:


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InvisibleEvilMushroom666
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Re: Recipe Thread [Re: Wirenut]
    #13357244 - 10/19/10 12:39 PM (9 years, 7 months ago)

I appreciate the tip, and will keep an eye out for cast iron
cookware. I also feel this thread is destined for greatness.
I know that I plan to do a write up/pictorial bi-weekly roughly.
Next week I think me and my girlfriend will prepare Marinated
button mushrooms. Makes for a great appetizer/ finger food. I
do not try to stick to the common button mushroom but until I
get my edible grows setup for the winter(Comes after I get my
flow hood assembled) I shall stick to what is fresh. The selection
of exotic mushrooms around my area is good, shame that the quality
is not.

I look forward to many Shiitake grows and many Shiitake laced
dish's.
Take Care!


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Invisibleriverdweller
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Lobster Spinach Quiche [Re: RogerRabbit] * 1
    #13430478 - 11/03/10 06:27 PM (9 years, 6 months ago)

I recently harvested quite a bit of Hypomyces lactifluorum and enjoyed this compilation of recipes for quiche.  We love this time of year in our family!  This one is good for breakfast, lunch, and dinner!

2 cups of lobster mushroom, cubed to preference.
1 small red pepper
1 green bell pepper diced
1 small red onion diced
1 large clove garlic thinly sliced
4-6 slices of bacon, fried and crumbled
5-7 oz of fresh spinach
1 cup heavy cream
4-5 eggs
1/2 to 1 cup your choice shredded cheese (I like blues and pepper jacks)
1 dash of crisp to dry white wine, pinot grigio perhaps
1 large goblet of said white wine, refillable preferably :heart:
1 pie crust of your making or pre-made, baked for 15 minutes @ 350
9 inch or larger pie pan
*************************
Pre-heated oven 350 degrees
Chop mushrooms to preference.  Warm 1 cup heavy cream on stove until just before boil, pouring over mushrooms and setting aside for at least one hour.
Fry bacon until crisp.  Reserving two tablespoons of drippings, set bacon aside and discard grease.
Return reserved drippings to medium high heat, add chopped onion, red and green pepper, and garlic and allow to brown on one side without stirring.  Add white wine enough to coat but not stand in pan.  Stir to allow browning on other side and let rest caramelizing for another 3 minutes.  Adjust your heat to allow caramelizing in the least amount of time.
Add spinach to onions and pepper and stir until the spinach is coated and mixed well.  Immediately remove from heat and stir well so that spinach is well coated with hot ingredients so that it will cook lightly. 
Add eggs to cream and mushrooms, stirring until well fluffed.  Add to spinach mixture, stirring until the spinach is dispersed evenly. 
Pour into prebaked pie shell.  Place in preheated oven ro 25-30 minutes and then turn oven off, WITHOUT opening the door for another 20-30 minutes.
Cover top with shredded cheese and return to the oven, on broil, until cheese bubbles and darkens around the edges.
Give your sweety a kiss and a glass of wine with a generous slice of quiche Lobster!
Happy day to you all!


--------------------
I'm still here  :wink:


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Re: Lobster Spinach Quiche [Re: riverdweller]
    #13488649 - 11/15/10 04:55 PM (9 years, 6 months ago)

Heres a simple one and makes a great snack in less that 15 mins, mushroom and sausage sandwich.

Get a frying pan on medium heat, add a touch of oil and place GOOD QUALITY sausages in 2 per person.
Feel free the bang in a few fresh bay leaves and sage.
Add finely sliced red onion when sausages are part cooked.

Slice some mushrooms 4-5 nice ones per person and place in a bowl.
A good pinch of powdered rosemary per person and a good lug of olive oil.
Add salt and pepper, and mix well.
Cook mushrooms in another pan when nearly done cook garlic in melted frothy butter and mix in.
Get two thick slices of bread, I like brown, and get some toast on the go.

Now build the sandwich like below.

Bread
Butter
Mushrooms
Red onion
HPs Brown sauce
Halved sausages
Colemans mustard
Butter
Bread

Smoked bacon can be added if youre really hungry.

Colmans mustard and Brown sauce are a must it tastes a bit off with ketchup.


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Re: Lobster Spinach Quiche [Re: badman]
    #13488713 - 11/15/10 05:08 PM (9 years, 6 months ago)

I never saw brown sauce in my 23 years in the states. Steak sauce is the closest thing I can think of.

Maybe mixing Worcestershire sauce with ketchup might work too. I'm not sure.


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Re: Lobster Spinach Quiche [Re: Base Icks]
    #13488770 - 11/15/10 05:19 PM (9 years, 6 months ago)

:awesurprise:

Well if you say steak sauce I'll take your word for it
Quote:

Base

Icks said:

Maybe mixing Worcestershire sauce with ketchup might work too. I'm not sure.



I like!

Do you get Lea and perrins over there?


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Re: Lobster Spinach Quiche [Re: badman]
    #13488788 - 11/15/10 05:22 PM (9 years, 6 months ago)

Yeah, but its not quite the same.

Quote from wikipedia,
Quote:

North America
Lea & Perrins Worcestershire sauce sold in the USA differs from the British recipe. Its ingredients are listed as: vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavourings and chili pepper extract. The main differences are the use of distilled white vinegar in place of malt vinegar, and high fructose corn syrup in place of sugar. Nonetheless, the American version tastes almost exactly the same as the British recipe, although some people claim the American version is slightly sweeter, less spicy, and has less depth.[who?] A thicker variety is also sold for the American market. The American version is packaged differently from the British version, coming in a dark bottle with a beige label and wrapped in paper. Lea & Perrins USA claims that this practice is a vestige of shipping practices from the 19th century when the product was imported from England as a measure of protection for the bottles.[11]
In Canada, Lea & Perrins Worcestershire sauce is identical to the standard British version. It is imported from England and sports the same bottle. The label is similar to the British version, but modified to include French text.




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Re: Lobster Spinach Quiche [Re: Base Icks]
    #13488825 - 11/15/10 05:30 PM (9 years, 6 months ago)

Interesting.


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Re: Recipe Thread [Re: badman]
    #13533115 - 11/23/10 11:13 PM (9 years, 6 months ago)

I usually make this large batch and then separate it in 1/2cup servings and Freeze sometimes even smaller since this is potent stuff.

I don't know the name of this but I use it in almost everything!

Mushroom ???? (stuffing, saute, Please help me with the name!)
10cups Finely chopped Mushrooms (about 2.25lbs)
3cups finely chopped onions(I like yellow)
12tbsp Butter
1tsp Salt
1tsp Sugar
2tsp Soy Sauce
a few grinds of pepper

Butter into a big skillet on medium heat.
Cook onions until translucent and beginning to brown.
Add Mushrooms, Salt, Soy Sauce and Pepper.
cook down until all the water is evaporated.
(Yields about 5cups)


The first thing that I do with this is mix 1/2cups of the mixture with 1stick of softened butter to make a "Mushroom Butter" that is great on everything from potatoes, corn, toast, pasta, eggs...

Then I use the rest for everything from stuffing chicken breast, ravioli , puff pastry, Ice Cream(J/k) to sauces, baking bread and of course making more of the Mushroom Butter


--------------------
eVenom

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OfflineWirenut
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Re: Recipe Thread [Re: eVenom]
    #13534067 - 11/24/10 07:30 AM (9 years, 6 months ago)

Cool!  Mushroom Soffritto!


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Offlineflugelizor
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Re: Recipe Thread [Re: Wirenut]
    #13536879 - 11/24/10 06:35 PM (9 years, 6 months ago)

Duxelle?


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OfflineeVenom
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Re: Recipe Thread [Re: flugelizor]
    #13542022 - 11/25/10 10:56 PM (9 years, 6 months ago)

I like the name Mushroom Sofrito!


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Re: Recipe Thread [Re: eVenom]
    #13543292 - 11/26/10 09:20 AM (9 years, 6 months ago)

Had a great meal the other night.

Took some small vegetables, baby carrotts, celery batons, potatoe batons, baby corn and simmered them in chicken stock, sliced ginger and a couple of Kaffir lime leaves for 8 mins with some sliced Shitake.

Grilled some asparagus in sesame oil.

Then laid some Snapper fillets in the chicken stock and simmered until JUST (not quite) cooked in the middle. Laid a base of the warm veges, a fillet of snapper and ladled a little stock over to moisten and form a very short light soup, placed asparagus on top and added cracked pepper...
:crazy2:


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Re: Recipe Thread [Re: punkin]
    #13543563 - 11/26/10 11:05 AM (9 years, 6 months ago)

This is the gravy I made this year for Thanksgiving.  I used a little butter but it could easily be fat free and not really suffer taste wise.

1/2 cup flour
1/2 cup nutritional yeast
~4 cups veggie stock
1/2 cup wine/sherry etc... *Optional
2T soy sauce (I use Bragg's liquid amino)
Liquid smoke *Optional
Ton of mushrooms
3T butter *Optional

Heat a pan over medium high heat and add the flour and nutritional yeast.  Mix continually until the mix gets a little brown and gives off a nice aroma.  Remove from heat and slowly stir in veggie stock and wine/sherry making sure to mix out all clumps.  Add the soy sauce and a TINY drop of liquid smoke.  Return to low/medium heat once all stock is mixed in.

For mushrooms I used as many as I could.  I got a bunch of shiitakes from the farmer's market, had some dried porcinis, and used oysters, king oysters, enoki, and black poplar from my own grows.  I simply sliced the mushrooms pretty thin and then dry sauteed them for 10 or so minutes until most of the water had cooked out.  At this point you can simple add the mushrooms to the gravy mixture and simmer things for a little bit.  If you want a richer flavor you can add the butter and let the mushrooms cook a little longer.  I also deglazed the mushroom saute with some wine when things started to stick a little.  I may have also added some salt at some point.

Once you mix the mushrooms with the gravy you can simmer a little while if you want things to thicken a little more.  If you use dried mushrooms like porcini then you should replace some of the veggie stock with the soaking water.  Pretty easy and nice rich flavor with very little or no fat necessary.


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Re: Recipe Thread [Re: MonkeyKnifeFight]
    #13585845 - 12/05/10 02:01 PM (9 years, 5 months ago)

Mushroom Strudel



Shows a mushroom farm and then how to make a Strudel using various wild mushrooms.

I'm gonna' have to try this one this coming season.


--------------------
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Re: Recipe Thread [Re: nexus1946]
    #13603880 - 12/08/10 09:07 PM (9 years, 5 months ago)

EvilMushrooms CampBell's Soup

While I like campbells cream of mushroom soup one issue I do have with
it is that there are NEVER enough mushrooms. Here is a simple tweak I
do on a regular basis to make campbells soup my own:

This is not so much cooking I realize this, but for me its a quick
easy way to spice up boring old campbell's soup.

Material:
Campbells cream of mushroom soup
0.5-1 lb of your mushroom of choice
Butter
Organic Garlic(Cloves, powder, minced)
Tyme
Hot Sauce * Optional

I fry the mushrooms in butter and minced organic garlic until they
are just about fully cooked before adding the hot sauce. If you do
not like spice use something milder like a franks red hot sauce and
use sparingly or not at all.

After adding the hot sauce give it a good stir and then place your
soup(Plus 1/2 can water 1/2 can milk) on the stove and begin to warm
it up. Once the soup is warm and your mushrooms are cooked add
mushrooms to soup as desired.

Pour into 1-2 bowls, season to taste(Tyme+Louisiana style hot sauce)
and enjoy!



NOTE-
I have a killer recipe for a homemade cream of mushrooms soup. Next
time I make it I will post it up here for you guys.


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Mushrooms, Mycology and Psychedelics >> Gourmet and Medicinal Mushrooms

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