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Some of these posts are very old and might contain outdated information.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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Cyans
mfmulcher
Registered: 02/17/12
Posts: 92
Loc: Pacific North West
Last seen: 2 years, 2 months
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Re: Shiitake Mushroom Gravy [Re: OICU812] 1
#17261876 - 11/21/12 11:44 PM (11 years, 4 months ago) |
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Shitake and oysters are very good mixed heavily into meatloaf with lots of veggies. Top that with yoor gravy
-------------------- reporting and trading from the PNW.
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GreenHorns
some kind of boogin
Registered: 10/03/12
Posts: 3,798
Loc: R'lyeh
Last seen: 1 year, 23 days
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Re: Recipe Thread [Re: jokefox] 1
#17444149 - 12/24/12 09:43 PM (11 years, 3 months ago) |
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Quote:
jokefox said: deep fried mushrooms the stoner way
make some pancake batter mix , as the side of the box will tell you how
cover your mushroom with some flour , dip in the batter mix, then roll into crushed up ritz crackers and deep dry, also very good with onions , who doesent love onion rings or anything deep fried for that matter
nothing quite like puffing on a good joint while frying chanterelles with seasoned milk and egg wash then dipped in 50%-75% ritz and the rest next day bread crumb. ill be using pancake batter next time for sure!!
-------------------- As the spark of the dream ignites a flame of desire all we have is time and all to do is admire Spawning to Bulk Substate TEK General Myco Info / FAQ / Terminology
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GreenHorns
some kind of boogin
Registered: 10/03/12
Posts: 3,798
Loc: R'lyeh
Last seen: 1 year, 23 days
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stole this recipe from http://honest-food.net/2009/08/31/chanterelles-and-the-sexiest-soup-ever/ and it turned out bad ass. i omitted the saffron since im not made of airports and found a place to shove some fresh demi glace as well
Serves 4-6.
Prep Time: 15 minutes
Cook Time: 45 minutes
VELOUTE
6 cups chicken stock, or pheasant, turkey or quail stock (you can go with duck or goose stock if you use morels, cremini or porcini mushrooms) 2 tablespoons unsalted butter 2 tablespoons flour
SOUP
1 pound fresh mushrooms 2 minced shallots 4 tablespoons unsalted butter 3 egg yolks 1/2 cup cream 1 shot brandy (Armagnac is my preference) 1/4 teaspoon saffron Salt to taste
Make the veloute. Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, stirring often. You want it to slowly cook down by at least 1/3 and be silky looking. While the veloute is simmering, make the mushroom base. Mince the mushrooms and shallots fine and sweat them in a saute pan over medium heat with a touch of salt. Cook, stirring often, until the shallots are translucent and the mushrooms give up their water. Crumble the saffron into the brandy and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the brandy is nearly gone. Buzz the mushroom base into a puree in a food processor. OPTIONAL: If you want a truly refined French soup, push this puree through a fine-mesh strainer. When the veloute is ready, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. OPTIONAL: If you want a mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown. Beat together the egg yolks and cream, then ladle — a little at a time — some soup base into the egg-cream mixture. This is called a liaison, and you are tempering the eggs with the hot stock slowly, so they do not congeal. Once you have 3-4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. DO NOT BOIL. OPTIONAL: Put this soup through the fine-mesh strainer again to remove any lumps and return to low heat. To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with crusty bread and white wine. Enjoy decadence.
*i grew up eating home made Swedish meatballs made from ground beef, Worcestershire sauce, nutmeg, home made garlic mustard season salt, and onion. then simmered in a cream of mushroom soup from a can and milk gravy. when i use this soup the day after in place of cream of mushroom in a can and its fucking unbelievable. give it a go in whatever amounts of each you want. really cant do it too wrong since it ends up slop on top of egg noodles, or better yet mashed potatoes anyways.
-------------------- As the spark of the dream ignites a flame of desire all we have is time and all to do is admire Spawning to Bulk Substate TEK General Myco Info / FAQ / Terminology
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r00tuuu123
Now I'm just really piseed
Registered: 04/20/12
Posts: 8,507
Loc: I'll be there in a minute
Last seen: 8 years, 23 days
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My christmas dinner beef, lobster and shrimp stew about a 3 lb pot roast (season as you like) 2 6 oz lobster tails 12-16 20/26 shrimp about a 1/2 lb of carrot 1/2 stalk of celery 1 pint sour cream 1 onion about 1/2 lb of ham Beef stock Spatzes(2 cups flour 2 eggs 1/4 stick butter. boil spatzes for 10 minutes. Then add spatzes to the stew (i had to use store boughts) about 4 oz of mushrooms sliced. simmer for about an hour. And you're good to go
-------------------- Please report me to a Mod for hurting your punk ass hippie feelings And all time Champion thread killer.
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chefinainteasy
Chef
Registered: 12/12/10
Posts: 1,361
Last seen: 8 years, 2 months
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Just a little food porn. Made this the other night for the wife and neighbors. First course, a teriyaki shrimp with grilled baby oyster mushroom cluster, syrachi marinated tempura tofu, and a scallion, radish and snow pea ginger lime salad.
-------------------- 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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Javadog
Continuing along
Registered: 05/03/10
Posts: 7,385
Loc: USA
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-------------------- Boyd Rice told my brother that life is a corny pack of freesakes Myco-tek.org
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Shu
Vote for Humanity
Registered: 11/20/11
Posts: 885
Loc: PA, USA
Last seen: 2 days, 11 hours
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Quote:
chefinainteasy said:
Just a little food porn. Made this the other night for the wife and neighbors. First course, a teriyaki shrimp with grilled baby oyster mushroom cluster, syrachi marinated tempura tofu, and a scallion, radish and snow pea ginger lime salad.
That looks amazing, but I'm afraid without the recipe - it never happened!
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Oeric McKenna
LIFE CAPS
Registered: 06/15/12
Posts: 5,318
Loc: Babylon
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Re: Recipe Thread [Re: Shu] 1
#17625460 - 01/28/13 06:52 PM (11 years, 1 month ago) |
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This isn't an elaborate recipe but it works good for me! I work 12.5hr days with an hour drive so I don't have lots of time but I love to eat fresh shiitakes every single day. Tastes great, feels great.
The best part about this is the speed and the fact that the butter flavor isn't diluted.
Just take fresh shiitakes and put them in either a bowl or best yet, a large cup that's like a bowl in width. On top, place a large chunk of butter and freshly grind a pinch of both thyme and oregano. Microwave for about 1minute and they're all done. ( the melting butter gets really hot & cooks them fast) Get a fork and dive right in. The flavor reminds me almost of fine seafood. Quick, easy & simple. Enjoy. CHEERS!
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hyphal
Enthusiast
Registered: 02/22/13
Posts: 26
Loc: Planet Earth
Last seen: 11 years, 8 days
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Shiitake Lentils
1.5C French Green Lentils-rinsed Half a small onion-chopped 1T Caraway seeds 2T chopped fresh Rosemary 3 cloves Garlic-chopped finely 4 Medium Dried Shiitakes-ground in coffee mill to a powder 2 cubes Not-Beef bouillion
Bring 3 cups water to a boil Add lentils and onion and stir Cook on medium 20 min Add Caraway, Shiitake, and bouillion cubes-stir well Cook over medium heat (covered) until lentils are tender, but not mushy~10-15 min Add garlic and rosemary. Stir well. Cover and cook over low heat 10 minutes Add salt to taste. (Not usually needed, due to the salt in the bouillion) Serve with quinoa or crusty bread.
YUM!!!
-------------------- Surfing the Wood Wide Web
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FrankHorrigan
The Inquisition
Registered: 01/04/11
Posts: 10,573
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Re: Recipe Thread [Re: hyphal] 1
#17901750 - 03/04/13 09:12 AM (11 years, 27 days ago) |
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-------------------- Yes, you can bump my old threads with a question. Here is how I get things done. You should take a look. Frank's tips and tricks. Updated on 3/21/14
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psche-path
Registered: 02/22/13
Posts: 8
Last seen: 3 years, 2 months
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Portabella caps marinated in italian dressing and cooked with tomato sauce and grated parmesan cheese.
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Murmurs
Stranger
Registered: 03/06/13
Posts: 12
Last seen: 9 years, 4 months
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Chanterelle Duxelles Makes 2 1/2 cups
Ingredients:
1/2 pound fresh chanterelle mushrooms 1 cup minced crimini mushrooms 2 shallots, peeled 1 cup extra virgin olive oil 1/2 cup red wine 1 tablespoon cream sherry Sea salt and fresh pepper to taste Instructions:
1) Slice and then roughly mince your ’shrooms. You want something between thick confetti and a dice. Mince the shallots, too.
2) Put a nonstick skillet on medium-high heat, add about a tablespoon of olive oil (for ultimate naughtiness, use French butter) and start cooking off the mushrooms and shallots in three batches (so as not to steam the mushrooms—the idea is to steal their liquid and replace it with wine and oil): Add one-third of the mixture and sauté for about 10 minutes or until much of the moisture has cooked off. Set aside on a plate and repeat until all the mushrooms are sautéed.
3) Put all the mushrooms back on high heat and add wine and sherry. Cook until liquids disappear completely, then season with salt and pepper.
4) Let cool and then empty into a glass or ceramic dish for storing. Cover the mixture with the rest of your olive oil (or until submerged). Keep up to one week, refrigerated. Or freeze for up to 3 months.
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Murmurs
Stranger
Registered: 03/06/13
Posts: 12
Last seen: 9 years, 4 months
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Re: Recipe Thread [Re: Murmurs] 1
#17919367 - 03/07/13 02:43 PM (11 years, 24 days ago) |
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Chanterelles are also great for making flavored vodka. Makes a really interesting bloody mary.
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spaceman101
Friend to all
Registered: 01/18/13
Posts: 11,726
Loc: In heaven bored as hell
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Re: Recipe Thread [Re: Murmurs] 1
#17933958 - 03/10/13 02:57 PM (11 years, 21 days ago) |
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Damn I think I'm gonna be doing alot of cooking tomorrow
-------------------- ------------- Check out my Pollen Trade thread for spreading Good genetics far and wide Great Vendors thread where we can discuss "Non Shroomery" Vendors that sell good products worth checking into A few things I wanna get my hands on check it out and let me know if you have any of these Need help getting started growing mushrooms Here's The Noob Forum
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hostyle
Stranger
Registered: 03/02/13
Posts: 60
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Barbecued Portobello Mushrooms
This recipe is quick and easy. Pretty low on the calories to if you don't use a shitload of cheese =)
Ingredients:
Portobello mushrooms Extra virgin olive oil Goats cheese
How it's done:
Preheat grill to high. Remove the stem and if needed you can give them a quick rinse. Brush mushroom cap in Extra virgin olive oil.(prevents drying out) Slice some goats cheese to desired thickness. Cover mushroom spores with goats cheese. Turn grill down to medium. Place mushrooms spore/cheese side up on grill. I cook them for about 10 min or until the cheese is melted.
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t3chnobily
Strangest
Registered: 02/04/12
Posts: 651
Loc: As Seen In VT
Last seen: 7 years, 16 hours
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Re: Recipe Thread [Re: hostyle] 1
#18062109 - 04/05/13 11:45 AM (10 years, 11 months ago) |
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Young Lions mane cutlets
Pick a young fruit that is just starting to "tooth"
Slice on a bias
Dunk in eggwash and dredge with almond flour. Fry in butter till brown both sides
Serve with kimchee on a bed of greens!
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Axerage
Noob
Registered: 08/31/12
Posts: 26
Loc: Ontario, Canada
Last seen: 9 years, 4 months
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Has anybody thought of indexing this thread and putting it on the first page? An index or at least a list of these awesome recipes would be super handy!
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Shroomer204
Stranger
Registered: 02/05/13
Posts: 99
Last seen: 8 years, 8 months
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Re: Recipe Thread [Re: Axerage] 1
#18184141 - 04/28/13 11:04 PM (10 years, 10 months ago) |
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Asian inspired recipe
Here's what you need.
-Mushrooms. (I mainly use this with chanterelles, agaricus would be equally good) -Equal parts of onions to mushrooms, -1 cup of water -1 teaspoon of cornstarch or if you don't have then flour -1 teaspoon of chicken base (depends on the mushroom, good with chanterelles) -You can add a touch of soy if you want, but I don't use soy for chanterelles (optional, depends on the mushroom, good for agaricus) -You can substitute chicken base and water for chicken stock.
Cooking instructions
-Slice large mushroom specimens in half. Leave the rest whole. -Slice onions. -Mix cold water with starch and chicken base in a cup -Saute onions in a pan with a bit of butter/oil till caramelized. -Combine mushrooms with onions and cover with a lid, cook till water releases. Don't let the water evaporate. -Whisk in starch mixture till it slightly thickens, you may need to add more starch/flour depending on how much water the mushrooms release and how much your cooking up. Your looking for a slightly slimy thickness texture, it should just coat the mushrooms and onions, similar to chowmein noodles. -Serve
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thesmellythief
Shroom Hunter
Registered: 05/26/13
Posts: 51
Last seen: 10 years, 9 months
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OH GOD SO MUCH YUMMY RECIPYS
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thesmellythief
Shroom Hunter
Registered: 05/26/13
Posts: 51
Last seen: 10 years, 9 months
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Quote:
chefinainteasy said:
Just a little food porn. Made this the other night for the wife and neighbors. First course, a teriyaki shrimp with grilled baby oyster mushroom cluster, syrachi marinated tempura tofu, and a scallion, radish and snow pea ginger lime salad.
LOOKS SO GOOD LOL
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