|
Some of these posts are very old and might contain outdated information. You may wish to search for newer posts instead.
|
Andrew47
Servant of allLife



Registered: 04/06/06
Posts: 432
Last seen: 14 years, 3 months
|
Eryngii Cooking
#7793395 - 12/23/07 06:10 PM (16 years, 1 month ago) |
|
|
Hey Friends!
I was at the local overpriced food store and HEY, they had a pound of beautiful looking king oysters! So I bought all they had for Christmas dinner.
How can I prepare these? I want to use them as a side dish to go along with beef tenderloin. Please be as specific as possible, as I need to actually do this, and in two days no less!
They also had a group of enoki. I wonder if it's a local hobbyist selling these, due to the small volume and beautiful fruits
Many thanks in advance and Happy Holidays! Andrew
-------------------- It's easy! Send your clean prints to www.fsrcanada.com
|
Hotnuts
old hand


Registered: 02/26/05
Posts: 3,436
Loc: Wild Blue Yawnder
Last seen: 25 days, 12 hours
|
Re: Eryngii Cooking [Re: Andrew47]
#7793452 - 12/23/07 06:34 PM (16 years, 1 month ago) |
|
|
Oyster's and even more eryngii go great with about anything. I like to use them in seared fresh vegetable dishes like snap or snow peas, fresh grean beans, asparagus or spinach. I like to add an onion in the dishes as well, except with asparagus or spinach. Any of these dishes would go great with tenderloin as well. I can give you a recipe on how to do it if you're interested. Very easy.
Edited by Hotnuts (12/23/07 06:35 PM)
|
Andrew47
Servant of allLife



Registered: 04/06/06
Posts: 432
Last seen: 14 years, 3 months
|
Re: Eryngii Cooking [Re: Hotnuts]
#7794151 - 12/23/07 10:53 PM (16 years, 1 month ago) |
|
|
Specific recipes, please!!
Also, tips on just preparing them by themselves? Suggestions for say sauteeing them - garlic, onions? Olive oil vs butter? etc etc ...
I can cook if I know what I have to do, directions please! I would really, really appreciate it. I'd hate to waste these beautiful mushrooms, and also to not be able to have a little side. It doesn't have to be a meal, just some delicious bites on the side with the beef
-------------------- It's easy! Send your clean prints to www.fsrcanada.com
|
Semilanceata
No god, no boss

Registered: 05/26/03
Posts: 841
Loc: República Federal Íbera
|
Re: Eryngii Cooking [Re: Andrew47]
#7794447 - 12/24/07 12:35 AM (16 years, 1 month ago) |
|
|
Slice them and moderately fry them in olive oil. Meanwhile slice some garlic and fresh parsley. Add to the saucepan with the frying erryngii and stir for a couple of minutes, just make sure the garlic doesn´t burn or gets to brown. Add some water till everything is covered in it and add some salt. Let the water reduce till there is no more water and the mushrooms are well cooked. Serve hot. You can eat it alone, as a garnish or you can mix in a couple of eggs with the cooked eryngii mixture.ç If you have a homemade chicken or vegetable broth you can add it instead of the water.
-------------------- Sr_Setahongo
|
Hotnuts
old hand


Registered: 02/26/05
Posts: 3,436
Loc: Wild Blue Yawnder
Last seen: 25 days, 12 hours
|
|
http://forums.mycotopia.net/lifestyles/30226-oyster-recipe-anyone.html
That's with FRESH spinach. No matter what vegetable you want to use, make sure they're fresh, nothing frozen. It's really easy to make and tastes great. They go great with fresh green beans too. 1b. of vegetables feeds 2 people well. I like to keep the mushrooms in nice chunks also.
|
Andrew47
Servant of allLife



Registered: 04/06/06
Posts: 432
Last seen: 14 years, 3 months
|
Re: Eryngii Cooking [Re: Andrew47]
#7806228 - 12/28/07 12:15 AM (16 years, 1 month ago) |
|
|
Thanks so much guys!
I ended up doing pretty much what Semilanceata suggested. I cut a couple cloves of garlic lengthwise and did the same with the mushrooms, cutting each in half lengthwise after cutting the bottom inch and a half off.
I sauteed them in olive oil with the garlic and some salt till they shrank some in size. To them I added some red wine and reduced them in the wine. I thought they might be done afterward so I tried em and they were pretty tough, so I added some chicken broth like Semilanceata said and reduced it. Afterwards it was still a little chewier than I liked so I let em sautee some more while we cut the tenderloin
Everyone seemed to like them and they were the first dish finished. The tops of the mushrooms tasted *great*! There was one exceptionally large eryngii with a cap around 3 inches wide that I cooked separate from the stem that was delicious. I wasn't too satisfied with the texture of the bottom half of the stems, though. Next time I will cut the bottom half of the mushrooms of and use them for soup or something
Thank you both again for the advice!
-------------------- It's easy! Send your clean prints to www.fsrcanada.com
|
|