Cooking mushrooms
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1 | My partner and I love mushrooms, and I usually cook them in butter and a little fresh ground pepper in a small pan, nothing added. brucerae - 2014-10-27 20:43:00 |
2 | This message was deleted. whitehead. - 2014-10-27 20:49:00 |
3 | This message was deleted. whitehead. - 2014-10-27 20:51:00 |
4 | a cast iron frypan is fabulous - holds the heat well and the a larger area means more air near the food...these two things means you mushrooms cooked on a high heat and don't walk away and forget them...you will get yummy crispy mushrooms...water might come out but keep cooking them and the water will disappear... cornflour and parsley makes a yummy dish too...and with bacon added served on toast nice easy dinner motorbo - 2014-10-27 21:04:00 |
5 | Oil will stop the butter burning/turning brown with greater heat than straight butter. I recommend cast iron pans. smallwoods - 2014-10-27 21:09:00 |
6 | What sort of mushrooms are you using Bruce? Size and were they store-bought? (don't think there's any others around atm) Did you wash them first; perhaps washing them upside down and causing water to be absorbed into the gills? If so, it's best to wash them lightly top side up and rinse (or chop off) the ends without getting water in the gills. Another thought is, after cooking in butter or oil for a little bit, you can add milk and then thicken that with flour (or whatever) to make a sauce and cover your sludge that way. trigal1 - 2014-10-27 22:10:00 |
7 | Mushrooms contain a lot of water but they are very forgiving when cooked. If you want plain buttered mushrooms (delicious) just cook them in butter uncovered in a frying pan over medium/high heat until all of the liquid has evaporated. This can take between five and twenty minutes, depending on the heat, and the time taken makes no difference to the end result. davidt4 - 2014-10-27 22:31:00 |
8 | brucerae wrote: lythande1 - 2014-10-28 06:54:00 |
9 | Sometimes a squeeze of lemon adds zest. I make a vegetable mousaka and add a layer of breadcrumbed and browned mushroom and it's neat to come across them when eating this dish. jhan - 2014-10-28 08:44:00 |
10 | davidt4 wrote:
This......them eat them on toast with salt and white pepper ohh ohh my rainrain1 - 2014-10-28 08:47:00 |
11 | This message was deleted. farmess - 2014-10-28 11:38:00 |
12 | You just spoiled a good thing.....less is more rainrain1 - 2014-10-28 13:00:00 |
13 | Hey, all you wonderful cooks - thank you so much for all your great tips, hints and ideas. I really appreciate all your input, and I'll be putting them to good use! brucerae - 2014-10-28 13:08:00 |
14 | I often cook them in a similar way to what farmess described #11 & I sometimes pop a cap full of whisky in as well ...I read that tip years ago & it seems to bring out the flavour & imo it certainly doesn't spoil them. samanya - 2014-10-28 13:23:00 |
15 | brucerae wrote: eljayv - 2014-10-28 13:23:00 |
16 | rainrain1 wrote: samanya - 2014-10-28 13:24:00 |
17 | eljayv wrote: Some chefs talk bollocks....like "sealing" meat and resting meat to "absorb" juices....it doesn't, it keeps cooking and hence the juice disappears from the usual process. lythande1 - 2014-10-28 14:29:00 |
18 | Don't wash the mushrooms. Just give them a wipe if you have to. aglarana - 2014-10-28 14:34:00 |
19 | samanya wrote:
I do do this sometimes, but only with store bought mushrooms, to eat with a steak. To do freshly picked delicious field mushrooms like that would be criminal, Mind you I'm not a cream in food fan, unless it is sweets rainrain1 - 2014-10-28 18:21:00 |
20 | well I have a mushroom and spinach/silverbeet lasagne recipe that is yummy. And I love mushroom/onion/cheese toasted sammies. ruby2shoes - 2014-10-28 18:47:00 |
21 | rainrain1 wrote: samanya - 2014-10-28 18:56:00 |
22 | This message was deleted. iman007 - 2014-10-28 19:29:00 |
23 | I seem to remember one TV chef (GR?) saying that you chuck them in a hot dry pan for a minute or so, before adding butter. As water evaporates at a lower temperature, before fat, then the water will boil off anyway and leave the butter/oil behind. socram - 2014-10-28 20:16:00 |
24 | I can't believe how many useful suggestions and great ideas keep being fed in to this thread - my original question has attracted so many beautiful and valuable responses .. brucerae - 2014-10-28 23:12:00 |
25 | Yes, put them sliced into hot (preferably cast iron) pan for about a minute with nothing else, stirring a couple of times. This cooks most of the water out of them, and they start with a lot of water. For all that, they are pretty sponge like, and washing them is a bad idea because it will cause them to suck up even more. If brushing them does not get them clean enough to suit, you can always peel the outer layer of the mushroom, starting from in where the stem finished. I don't bother peeling them, myself. Slice to desired thickness, place in hot pan, then move to outer periphery of pan. Add butter. Once melted, add garlic/onion. Splash with tamari and wine, maybe a little balsamic vinegar. Move mushrooms back into the middle once the garlic has cooked a bit. Stir well, then simmer until sauce reduces. A point about butter: Clarified butter is (real) butter that has had the water and milk solids cooked out of it. It has a higher smoke point and is better for cooking on heat. It also has a richer flavour. echoriath - 2014-10-29 00:09:00 |
26 | Oh, and a wee splash o' the pure definitely helps the cause. echoriath - 2014-10-29 10:15:00 |
27 | I welcome and appreciate the beautiful ideas and suggestions in this thread ... does anyone else have any more ideas or inspirational thoughts about how to get the best out of mushrooms? brucerae - 2014-10-29 22:51:00 |
28 | echoriath wrote:
What exactly is this? vodka? tequila? whiskey? water? brucerae - 2014-10-31 18:42:00 |
29 | Whatever wets your whistle, but I prefer single malt whisky. A bit of gin or a splash of aged tequila could be interesting, the latter particularly if making a Mexican meal. Edited by echoriath at 6:58 pm, Fri 31 Oct echoriath - 2014-10-31 18:51:00 |
30 | Try a splash of sherry/marsala or similar sweetish red wine, then add sour cream and a small dollop of sweet chilli sauce... I use the same for fish, steak, and chicken for a lightning fast sauce! Also try sour cream and five spice, or smoked paprika. socram - 2014-10-31 19:00:00 |
31 | echoriath wrote:
Woohoo! This opens up new possibilities! - Hmmm ... tequila – maybe I should experiment and explore this, other kinds of mushrooms and various wild fungi - thanks Echoriath. I will look into this, and report back to you. b_k_mcdonald - 2014-10-31 19:41:00 |
32 | Any other good suggestions? brucerae - 2014-10-31 21:38:00 |
33 | Don't wash them.. The hot cooking kills any bacteria ect. Hot toss them in butter oil mix and turn heat down before they burn....they should be perfecto' angelwoman - 2014-10-31 22:13:00 |
34 | Hey, that's good advice - thank you! I will try that ... brucerae - 2014-10-31 22:27:00 |
35 | can't lose this thread either. uli - 2015-10-30 11:01:00 |
36 | My favourite mushroom dish is to pan fry them with butter/avocado oil over a high heat, keep them moving in the pan. I add chopped thyme, season well and use a good splash of sherry vinegar. Serve on grilled or toasted sourdough bread. eastie3 - 2015-10-30 13:58:00 |
37 | brucerae wrote: Just give the leftover a stir then reheat, the consistency will correct itself. lythande1 - 2015-10-30 14:30:00 |
38 | Balsamic Mushrooms 350 grm large flat mushrooms sliced Melt butter and oil, add garlic and mushrooms. Cook, stirring until almost done. Add the wine and vinegar, cook for a further 2 minutes. Check for seasoning, serve and enjoy. rainrain1 - 2015-10-30 16:44:00 |
39 | That's why I leave them in the fridge till they start to shrivel, so much more taste as the water is beginning to leave before I cook them,the really old ones are great in stews as the flavor really intensifys. flyspray99 - 2015-10-31 20:17:00 |
40 | echoriath wrote: samanya - 2015-10-31 20:29:00 |
41 | I usually just eat them raw. That's a fresh one that I picked as I walked across the paddock. Give a wee look under the cap in case of a wriggly critter or two though. Store bought, yeah I cook them. gettinggrey - 2015-10-31 20:34:00 |
42 | samanya wrote:
Exactly!!! echoriath - 2015-10-31 23:12:00 |
43 | brucerae wrote: sarahb5 - 2015-11-01 10:13:00 |
44 | dianavan wrote: Warning: Do not try this at home ... if you have a non-stick coated frypan! You will be eating the non-stick together with the mushrooms! uli - 2015-11-01 12:15:00 |
45 | Well I really cheat and my Grandaugter asked me for the recipe! I peel mushrooms but only because I do not want to get them wet and they have had a lot of handling! Using a little oil and some finely chopped onion fry, then when almost cooked add a packet of Mushroom Cup of Soup, any brand, with half recommended water. Lovely mushrooms in thick sauce. I also, sometimes, part with a glug of my red wine! retired - 2015-11-01 13:35:00 |
46 | retired wrote: samanya - 2015-11-01 20:43:00 |
47 | retired wrote:
I do something similar adding some crushed garlic, a splash of soy sauce and some chopped chives or parsley. Great on wholegrain toast or with fresh pull apart bread. nauru - 2015-11-01 21:27:00 |
48 | bump uli - 2016-10-31 17:34:00 |
49 | This message was deleted. kindajojo - 2016-11-01 20:41:00 |
50 | I like them grilled too but just wipe them with a damp paper towel and trim stems put them gill side up in a shallow dish, brush with melted butter and either sprinkle with salt and pepper and herbs, or something like Tuscan seasoning. They only take a few minutes, delicious. mcdaff - 2016-11-03 23:17:00 |