289160 Fri May 03 20:48:43 -0700 2002 9 27 General Chowhounding Topics 0 1564120 I am making mushroom turnovers with a cream cheese pastry for my daughter's graduation party. I do not like mushrooms and the recipe I'm using doesn't specify which ones to use. I'm thinking that a mix may be better than using just one kind. If I list the ones that are available to me in my grocery store, would you please tell me which ones would be best? And what ratios? Thank you in advance!! I can get: Fresh - crimini shitake portabella oyster Dried - chantrelle shitake morel oyster Thanks again!! Kim Fri May 03 20:48:43 -0700 2002 0 Kim Shook 1 1564121 Hi, I don't like mushrooms either, but I think you would do best with a combo of fresh cremini and portabello - cremini are actually baby portobellos. How about cremini and plain white mushrooms combined? They might exude less water than the others you mentioned. The dried mushrooms should be used sparingly, but they have a very strong, distinct flavor that might be a nice little touch mixed in - the Italian ones, can't remember the name. Good luck on your daughter's graduation! Fri May 03 20:54:42 -0700 2002 1564120 0 Pat Grande 2 1564123 Porcini? Fri May 03 21:18:56 -0700 2002 1564121 0 TR 1 1564130 From the list you've given, I'd use fresh shitake. I might add some cremini for bulk since shitake can be expensive. For what you are doing, I would not use dried mushrooms because they will contain too much water for what you want to do. Since I don't know precisely what you are planning to do, the general rule for mushrooms is to saute them in plenty of really hot, brown butter. Do not overcrowd the pan and make sure the pan is hot. This limits the water the exudes from the shroomies. Don't forget to discard the shitake stems. They are only good for stock. jake Link: http://www.nycooks.com Fri May 03 22:37:02 -0700 2002 1564120 0 jake pine 2 1564131 Why would dried mushrooms have more moisture than fresh? It seems to be the opposite would be true or do you mean from the rehydration process? Frank Sat May 04 01:05:27 -0700 2002 1564130 0 Iron Frank 3 1564132 Definately dried 'shrooms suck up way more water than fresh have. But the flavor can be soooo much more intense. Using fresh and dried in the right recipe gives you layers of taste and texture that you can't get form either one alone. Sat May 04 01:17:07 -0700 2002 1564131 0 the rogue 3 1564139 To use the dried, they need to be immersed in water for at least 15-20 minutes. They become very waterlogged. For a sauce or soup, or other wet use, they are wonderful. The flavor is intense and the soaking liquid can be strained and used, sort of like a easy make stock. For a recipe that requires adding cream or cream cheese or sour cream and stuffing into puff pastry (I'm assuming that is the basic outline for this recipe), too much mushroom liquid will adversely effect the pastry. I suppose it might be possible to reconstitute dried mushrooms in cream and then reduce the whole concoction to the desired consistency, thereby avoiding too much water. I've never done this or even heard of this being done, so I have a feeling it might not work well, but I would love to find out I'm wrong. jake Sat May 04 09:06:51 -0700 2002 1564131 0 jake pine 4 1564204 I almost never pre soak dried mushrooms when I use them. Instead, I break them into small pieces and brown them in oil to get an even more intense flavor and umami that dried mushroom already have, and then add it to whatever liquid I'm cooking. This process has fooled my vegetarian sister several times into thinking that I've added meat to the dish, even though at the time that I started doing this, I was still a vegetarian myself and would not have used meat. I've done this to make vegetarian dumplings, various soups and stews, stir fried vegetables, plain ole healthy brown rice....etc. Sun May 05 13:08:09 -0700 2002 1564139 0 HLing 1 1564138 Do you know if she likes wild mushrooms? Everybody doesn't. My daughter likes regular white mushrooms, and portobellos if they are cut fine and mixed with something, but she abhors shiitakes and dried mushrooms. Sat May 04 08:19:24 -0700 2002 1564120 0 ironmom 1 1564157 I've found a 50/50 mix of shitake and crimini works well. As Jake said, only use the shitake caps. It's not on your list, but if you can find some dried porcini I highly recomend using some of those. I would rehydrate them in some stock or wine (white wine if you're making a cream sauce), to avoid the waterlogging issue. You will get some extra liquid when you cook, but it will cook off and flavor the other mushrooms. You might find porcini in an Italian market or deli, otherwise you can order them online from the Spice House. A 1 ounce packet should be fine unless you're making an extrodinarily large batch of these. Link: http://www.thespicehouse.com/porciniextraaa.htm Sat May 04 15:13:28 -0700 2002 1564120 0 Paul Trapani