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help with mushrooms...

I happen to love mushrooms but mainly saute with other veggies and usually w/ garlic. I'd like to find some interesting ways to make them as well as other spices to enhance the flavor. Any ideas? thanks...

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  1. Al cartoccio. (En papillote).

    Whip up some room temperature butter with sake, minced ginger and salt. Seal them up in parchment paper with some diced sweet potato (I like to use Hawaiian purple sweet potatoes if I can get 'em) and a generous amount of the butter and roast the package in the oven at about 450 for 20 minutes.

    Works best with wild mushrooms or farmed "wild" mushroom varieties.

    1 Reply
    1. re: Dmnkly

      As Dmnkly implied, appropriate recipes kind of depend upon which type of mushroom. For creminis, I don't know if there is anything sweeter than a simple mushroom and havarti cheese omelet (eggs, mushrooms, butter, cheese, and salt). If havarti isn't your thing, try swiss.

      For fresh morels, then just sauteed with butter and a bit of minced garlic. If I'm lucky enough to get my fill of them that way, then dipped in tempura batter and fried. And big portabellas, sliced into strips and tempura fried, then served with homemade sauce, are addictive.

      For chantrelles or porcini, well, let me count the ways....risotto; mushroom soup; one layer in a potato/mushrom gratin...


    2. Try Mushroom Soup or Mushroom Pasta. There are lots of good recipes.

      1. Mushrooms go great with thyme and sherry, too...a light saute of the mushrooms in butter with the thyme and sherry added is wonderful...I've also noticed mushroom ragus being quite popular nowadays...there's a very popular recipe at epicurious for mushroom ragu over polenta, I think--you might check that out though I've not tried it...we like sauteed mushrooms over baked potatoes for a non-meat entree, with a leafy green salad or some kind of spinach on the side.

        1. Silver Palate has a fabulous recipe for mushroom soup combining button and wild. It is even freezable.

          1. Saute with butter and finish with brandy and cream, add to a finished rissotto.

            1 Reply
            1. re: Paul Weller

              Great ideas everyone.. keep em coming! Thank You :)

            2. Shallots. Mushrooms love shallots. And Marsala wine. Chop a bunch of oyster mushrooms, sautee in olive oil or butter or both with shallots, deglaze with Marsala, cover and simmer for a few minutes, then serve on polenta or pasta or rice or crusty bread with lots of flat-leaf parsley. A little hard cheese (parmaggiano or peccorino romano, maybe?) would take it right over the top.

              1. I dry saute them till they're brown, and use them either in kasha or barley. Sometimes I'll add sauteed onions (the regular way, with veg oil) and always use canned chicken broth.

                1. Saute sliced button mushrooms, sliced garlic, olive oil, and sliced hot vinegar peppers. There is one *huge* caveat though. You need to use *hot* vinegar peppers to really enhance the otherwise somewhat bland flavor of the button mushrooms. Problem is, the capsaicin (or pepper irritant, I guess) released into the air while cooking can be unbearable. The reward of the completed dish is certainly worth the few minutes of breathing discomfort. Just remember to open a window or door, that's all.

                  1. I find that even the button mushrooms have a lot of mushroom flavor when they are put in a pan with just a touch of butter (or just spray oil) and salt sprinkled. Keep over medium heat, moving occasionally. Add rough chopped garlic. The shrooms will start to release moisture, keep going till they are starting to brown. Pepper heavily and eat. You really get the mushroom smell this way, and without all the moisture, there is not the slime factor some object to.

                    Also baked stuffed mushrooms. Anything goes, but I like a protein like sausage and some good melty cheese. Bread crumbs are often used as a binder, but I find a get a purer taste without it.

                    1. In "Italian Feast", Antonio Carluccio gives a good recipe for mushroom sauce for polenta.

                      Soak 25g dried porcini in 150ml tepid water for 20 minutes. Save the water.

                      Fry a sprig of rosemary and garlic clove in olive oil for a few seconds. Add 400g fresh mushrooms (chopped in bite-sized pieces) and the porcini and fry gently for 15 minutes. Then add 4 tablespoons passata (or polpa di pomodora) and a table spoon of tomato puree. Cook very gently for another 15 minutes.

                      If it looked like it was getting too thick, I'd throw in a splash or two of wine.

                      Works fine with either "wet" or "dry" polenta.

                      2 Replies
                        1. re: maxandcoco

                          Oven roasted shitakes are out of this world good. The edges actually get crispy.

                          Morels love leeks and goat cheese. Once I made a chicken dish with really good chard (whole cluster pressed earthy stuff, NOT Cali chard), leeks, & morels. I don't usually care for poultry, and I thought it was sublime.

                      1. I love mushroom risotto, cooked with thyme, wine/sherry, and homemade chicken broth. For a bit of a crunch, I also add baby asparagus to the dish...yummy!