When Mushrooms Go Bad
OK, we all been there, with that box of mushrooms in the frig too long. So if they are brown and slimy, don't use them. If they are white and firm, no problem. But there is that in-between stage....How do you decide when they are too bad?
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LorenM
Jul 7, 2011 05:03 PM
Getting dry and woody? No good. Slimy? No good. A little brownish or spotty? Good to cook but raw-no good. Stinky? No good.
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re: Breezychow
pdxgastro
Jul 7, 2011 10:44 PM
I agree with Breezy. The key is to mix them into something that /covers/ the stale refrigerator air-ness while letting their mushroomy-ness come through. Got that LorenM? Good.
Lord knows with the cost of food these days (different thread), you hate to throw anything out.
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re: pdxgastro
LorenM
Jul 8, 2011 08:03 AM
To each their own, I guess. Dry, wrinkly, "fresh", fridge- dried mushrooms get tossed out of my fridge, if they make it it that long. Not on such a tight budget to eat spoiled food but then again I usually don't keep a bunch of veggies (fungi) around I don't plan on using really soon either.
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I know EXACTLY what you mean by that "inbetween stage". In fact, I have a package that most likely will be reaching that stage in a day or two - lol!!
What I do is slice & saute them up in some butter (sometimes adding some minced onion or shallots), & add a dash or two of dry sherry. Then I serve them over sauteed or baked chicken or turkey cutlets, or use them as an omelet filling. I haven't tried freezing them yet, but that might be an option as well, even if you just end up adding them to soup or stock or gravy.
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applgrl
Jul 7, 2011 04:30 PM
the nose knows..........any manure-y whiff and they're gone. If they have been in the fridge for a long time, but still seem OK (a week to ten days) then I'll usually cook them into something as opposed to using them fresh in salads.
ps Anthony Bourdain's mushroom soup on epicurious is the Bomb. So simple. So perfect.
