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What's your favorite mushroom?

fldhkybnva Apr 2, 2013 06:31 PM

I love mushrooms but have really only had experience with cremini and shiitake which are delicious. I particularly love cremini when well sauteed and they become bits of meaty deliciousness. Do you have a favorite mushroom? What's your favorite way to use it?

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  1. k
    kseiverd RE: fldhkybnva Apr 2, 2013 06:42 PM

    May seem a little tame, but white button mushrooms!?! Grew up near Kennet Square, PA... mushroom capital of the US?!? Only golfed oon a real course 2 times in my life and one was a Kimbertol... in that area. We ate lunch in club house. Their "house dressing" was slivered local mushrooms in a nice vinegarette. Very tasty. I like white mushrooms raw as a snack with a dip... virtually 0 calorie mushroom meets ??? calorie dip.

    Was at the Jersey shore with SIL and niece and nephew. We went into a place on Seaside boardwalk to eat... never been there before, but hungry. They served an appetizer, that in hind-sight, coulda been DINNER! A grilled portabello topped with a thin slice of grilled chicken breast, topped with a slice of grilled red pepper... all topped with mozzarella till melted. I totally STOLE that idea! Works great meatless, with slices of REAL summer Jersey tomatoe, different cheese, slice of pork tenderloin... options are endless.

    8 Replies
    1. re: kseiverd
      fldhkybnva RE: kseiverd Apr 2, 2013 06:49 PM

      Wow that grilled portabello sounds awesome!

      1. re: fldhkybnva
        kseiverd RE: fldhkybnva Apr 3, 2013 09:46 AM

        And was BIG!! Coulda easily been dinner on it's own with a side salad.

        1. re: fldhkybnva
          coll RE: fldhkybnva May 24, 2013 06:59 AM

          Grilled, filled portabella is the best! But for plain, I like a mix. Shitake is usually part of it. Then again, I haven't gotten to try too many wild mushrooms, would love to get my hands on some hen o' woods.

          1. re: coll
            fldhkybnva RE: coll May 24, 2013 08:45 AM

            Oh wow, I found the biggest portabella ever today...well ever that I've seen! I planned to broil them but grilling sounds nice. Do you just coat in oil and plop them on?

            1. re: fldhkybnva
              linguafood RE: fldhkybnva May 24, 2013 10:49 AM

              I wouldn't recommend slicing it up.

              1. re: linguafood
                fldhkybnva RE: linguafood May 24, 2013 11:30 AM

                No plan to grill whole but didn't know if anything else should be done before that, I'm kind of a grilling novice but assume it's the same as roasting.

        2. re: kseiverd
          Perilagu Khan RE: kseiverd Apr 3, 2013 07:50 AM

          I, too, am a devotee of the humble button shroom. In fact, I'll be using them tomorrow in an Indonesian recipe that features pork and soy sauce in addition to the mushrooms.

          But button mushrooms, sauteed simply in butter, garlic, Italian parsley and white wine, are hard to beat.

          1. re: kseiverd
            fldhkybnva RE: kseiverd May 24, 2013 08:46 AM

            I plan to make this this weekend, I'm so excited! I found great portabellos.

          2. Kris in Beijing RE: fldhkybnva Apr 2, 2013 06:42 PM

            The one I'm eating right now?

            Seriously-- it's a tough question. If you said "only 1 kind forever" I'd have to go with the basic button, just for super versatility.

            However, my utmost favourite is the 云耳 (yún'ěr) -- "black Chinese mushroom." Which, really, is a jelly fungus.

            As seen here:

            at: http://www.skyscrapercity.com/showthr...

            1. al b. darned RE: fldhkybnva Apr 2, 2013 06:47 PM

              By far and away, chanterelles. On the rare occasion I can get them fresh, just sauteed in butter. I reconstitute the dry ones and mix the mushrooms in rice or gravy.

              I used to forage for these with my Dad when in was a kid. Can't seem to find them around here.

              6 Replies
              1. re: al b. darned
                fldhkybnva RE: al b. darned Apr 2, 2013 06:51 PM

                I stared at the chanterelles for what seems like hours this past weekend as I debated what mushrooms to buy for a mushroom pan sauce to serve with roasted gravy. I know that they are quite prized but with my lack of experience, I backed away as I wasn't sure the best way to cook them but it seems you do exactly what I planned to do. Can I saute just like my good ol cremini? Do you saute just like any other mushroom - good hot pan, let them release liquid then evaporate?

                1. re: fldhkybnva
                  al b. darned RE: fldhkybnva Apr 2, 2013 06:52 PM

                  That's all there is to it. Using real butter is best.

                  1. re: al b. darned
                    fldhkybnva RE: al b. darned Apr 2, 2013 07:01 PM

                    I'm sure my healthy supply of various European-style butters will be right at home.

                    1. re: al b. darned
                      fldhkybnva RE: al b. darned Apr 2, 2013 07:02 PM

                      Is there anyway you might describe the flavor of chanterelles? Although I imagine it might difficult as is the case with many foods that are just "food magic."

                      1. re: fldhkybnva
                        goodhealthgourmet RE: fldhkybnva Apr 2, 2013 07:18 PM

                        It's a complex flavor. Slightly fruity (really fresh chanterelles smell like apricot), peppery & nutty. They are magical.

                        They pair beautifully with eggs, poultry, veal & shellfish. And yes, butter really is best for sautéing them.

                  2. re: al b. darned
                    sedimental RE: al b. darned Apr 2, 2013 08:16 PM

                    I love chanterelles too. They grow like weeds where I live. Nice!

                    I like morels too but I don't usually pick them myself unless they are growing on my property. I get those from the farmers market.

                  3. k
                    karenfinan RE: fldhkybnva Apr 2, 2013 07:00 PM

                    oh yes, oh yes, morels are my fave, but they are hard to come across- however spring is when they are in season. And chanterelles....and boletus ( also called porcini) wild mushrooms are one of life's great pleasures!! And mostly I just sauté in butter, add to eggs, or a pasta sauce, or, yumm just eat them on their own or with a great baguette!

                    1. hannaone RE: fldhkybnva Apr 2, 2013 07:00 PM

                      So far the only mushroom I didn't like is the portabella, so I would be hard pressed to name a favorite.
                      Standard white
                      King Oyster
                      King Trumpet

                      7 Replies
                      1. re: hannaone
                        fldhkybnva RE: hannaone Apr 2, 2013 07:02 PM

                        I always thought that portabella and crimini were related although I guess of different maturation?

                        1. re: fldhkybnva
                          hannaone RE: fldhkybnva Apr 2, 2013 07:09 PM

                          The one and only portabella I had was pretty much woody and tasteless. I had expected something similar to the crimini, but was really disappointed.

                          1. re: fldhkybnva
                            ferret RE: fldhkybnva Apr 2, 2013 07:13 PM

                            Portabllas are Cremini grown larger. Thanks to marketing, Creminis are also known as "baby" portabellas.

                            1. re: ferret
                              Perilagu Khan RE: ferret Apr 3, 2013 07:47 AM

                              Interesting. Didn't know that. Thanks.

                              1. re: Perilagu Khan
                                Chowrin RE: Perilagu Khan Apr 4, 2013 07:19 PM

                                the button mushrooms are also portabellas. just younger.

                                1. re: Chowrin
                                  Perilagu Khan RE: Chowrin Apr 5, 2013 07:37 AM

                                  portabella > cremini > button

                                  Got it. Should have been obvious, I spose.

                            2. re: fldhkybnva
                              goodhealthgourmet RE: fldhkybnva Apr 2, 2013 07:24 PM

                              Yes, portobellos are just mature creminis, but that extra aging allows them to develop a richer, more intense flavor.

                          2. al b. darned RE: fldhkybnva Apr 2, 2013 07:07 PM

                            I also like shaggy manes. But you have to get those young, like in the left one in the pic. Tho edible when they look like the right one, they get a very strong flavor and black juice. Even if you pick them young you have to cook the right away or they will "ripen."

                            1. l
                              la2tokyo RE: fldhkybnva Apr 2, 2013 07:10 PM


                              1. w
                                wattacetti RE: fldhkybnva Apr 2, 2013 07:18 PM

                                I like all mushrooms but the one I go out of my way for is matsutake. Grilled or in soup.

                                1. fldhkybnva RE: fldhkybnva Apr 2, 2013 07:19 PM

                                  Anyone know a good place to find straw mushrooms? Do they not sell them fresh? I can't find them anywhere and I can't find cans either.

                                  2 Replies
                                  1. re: fldhkybnva
                                    Kris in Beijing RE: fldhkybnva Apr 2, 2013 07:25 PM

                                    I wouldn't dare try to grow my own, but here's a resource:
                                    intriguingly called "A Mushroom for Every Occasion."

                                    Additionally, good ole google tried to sell me cases of cans when I went looking for recipes....here: http://bit.ly/10ofLAk

                                    1. re: Kris in Beijing
                                      fldhkybnva RE: Kris in Beijing Apr 2, 2013 07:30 PM

                                      Yea, I've debated ordering on line but wanted to know more so if any stores routinely carry them. I might scope out my local H Mart.

                                  2. Kris in Beijing RE: fldhkybnva Apr 2, 2013 07:28 PM

                                    Just found Firelight Heritage Farm which has beautiful mushroom, well, everything... 42 varieties.


                                    1. c
                                      cheesecake17 RE: fldhkybnva Apr 2, 2013 07:32 PM

                                      Love them all.

                                      Except for the "shiitakes" in Chinese restaurants. They're bigger and meatier than the kind I can buy and seem slimy. Thick caps in dark brown with white "cracks." The ones I see locally are thin with a flat cap and spindly stem.

                                      Which is the real thing?

                                      4 Replies
                                      1. re: cheesecake17
                                        tastesgoodwhatisit RE: cheesecake17 Apr 2, 2013 08:48 PM

                                        They're both shitakes.

                                        However, I suspect the ones in the restaurants are the largest dried shitake - dried ones are sorted by size for selling. The bigger ones, with the white cracks, do come across as meatier and very chewy and slightly slimy - these are the premium dried ones, and usually the most expensive.

                                        For dried, I much prefer the small ones - I find the texture much more pleasant. One of my favourite way to cook them is to soak, squeeze out all the liquid, saute in butter until they start to brown, and serve with a bit of salt. Mmmm....

                                        The fresh ones I usually buy are midway between the two in size, and with a totally different texture.

                                        1. re: tastesgoodwhatisit
                                          cheesecake17 RE: tastesgoodwhatisit Apr 3, 2013 06:06 AM

                                          Thanks for the clarification.

                                          I'm still going to ask for my tofu and veggies w/o mushrooms! :)

                                          1. re: tastesgoodwhatisit
                                            Perilagu Khan RE: tastesgoodwhatisit May 24, 2013 12:21 PM

                                            Gotta hand it to ya'. You really know your shitake.

                                          2. re: cheesecake17
                                            Kris in Beijing RE: cheesecake17 Apr 2, 2013 10:06 PM

                                            Check this page for a really nice description and a simple recipe:

                                          3. Kosmonaut RE: fldhkybnva Apr 2, 2013 07:36 PM

                                            I'm partial to chanterelles and matsutakes.

                                            1. ipsedixit RE: fldhkybnva Apr 2, 2013 07:50 PM

                                              >>>Do you have a favorite mushroom?

                                              No. I love all of them, except for white button.

                                              >>>What's your favorite way to use it?

                                              Again, too many to name. With something like Matsutake, it's probably dobin mushi. If it's something like cremini, chanterelles, portabella, or shitake I like to sauté.

                                              2 Replies
                                              1. re: ipsedixit
                                                Chowrin RE: ipsedixit Apr 4, 2013 07:18 PM

                                                but crimini are button mushrooms. Ya ever had a FRESH button mushroom? They're damn tasty.
                                                /writing from the Mushroom State.

                                                1. re: Chowrin
                                                  ipsedixit RE: Chowrin Apr 4, 2013 08:10 PM

                                                  Yes, I have had fresh buttons.

                                                  I prefer aged button mushrooms, hence the preference for cremini and portabella.

                                              2. Cheese Boy RE: fldhkybnva Apr 2, 2013 09:39 PM

                                                Portabella mushrooms -- very thinly sliced and sautéed w/ garlic

                                                Shiitake mushrooms -- in soups or with any meats

                                                White button mushrooms -- sliced and sautéed w/ hot cherry peppers

                                                Tree ear mushrooms -- soups

                                                1. Paprikaboy RE: fldhkybnva Apr 3, 2013 04:54 AM

                                                  Ceps without a doubt.
                                                  I was lucky enough to be in Slovenia when they were in season and must have eaten them almost everyday for 2 weeks.

                                                  1. YAYME RE: fldhkybnva Apr 3, 2013 07:21 AM

                                                    I'd have to say morels, but I love soy pickled shiitakes, dried porcini for making creamy sauces and soups and I do love oyster mushrooms sautéd in butter and garlic. Mostly I eat lots of dried mushrooms because I'm a budget and they very economical.

                                                    1 Reply
                                                    1. re: YAYME
                                                      fldhkybnva RE: YAYME Apr 3, 2013 08:08 AM

                                                      How would you describe the oysters? I spot them all the time. Do you notice any difference with dried vs fresh?

                                                    2. Perilagu Khan RE: fldhkybnva Apr 3, 2013 07:46 AM

                                                      Best mushroom preparation I ever had was Burgundy Portabellas at a now defunct steakhouse called Atascadero's in Columbia, Missouri. Sure wish I had the recipe.

                                                      1. pinehurst RE: fldhkybnva Apr 3, 2013 08:06 AM

                                                        I can think of any that I really *don't* like....especially fond of cremini and oyster.

                                                        1. MGZ RE: fldhkybnva Apr 3, 2013 08:06 AM

                                                          OK, I s'pose I'm one of those "never met a mushroom I didn't like" guys. Truffles, criminis, chanterelles, morels, are all particularly special, but a white button can be made to be super delicious too. Also, though no one mentioned it, I had some Hawaiian mushroom in Amsterdam once, on my way to the Van Gogh Museum, that we're particularly "wonderful"! Gotta love psilocybin, eh? Never had one that didn't "change" things.

                                                          One of the best mushroom preps I have ever enjoyed was at the Wild Mushroom in Baltimore, circa 1995-96. The place was immortalized in the movie "The Replacements". They had a fantastic offering of Belgian beers back in the day. They also offered a terrific crab stuffed portabella that was part funky Baltimore and part super tasty. Old Bay, grilled portabella, creamy-cheesy goodness, and oh so much fun. Think "crab dip in a grilled mushroom shell".

                                                          3 Replies
                                                          1. re: MGZ
                                                            fldhkybnva RE: MGZ Apr 3, 2013 12:28 PM

                                                            I can't seem to bring out the flavor of white mushrooms

                                                            1. re: fldhkybnva
                                                              MGZ RE: fldhkybnva Apr 3, 2013 12:45 PM

                                                              My favorite prep is to slice them, sauté in butter or pork fat with salt and pepper, a couple dashes of Worchestershire sauce. I then add enough breadcrumbs to form a “pasty” concoction. It’s almost a thin stuffing, but it’s quite tasty, either on top of a steak or along side an omelette. I spose that it doesn’t exactly bring out the flavor of the white mushrooms, but it does taste real good.

                                                              1. re: fldhkybnva
                                                                melpy RE: fldhkybnva May 24, 2013 11:35 AM

                                                                Sauté in butter, sprinkled with salt, pepper, garlic powder. Put in a splash of red wine vinegar and a pinch or two of sugar once they are mostly cooked. They are to die for!

                                                            2. biondanonima RE: fldhkybnva Apr 3, 2013 08:35 AM

                                                              Love them all - cooked, that is. I'm not a big fan of raw mushrooms. If I could afford it, I'd eat sauteed chanterelles and morels constantly. However, since I can't, I use creminis as my everyday mushroom. I enjoy white button mushrooms as well, but I find that the creminis give me a bit more bang for my buck when it comes to flavor.

                                                              1 Reply
                                                              1. re: biondanonima
                                                                fldhkybnva RE: biondanonima Apr 3, 2013 08:48 AM

                                                                I love mushrooms, but really hate them raw...interesting!

                                                              2. h
                                                                Harters RE: fldhkybnva Apr 3, 2013 10:03 AM

                                                                Fave - chanterelle

                                                                Most often bought - chestnut

                                                                Preferred method (any available mushroom) - fried in butter, served on toast for breakfast

                                                                1 Reply
                                                                1. re: Harters
                                                                  Paprikaboy RE: Harters Apr 5, 2013 03:03 PM

                                                                  With you there on the mushrooms on toast.
                                                                  Especially on sourdough. Occasionally add fresh tarragon if I have it.

                                                                2. t
                                                                  tardigrade RE: fldhkybnva Apr 3, 2013 11:53 AM

                                                                  Morels! I just wish i could afford them more often. Chantrelles are a close second, followed by porcini when I can find them. Mostly it's the common button or cremini, though, since I can find them readily.

                                                                  There is actually one kind I don't care for. Can't remember the name, and I'm sure "those little yellow ones the people at the farmers' market sell" isn't that helpful.

                                                                  7 Replies
                                                                  1. re: tardigrade
                                                                    Perilagu Khan RE: tardigrade Apr 3, 2013 12:28 PM

                                                                    Finding different varieties of shroom is the problem. The only fresh mushrooms I see in the grocery store are button, cremini and portabella. I can get other mushrooms dried, but they are exhorbitant.

                                                                    1. re: Perilagu Khan
                                                                      tardigrade RE: Perilagu Khan Apr 4, 2013 07:08 PM

                                                                      I find the most variety at the farmers' market: I'm about 40 miles south of San Francisco, and there are some farmers who grow mushrooms commercially up in the hills. Expensive, but a little go a long way. I've found some stands of wild chantrelles near my house, but they're only around for a few weeks in winter.

                                                                      One of my big regrets is not bringing home several bags of the Italian dried porcini mushrooms I found cheap at a market in Italy - they're even legal to import to the US, but I didn't know it at the time!

                                                                      1. re: tardigrade
                                                                        Perilagu Khan RE: tardigrade Apr 5, 2013 07:35 AM

                                                                        I think the problem is I live in a hot, semi-arid climate. Mushrooms simply don't do well in these parts.

                                                                        1. re: Perilagu Khan
                                                                          ferret RE: Perilagu Khan Apr 5, 2013 01:53 PM

                                                                          Most commercial (farmer's market included) mushrooms tend to be farmed indoors in temperature-controlled environments, so geography doesn't play as significant a role.

                                                                          1. re: ferret
                                                                            Perilagu Khan RE: ferret Apr 5, 2013 02:44 PM

                                                                            But it makes all the difference if you're talking about farmer's markets.

                                                                    2. re: tardigrade
                                                                      almond tree RE: tardigrade Apr 5, 2013 03:59 AM

                                                                      <"those little yellow ones the people at the farmers' market sell">

                                                                      That's so funny! I just came to this thread to ask if anyone had experience with exactly that. Saw them yesterday but hesitated to buy them.
                                                                      Thanks for posting. What was it you didn't like about them?

                                                                      1. re: almond tree
                                                                        tardigrade RE: almond tree Apr 5, 2013 06:38 PM

                                                                        Texture, IIRC: it's been a while since I had them.

                                                                    3. JungMann RE: fldhkybnva Apr 3, 2013 11:55 AM

                                                                      It's hard to pick a favorite, because I enjoy them all. Porcini are a wonderful all-purpose mushroom with a rich, meaty flavor that is a step up from cremini. In soups or noodle dishes, I like the crunch that wood ear fungus brings, though the flavor is very light.

                                                                      1. fldhkybnva RE: fldhkybnva Apr 3, 2013 05:43 PM

                                                                        I came across this article today which was helpful to me so I thought I'd share - 11 ways to make Morels...http://www.huffingtonpost.com/2013/04...

                                                                        1. p
                                                                          Puffin3 RE: fldhkybnva Apr 4, 2013 07:34 AM

                                                                          Happily we can pick chanterelles, boletes, lobster, angel wings, etc where we live on Van. Is. I prepare them by 'dry sweating them first in a med. hot pan to evaporate any moisture. I don't over crowd the pan. No other ingredients I want to actually taste the mushroom/s. After they are sweated dry I sauté them with a little clarified butter until the butter has been absorbed and the mushrooms turn a nice firm golden brown. The milk solids in regular 'table butter' adds a sour note to anything sauteed IMO.
                                                                          Ever fry/saute a pan of mushrooms that ended up looking gray and soggy/watery? That's b/c the mushrooms had too much moisture in them. Hence the
                                                                          dry sweating first. As the moisture accumulates in the pan blot it up with a paper towel.

                                                                          1 Reply
                                                                          1. re: Puffin3
                                                                            EWSflash RE: Puffin3 Apr 5, 2013 08:39 PM


                                                                          2. h
                                                                            Heatherb RE: fldhkybnva Apr 4, 2013 07:54 AM

                                                                            I have never met a mushroom I didn't like. However, I have a friend from the Philippines whose father owned mushroom farms. He says there are many mushrooms we can't normally get over here in the States (due to customs issues, apparently) that are amazing. That drives me crazy - I want to taste them!

                                                                            And EVERYONE says the mangoes in the Philippines are so much better than the ones we get here - but that's another topic.

                                                                            6 Replies
                                                                            1. re: Heatherb
                                                                              linguafood RE: Heatherb Apr 4, 2013 10:22 AM

                                                                              Well, the alphonso/champagne mangoes available in many Asian stores (even Wegmans has 'em) this time of year come pretty close, I think. Try them some time :-)

                                                                              But now I want to hear about the Phillippine 'shrooms!

                                                                              1. re: linguafood
                                                                                MGZ RE: linguafood Apr 4, 2013 10:24 AM

                                                                                "But now I want to hear about the Phillippine 'shrooms!"

                                                                                Me too.

                                                                                1. re: linguafood
                                                                                  Heatherb RE: linguafood Apr 4, 2013 05:56 PM

                                                                                  It was so long ago, I can't remember the names. One was called a "rat ear". Are those available here?

                                                                                  1. re: Heatherb
                                                                                    JungMann RE: Heatherb Apr 5, 2013 07:32 AM

                                                                                    Yup, they're called cloud ear fungus in English. Great stir fried with cellophane noodles or in hot and sour soup.

                                                                                  2. re: linguafood
                                                                                    EWSflash RE: linguafood Apr 5, 2013 08:39 PM

                                                                                    The champagne mangoes are my idea of heaven on earth. I love them when they're syrupy-sweet, and also when they're a little tart. The string-free body and fabulous taste are the absolute ultimate with me. Sorry to contribute to the threadjacking.

                                                                                  3. re: Heatherb
                                                                                    chicgail RE: Heatherb Apr 11, 2013 10:44 AM

                                                                                    Even bananas are more interesting - with more varieties - in Asia.

                                                                                  4. njmarshall55 RE: fldhkybnva Apr 4, 2013 01:08 PM

                                                                                    For me, depends on what it's being used for/in. Button mushrooms for general purpose (even breaded and fried), criminis for omelets. not a big fan of portobello...especially when someone else makes them and leaves the gills in.

                                                                                    1. k
                                                                                      Kelli2006 RE: fldhkybnva Apr 4, 2013 02:17 PM

                                                                                      crimmini ae my favorite general purpose 'shroom, but love cepes and morels when I can get them for a decent price.

                                                                                      1 Reply
                                                                                      1. re: Kelli2006
                                                                                        EWSflash RE: Kelli2006 Apr 5, 2013 08:36 PM

                                                                                        Ditto the criminis- however it's spelled

                                                                                      2. Bill Hunt RE: fldhkybnva Apr 4, 2013 08:06 PM

                                                                                        Gosh, I have had many (but never ALL), and have enjoyed each, depending on the wines involved.


                                                                                        1. Candy RE: fldhkybnva Apr 5, 2013 09:15 AM

                                                                                          At this time of year we are waiting for morels. It should not be long now. Just waiting for the temps to warm a bit and a gentle rain and mushroom gatherers will be out combing the land for them. They are really quite good.

                                                                                          1. greygarious RE: fldhkybnva Apr 5, 2013 10:25 AM

                                                                                            I would flunk a blindfold mushroom taste test, so unless there is a quick-sale package of some other variety, I stick with buttons. So I was happy to hear Jacques Pepin say that button mushrooms have more flavor than the others, and that the best flavor comes from the marked-down buttons
                                                                                            that are getting soft spots and turning brown or gray in places.

                                                                                            4 Replies
                                                                                            1. re: greygarious
                                                                                              fldhkybnva RE: greygarious Apr 5, 2013 12:24 PM

                                                                                              Wow, I often have left over mushrooms a few days and they had these spots. I actually posted a picture here a while ago and was told to back away although I assumed they'd probably be harmless but it seems someone else eats them unless I missed your sarcasm.

                                                                                              1. re: fldhkybnva
                                                                                                greygarious RE: fldhkybnva Apr 5, 2013 12:33 PM

                                                                                                No joke - M. Pepin has said this on at least two of his PBS series.

                                                                                                1. re: greygarious
                                                                                                  fldhkybnva RE: greygarious Apr 5, 2013 04:19 PM

                                                                                                  Great, thanks too bad I threw out some shrooms this morning before I read this.

                                                                                              2. re: greygarious
                                                                                                Perilagu Khan RE: greygarious Apr 5, 2013 01:02 PM

                                                                                                The French tend to like foods that have "turned."

                                                                                              3. linguafood RE: fldhkybnva Apr 5, 2013 11:24 AM

                                                                                                #1 probably porcini/cepe (if we're not including white truffles). Neither of which I can afford often, plus I most often just have the dried porcini available. Fresh ones are a thing of beauty, when they're not infested with tiny little worms.

                                                                                                #2 king oyster mushrooms -- fabulous sliced and sautéed, with or without pasta.

                                                                                                #3 maitake / hen of the woods -- great in a pan sauce over steak

                                                                                                #4 chanterelles, for sure. Fabulous sautéed with onions and speck and lots of chopped fresh parsley, maybe a splash of white wine

                                                                                                #5 morels -- also fab with steak in a brandy cream sauce

                                                                                                #6 shiitake -- I prefer the super-meaty, dried variety over the less flavorful fresh

                                                                                                #7 oyster mushrooms -- great sautéed or roasted

                                                                                                White & brown button, bellas (baby or porta, doesn't matter), straw and beech mushrooms are my least favorite.

                                                                                                11 Replies
                                                                                                1. re: linguafood
                                                                                                  EWSflash RE: linguafood Apr 5, 2013 08:35 PM

                                                                                                  The first time I ever saw oyster mushrooms in a grocery store I bought a half-pound, brought them home, put some butter and salt in a skillet, threw the mushrooms in and stirred them around until they started to brown around the edges. Then I ate one of the few truly memorable dishes that i"ll remember forever.

                                                                                                  1. re: linguafood
                                                                                                    fldhkybnva RE: linguafood Apr 11, 2013 08:08 AM

                                                                                                    I picked up some maitake this week and can't wait to use them, so pretty. I plan to do a simple saute to go with steamed halibut which I imagine should be quite nice. Any other recommendations other than in a pan sauce?

                                                                                                    1. re: fldhkybnva
                                                                                                      linguafood RE: fldhkybnva Apr 11, 2013 08:48 AM

                                                                                                      You could roast them. I frankly haven't done a 'real' sauce with them -- just sauté in butter & oil, deglaze with red wine.

                                                                                                      The liquid all but disappears and all you're left with are deeply-flavored shrooms to cover your steak with :-)

                                                                                                      1. re: linguafood
                                                                                                        fldhkybnva RE: linguafood Apr 11, 2013 09:31 AM

                                                                                                        Yea, that was my plan here so maybe I'll deglaze with white or sherry for the fish or just leave them as is regular sauteed.

                                                                                                        1. re: linguafood
                                                                                                          fldhkybnva RE: linguafood Apr 11, 2013 10:53 PM

                                                                                                          Do you have a good use for the stems or do you just toss them?

                                                                                                          1. re: fldhkybnva
                                                                                                            linguafood RE: fldhkybnva Apr 12, 2013 12:27 AM

                                                                                                            I pretty much chop them off as close to the 'root' as possible. Kinda similar to those oyster mushroom clusters. The stems have flavor in them, too.

                                                                                                        2. re: fldhkybnva
                                                                                                          fldhkybnva RE: fldhkybnva Apr 12, 2013 09:55 PM

                                                                                                          I guess I'm not a maitake girl. I think I'll stick with my beloved criminis :)

                                                                                                          1. re: fldhkybnva
                                                                                                            linguafood RE: fldhkybnva Apr 12, 2013 11:29 PM

                                                                                                            Interesting. I find them to be one of the most flavor-intense shrooms available.

                                                                                                            1. re: linguafood
                                                                                                              fldhkybnva RE: linguafood Apr 13, 2013 12:12 AM

                                                                                                              Yea, maybe that's what I didn't like well it was the texture as well as the earthy flavor which I guess I don't like compared to the more meaty, savory flavor of a crimini.

                                                                                                              1. re: linguafood
                                                                                                                fldhkybnva RE: linguafood Jun 1, 2013 02:08 PM

                                                                                                                I tried the maitake again today and I love them, nutty and delicious.

                                                                                                                1. re: fldhkybnva
                                                                                                                  linguafood RE: fldhkybnva Jun 1, 2013 02:54 PM

                                                                                                                  They're pretty amazing. The texture is not my favorite, but the flavor totally makes up for that.

                                                                                                        3. h
                                                                                                          HoosierFoodie RE: fldhkybnva Apr 5, 2013 12:06 PM


                                                                                                          1 Reply
                                                                                                          1. re: HoosierFoodie
                                                                                                            Perilagu Khan RE: HoosierFoodie Apr 5, 2013 01:00 PM

                                                                                                            Or as Christopher Walken says in A View to a Kill, "Morel! Morel powah! Full throttle! Do it!"

                                                                                                          2. j
                                                                                                            j8715 RE: fldhkybnva Apr 5, 2013 01:09 PM

                                                                                                            has anyone tried dubovik mushrooms? apparently Boletus luridus in latin. Bought a bag with all the writing in Cyrillic, so not quite sure what i will do with them.

                                                                                                            1 Reply
                                                                                                            1. re: j8715
                                                                                                              Puffin3 RE: j8715 May 23, 2013 05:36 AM

                                                                                                              I love any boletus. 'King' are considered the best around here. Hard to find ones that the slugs haven't got to first.

                                                                                                            2. b
                                                                                                              blythe RE: fldhkybnva Apr 5, 2013 01:16 PM

                                                                                                              I love all mushrooms, too. But Sauteed cremini on top of creamy polenta is sooooo yummy and warming (I know it irs or was a chain, but i first had it at an Il Fornaio). If you can a Russin person who knows what they are doing, buring them to a good shroom forest and they can pick out the good boletus. (A friend knew the staff at the Russian Restaurant in Writer's Square in Denver (I can't remember the name) know how to pick them).

                                                                                                              1. fldhkybnva RE: fldhkybnva Apr 5, 2013 03:37 PM

                                                                                                                I couldn't resist and went for the chanterelles this afternoon at the store. Now to figure out how to use them hopefully incorporating into already planned meals. I also have snapper filets which I likely will bake or steam. Could I add them to the parchment wrap? Also pondering in an omelet with cheese but didn't know if that would be best? Any suggestions would be great other than the ones here of course for dishes already mentioned.

                                                                                                                5 Replies
                                                                                                                1. re: fldhkybnva
                                                                                                                  linguafood RE: fldhkybnva Apr 5, 2013 03:46 PM

                                                                                                                  Just have them on the side with whatever else you're serving. Let them shine on their own.

                                                                                                                  1. re: linguafood
                                                                                                                    fldhkybnva RE: linguafood Apr 5, 2013 05:56 PM

                                                                                                                    Great, I think I will do this or just throw them on top of the fish when plating. Can I just saute ahead of time while the fish bakes and toss them on at the end at room temperature? Sorry, mushroom semi-newbie.

                                                                                                                    1. re: fldhkybnva
                                                                                                                      linguafood RE: fldhkybnva Apr 5, 2013 06:16 PM

                                                                                                                      Why not sauté in time for the fish to be ready (unless you have other sides you need to deal with), then you can serve them on top hot '-)

                                                                                                                      Depending on how much shroomage your making, I doubt they'll take longer than 10-15 min.

                                                                                                                      1. re: linguafood
                                                                                                                        fldhkybnva RE: linguafood Apr 5, 2013 06:55 PM

                                                                                                                        Great, thanks. Yea it'll be a multi tasked to do but hopefully I can handle it. Roasting garlic alongside the fish and sauteeing shrimp but most of it is hands off, watch and wait. Do you do the dry saute and then add butter/oil? Or start with oil?

                                                                                                                        1. re: fldhkybnva
                                                                                                                          linguafood RE: fldhkybnva Apr 6, 2013 10:22 AM

                                                                                                                          I usually start with a butter/oil mix. Don't overcrowd.

                                                                                                                2. Chinon00 RE: fldhkybnva Apr 5, 2013 03:57 PM

                                                                                                                  Italian white truffles;]

                                                                                                                  1. p
                                                                                                                    pickledtink RE: fldhkybnva Apr 5, 2013 05:59 PM

                                                                                                                    I love mushrooms in (almost) all forms and varieties, although I know there are many I have yet to try.

                                                                                                                    I was excited to try "fried mushrooms" offered at a roadside stand in Montana, only to be let down. Crunchy outside, watery mess inside. I think if they had been sauteed beforehand to sweat out the water, it might have worked. Oh well. But then again, one of my favorite ways to eat mushrooms is raw dipped in a good grain mustard.

                                                                                                                    I have considered taking a foraging course to learn how to ID the good 'shrooms in the wild. Anyone ever done this?

                                                                                                                    1 Reply
                                                                                                                    1. re: pickledtink
                                                                                                                      fldhkybnva RE: pickledtink Apr 5, 2013 06:54 PM

                                                                                                                      I want to go foraging now too but definitely need a course as I'm sure I'd end up in some psychotic trance somewhere or dead :) I live in Maryland and we have some woods around so I'm sure they are holding some mushroom goodness

                                                                                                                    2. EWSflash RE: fldhkybnva Apr 5, 2013 08:47 PM

                                                                                                                      I got a Lion's Mane mushroom patch for Christmas from a friend once, and at the time i had enough space and autonomy at work to grow it in my office. It was amazing. Heavy-bodied, great big fruiting bodies, they sauteed up just great, and just when I thought the patch had given up its last, it would secretly grow another big honking one that i'd see after not paying attention to it for a few days. It came from fungi.com, they make it as easy as possible to grow your own.

                                                                                                                      1. b
                                                                                                                        blythe RE: fldhkybnva Apr 6, 2013 11:27 AM

                                                                                                                        I forgot to list Enoki! They are so cute and very pretty and delicate when added to soups.

                                                                                                                        2 Replies
                                                                                                                        1. re: blythe
                                                                                                                          almond tree RE: blythe Apr 11, 2013 09:33 AM

                                                                                                                          Googling enoki, I found this blog post about Enoki Crumpets. They look intriguing. Not a sign of a recipe, though.
                                                                                                                          Too bad.

                                                                                                                          1. re: blythe
                                                                                                                            chicgail RE: blythe Apr 11, 2013 10:42 AM

                                                                                                                            I love enokis - just raw - tossed in salads. The acid in the salad dressing seems to be all they need to soften them up a tad.

                                                                                                                          2. j
                                                                                                                            Jessiet RE: fldhkybnva Apr 12, 2013 04:22 AM

                                                                                                                            The elusive morel! Love it in a cream sauce, over a steak or chicken.

                                                                                                                            1. p
                                                                                                                              Philippa RE: fldhkybnva Apr 12, 2013 04:37 AM

                                                                                                                              My neighbor brought us some chanterelles but unfortunately mixed in were some faux chanterelles and all 4 of us were up all night vomiting while in between vomiting trying to look up on the Internet whether we were going to get liver failure and die. After that a friend told us about a relative who used to go all over the world with a mushroom foraging club And one year in Italy one of the members died! (From mushroom poisoning!). So now when I see those beautiful golden patches I just walk on by!

                                                                                                                              1 Reply
                                                                                                                              1. re: Philippa
                                                                                                                                tardigrade RE: Philippa Apr 12, 2013 07:24 PM

                                                                                                                                Wild mushrooms are tricky: I can recognize chantrelles (and had them confirmed by experienced mushroomers), morels, and Amanita muscaria, which I will not touch. My late great-uncle once took me mushrooming, and tried to show me how to recognize edible Amanitas, but I don't trust myself with those. One problem we have in the Bay Area is that immigrants find mushrooms that look a lot like ones they knew back home but turn out to be poisonous.

                                                                                                                                I went to a talk on mushroom toxicology earlier this year. According to the lecturer, people who survived eating Death Angel mushrooms (A. phalloides) all claimed they were the best mushrooms they ever had! Now I know what to request for a last meal...

                                                                                                                              2. f
                                                                                                                                FallsChurch2 RE: fldhkybnva Apr 12, 2013 06:31 AM

                                                                                                                                Champiñones al ajillo: Plain old supermarket button mushrooms, the big ones sliced, the small ones left whole; sauteed in olive oil with a knob of butter over low heat, so the lots (and lots) of garlic don't burn; when reduced, add a dribble of tamari and white wine; when that's evaporated, mix with chopped fresh parsley and serve with a crusty baguette. They'll lick the bowl clean.

                                                                                                                                1 Reply
                                                                                                                                1. re: FallsChurch2
                                                                                                                                  linguafood RE: FallsChurch2 Apr 12, 2013 10:32 AM

                                                                                                                                  That sounds delicious!

                                                                                                                                2. jinet12 RE: fldhkybnva Apr 12, 2013 10:08 PM

                                                                                                                                  Creminis roasted with olive oil, garlic, salt, and lots of ground pepper. Simple but delicious preparation that's great tossed in rice and pasta creations, that's if they make it out if the pan. They usually get gobbled up once cool straight out of the oven!

                                                                                                                                  1. jinet12 RE: fldhkybnva Apr 12, 2013 10:12 PM

                                                                                                                                    Oh and I forgot. Last week I had Enoki Mushrooms for the first time. They were sautéed with pea shoots. Wonderful dish at The Slanted Door in San Francisco.

                                                                                                                                    1. fldhkybnva RE: fldhkybnva May 22, 2013 09:59 AM

                                                                                                                                      I have to update my favorite mushroom - I still love creminis but have been quite into shiitakes recently. I finally tried them and they are fabulous and I know use them quite frequently.

                                                                                                                                      1. Candy RE: fldhkybnva May 22, 2013 01:49 PM


                                                                                                                                        1. h
                                                                                                                                          HillJ RE: fldhkybnva May 24, 2013 06:57 AM


                                                                                                                                          Has anyone try the Lobster mushroom (which I've read is not technically a mushroom but what grows from the host mushroom)? If so, how's the flavor?

                                                                                                                                          I love all mushrooms; especially a variety prepared in butter, s&p and thyme smeared on toast.

                                                                                                                                          In Pittsburgh, PA there's a pretty cool mushroom farm, pick your own.

                                                                                                                                          Anyone try these kits?

                                                                                                                                          1. fldhkybnva RE: fldhkybnva Jun 14, 2013 03:54 PM

                                                                                                                                            I finally bit the bullet and picked up some dried morels today to serve sauteed with steak. Is it best to rehydrate in water and just add that liquid to the pan for a sauce or should I use a more flavorful liquid for rehydrating? Also, how much water do you generally use and how long?

                                                                                                                                            5 Replies
                                                                                                                                            1. re: fldhkybnva
                                                                                                                                              ferventfoodie RE: fldhkybnva Jun 15, 2013 12:46 PM

                                                                                                                                              Water is fine for rehydrating but be sure to strain the soaking
                                                                                                                                              liquid before using it in a recipe - morels can retain sand and
                                                                                                                                              grit. I usually cover them with about twice the volume of
                                                                                                                                              water to mushrooms and let them sit 20 to 30 minutes.
                                                                                                                                              Can depend on just how much the mushrooms are
                                                                                                                                              dehyrated - you want them to be easy to slice or dice but
                                                                                                                                              not mushy.

                                                                                                                                              1. re: ferventfoodie
                                                                                                                                                fldhkybnva RE: ferventfoodie Jun 15, 2013 03:50 PM

                                                                                                                                                The mushrooms were quite tasty! I rehydrated in hot water for 30 minutes, strained the liquid and used it in a pan sauce with the sauteed morels.

                                                                                                                                                1. re: fldhkybnva
                                                                                                                                                  ferventfoodie RE: fldhkybnva Jun 15, 2013 03:59 PM

                                                                                                                                                  Glad you liked them. Morels are my favorite mushroom -
                                                                                                                                                  to me, hen of the woods has a similar taste and is more
                                                                                                                                                  available fresh - but if you use fresh you don't have the
                                                                                                                                                  advantage of the soaking liquid. What did you use for your
                                                                                                                                                  pan sauce. I usually deglaze the pan with Madeira and
                                                                                                                                                  add a little fresh thyme. If I'm feeling decadent, also some
                                                                                                                                                  heavy cream.

                                                                                                                                                  1. re: ferventfoodie
                                                                                                                                                    fldhkybnva RE: ferventfoodie Jun 15, 2013 04:48 PM

                                                                                                                                                    Very true, I actually bought some fresh hen of the woods today (aka Maitake right?). I also thought they had a similar flavor. They were good, but the Maitake are cheaper and more available so I'm not sure I'll have the morels too often but it might be hard to resist as I eat a lot of mushrooms and like to mix it up for variety. For the pan sauce I started with the fond from a seared pepper-crusted sirloin, deglzed with a mix of white and sherry wine, garlic and shallots, sauteed the shrooms and then added the hydration liquid and reduced. I'm pretty sure SO licked the plate. Another favorite sauce is thyme with white wine which I do quite often with chicken and fish.

                                                                                                                                                    I had some of the hydration liquid left over which I stashed in the fridge and used to saute Shiitakes for a salad today.

                                                                                                                                                    1. re: fldhkybnva
                                                                                                                                                      ferventfoodie RE: fldhkybnva Jun 15, 2013 10:21 PM

                                                                                                                                                      That extra liquid also makes a great addition to risotto.

                                                                                                                                            2. m
                                                                                                                                              Meann RE: fldhkybnva Jun 15, 2013 04:10 PM

                                                                                                                                              Miatakes, hen of the woods, roasted in a little sealed crock with garlic and real butter.

                                                                                                                                              But there's a diner in Chadd's Ford, PA near Kennett Square mushroom country, that does a mushroom strudel to die for. And portabellas with garlic and soy sauce tossed in the dehydrator for mushroom jerky. But best of all is just getting a crate of mixed exotics from Rockee's and making risotto: http://rockeesmushroomoutlet.com/

                                                                                                                                              3 Replies
                                                                                                                                              1. re: Meann
                                                                                                                                                Ridge RE: Meann Jun 15, 2013 05:00 PM

                                                                                                                                                Maitake are my favorites. We sauté them with shallots in olive oil and a touch of wine until they get crisp and serve with pasta. I love the meaty flavor and texture. I also like shitakes, black chanterelles, hedgehogs and porcini.

                                                                                                                                                1. re: Ridge
                                                                                                                                                  fldhkybnva RE: Ridge Jun 15, 2013 05:12 PM

                                                                                                                                                  They are quite woody, lovely flavor.

                                                                                                                                                  1. re: Ridge
                                                                                                                                                    Tripeler RE: Ridge Jun 15, 2013 06:47 PM

                                                                                                                                                    We live in Tokyo and get Maitake mushrooms pretty much year-round. They put off a great flavor in stock.

                                                                                                                                                2. o
                                                                                                                                                  Owtahear RE: fldhkybnva Jun 15, 2013 07:16 PM

                                                                                                                                                  I agree with what that great gastronome Jim Morrison says. Psilocybin mushrooms

                                                                                                                                                  1. jill kibler RE: fldhkybnva Jun 15, 2013 09:26 PM

                                                                                                                                                    Tropet de la morte. Black trumpet shapes with a fantastic earthy, musky flavor. Make a stroganoff sauce with them and serve them on homemade spaetzle.

                                                                                                                                                    sorry, can't get the pic on....

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