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Old 05-08-2012, 11:46 AM   #31
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Originally Posted by Harry Cobean View Post
let's not forget the dried mushroom.deep flavour,keep forever in a jar so you are never out of mushrooms & the soaking water makes a fabulous stock base.
a local grower sells a dried mixed pack,the mix varies according to availability but usually includes a mix of morels,porcini,girolle & trompette noir etc.
fabulous in rissotto & the trompette noir works well & looks beautiful with seafood
I have a large jar of dry, mixed, wild mushrooms. I have also dried mushrooms myself. But, I am never quite happy with using them. Other than soaking them in hot water, do you know any tricks that make them better?
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Old 05-08-2012, 11:57 AM   #32
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I have a large jar of dry, mixed, wild mushrooms. I have also dried mushrooms myself. But, I am never quite happy with using them. Other than soaking them in hot water, do you know any tricks that make them better?

Dried mushrooms don't really replace fresh in many applications. There is a texture issue. They are great flavor enhancers. I toss a handful into a tomato sauce to boost the flavor. As Harry said, even the soaking water is good for flavor.
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Old 05-08-2012, 12:17 PM   #33
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I have a large jar of dry, mixed, wild mushrooms. I have also dried mushrooms myself. But, I am never quite happy with using them. Other than soaking them in hot water, do you know any tricks that make them better?
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Dried mushrooms don't really replace fresh in many applications. There is a texture issue. They are great flavor enhancers. I toss a handful into a tomato sauce to boost the flavor. As Harry said, even the soaking water is good for flavor.
dead right andy,dried would be out of bounds for a lot of dishes such as stir fry etc due to texture but they are knock out in casseroles & stews where they do hold their texture & boost flavour,particularly if you use the soaking water as a stock base.dried porcini in rissotto with the soaking water used as the stock...........heavenly!
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Old 05-08-2012, 12:17 PM   #34
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Dried mushrooms don't really replace fresh in many applications. There is a texture issue. They are great flavor enhancers. I toss a handful into a tomato sauce to boost the flavor. As Harry said, even the soaking water is good for flavor.
Thanks Andy. So, you don't try to let them dry and then sauté them? I guess you're right that they work better as flavour enhancers than as a substitute for fresh mushrooms.

I know about the soaking water, but DH isn't crazy about the flavour of 'shrooms. I would have to make separate stock for me and DH. I have tried saving 'shroom water in the fridge, figuring I would add a little to something, but it always goes bad before I get around to using it.
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Old 05-08-2012, 01:37 PM   #35
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...I have tried saving 'shroom water in the fridge, figuring I would add a little to something, but it always goes bad before I get around to using it.
You could freeze it. Then if you add it to a sauce, it can enhance the flavor without making it taste like mushrooms.
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Old 05-08-2012, 07:01 PM   #36
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... I have also dried mushrooms myself. But, I am never quite happy with using them. Other than soaking them in hot water, do you know any tricks that make them better?
I've dried mushrooms too! It started out by accident but now I willingly let the accident happen sometimes.

Here's a tip I discovered myself although there's no reason to believe others haven't discovered it too, or maybe it's even in all the best cookbooks... The best way to keep common store bought white mushrooms is to take off the plastic wrap and dump them into a brown paper bag, and keep the bag in a crisper drawer in your refrigerator. Don't wash them until you're ready to use them. I avoid touching them too on the theory that germs or other things on my hands might contaminate them, but maybe not.

Anyway white mushrooms last for up to two weeks in a brown paper bag, which is a lot better than maybe 3 days in the original container. As they age they slowly lose moisture and if you forget them for a month you end up with dried mushrooms. Reconstitute and use in any recipes you would use other dried mushrooms in.

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Dried mushrooms don't really replace fresh in many applications. There is a texture issue. They are great flavor enhancers. I toss a handful into a tomato sauce to boost the flavor. As Harry said, even the soaking water is good for flavor.
I agree. Some places are okay for dried mushrooms, but IMO in most situations fresh are always better. I doubt anybody could get good results reconstituting dried mushrooms and trying to saute them with the intention of getting a nice mushroom butter saute like is good on steaks.

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dead right andy,dried would be out of bounds for a lot of dishes such as stir fry etc due to texture but they are knock out in casseroles & stews where they do hold their texture & boost flavour,particularly if you use the soaking water as a stock base.dried porcini in rissotto with the soaking water used as the stock...........heavenly!
Actually not so quick Harry! Many Thai and Chinese stir fries call for dried (and reconstituted) Shitaki mushrooms. The recipes are just not right with anything else, or certainly they wouldn't be traditional.

I agree with the casseroles, stews, risotto and certainly rice is a good application of reconstituted dried mushrooms too.

And #1 bad place to use dried mushrooms: In a salad!
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Old 05-08-2012, 09:28 PM   #37
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portabello's

Portabello's r great for grilling not so for stuffing (unless they r small),if big take out stem,dont throw away,saute all in white wine butter garlic salt pepper COVERED. cook till half done then cool in fridge ,grind up mush stems,add to crabmeat,and panko,do not add sherry,maybe some parm chz,and butter,cook @375 for 20 to 25 min.
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Old 05-08-2012, 09:59 PM   #38
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Portabello's r great for grilling not so for stuffing (unless they r small),if big take out stem,dont throw away,saute all in white wine butter garlic salt pepper COVERED. cook till half done then cool in fridge ,grind up mush stems,add to crabmeat,and panko,do not add sherry,maybe some parm chz,and butter,cook @375 for 20 to 25 min.
Crabmeat is very delicate. Parm cheese will overpower the flavor of the crab. There are very few instances where Parm or Romano cheese is used with seafood They are just too strong. The crab is the star here.
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Old 05-08-2012, 10:53 PM   #39
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Quote:
Originally Posted by kitchenmagician
Portabello's r great for grilling not so for stuffing (unless they r small),if big take out stem,dont throw away,saute all in white wine butter garlic salt pepper COVERED. cook till half done then cool in fridge ,grind up mush stems,add to crabmeat,and panko,do not add sherry,maybe some parm chz,and butter,cook @375 for 20 to 25 min.
Why are portobellas not great for stuffing? What type of mushroom would you use?
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Old 05-08-2012, 11:02 PM   #40
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I love portabellas and baby bellas for stuffing. They have a fantastic flavor, they just need a little help with pre-cooking before you stuff them so they don't dry out.
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