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Old 02-02-2011, 11:43 PM   #21
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Quote:
Originally Posted by Zhizara View Post
Not really. I guess you could try it, drain them well and pat dry, but IMHO canned mushrooms are ugly, gray and practically tasteless rubbery things.

Can't you get dried mushrooms and rehydrate them? Fancy mushrooms make a fancy gratin.

I would think you should be able to find a farmer's market there.
I hate canned mushrooms too, which is why I usually leave out the mushrooms of any recipe that calls for them when I can't get fresh. I've seen dried mushrooms but never thought of rehydrating them. I saw the posts on Edgar's "first attempt" thread about rehydrating chilis....I'll try that and see how it works.
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Old 02-03-2011, 12:06 AM   #22
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Quote:
Originally Posted by cmarchibald View Post
I hate canned mushrooms too, which is why I usually leave out the mushrooms of any recipe that calls for them when I can't get fresh. I've seen dried mushrooms but never thought of rehydrating them. I saw the posts on Edgar's "first attempt" thread about rehydrating chilis....I'll try that and see how it works.

the ONLY time I'll use canned shrooms is if I have nothing else in the house and am making a sauce in which they get sauted.

I highly recommend using dried mushrooms if you can not get the fresh ones. Only use the canned stuff if you have no other options but the taste will truly be lacking.
I honestly don't like mushrooms all together so I leave them out of a great deal of recipes unless it truly brings in what I think to be important flavor
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Old 02-03-2011, 02:35 AM   #23
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If you do rehydrate dried mushrooms make sure you save the water! It had tons of good flavor. =)
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Old 02-03-2011, 02:36 AM   #24
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Quote:
Originally Posted by cmarchibald View Post
I hate canned mushrooms too, which is why I usually leave out the mushrooms of any recipe that calls for them when I can't get fresh. I've seen dried mushrooms but never thought of rehydrating them. I saw the posts on Edgar's "first attempt" thread about rehydrating chilis....I'll try that and see how it works.
I hope it does. Be sure to save that rehydrating liquid to use in something else. Let us know.
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Old 02-03-2011, 02:29 PM   #25
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I just tried this recipe that was in the last issue of bon appetit - fabulous and simple.
Pasta with Chickpeas and Charred Tomatoes: Quick Recipes Recipe : bonappetit.com

Using hummus as a sauce base was a good idea and while I initially thought it would be an odd texture, it was awesome. I served it with some chard and a salad.
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Old 02-03-2011, 02:48 PM   #26
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I do not like vegetables, so to fool my self I make them into soups. The variety is endless. In the soup I actually enjoy them.
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Old 02-03-2011, 07:10 PM   #27
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Falafel!

I also make a meatless tomato based pasta sauce and add cooked whole chickpeas.

When I was a vegetarian I would often grind cooked, dried beans or chickpeas and use that as a substitute for ground beef.

I still have to try this, but Danes take celery root (celeriac) and other large root vegis; slice them about 1 cm thick; parboil 'til tender and then bread and fry and serve instead of meat. I hear it's really yummy.
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Old 02-03-2011, 10:26 PM   #28
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Quote:
Originally Posted by Janet H View Post
I just tried this recipe that was in the last issue of bon appetit - fabulous and simple.
Pasta with Chickpeas and Charred Tomatoes: Quick Recipes Recipe : bonappetit.com

Using hummus as a sauce base was a good idea and while I initially thought it would be an odd texture, it was awesome. I served it with some chard and a salad.
Good to know, I kind of skimmed over that recipe. Will give it another chance to "wow" me.
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Old 02-04-2011, 02:10 PM   #29
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All these sound delicious!! I made up a squash soup. Cook the cut squah in oven. In the meantime, stir fry in olive oil, some carrots, celery onions...add some vegetable broth. When cooked, add the squash./ Simmer until all the veggies are cooked, then all in blender. Will probably have to add a bit of water to thin it out. Or skim milk. Add your favourites herbs. Yummy and the orange veggies are good for your eyes!
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Old 02-04-2011, 04:22 PM   #30
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By far my favorite is eggplant parmigian, I make this about once a month...
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