"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 01-04-2005, 05:11 AM   #1
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
How best to saute fresh mushrooms?

I invariably overcook them. They end up all shrunken and dark-colored before I know it. How do you cook them just right? And how do you make them absorb the seasonings instead of the flavor just coating the mushrooms? Do you marinate them? I had fresh porcini mushrooms sauted with garlic and white wine on a bed of sauted creamy spinach at an excellent Italian restaurant. Heavenly! I want to recreate it at home. Anyone with a recipe for this? Thanks!

__________________

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 01-04-2005, 07:25 AM   #2
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Can't help you with your restaurant dish, but I do make a mean mushroom saute.

I keep it very simple. Just heat good quality olive oil, and unsalted butter together in a saute pan, about equal amounts of each. Then I add smashed up , but still whole, garlic cloves and saute for no more than a minute. Then I take it off the heat and let it sit for and hour or two. Just before dinner, I take halved crimini mushrooms. and toss them with the garlicky oil and fat, and saute over med. heat just until done. No more than 5 mins. They are always a big hit. Sometimes I toss precooked fresh green beans in with them. Sooo good.
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-04-2005, 09:12 PM   #3
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Thanks Lyndalou! I can imagine the wonderful flavor of the oil and butter steeped in garlic! Think I'll add chopped finger chilies to this dish for that added spike! I will keep my fingers crossed that the mushrooms will turn out just right! :)
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 01-04-2005, 10:25 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,352
If you want to get some color on the mushrooms, don't salt them. Saute in butter and/or oil until the are a golden brown over the majority if their surface. The salt them and they will release their liquid, intensifying the flavor.

Deglaze the pan with some brandy or wine.

That's the basics. Additional flavors from shallots, garlic, thyme, etc will further enhance the dish.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-06-2005, 09:26 PM   #5
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
lyndalou has the best idea, the only thing I have to add is to put your olive oil in the pan first, then the butter. It will keep your butter from burning. I do add salt, but at the end. If you're going to pour them over something, rather like a sauce rather than a side dish, a few tablespoons of sherry or port (DRY) just before they're done, bring to a boil, then pour over what you want to sauce (meat, veggies, starch). Tres elegant and very easy.
__________________
Claire is offline   Reply With Quote
Old 01-11-2005, 10:28 AM   #6
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Just noticed this post and thank you. Having been doing it wrong for so long. I do eat mushrooms on piece of toast for lunch sometimes. What is your favorite mushroom and why? I mostly use the white ones. I don't think they have much flavor like the others.
__________________
In the Kitchen is offline   Reply With Quote
Old 01-11-2005, 10:29 AM   #7
Executive Chef
 
Join Date: Aug 2004
Posts: 2,862
Just noticed this post and thank you. Having been doing it wrong for so long. I do eat mushrooms on piece of toast for lunch sometimes. What is your favorite mushroom and why? I mostly use the white ones. I don't think they have much flavor like the others.
__________________
In the Kitchen is offline   Reply With Quote
Old 01-11-2005, 10:49 AM   #8
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
If I'm going to eat plain sauteed mushrooms, I prefer to use wild field mushrooms (available at my local greengrocer's shop - but not every day!).

When shopping for mushrooms for an ingredient for a dish, I tend to buy Portobellini. I like to use them when I make a cream of mushroom soup, and add a small amount of porcini and shiitake mushrooms.
__________________
Ishbel is offline   Reply With Quote
Old 01-12-2005, 06:51 AM   #9
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
I always try to buy the portabellini , also known as baby bellas.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-12-2005, 01:03 PM   #10
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
I just use button mushrooms...

I saute mine in garlic, butter and white wine and sometimes some diced onions.
Adding fresh green beans is a great idea. Thanks!
__________________

__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Olive Garden-Style Stuffed Mushrooms nikkiev Appetizers & Hors D'oeuvres 1 06-30-2006 06:37 PM
Bruschetta with Grilled Portobello Mushrooms chiefwms Vegetables 3 10-21-2004 03:32 PM
Asparagus citrus saute Filus59602 Vegetables 1 03-28-2004 02:43 PM
Wild Mushroom Chowder with Porcini Essence ironchef Soups 1 12-11-2003 02:00 AM
Fettuccine with Roasted Chicken & Mushrooms ...WW points Filus59602 Health, Nutrition and Special Diets 0 06-16-2002 08:53 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.