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Old 07-30-2011, 11:27 AM   #91
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Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
...so, here's how i used (massacred) my beautiful clusters of oyster mushrooms: incidentally, the texture is sublime and it is a joy just cutting them up. i sauted together with onion, rough cuts of mushrooms, then added them to a pot of chicken thighs that i had already bubbling in a stew pot with cream of mushroom soup, chicken broth, and zinfandel. new potatoes, carrot discs and white parts of green onions joined the mushrooms and bubbled happily away for a while. meanwhile, in a separate pot, i boiled some panni potato dumplings. boy, are they nice...when my stew was ready, i added some of the dumplings and cuts of green onion and dill in to the pot. another shot of wine, and done! wow, this may have been a poor use of those lovely oyster mushrooms, but i've never had such incrediblly rich, creamy, mushroomy flavored chicken stew in my kitchen before. the gluey, sticky, starchy little dumplings added a new dimension of texture and flavor to this humble comfort dish, too. i'd still like to hear from you with ideas or recipes for oyster mushrooms. momentarily, at least, they are my favorite mushrooms. (i had a separate little pile of them on my plate with the stew--soft, chewy, earthy, delightful!) i will definitely buy these guys again when i see them on sale. hopefully, i'll have a recipe worthier of them next time--hint, hint.... :)
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Old 08-07-2011, 11:26 AM   #92
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lp, your mushrooms gratin has become my go to dish when i have some fresh mushrooms i need to cook up quick and good. the ingredients are always on hand ('cept i used provolone today--fine) and this gooey yummy dish keeps well, plus it makes a great little side that goes w/most everything....
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