"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 07-10-2011, 08:14 PM   #41
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,324
Darn--I just got off the phone with my dad to firm up my travel plans...once again, I forgot to ask about the Morel harvest!
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-11-2011, 01:15 AM   #42
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by vitauta View Post
i just came across a container of dried wild mushrooms that is stamped "best used by 7-01-2011." oops. mushrooms expiring in my house? how did that happen? i must have been saving them for a too-good-for-this-world occasion that never materialized. and what is with these best used by dates anyway? are these mushrooms still good, but not as good as they were before the first of july? i will find out soon enough. if i remember right, the rehydrating liquid will provide me with a rich, mushroomy broth that should be nice even if not "best" in my (sale) beef pot roast....i think i thought these mushrooms would be good forever when i bought them....
My m-i-l- kept dried mushrooms in a coffee can laced with peppercorns to discourage bugs for ever. The storing never hurt them and the broth was always poured throug clean cloth to catch the grit and then the broth was used to improve the taste of the gravy. It also made the gravy a rich brown color instead of red. Good gravy it was wonderful and I still keep mushrooms like ths to this day.
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 07-11-2011, 09:51 AM   #43
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
I love mushrooms cooked with green onions, a little black pepper and a little sour cream. I also love them cooked with fresh green beans and sliced onion. And the large portabella caps are amazing stuffed with a mix of cream cheese, scallops and garlic and then topped with a little asiago or parmesan. Tasty stuff. Pretty much anything mushroom I've tried I really liked. Although, I found out that with some varieties, there is such a thing as too many mushrooms. I once made a hot and sour soup with dried wood ear mushrooms and added a few too many strips. It was a little overwhelming and really bitter. Little bit of wood ear, really good. Too much wood ear, bleh.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 07-13-2011, 12:25 AM   #44
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
i accidentally left a tube of crescent rolls out on the counter and it split open, leaving me with one solid log of bread dough. i cut it into sections (8-10) spooned a mushroom mixture into the center of each "roll" and baked up a batch of hors d'oeuvres for a phenomenal brunch treat i will soon be repeating--intentionally. the mushroom mix is one i like to keep on hand for omelets, pastas, gravies, soups, etc. (i simply saute together about 6 ozs. mushrooms together with an onion in butter) this will keep beautifully, refrigerated, for a week or longer--how much longer i don't know coz in my house it gets used up quickly....
__________________
vitauta is offline   Reply With Quote
Old 07-13-2011, 06:54 AM   #45
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Oh, that sounds good! Something else I'm going to have to try.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 07-13-2011, 09:05 AM   #46
Assistant Cook
 
Join Date: Jul 2011
Posts: 2
Try portobello mushroom pizza. Take a portobello mushroom cap and brush a little bit of olive oil on both sides. Then heat it in the oven for about 30 minutes. Afterwards put some tomato sauce on it with mozzarella cheese and pepperoni to top it. Then place it back in the oven until the cheese melts. It is a delicious meal for any mushroom lover.
__________________
spage424 is offline   Reply With Quote
Old 07-13-2011, 02:26 PM   #47
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Quote:
Originally Posted by vitauta View Post
i just came across a container of dried wild mushrooms that is stamped "best used by 7-01-2011." ....
Best used doesn't mean that they are bad now. I have had dry mushrooms for years. They do not have as much flavor, but otherwise are perfectly fine.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 07-13-2011, 02:34 PM   #48
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Yeah, there are just so many things nowadays that are sort of prohibited. If they were all going to kill me, I'm dead a dozen times over. I'm not foolish, but I'm 56, which generally means I'm too old to die young, especially not from food. There are a few things I do that I'm not sure I'd recommend to others (for example I love raw beef; I don't serve carpaccio or tartare to others, but happily eat it myself). But I don't worry about the mushrooms I do eat, although I'm selective in who wants to sell me foraged mushrooms and even herbs.
__________________
Claire is offline   Reply With Quote
Old 07-14-2011, 11:11 AM   #49
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by purple.alien.giraffe View Post
I love mushrooms cooked with green onions, a little black pepper and a little sour cream. I also love them cooked with fresh green beans and sliced onion. And the large portabella caps are amazing stuffed with a mix of cream cheese, scallops and garlic and then topped with a little asiago or parmesan. Tasty stuff. Pretty much anything mushroom I've tried I really liked. Although, I found out that with some varieties, there is such a thing as too many mushrooms. I once made a hot and sour soup with dried wood ear mushrooms and added a few too many strips. It was a little overwhelming and really bitter. Little bit of wood ear, really good. Too much wood ear, bleh.
your and spage424's ideas for stuffing portabellas are on my short list! anything mushrooms make that list. let the rest wait....
__________________
vitauta is offline   Reply With Quote
Old 07-14-2011, 02:29 PM   #50
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Quote:
Originally Posted by purple.alien.giraffe View Post
... I once made a hot and sour soup with dried wood ear mushrooms...
Care to share your hot and sour soup recipe, please?
__________________

__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Reply

Tags
mushrooms

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



» 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 07:36 PM.


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