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Old 07-14-2011, 04:04 PM   #51
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Care to share your hot and sour soup recipe, please?
You can make with vinegar or sour kraut juice, hot red peppers, mushrooms, strained mushroom soaking water and chicken broth and garnish with scallions. If you want to get fancy, you can add some tiger lily buds. If you want it to stick to your ribs, you can add egg barley.
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Old 07-14-2011, 10:06 PM   #52
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I live in mushroom country..Chester County PA. I can buy right from the "farm" 7 days a week. Love making a mushroom bread pudding, sort of baked stuffing for steaks chops etc. so good. recently have fallen in love with King Oyster or King Eringi mushrooms. Large dense, slice and saute in olive oil s and p...you'd think you had them in pure butter. add shallots and make toast! :)
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Old 07-15-2011, 05:45 AM   #53
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papinki?
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Old 07-15-2011, 10:18 AM   #54
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Care to share your hot and sour soup recipe, please?
I don't have exact measurments (I really need to get better about that) but I can tell you what I put in it. It's actually a really simple and basic soup. I start with chicken broth, about half a pot full. Like, sauce pot, not stock pot. I add some fresh ginger, maybe two teaspoons, minced extremely fine, about two teaspoons of low sodium soy sauce and about a teaspoon of sriracha chili sauce. I add the dried would ear mushrooms, I'd say start with about a half cup and add more from there to taste. I didn't bother to rehydrate them, I let the soup do it and that works out well. I also add a can of bamboo shoots and some thin sliced onion, about half a small one. I bring it up to a boil add one or two teaspoons white or cider vinegar (depending on my mood) and then cover and reduce to a simmer. It cooks 10-15 minutes. I taste the soup as I go and adjust it to fit what I'm looking for since sometimes I like it hotter or with more ginger or soy sauce. I usually serve it with sliced green onions or chives.
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Old 07-15-2011, 11:14 AM   #55
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Shroom! The variety is remarkable; that each tastes different is magical. I like getting stuck on just one for a stretch, experimenting with it. Right now, it's giant abalone mushrooms. From its cooked shape, color and texture, it's aptly named. Fun stuff.
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Old 07-15-2011, 11:27 AM   #56
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What mushrooms do you NOT like?

I might pass on enoki. It's a bit like eating a spaghetti bowl of rubbery dental floss.
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Old 07-15-2011, 11:57 AM   #57
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What mushrooms do you NOT like?

I might pass on enoki. It's a bit like eating a spaghetti bowl of rubbery dental floss.
so far, only the ones that are poisonous.
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Old 07-15-2011, 01:21 PM   #58
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The ones I don't like are canned. Rubbery, and tasteless.
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Old 07-15-2011, 01:25 PM   #59
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Shrooms that are so permeated with sand that they defy cleaning.
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Old 07-15-2011, 03:08 PM   #60
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Mushrooms are marvelous. They make almost any food better, from bread to steak, to fish, to (fill in the blank)!

My favorite "cheffy" tip for mushrooms: When the recipe calls for "wild" mushrooms and all you can find is the white button kind (or even -- sadly -- canned ones) while you are sauteeing them, (be sure to use lots of real butter) squirt a little lemon juice on them to freshen up their flavor. Then just before they're finished, toss in a handful of finely chopped flat leaf parsley. Amazing the transformation. As I said, it even works with canned mushies. Rinse them well (to help remove the "can" taste) and dry well. Then slice and proceed as for fresh.
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