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01-06-2012, 05:13 PM
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#11
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,926
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Quote:
Originally Posted by Addie
One of the things I don't like about marinated mushrooms is that the vinegar is too strong. When I do a marinade I use Chinese vinegar. Have you ever considered using crimini mushrooms? They are the brown baby portabello mushrooms.  |
My daughter used crimini to make MM for Christmas. I made a batch of my own for NYE. Delicious!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-07-2012, 08:23 AM
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#12
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,140
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I use Kraft bottled, or Good Seasons, mixed up, with fresh mushrooms. I like it as a salad dressing, adding a few sliced olives and quartered artichoke hearts. Spoon it over the greens and top with a few peels of parmesan cheese.
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We get by with a little help from our friends
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01-07-2012, 09:14 AM
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#13
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Executive Chef
Join Date: Nov 2011
Location: East Boston, MA
Posts: 3,267
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Quote:
Originally Posted by Andy M.
My daughter used crimini to make MM for Christmas. I made a batch of my own for NYE. Delicious!
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I love the crimini, but not to fond of the portabello. Although I have served them stuffed and cut into quarters. I used the stuffing you would use on your holiday bird. That was a surprise to the eaters. They were expecting the standard breadcrumb stuffing. Portabellos are so meaty that they required a heavy duty flavor for the stuffing.
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Please Remember "Oh My" is not GOD's first name nor is "Damn it" GOD's last name. Just GOD will do fine. 
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01-07-2012, 09:28 AM
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#14
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,926
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Addie, crimini and portobello are the same mushroom. Portobellos are just allowed to get bigger before harvesting.
The flavor of the Portos is a bit stronger than the criminis and they are delicious.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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01-07-2012, 10:28 AM
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#15
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Executive Chef
Join Date: Nov 2011
Location: East Boston, MA
Posts: 3,267
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Quote:
Originally Posted by Andy M.
Addie, crimini and portobello are the same mushroom. Portobellos are just allowed to get bigger before harvesting.
The flavor of the Portos is a bit stronger than the criminis and they are delicious.
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I know that. I think for me it is all the gills in the ports that turn me off. My kids love the ports. I am just not that crazy about them. I will serve them if I have company. But I will never buy one for just myself. I would rather have the criminis. They have a more delicate taste.
__________________
Please Remember "Oh My" is not GOD's first name nor is "Damn it" GOD's last name. Just GOD will do fine.
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01-07-2012, 11:44 AM
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#16
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Master Chef
Site Moderator
Join Date: Apr 2011
Posts: 6,955
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Quote:
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Originally Posted by Addie
I know that. I think for me it is all the gills in the ports that turn me off. My kids love the ports. I am just not that crazy about them. I will serve them if I have company. But I will never buy one for just myself. I would rather have the criminis. They have a more delicate taste. |
Addie, have you scraped out the gills?
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She who dies with the most toys, wins.
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01-07-2012, 11:54 AM
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#17
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Executive Chef
Join Date: Nov 2011
Location: East Boston, MA
Posts: 3,267
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Quote:
Originally Posted by Dawgluver
Addie, have you scraped out the gills?
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Yes. Always do. They muddy up a dish if you don't.
__________________
Please Remember "Oh My" is not GOD's first name nor is "Damn it" GOD's last name. Just GOD will do fine.
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Marinated Mushrooms
Rocklobster
This one makes me laugh every year. Of all the things I could make for my oldest daughter, she always wants marinated mushrooms. This is a tradition every Christmas. All it takes is two cans of whole mushrooms, and Italian salad dressing of your choice. Add to 1\2 litre jar and chill for a couple of days. Costs about two bucks. She loves the stuff.
3 stars
1 reviews
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