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Old 05-01-2011, 06:06 PM   #11
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Your recipe looks right on, FP....I love the stuff.

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Originally Posted by Dawgluver View Post
Got me thinking. Last Fall a friend brought us an 8 lb. Hen of the Woods mushroom, which I cut up, froze most and dehydrated some. Delish! Have used it in soups and stews, will try the sauce!
I never heard of that kind of mushroom before. I couldn't help but laugh at the picture of it thinking of how one of our members (don't remember who)
recently said they hated mushrooms so much she couldn't stand to look at them. Hope she doesn't see this.....it could cause nightmares.
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Old 05-01-2011, 06:37 PM   #12
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Originally Posted by Kayelle
Your recipe looks right on, FP....I love the stuff.

I never heard of that kind of mushroom before. I couldn't help but laugh at the picture of it thinking of how one of our members (don't remember who)
recently said they hated mushrooms so much she couldn't stand to look at them. Hope she doesn't see this.....it could cause nightmares.
Never heard of them before either. I was frightened when I first saw it too. Apparently they are one of the few mushrooms you harvest in Fall, grow on either oaks or elms and produce for years. I looked it up, perfectly safe as are most Fall mushrooms. There are HoW fanatics out there. The French have been using them for many years. I soaked the monster in salt water and rinsed to get rid of bugs. First time I sautéed in butter and garlic with a bit of worchest sauce, OMG! It dehydrates very well, and when frozen, lasts for years. That said,our supply is almost gone.

Texture is like escargot. Really firm and meaty, holds up great in slow cooking. We have Morels for a short time here in Spring, and there are poisonous posers for any Spring mushrooms.



Next Fall, look to the trees. There might be a Hen nesting there.
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Old 05-01-2011, 08:46 PM   #13
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That is one beautiful mushroom...I first used it during the Mushroom Challenge. It's called Maitake. Very good!
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Old 05-01-2011, 09:23 PM   #14
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Thanks, Kades...I like it over just about anything.
Ah ha, so right out of the pan is tops YES?
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Old 05-01-2011, 09:31 PM   #15
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Ah ha, so right out of the pan is tops YES?
kades
Most definitely! and if you make it extra thick and add 1/2 and 1/2 to thin it down, Cream of Mushroom Soup.

I like an all purpose recipe!
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Old 05-01-2011, 09:39 PM   #16
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That is one beautiful mushroom...I first used it during the Mushroom Challenge. It's called Maitake. Very good!
Mushroom Challenge??? Please do tell!
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Old 05-01-2011, 09:44 PM   #17
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Mushroom Challenge??? Please do tell!

GCC - Mushroom Challenge Build Up

The individual cook's creations are in the same forum.
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gravy, mushrooms, recipe

Mushroom Gravy Basic Mushroom Gravy 1/2 pound sliced or diced white mushrooms 1/2 cup diced onions 1/2 teaspoon minced garlic 2 Tablespoons Butter 2 Tablespoons AP flour 2 cups beef stock or broth Salt & Pepper, to taste Melt butter in saute pan and saute' mushrooms, onions and garlic intil onions are soft. Stir in flour and cook, stirring for about 5 minutes. Stir in beef stock, continue stirring until thick. You can add more stock if you would like thinner gravy. Salt and Pepper to taste. There are as many varitations as there are types of mushrooms, stocks and spices. 3 stars 1 reviews

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