larry_stewart
Master Chef
As some of you may know, from other threads, Ive been growing different varieties of mushrooms. Some are ones Ive had before (Oyster, Shiitake). For others, its a first time experience.
When comparing ( other than the shitake), the only differences other than what they look like, are the intensity of mushroom flavor and the consistency. Some are firmer, others more spongy. Some have a more chewy texture while others you can bite threw with minimal resistance.
This brings me to my latest mushroom, the Almond Agaricus - (Agaricus subrufescens). They have a slight hint of almond, the kind of scent and flavor you would get from almond extract, almond paste ...
Its not a bad flavor, but Im kinda stumped as what to doo with them that would take advantage of their flavor, yet not hijacking the dish or being out of place.
I did include some of them in my marinated mushrooms. In general , it worked out fine, but you know when you ate one cause you get that hint oof almond ( which does clash a little bit with the other flavors).
The flavor/ scent tis subtle, but recognizable.Its one of those things that you're not sure if you're smelling it or tasing it. Its really cool, I just want to figure out a way to use them. I checked the website where I got them from. They have a recipe section for the mushrooms variety kits they sell. And, for course, there are no recipes for these guys..
When comparing ( other than the shitake), the only differences other than what they look like, are the intensity of mushroom flavor and the consistency. Some are firmer, others more spongy. Some have a more chewy texture while others you can bite threw with minimal resistance.
This brings me to my latest mushroom, the Almond Agaricus - (Agaricus subrufescens). They have a slight hint of almond, the kind of scent and flavor you would get from almond extract, almond paste ...
Its not a bad flavor, but Im kinda stumped as what to doo with them that would take advantage of their flavor, yet not hijacking the dish or being out of place.
I did include some of them in my marinated mushrooms. In general , it worked out fine, but you know when you ate one cause you get that hint oof almond ( which does clash a little bit with the other flavors).
The flavor/ scent tis subtle, but recognizable.Its one of those things that you're not sure if you're smelling it or tasing it. Its really cool, I just want to figure out a way to use them. I checked the website where I got them from. They have a recipe section for the mushrooms variety kits they sell. And, for course, there are no recipes for these guys..
