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heidih

Roasted mushrooms

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Oh my goodness - what a treat. Saw them on several sites. Simply cut to a bite size, tossed with salt and olive oil. A sprinkle of garlic powder and herbs optional. 375F until done to your liking. I used brown crimini. another pan on deck for tomorrow. Anyone else roast them?

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Yes, I just did this last week.   Such a good hit of "mushroomieness" 😃

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Yep.  Here's a photo from some I made recently and used in a savory roll-up with pizza dough (posted here) no garlic powder though.   Olive oil, salt, pepper a smashed clove of garlic and fresh rosemary. 500°F for ~ 8 min.

IMG_1385.thumb.jpeg.5706be466bf3918eb89decede29654bb.jpeg

IMG_1386.thumb.jpeg.14185c2a0fa2db69b0962efcff41f49d.jpeg

 


Edited by blue_dolphin to add time & temp (log)
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I do whole mushrooms in a covered pan in the oven. Knob of butter in the pan, small knob of butter in each (skin side down please) and cook for about 25 mins. Then remove the lid for turn the heat up a bit for another 15. This way the mushrooms are initially steamed in their own juice, which is evaporated and you are left with moist mushrooms with really good concentration of flavor. The butter on top stops them drying out and lets face it more butter is ALWAYS good.

Butter left (not much, but usually brown/black) is used to cook fried eggs or add to sauce.

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1 hour ago, dans said:

Serious Eats did a piece on roasting mushrooms a while back. They do it slightly differently

 

Roasting Mushrooms

 

They did the tip out the juice thing but these were really fresh  no juice to tip out. They had good crust 

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We do roasted veg a lot, including mushrooms (also cremini, most of the time. Whole if they're small, halved or quartered if they're not. Pretty tasty.

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Scrumptious, @blue_dolphin! Did I read that you thought you'd try them as appetizers next time? How many pieces would you divide the dough into? Roll them to what size?

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Ooo good to know! Half Baked Harvest posted a wild rice chicken soup topped with roasted mushrooms that I’m going to try this week. 

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Try roasting them even past that point - you will be amazed at how much more flavour develops.

 

I often roast big shiitakes and Elm Oysters (which I forage).  I keep them whole and put a dollop of ramp butter and salt in the cap (face up).

 

Toasted till they are brown.  Many uses thereafter.

 

 

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13 hours ago, TdeV said:

Scrumptious, @blue_dolphin! Did I read that you thought you'd try them as appetizers next time? How many pieces would you divide the dough into? Roll them to what size?

 

I put your answer over here.  Now gotta go get more mushrooms to roast!

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They were so good I put shrooms in my grocery order yesterday. Geting ready to prep them. I did let them get crispy. Yes little umami bombs :)

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That's my favorite way to prepare mushrooms.  I could eat enough of them to make myself sick.  Roasted mushrooms are always on my Thanksgiving menu.

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Hmmmm…. wondering if roasting them, deglazing the pan and making soup would work?

Tarragon, thyme and a mix of chicken and beef stock.


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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I roast them in the oven at 375. No juice left. I ate most of a pound yesterday and put the leftovers in my lamb shank soup. It was good. 

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I generally roast them dry (with salt) for fifteen minutes or so before adding butter - pretty much the same as how I sautée them. I haven't done a side-by-side, but it feels like the water leaches out faster and the butter doesn't burn.

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See that is the odd thing the last 2 batches had no leaching. They just crisped up. Luck of the draw - and I not  gambler ;)

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On 11/7/2019 at 4:00 PM, dans said:

Serious Eats did a piece on roasting mushrooms a while back. They do it slightly differently

 

Roasting Mushrooms

But what do Cook's Illustrated and Alton have to say?  I did find this...

 

https://www.cooksillustrated.com/recipes/8187-roasted-mushrooms-with-roasted-garlic-and-smoked-paprika

 

 


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1 hour ago, CatIsHungry said:

Has anyone made a compound butter with these, yet? How’d it turn out? 

 

In Six Seasons, there's a recipe for Double-Mushroom Butter that I liked. 

He first makes a sort of mushroom broth, simmering ~ 2 cups of mushroom trimmings (preferably wild), a clove of garlic and a sprig of thyme in enough water to cover by 1/2 inch for ~ 1 hr.   Strain out the solids and reduce the broth to ~ 2T.  

Roast another 1/2 lb mushroom @400°F for ~ 20 min or until shriveled and concentrated.  Cool and finely chop them. 

Blend together 1/2 lb unsalted butter at RT, the reduced glaze, the chopped mushrooms, 1T finely chopped parsley, 1/2t minced fresh rosemary, 1/2t kosher salt and chill for at least an hour.

 

Edited to add that I rarely have wild mushrooms so I usually add some dried porcini to simmer along when making the broth. 


Edited by blue_dolphin (log)
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Yes, I have made that butter which is utterly delicious ....hide the toast!

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13 minutes ago, Okanagancook said:

Yes, I have made that butter which is utterly delicious ....hide the toast!

and the polenta...and the scrambled eggs!

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I should have got some for my baked potato tonight...next time.  Polenta, oh yeah...made the Marcella Haven way....traditional...I did this for our neighbours who are Celiac and they never imagined little old polenta could taste so good.

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I roasted mushrooms for a pizza last night

IMG_1615.thumb.jpeg.1f87e0e54a50fb813734483066602444.jpeg

 

I included extras and used the trimmings from the lot of them, along with a handful of dried porcini to make a batch of the Six Seasons Double Mushroom Butter. 

IMG_1618.thumb.jpeg.0d0500e36f39e2a1a0f05cd964030221.jpeg

 

Used some of that to scramble up a duck egg for my breakfast and put it on my toast, too.

A008B4BE-B833-46DE-A5FD-B7723EE56EC6_1_201_a.thumb.jpeg.b735219e43e63d3ecf2eade46c282969.jpeg

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