Your favorite mushroom dishes

helenas · January 31, 2003

I'm always excited when Jinmyo posts her next mushroom dish on the Dinner thread. Now there are also Ed's wonderful shiitakes.

My other favorite recipe is from "One Potato, Two Potato" book, which is slow-roasted shiitakes(about an hour in F300 oven). Lately i started to prepare it using half oyster mushrooms/half shiitakes, and i think it's an improvement as oysters added a needed texture.

What's your favorite fresh mushroom dish? Especially employing the usual suspects: buttons, creminis, shiitakes and oysters.

thank you

Lyle · January 31, 2003

Miso soup w/ shrooms, if it counts.

God bless miso.

I usually use dried and add the reconstitution liquid.

And simple grilled mushrooms with oil and salt. Delectable.

joler · January 31, 2003

The Wildwood Cookbook by Corey Schreiber has some wonderful mushroom recipes. The mushroom bread pudding is to die for.

Stone · January 31, 2003

Peyote and peanut butter. On warm brioche.

Wild mushroom risotto.

chantrelle · January 31, 2003

I made a wonderful wild mushroom stuffing for Thanksgiving and Xmas this year and last!

It's quite a hit:

http://www.foodporn.com/amateur/dec2001/pa...es/DSCN0004.htm

And i don't really have a recipe for this one but pizza is a great treatment of the mushrooms if you have a huge haul!

http://www.foodporn.com/hardcore/november2...es/DSCN0054.htm

Stone · January 31, 2003

I was going to write that for some reason I don't like mushrooms on pizza. But that looks quite good.

helenas · January 31, 2003

"Wildwood" looks like a very intersting book (as looking inside it on amazon).

The mushrooms pizza reminds me of the excellent mushroom tarts from the recent "Saveur" magazine, made with pesto and tapenade.

And speaking of tapenade, here is another favorite mushroom dish: Mario's Pasta with Black Olive Sauce

kitwilliams · January 31, 2003

Mushroom Barley Soup.

torakris · January 31, 2003

I was intoduced to mushrooms quite late in life as my mother hates them.

I do remember loving these marinated mushrooms that were always part of my grandmother's antipasto platter.

Now I sautee mushrooms and put them everywhere, risotto, pasta, pizza. etc My frienda nd I once made a pizza with sauteed wild mushrooms, goat cheese and topped with arugula when it was pulled out of the oven, best pizza I ever had!

I am going to give roasting a try, but soemtimes I just love the bite of a raw white mushroom. I often make a mushroom salad with a lemon and EVOO dressing and shavings of parmasean.

bigbear · January 31, 2003

Mushroom Barley Soup.

Ditto.

Jon Tseng · January 31, 2003

Classic sauteed mushrooms on toast

1) Use as many different varieties as possible. Variety is the spice of rice

2) Cook in hot oil in small batches. Get them golden on the caps if poss

3) Add a splash of double cream at the end, then minced garlic and parsley AT THE LAST MINUTE

4) Don't cook more than half a minute after adding garlic and parsley. Serve on toasted bread.

J

Jinmyo · January 31, 2003

I don't have a favourite dish but I do have a favourite method: roasting.

Kim WB · February 1, 2003

Mushroom Barley Soup.
Ditto.

Sounding very, very good. Ditto,

Jaymes · February 1, 2003

Queso Fundido con Chorizo y Hongos...

Queso Oaxaca (a Mexican mozarella-type cheese), sliced

Chorizo

Mushrooms - brushed & thickly sliced

Fresh flour tortillas

Pico de Gallo

Guacamole

In skillet, brown loose chorizo, crumbling to break apart any large pieces. When fairly brown, add mushrooms, trying to keep mushrooms on one half of pan and chorizo on other. Saute until mushrooms are cooked in the chorizo juices.

Into shallow flameproof ramekin (I have the small, two-handled Calphalon paella dish that I use for this) put chorizo, pushing it to one side. Then, put mushrooms in a pile on the other side of the dish leaving a kind of empty spot in the middle.

Layer the cheese on, primarily in the middle of the dish. Run dish under broiler until cheese is hot and bubbly.

Serve immediately: set sizzling oven pan on trivet on table. Have tortillas slightly grilled and hot and ready to go; ditto a bowl of pico and a bowl of guacamole.

Provide a serving fork. The deal is that you hold a warm tortilla in your hand and with the fork, dig into the melted cheese and chorizo and mushrooms and scoop some of it up and onto your tortilla, which you then fold over and eat like a soft taco (which, of course, it is). Add as much pico and/or guacamole as you like.

Wash down with a cold beer.

jaybee · February 1, 2003

Morels sauteed in butter and mixed in with scrambled eggs and creme fraiches.

Poulet vin jaune avec morels.

Charcoal grilled portabellos seasoned with balsamic vengar and garlic.

NeroW · February 1, 2003

Peyote and peanut butter. On warm brioche

Seriously? :rolleyes:

I also like a mushroom bread pudding, with Gruyere.

laura · February 1, 2003

Polenta with wild mushrooms based on the recipe in Debra Ponzek's excellent book, French Food American Accent. The reason I like this version of

polenta is that it is very soft and creamy, using finely ground corn meal means

that you don't have to cook this very long. The wild mushrooms sauteed first,

then simmered in stock reach a depth of flavor, that is enhanced by the use

of truffle oil in the polenta, or if you are richer than I am, you can shave truffles

over the top, the recipe is on page 120

Jinmyo · February 1, 2003

I've just roasted whole cremini, lashed with EVOO, rosemary, kosher salt and fresh pepper at 400f for twenty minutes. I then deglazed the pan with a Belgian beer that has notes of cardomum and orange, threw this and the mushrooms into some sauteed Swiss chard, added some cream.

This with slices of a very rare rib steak and grilled crostini rubbed with garlic.

I'm eating this at my desk.

ruthcooks · February 1, 2003

I grew up thinking morels WERE mushrooms, never saw another kind except canned until I left home. The only way we ate them was this: my mother soaked them in salt water to get rid of the pesky varmits that always hid in the cracks. She then patted them dry, dipped in beaten egg and cracker crumbs (not too fine) and sauteed in butter until golden brown.

We ate with bread and more butter, and reveled in the richness.

My most popular mushroom dish is Mushroom Stuffed Squash: a stuffing of finely chopped button mushrooms, butter, onion, garlic, breadcrumbs and Parmesan or Romano spread over tiny summer squash halves and baked.

Jaymes · February 1, 2003

My most popular mushroom dish is Mushroom Stuffed Squash: a stuffing of finely chopped button mushrooms, butter, onion, garlic, breadcrumbs and Parmesan or Romano spread over tiny summer squash halves and baked.

I think this sounds absolutely wonderful.

Do you have an actual recipe for it, or is it just something you "do"? If you know what I mean.

Vanessa · February 1, 2003

I grew up thinking morels WERE mushrooms

:shock: :shock: Where did you grow up?!

v

ruthcooks · February 2, 2003

I grew up in the forties and fifties in northern rural Illinois, in "the little bump on the big bump" eight miles from the Mississippi.

Here's the mushroom squash recipe. The reason it appears in this form is because I've copied it from my cookbook manuscript. I just got the proofs back this week, and am starting to get excited. Enjoy.

Mushroom Squash

***Unique/Original

This recipe is one of a trio of very similar recipes which I use constantly: the mushroom stuffing for Rock Cornish hens, the mushroom mixture spread over the top in this squash favorite, and a filling for mushroom appetizers in cream cheese pastry or filo pastry. The poultry version is seasoned with thyme and has lots of chopped onion; the pastry filling is bound by egg and substitutes green onion; this one is given an Italian flavor with the additions of garlic and cheese. I created one of them, although I can't remember which, and the other two are variations; mushroom lovers adore all.

I served this at a buffet supper once, and it was the most popular dish of all!

9 small or 12-16 tiny small yellow crookneck squash

1/2 cup butter

1 onion, grated

12 ounces mushrooms, washed and finely chopped

1 large clove garlic, minced or pressed

1 1/2 cups fresh bread crumbs

Salt and freshly ground pepper

Grated Romano or Parmesan cheese, about 1/2 cup

Scrub squash and cut in half lengthwise. Place, cut side up, on a buttered baking dish just large enough to hold squash in a single layer when crowded tightly. Lightly salt and pepper.

Melt butter in a large skillet or saucepan over medium heat and cook onion a few minutes. Add mushrooms and garlic, and cook rapidly until almost all liquid has evaporated. Remove from heat, stir in breadcrumbs and season to taste with salt and pepper. Spread mixture evenly over squash and sprinkle top with cheese.

Bake 30-45 minutes at 350 degrees, or until squash is tender when pierced with a fork.

Oven temperature: 350 degrees

Yield: 8 servings (or fewer; quantities are from a multi-course menu with other vegetables)

Yes, I wash mushrooms. That extra flavor you save by wiping is often dirt.

Jaymes · February 2, 2003

Thank you very, very much for the recipe, and congratulations on the book!!

Here's how I do my mushrooms. I have a big wad of paper towels handy by the sink, and then turn the water on. I quickly wash each mushroom, getting off as much dirt as I can under the running water. Then I immediately dry each one off after I wash them.

They don't really have time to absorb much water that way. Of course, I never let them sit in water, either. I had mushrooms at a friend's house last night on her crudite platter. She had clearly let the mushrooms sit in water because they tasted just like you were trying to chew your way through little round gray sponges.

Actually, I had quite a row with myself over this. I mean, should I tell her or not. Hurt feelings vs soggy mushrooms...hurt feelings vs soggy mushrooms...hurt feelings vs soggy mushrooms. I decided to tell her, although not then, not at the time, not in the middle of the party. I'm going to tell her later, when it's just the two of us.

Edited February 2, 2003 by Jaymes (log)

SobaAddict70 · February 2, 2003

a mushroom bread pudding, with Gruyere.

Thanks for an inspiration, dude.

tomorrow night I'm thinking of a savory mushroom flan, as an app or possibly a main.

--------

g. johnson's pasta with mushrooms (which I'd like to replicate one of these days)

ditto with Ed's shiitakes.

as a filling for ravioli

as a filling for omelettes

as a topping for bruschetta

to name a few...

snowangel · February 2, 2003

I grew up thinking morels WERE mushrooms,

In southern Minnesota, they call them "Morel Mushrooms." Not just morels. Must be a midwestern thing.

Sign In

Your favorite mushroom dishes

Recommended Posts

Similar Content

Recently Browsing 0 members