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#1
02-13-2008, 01:28 PM
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 substitutions Hi everyone. I am preparing a seared salmon with beet risotto, a wild mushroom and beet/carrot micro-green salad. The recipe calls for shiitake and chanterelle mushrooms, but I cannot locate changerelles in my location. Are there any substitutions? Shiitakes are no problem. Thanks.      |
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#2
02-13-2008, 01:35 PM
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| Any other wild mushrooms of a similar size will work, or just increase the amount of shiitakes to make up the difference. Only use regular white mushrooms if you have absolutely no choice (I'm a mushroom snob  )
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 |
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#4
02-14-2008, 06:11 AM
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| I agree with Suzanne about the mushrooms. But isn't that combo a bit beet heavy? Beets in the risotto and in the salad. |
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#5
02-14-2008, 09:08 AM
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| substitutions It might be beet heavy, go the recipe from Food Network. I'll post an answer to that after I serve it. Thanks for the advice. So no one has told me whether or not flambe actually changes the taste of sherry. |
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