New Posts  All Forums:Forum Nav:

mushrooms

post #1 of 6
1/24/08 at 10:16am
Thread Starter 
What is the correct way to cook mushrooms? I cook on the stove top using butter and some wine, and was told to wait untill the juices leave the mushrooms and then get soaked up again then their done. I'm not quite sure what that means.
Thank You .
Reply
post #2 of 6
1/24/08 at 11:35am
You can cook them lots of ways and they'll be good.

For the classic sauted mushroom you're doing fine. As you saute mushrooms, they reach a point where they release a lot of liquid. Keep the heat high to minimize the time they steam and the liquid will evaporate. This evaporation concentrates the left-behind flavors in the butter and on the mushrooms. The mushrooms aren't soaking up the liquid.

I like a little minced garlic cooked with the mushrooms too.

A little finely grated parmesan at the table is a nice accent now and then as well.

Phil
Reply
post #3 of 6
1/24/08 at 6:40pm
My favorite recipe for mushrooms:

1# any variety mushroom, though wild have more flavor, ie oyster, shiitake.
1 oz minced garlic
1 oz minced shallot
2 tbl butter
1 cup cream sherry
1/2 cup heavy cream
salt & pepper to taste

Saute mushrooms, shallot and garlic in butter until mushrooms begin to render their moisture. Add sherry and reduce until almost dry. Add cream and reduce by 25% or until it begins to thicken. Add salt and pepper to taste.
Tastes great on hot, crusty bread, in pasta, on mashed potatoes or just by themselves.
Reply
post #4 of 6
1/25/08 at 11:30am
Thread Starter 

mushrooms

Thank You Sir ,

As much as I love and, cook mushrooms, this is one recipe I've never done but, will tonight. The mashed potatoes really will add, I'm sure.
Thanks again,
Reply
post #5 of 6
1/25/08 at 12:07pm
Ron, I'd add only that if you sprinkle a little salt on the mushrooms when you begin sauteing them, they'll exude their juices a bit more quickly.
Reply
post #6 of 6
1/25/08 at 12:38pm
Thread Starter 

mushrooms

Thanks again for a great (I think) tip, as I always use salt in a somewhat normal way, I never thought of it on mushrooms. I hope this "mushroom" thread keeps going for others to experience !
Thanks to all for great advice.
Ron :talk:
Reply
New Posts  All Forums:Forum Nav:
  Return Home