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January 2017 Cooking Challenge - Page 2

post #31 of 42

Been a long time since i have contributed so here i go :P

 

Potatoe, Mignon, Mushroom Ragu (Parisian, Shitake, Champignon) & Balsamic Reduction

 

 

 

photo not that great, i obviously need a better cellphone to take better pics :P


Edited by KaiqueKuisine - 1/10/17 at 7:02pm

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post #32 of 42

@KaiqueKuisine - Oh my that looks delicious bad phone, or not.  

post #33 of 42

I managed to buy mushrooms and needed to do something with them.
I had forgotten that I gave my manager some time off, so I havent had that much time to cook.

I fried up most of the mushrooms (button and oyster) in ghee. I used ghee, just because I had it and I didn't have butter.
The oyster mushrooms contained a lot of water, so it took a while.
I seasoned lightly with black pepper and salt, portioned them, and put some in the fridge, some in the freezer.
You will see them come past at one point in time smile.gif

I left some button mushroom and decided to have mushroom ragout on toast, with a slight SE Asian slant to make it more interesting:
The ingredients:

Garlic, onion, mushrooms, bacon, chives, chili


Fried the lot in the wok that I used for the other shrooms (I didn't feel like cleaning more pots), added some fish sauce, flour and milk.



and served on half a panini


It tasted good, although my home grown chili was a bit more potent than I expected.

 

Note: I am not sure if ragout is the right word for what I made.

It is correct in Dutch, but not too sure in English (maybe roux would be the right name)?

Anyway, It was tasty by whatever name !!!
 

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post #34 of 42

And an omelet.

I like mine with all ingredients inside the omelet (in this case mushrooms, bacon and kaffir lime)

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post #35 of 42

Is nobody else making anything with mushrooms ????

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post #36 of 42

I've been meaning to get to the winter farmers market to get my mushrooms from the mushroom guy.  He has lions mane mushrooms on the regular. They kind of taste like lobster which is awesome.

 

Last couple weekends I was hit by snowstorms or I would have done it already.

 

post #37 of 42

Lol, íll be getting my hands on more shrooms by the end of this week i hope. 

Farmer´s market here i come!!

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #38 of 42

Not too many exotic types of mushrooms here (at least, not ones that I know are edible)...

 

I marinated some mushrooms in olive oil, lime juice and some fish sauce and put them on the grill:

I had never done it before, but it worked well.

Note to self: use a thinner skewer next time as this one damaged the hoods

 

 

And, for me, mushrooms go very well with steak.....

 

And on a wrap (a store bought chapati and not a very good picture)

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post #39 of 42
Thread Starter 

Hello Everyone, I had been asked to share my mushroom soup recipe here. So here it is! I cook by feel and almost never follow recipe's so most of the amounts are loosely based on my memory. Feel free to use the amounts you feel are appropriate for you.

 

I start with an eight ounce package of no salt added chicken broth, Mince three (or so) garlic cloves. Mince a whole medium shallot. Add around a quarter teaspoon each of Thyme, Rosemary, and Rubbed Sage. Then finely sliced mushrooms, caps and stems. I've used Shitake, baby bella, Chanterelle's to name a few. I also add about a half a teaspoon or more of Porcini powder (you can grind up dried porcini's for this or buy it).

 

I cook this down till most of the stock is reduced away. I then add about a cup and a half of heavy cream, a teaspoon of Veal Demi-Glace from Williams Sonoma (the Demi-Glas is key). Then add as many largely chopped mushrooms as you'd like. Add a good quality medium Sherry to taste. Cook down to thicken to a consistency you like. I usually finish it with a splash of the sherry. Then garnish with a good quality thick sliced bacon pieces and chopped scallions. And that's it!  I've added seared scallops and or shrimp at times for a change.


If anyone tries to make this let me know what you think...

 

Paul

post #40 of 42
Thread Starter 

Million Knives, I'm in the Boston area a lot. Where is this Winter Farmers Market? I'd like to get access to more interesting mushrooms.

 

Thanks!

 

pd

post #41 of 42
Quote:
Originally Posted by pdcooks View Post

Million Knives, I'm in the Boston area a lot. Where is this Winter Farmers Market? I'd like to get access to more interesting mushrooms.

Thanks!

pd

This is the farm if you cant make saturdays http://mycoterrafarm.com

The market is indoors at a garden center in Wayland, off 95 west of the city near waltham. Its a big space, 2 floors! Saturdays 10-2. The best thing is finding salad greens in the winter.

http://www.russellsgardencenter.com/html/winterFarmersMarket.html
post #42 of 42
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post


This is the farm if you cant make saturdays http://mycoterrafarm.com

The market is indoors at a garden center in Wayland, off 95 west of the city near waltham. Its a big space, 2 floors! Saturdays 10-2. The best thing is finding salad greens in the winter.

http://www.russellsgardencenter.com/html/winterFarmersMarket.html


Great! Thanks! I grew up in Natick and then Sudbury so I know exactly where this is.

 

pd

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