mushroom help
- Thread starter Tefal
- Start date
Should have put "acidhell2 get in here" in the title
I'm here. I'm here. Probably a little late
1st thing 1st Mushrooms RULES.
If there large flat mushrooms. Then I suggest vegetarian snails.
make some garlic butter spread a good layer on the spore side. Stick in the oven at around 170 for 25-30mins.
As for the eggs. Free Range labelling is a bit pointless, as there's such a wide range. Indeed most are feed on the same diet. However they are left to grow more naturally and as such have much more energy in which to produce eggs. Free range eggs should have a thicker shell.
All Free range eggs should taste a little better. However what you really wnat is to find a farmer/friend who owns chickens and produce eggs totally naturally. These eggs simply taste awesome.
If your after something a bit more extravagant.
Slice the mushroom into thick slices. fry in some butter and garlic over a medium heat until soft, add some chopped chrizo and fry till the mushrooms have shrunk a fair amount. Add a splash of cream and reduce to a good sauce consistency. Not the best colour kind og blacky red. But taste so awesome. Just spoon of a toasted bit of chibatta. Very rich so if you wnat add some baby spinach salad with a lemon vinaigrette dressing.
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Right well figured I'd start out simple and do a test with one of the mushrooms (they are quire large)
So to my trusty (and sole) piece of kitchen equipment, the tefal frying pan!
Quite a bit of olive oil in the pan and heated mushroom placed in up side down in oil and started to fry, some butter placed on the top (where the black fins are).
Left to cook while i found my eggs and bacon.
3 large rashers of maple cure smoked streaky bacon added (minor splash burns from oil received
after few minuted bacon turned (wonderfully golden on one side at this point) mushroom checked turning nice golden colour.
Fry a little more till remembering I'd forgotten the eggs, smart idea comes to mind and bacon placed on top of mush room to keep warm drip juices and prevent burning (also melted the butter into the mushroom nicely).
Eggs cracked and fried mushroom checked still golden brown eggs almost done bacon taken off for one last heating in the fat.
Eggs done served to plate (more burns)
Bacon lovely, crisp and tasting o so sweet.
Eggs ones a little under cooked on one part ofthe white but still good.
And the mush room, wonderful taken just the right amount of flavor from the bacon and butter golden and soft tasted awesome, the little bit of stem in the middle not so good but the black finned parts where gorgeous.
Now going to have to try this with the steak soon
So to my trusty (and sole) piece of kitchen equipment, the tefal frying pan!
Quite a bit of olive oil in the pan and heated mushroom placed in up side down in oil and started to fry, some butter placed on the top (where the black fins are).
Left to cook while i found my eggs and bacon.
3 large rashers of maple cure smoked streaky bacon added (minor splash burns from oil received
after few minuted bacon turned (wonderfully golden on one side at this point) mushroom checked turning nice golden colour.
Fry a little more till remembering I'd forgotten the eggs, smart idea comes to mind and bacon placed on top of mush room to keep warm drip juices and prevent burning (also melted the butter into the mushroom nicely).
Eggs cracked and fried mushroom checked still golden brown eggs almost done bacon taken off for one last heating in the fat.
Eggs done served to plate (more burns)
Bacon lovely, crisp and tasting o so sweet.
Eggs ones a little under cooked on one part ofthe white but still good.
And the mush room, wonderful taken just the right amount of flavor from the bacon and butter golden and soft tasted awesome, the little bit of stem in the middle not so good but the black finned parts where gorgeous.
Now going to have to try this with the steak soon
I would remove the stems and grill the top of the mushroom for a few minutes then turn over and fill with choped chilli and garlic. Add salt and pepper too then drizzle with olive oil and grill them for a few more minutes.
Cover with some grated mature cheddar or similar and grill till cheese is melted and golden.
Yum
Cover with some grated mature cheddar or similar and grill till cheese is melted and golden.
Yum
grills broken (well it works but it produces about as much heat as a desk lamp :/)I have no spices/herbs/garlic the stem was only about 1cm high couldn't cut it off without stabbing a hole through the mushroom.
the mush rooms are like this
Soldato
- Joined
- 13 Mar 2006
- Posts
- 6,712
Sounds tasty - hungry now. 
OK, you can break off the stems by hand, they should just pull away from the cap easily.
You could make a mushroom stroganoff though. Slice the mushrooms into 1cm slices. Throw a couple of sliced onions into a frying pan season and fry til starting to brown, add the mushrooms and a teaspoon or two of paprika when the mushrooms are done add a small tub of sour cream and reduce for a few minutes then serve over rice or chips. You could also add some beef with the mushrooms if you want
You could make a mushroom stroganoff though. Slice the mushrooms into 1cm slices. Throw a couple of sliced onions into a frying pan season and fry til starting to brown, add the mushrooms and a teaspoon or two of paprika when the mushrooms are done add a small tub of sour cream and reduce for a few minutes then serve over rice or chips. You could also add some beef with the mushrooms if you want
Never tasted mushrooms. I really don't like the look of them. They mae me sickish, just by looking at them.
yeah I used to feel that way till i tried them a few months ago now i love them
yeah I used to feel that way till i tried them a few months ago now i love them
I've started doing this with a lot of things recently, mainly mayo. I now eat mayo with everything. Maybe the same will happen with mushrooms. Time will tell.