Am late to this but risotto? Or a pasta dish seem good and obvious. Whatever you do, save your mushroom soaking liquid and add it to the saute at the end, to reduce and add more flavor to the mixture But be careful if you do this as sometimes there may be a bit of grit at bottom of your liquid-containing vessel
― Half Japanese Breakfast (outdoor_miner), Thursday, 16 June 2022 00:47 (one year ago) link
Not too late! A risotto sounds like I could make a whole meal of (i.e. with a serving of veggies), thanks!
As for saving the soaking liquid, I can use it in place of stock, right? I actually still have some chanterelle juice left over (I'm surprised at how sweet they are!).
― Antifa Lockhart (Leee), Thursday, 16 June 2022 04:36 (one year ago) link
perhaps mentioned already, but this ottolenghi mushroom lasagna is incrediblehttps://ottolenghi.co.uk/recipes/spicy-mushroom-lasagne-flavour-pg-228
― corrs unplugged, Thursday, 16 June 2022 08:36 (one year ago) link
whoa. i need this lasagna in my life (i will never source chestnut shrooms but who cares). thx for posting that. one thing that seems odd is that the lasagna sheets are being assembled raw, yet the cooking time is like 25 minutes or something. that seems flawed to me
sure, alongside broth/stock or in lieu ofxp
― Half Japanese Breakfast (outdoor_miner), Friday, 17 June 2022 15:09 (one year ago) link
the lasagna sheets are being assembled raw, yet the cooking time is like 25 minutes or something
I think it presumes that you're using no-boil lasagna sheets.
I'll say that tempting as this recipe is, the metric has got my head turned around, even after I converted it to Imperial -- I think that's almost 3 pounds of mushrooms, ignoring the dried (and then rehydrated) stuff! I guess that they get baked beforehand so it's not drowning in shrooms.
― Antifa Lockhart (Leee), Friday, 17 June 2022 23:03 (one year ago) link
yeah, the liquid gets baked out. i like the idea that it's so intensely mushroom-y
― Half Japanese Breakfast (outdoor_miner), Saturday, 18 June 2022 13:34 (one year ago) link
Soooo, after rehydrating my morels, my kitchen had very distinct smell, of dried dog food. Texture-wise, they remind me of wood ear, though I haven't been able to get a strong taste from them (mostly because I used too much vinegar in my risotto).
The chanterelles were great, though.
― Antifa Lockhart (Leee), Saturday, 25 June 2022 01:50 (one year ago) link
oh, so i made that Ottolenghi mushroom lasagna recipe.was absolutely incredible. used loads of crimini, and quite a bit of dried porcini. i altered his method somewhat because some things didn't make sense to me (dude didn't incorporate the soaking liquid which is a big lost opportunity imho, for one thing).
― Half Japanese Breakfast (outdoor_miner), Saturday, 25 June 2022 16:01 (one year ago) link
glad to hear it!
― corrs unplugged, Monday, 27 June 2022 07:48 (one year ago) link
now I wanna make it...
it really is overcomplicated but can't figure out how to simplify it without jeopardizing the payoff
Yeah, that plus leaving the oven on for half an hour bothers me, especially since I'm slow at everything so will probably end up taking longer than that. (Maybe I'll throw some cookie dough in there during the down time?)
― Antifa Lockhart (Leee), Monday, 27 June 2022 14:26 (one year ago) link
Leaving oven on for no reason another method I ignored fwiw
In the spirit of the thread, had tempura mushrooms last night at a restaurant. They were goooood!!!
― Half Japanese Breakfast (outdoor_miner), Sunday, 3 July 2022 13:23 (one year ago) link
In the spirit of the thread, had tempura mushrooms last night at a Japan restaurant. They were goooood!!!
― Half Japanese Breakfast (outdoor_miner), Sunday, 3 July 2022 13:45 (one year ago) link
Japanese obvs, was not a Mick Karn venue
― Half Japanese Breakfast (outdoor_miner), Monday, 4 July 2022 22:46 (one year ago) link
I'm kind of jonesing for cheese so I might try the fancy lasagna this weekend! I haven't seen porcini at the various places yet so might go with chanterelles again.
As for leaving on the oven, I kind of thought maybe it was so that you didn't have to reheat it in between uses, but that just feels excessive.
― Lionel Chutzpah (Leee), Monday, 11 July 2022 18:26 (one year ago) link
Was looking at a Daniel Boloud potato gratin recipe today that calls for wild shrooms. Wld sub dried bcuz I have some nice porcinis and chanterelles, but we're due for extended 100 degree weather so may not happen as soon as my taste buds want. Have gotten into subbing cashew cream for cream in recipes with no ill effects fwiw
― Half Japanese Breakfast (outdoor_miner), Saturday, 13 August 2022 23:03 (one year ago) link
I finally got around to the Ottolenghi lasagna -- it's certainly very good and certainly different enough from the one I usually make, but it took me like 3 hours to do.
― Rabbity Gainsborough (Leee), Wednesday, 2 November 2022 19:59 (one year ago) link
I made this too and it was delicious, but also took forever and tested our marriage in the process.
― change display name (Jordan), Wednesday, 2 November 2022 21:46 (one year ago) link
Btw my most recent mushroom revelation was PUFFBALLS. Specifically cubed, heavily oiled & seasoned, and air-fried. They're like eating umami clouds.
― change display name (Jordan), Wednesday, 2 November 2022 21:47 (one year ago) link
Anyone have experience with grow kits? Lion's mane is supposed to be very easy to cultivate yourself.
― Rabbity Gainsborough (Leee), Friday, 4 November 2022 16:15 (one year ago) link
I spoke too soon, apparently they're considered intermediate, while blue oysters are an easier introduction.
― Rabbity Gainsborough (Leee), Friday, 4 November 2022 16:21 (one year ago) link
Want to grow a kit need to get on it. My family is forcing me to make that lasagna for thxgiving. Glad that I’ve found a killer vegan chevre
― Half Japanese Breakfast (outdoor_miner), Friday, 4 November 2022 19:55 (one year ago) link
we had a kit last year, probably pink oyster. got a prodigious crop, couldn't have been easier.
― ledge, Friday, 4 November 2022 20:33 (one year ago) link