When I saw... MUSHROOM Thread

Message Bookmarked
Bookmark Removed

I've been on a mushroom kick lately and even went so far as to get a new 12-inch skillet so that I can saute loads of them more easily.

Also, artisanal mushroom growing operations are fascinating:

https://www.youtube.com/watch?v=5rRXj3rTHhY

Gemini Cricket (Leee), Tuesday, 20 July 2021 19:58 (one year ago) link

my wife just got a kit from these people:

https://espressomushroom.co.uk

Apparently a few kinds of mushroom really like growing on coffee grounds so this roaster decided to start selling mushroom starter kits

Tracer Hand, Tuesday, 20 July 2021 20:13 (one year ago) link

Please post results of your experiments Leee!

Tracer Hand, Tuesday, 20 July 2021 20:14 (one year ago) link

what kind of mushrooms are we talking about here?

A viking of frowns, (Camaraderie at Arms Length), Tuesday, 20 July 2021 20:21 (one year ago) link

The delicious kind! I haven't fallen down the wild mushroom hole yet, but I picked up some maitake and king oysters along with some cremini for basically this recipe: https://www.eataly.com/us_en/magazine/eataly-recipes/pappardelle-mushroom-ragu/

Although I followed ATK's directions on proper shroom sauteing:

https://www.youtube.com/watch?v=yEtlkePFIGM

The ragu wasn't as saucy as I'd have liked it but the mushrooms did turn out well -- very chewy, almost al dente.

This was all a test run before I try out a mushroom pizza -- I still have a ton of the king oysters left so they're already earmarked for that!

Gemini Cricket (Leee), Wednesday, 21 July 2021 01:15 (one year ago) link

i've been hitting up my farmer's market mushroom guy regularly lately. he grows only two types - shiitakes and oysters - but they are such a awesome, meaty, umami-packed thing to put in pastas, salads, grilled cheese, sushi rolls, whatever.
mmmm, any kind of shrooms is my fave pizza topping

scampos sacra fames (outdoor_miner), Friday, 23 July 2021 19:24 (one year ago) link

huge miss by not titling this "When I saw... Mushroom Thread"

Jersey Al (Albert R. Broccoli), Friday, 23 July 2021 19:36 (one year ago) link

Dammit you're right.

Gemini Cricket (Leee), Friday, 23 July 2021 21:27 (one year ago) link

two months pass...

There, the thread is better now.

BTW I had some lion's mane for the first time a few weeks ago, and it was nice! I've never had crab (I'm allergic) so I don't know if the lion's mane tastes like it or not, but the texture is great! Soft and tender and almost melty.

Leee Tigre (Leee), Monday, 27 September 2021 21:51 (eleven months ago) link

six months pass...

File under food I'm probably never going to eat:

https://www.youtube.com/watch?v=X_zjCBjkj6w

Born Sleeepy (Nuxx) (Leee), Wednesday, 20 April 2022 01:36 (five months ago) link

one month passes...

I went to the farmer's market yesterday and they had a booth with wild mushrooms -- I picked up some dried chanterelles and morels. I used the chanterelles in a lasagna but not the morels because I didn't want them to get drowned by everything else going on. Any suggestions on how to feature morels? Simple sautee?

Antifa Lockhart (Leee), Monday, 13 June 2022 22:37 (three months ago) link

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

Half Japanese Breakfast (outdoor_miner), Thursday, 16 June 2022 00:45 (three months ago) link

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 (three months 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 (three months ago) link

perhaps mentioned already, but this ottolenghi mushroom lasagna is incredible
https://ottolenghi.co.uk/recipes/spicy-mushroom-lasagne-flavour-pg-228

corrs unplugged, Thursday, 16 June 2022 08:36 (three months 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 of
xp

Half Japanese Breakfast (outdoor_miner), Friday, 17 June 2022 15:09 (three months 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 (three months 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 (three months 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 (two months 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 (two months ago) link

glad to hear it!

corrs unplugged, Monday, 27 June 2022 07:48 (two months ago) link

now I wanna make it...

it really is overcomplicated but can't figure out how to simplify it without jeopardizing the payoff

corrs unplugged, Monday, 27 June 2022 07:48 (two months ago) link

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 (two months 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 (two months 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 Japan restaurant. They were goooood!!!

Half Japanese Breakfast (outdoor_miner), Sunday, 3 July 2022 13:45 (two months ago) link

Japanese obvs, was not a Mick Karn venue

Half Japanese Breakfast (outdoor_miner), Monday, 4 July 2022 22:46 (two months 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 (two months ago) link

one month passes...

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 month ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.