love_cab_chard 
Master of Wine
Posts: 12771
 | | 02-27-2004 04:02 AM |
| Do you like? And, what are some of your favs?
I LOVE Mushrooms of all kinds, shapes, sizes, types, exotic... Anything that has to do with mushrooms, I LOVE. I can never eat enough mushrooms!!!
And, I love just about any dish that has mushrooms in it. | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 02-27-2004 04:10 AM |
| Love 'em. All of 'em. Never met a mushroom I didn't like (that wasn't spoiled). My fav. is prob. porcini. | | | 2008: the end of an error | |
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ChangeMe
Master of Wine
Posts: 11169
| | 02-27-2004 04:13 AM |
| I add them to many of my sauces and also use them in with chicken for a good demi-glace. Shiitake mushrooms are the ones I use most often. Morels are my favorite but hard to find. | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30967
| | 02-27-2004 04:19 AM |
| Mushrooms, Mushrooms, keep them in the dark
Mushrooms, Mushrooms, They smell worse than a fart
You feed them bits of bullshit 'til they can't take any more
Then when they stick their heads up
You cut 'em off and look for more. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13801
| | 02-27-2004 04:52 AM |
| Morels and shiitake and portabello and crimini and more oh my. I only wish we could get fresh Porcini's here. they are so good
I love muchrooms. They are delicious | | | www.roguefood.com -- www.cellartracker.com | |
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futronic
Toronto, Canada
Wine Bottler
Posts: 3214
| | 02-27-2004 05:13 AM |
| Love em all too. Morel season is coming, so I'm looking forward to making some nice venison with morel sauce! | | | |
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Landshark
Wine Labeler
Posts: 3727
| | 02-27-2004 07:25 AM |
| I love them all, especially the more exotic ones. | | | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23749
| | 02-27-2004 10:22 AM |
| My current favorite is portabello stuffed with crabmeat! | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 02-27-2004 12:48 PM |
| Me likey too.  | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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juggernt
Tampa, FL, USA
Wine Labeler
Posts: 3501
| | 02-27-2004 01:02 PM |
| This past weekend, I had a variation on Steak Oscar with a thick slice of portabello underneath. It was fantastic! | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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futronic
Toronto, Canada
Wine Bottler
Posts: 3214
| | 02-27-2004 02:02 PM |
| Those black trumpets last week were pretty good, eh, WIML?
Maybe I'll have to pick some up tonight ... | | | |
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ChangeMe
Barrel Sampler
Posts: 2098
| | 02-27-2004 02:21 PM |
| Love 'em. Especially the texture they lend to dishes, and the woodsy flavor.
I'm making a Portobello Lasagne this weekend - uses mushrooms insted of pasta (working hard to stay on Atkins). I'll share the recipe if it tastes good. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13801
| | 02-27-2004 02:24 PM |
| Woodsy flavor....you got that right | | | www.roguefood.com -- www.cellartracker.com | |
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Corkage
Grape Puncher
Posts: 975
| | 02-27-2004 02:46 PM |
| I have a bunch of dried porcinis that I hav ebeen cooking with, nice firm earthy flavor.
I also like chanterelles, but fresh ones are expensive here. I found a local market that carries fresh enoki and I have been incorporating these into dishes, but mostly for aesthetics (they look great).
Since shiitakes are readily availble fresh, I uese those. But has anyone used dried ones? The asian markets have nice large dried ones in bags for cheap. I suppose these would work nicely in a risotto. | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12722
| | 02-27-2004 03:35 PM |
| Quote:
Those black trumpets last week were pretty good, eh, WIML?
Maybe I'll have to pick some up tonight ...
Dang straight, skippy. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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jaimetown
DC area
Wine Labeler
Posts: 3576
| | 02-27-2004 04:01 PM |
| Quote:
Since shiitakes are readily availble fresh, I uese those. But has anyone used dried ones? The asian markets have nice large dried ones in bags for cheap. I suppose these would work nicely in a risotto.
Corkster, I made mushroom risotto 2 weeks ago using dried shiitakes along with fresh portebello and cremini mushrooms - I reconstituted them in water for about 1 hour and it worked fine. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 02-27-2004 04:05 PM |
| Dried mushrooms can also be used for dusting meats. Powder the dried mushroom and then dust. Powdered also works well with pasta. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 02-27-2004 04:26 PM |
| Depending on what you're cooking, you can rehydrate dried mushrooms with a variety of liquids. I've used Cognac, Sherry, red wine, white wine, and chicken broth. (No, not all together - individually.) | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts: 9625
| | 02-27-2004 04:28 PM |
| Quote:
I'm making a Portobello Lasagne this weekend - uses mushrooms insted of pasta (working hard to stay on Atkins). I'll share the recipe if it tastes good.
Lilac, I'm really interested to hear how this turns out. Particularly how you deal with the issue of excess liquid in the dish.
Quote:
Dried mushrooms can also be used for dusting meats. Powder the dried mushroom and then dust.
Funny, I just tried this for the first time a few weeks ago with a Boar roast - worked really well, but using Morels struck me as a waste - I could have used something less expensive... | | | 2008: the end of an error | |
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Corkage
Grape Puncher
Posts: 975
| | 02-27-2004 06:02 PM |
| Quote:
Funny, I just tried this for the first time a few weeks ago with a Boar roast - worked really well, but using Morels struck me as a waste - I could have used something less expensive...
Eric, I save the stems from fresh shiitakes and dehydrate them, then I grind them to a powder and save them for dusting or inclusion in mushroom dishes. Morels would be an expensive dusting, I agree.
Jaimetown, thanks. I'm certain they'd work great in risotto, but how are they reconstituted for say, searing? Do they retain enough firmness? | | | |
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