favorite kind of mushroom?

[nuSFwck]

i really like morel mushrooms.



they're sort of expensive, but dried/dehydrated ones are a little cheaper and they taste pretty much the same. i like to sweat some shallots in a hot pan w/ oil, fire in the mushrooms, pour in a little red wine, then finish it with some heavy cream. with a little salt and pepper seasoned in, this is a great side dish for a variety of dishes.

what are you favorite mushrooms, and how do you like to prepare them?

[citanul]

1) congrats on the "way out on a limb" choice of fave mushroom.

2) isn't htat more like a topping than a sidedish?

i'm a big fan of portabella and chantarelle, though morel and truffle are nice too.

citanul

[nuSFwck]

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1) congrats on the "way out on a limb" choice of fave mushroom.

citanul

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i can't decide wtf this means. is my opinion really unoriginal? are you being sarcastic?

if you don't chop them up, they can be eaten as a side. i've mostly made them as something to put on the counter for everyone to munch while dinner is cooking. however, they do taste good as a topping for a white fish/something like that.

chantrelles are good, too.

[oneeye13]

go with the king of the boletes

[MyTurn2Raise]

psilocybin

[Ren McCormack]

My dad owns a restaurant in toronto that specializes in mushrooms and he is a mushroom expert and picks fresh morels, chanterelles and porcini and many others. He hosts a yearly mushroom dinner week for the mycological society (mushroom nerds) and even the desserts have shrooms in them.

Chanterelles are awesome,easily my favorite, sauteed with white wine garlic and chives and parsley as an apetizer or can use them to accompany beef or chicken. They have a perfect combination of flavor and texture if not overcooked.

Morels are actually better dried than fresh, they have a stronger peppery flavor when dried and if not cooked properly when fresh are toxic to some people.Awesome with roast duck, beef tenderloin or a warm salad.

Porcini or king boletes i never really could get into i found the texture when cooked slimy but they are huge in europe and people go nuts for them. I worked in a restaurant that imported pasta from italy made with porcini and they cooked it in a cream sauce with roasted pine nuts , someone asked a newspaper food writer to get the recipe from us and then they published it in the newspaper. For the next year tons of people would order it and come back only for that one item it was insanely flavorful.

[nuSFwck]

nice post.

i wish there was a mushroom restaurant around here.

i'm going to try your chanterelle recipe tonight, got any others worth sharing?

[Ren McCormack]

Well i sort of got a recipe, measurements im just guessing as i only watched the chef make it about 2 times but i dont think it can be screwed up too bad.
4-5 medium size shrimp
1/4 cup heavy cream
1/2 ounce of sambuca or anisette
1 cup oyster mushrooms
clove of garlic
salt pepper butter

devein and butterfly the shrimp
sautee the shrimp wiht garlic and butter and when almost done add oyster mushrooms

now i cant remember if he would reduce the cream seperately or mix it altogether and reduce, i'd guess use same pan without cleaning it but put shrimp and shrooms on a plate. Reduce cream add sambuca and serve.

[Klompy]

morels by far, I've never actualy bought any though. No point when you can go out in the woods and pick several pounds of your own. I cut them in half, dip them in egg, and then in a flower/cornmeal mixture and then fry them in a pan in veg oil. Now you have me sad that the season is over [img]/images/graemlins/frown.gif[/img]

[Full Metal]

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psilocybin

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