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Professor Chaos, May 1, 2015 in Food & Cooking
Barbequed portobello mushrooms with scotch bonnet infused olive oil in the gills and smoked paprika.
That sounds good!
I make an Asian risotto with rehydrated Chinese died fungus (sounds appetizing, don't it ?), fresh Shiitake and a few Asian flavourings. Much bolder in flavour than Porchini. Fantastic.
apart from the usuals already mentioned (spaghetti bol , with garlic etc ) , i dry lots of different varieties using a dehydrator (which i also use to make biltong ) - they then get used in thai and other soups once rehydrated and chopped - some get put into a blender and blitzed into a mushroom powder which is put in a jar and kept in the fridge - added to gravies or anything else where you want a mushroom flavour (dried mushrooms are a lot stronger tasting and smell like beef )
Made a jäger sauce for my schnitzel last night. Started with a load of fatty bacon (removed with the fat retained in the pan), added 1/2 cup of minced onions, then a cup of sliced mushrooms, then butter and flour to make a thick roux, then a glug of red wine and finished with beef stock to reach consistency, then salt, pepper and a handful of flat leaf parsley and handful of crispy bacon stirred through. Yummy! The roux really held the consistency of the mushrooms for my tastes with a meatier bite.
Stuffed mushroom are good - you can make them with all different sorts of cheese, ham, bacon, parsley, breadcrumbs, cream, finely chopped vegetables etc
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