Recipes

[PickyPicky3]

Whenever I eat mushrooms in a restaurant or someone's home, I love them. When I cook them myself, yuck! I fail at every kind of mushroom.

Not looking for complete recipes here. Right now my cooking is more "whatever I have in the refrigerator and cabinets." What spices bring out the best in mushrooms? Does cooking temperature make a difference in taste? Oil or butter? What works and what doesn't?

I don't have this problem with other vegetables.

[ECBG]

I just use a little salt and pepper.  I usually sautee mushrooms with wine.

Maybe if you look at All Recipes and Recipes dot com, you will find a common thread.

[Lucky Charm]

The key is, you don't want to *boil* them.  

I lightly saute in a bit of olive oil.  They are so flavorful with just salt and pepper.

But if you also have onions and garlic in the mix, absolute heaven!

Someone mentioned beef stroganoff on a thread.  I don't eat beef so I'm making mushroom stroganoff for dinner tomorrow night.

ETA:  My preference is shiitake mushrooms and secondly portabellas.  I'm not crazy about white button mushrooms unless I have others in the mix.

And I have to admit, I scrub my mushrooms really good even though it's not supposed to be good to do.  I just can't eat anything that hasn't been scrubbed!

Delicious!

[QVCkitty1]

Fresh thyme goes well with mushrooms.

[Sooner]

Saute them in butter until they are almost carmalized and salt liberally!  

[PickyPicky3]

@Lucky Charm OK -- So if I'm making spaghetti sauce starting with crushed tomatoes which will simmer for a while, should I cook the mushrooms first and add them at the end, or put raw mushrooms in from the start?

[Tinkrbl44]

If you're going to saute them to put on a steak, for instance, I think the best way is to use a little butter and when they are half done, sprinkle some Lawry's seasoned salt on them and mix well.    That seems to enhance the flavor of the mushrooms without a strong salty taste added.   

[Lucky Charm]

Definately cook your mushrooms first.  If you cook them along with the crushed tomatoes, it's like *boiling* them... then they are kinda tasteless.

When I make my own (version of) primavera or tomato sauce, I saute the onions, then garlic, then mushrooms.  I use either fresh roma tomatoes or grape tomatoes, so I do add them in after the onions, garlic and mushrooms are cooked first.

But if your using canned crushed tomatoes, I would cook them seasoned as you normally do and then add the mushrooms when it's doing it's last simmer.

Sounds yummy!

[Mary Bailey]

For steak I saute slivered onions in butter with garlic powder  I add mushrooms once the onions start cooking.  If the mushrooms are large I slice them, if they are small I leave them whole

Most recipes I add the mushrooms during the last 10-15 minutes, again if small I use them whole, if large I slice them.

I love mushrooms 

[aroc3435]

@PickyPicky3   I never wash mushrooms since they absorb liquids like a sponge.  I brush them clean with a vegetable brush a clean dish towel, or some paper toweling.  

I melt some butter over medium heat in a large stainless steel skilllet and add the mushrooms stirring and flipping them until they start to brown.  You will see them absorbing the butter until the pan is almost dry.

I add more butter and a couple of swirls of good olive oil and turn the heat to low and continue stirring until the rest of the butter and olive oil mixture is absorbed.  I set them aside--uncovered--and add them to whatever dish I am making when. it is ready to incorporate them, such as homemade tomato sauce.

aroc3435

Washington, DC