mushrooms prep ???

quick rinse ....and into a very hot pan with more than just a couple of drops of coconut oil + tons of garlic, , couple dashes of white wine , bit of water...pop the lid on, for a quick steam, lower heat to simmer... serviced warm , or allow to cool down -to add to your favourite salad.
 
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yebocan said:
quick rinse ....and into a very hot pan with more than just a couple of drops of coconut oil + tons of garlic, , couple dashes of white win , bit of water...pop the lid on, for a quick steam, lower heat to simmer... serviced warm , or allow to cool down -to add to your favourite salad.
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the only liquid i normally use is cream or a white sauce

when i make a white sauce i keep it a bit thicker so mushrooms release the liquid and make the sauce thinner
 
I.am.Sam said:
the only liquid i normally use is cream or a white sauce

when i make a white sauce i keep it a bit thicker so mushrooms release the liquid and make the sauce thinner
Click to expand...

should try some white wine, alcohol allows mushroom to sweat readily , releasing their natural woody earthy taste...ever so subtly ...pairs beautifully with garlic and black pepper... but your right, a good creamy mushroom sauce is never frowned upon either. :thumbsup::thumbsup:
 
yebocan said:
should try some white wine, alcohol allows mushroom to sweat readily , releasing their natural woody earthy taste...ever so subtly ...pairs beautifully with garlic and black pepper... but your right, a good creamy mushroom sauce is never frowned upon either.
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Sammy is only allowed to use milkshakes, no wine
 
Considering that the average edible mushroom contains about 92% water, I wouldn't worry too much about water ingress by washing.
In so far as cooking is concerned:-
Boiling.. Water content will equalize.
Frying.. Water will evaporate because oil temperature is greater than water evaporation at 100c
Summary.. I wouldn't worry too much about it.. What will be will be..
 
RedViking said:
Oh, you talking about veggies here.

Nevermind. Carry on.
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Yeah. There I was thinking there were going to be tips like: plan your transport home afterwards before you set out, make sure you're in a safe space with someone you trust, tell someone outside of the group what you are going to take, and where you will be, and agree on a time by which they should come and find you if you haven't called them, etc..
 
Wash as much as you like, they are not going to absorb water at idle. You can soak them for hours. There is an episode of Good Eats dedicated to mushrooms showing this.

to sauté mushrooms correctly you start in a tablespoon or so of water. This helps draw out more water, and stops them from absorbing too much oil. Once most of the water is gone you can then throw some butter/oil and get amazing shrooms
 
I.am.Sam said:
the only liquid i normally use is cream or a white sauce

when i make a white sauce i keep it a bit thicker so mushrooms release the liquid and make the sauce thinner
Click to expand...

Better to sauté the liquid out of them before building the sauce. You're depriving the sauce of the maillard compounds if the mushrooms aren't properly browned
 
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Yeah I also usually cook my mushrooms down before I add the cream. Lots of extra flavour. When I do a mushroom sauce as well - cook them until they're a tiny blob in the middle of the pan. Add cream and that beautiful light grey colour of the mushroom sauce comes alive.
 
It's not really manure anymore. It's mostly straw, with some water, gypsum and chickenshit. It's mixed, allowed to turn into compost and then pasteurised. In other words, it's completely safe to eat. Mushroom growing is a very, very sensitive process, so they actually can't afford anything "infectious" in there. A single spore of the wrong thing can ruin them, so they really go out of their way to make sure the substrate is pretty clean.
 
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