Guest guest Posted June 22, 2006 Report Share Posted June 22, 2006 I have never liked mushrooms (i think its a textural thing, aside the facts that it is a fungus and NOT a vegetable, and grown in manure piles). *gets off soapbox* As a vegan on the program, I feel like I shouldn't be at odds with any vegetable since they are one of the things that I can eat freely. I have been trying to reconsile this by expanding my repertoire. I had a sauteed portobello cut into stips at a restaurant for my birthday with my meal, and have been trying to replicate that at home b/c it was the first time I had actually even liked the mushrooms from a dish I had been served, aside from an occasional mushroom in a asian stirfry that I didn't know what kind it was, but didn't totally object to it. But that's all I really feel I can do with a mushroom, saute in water or olive oil. Funny, because I'm a great cook. Does anyone have any suggestions for fun & easy mushroom cooking, or any tried & true and well loved mushroom recipes. How are the best ways to clean and cut mushrooms, as well? Should gills be removed? Gills kind of bother me if the mushroom is raw. They seem to kind of melt down if you cook them. Help please! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2006 Report Share Posted June 22, 2006 Well funny you should ask this, because I have a container of mushrooms in my fridge and not a clue what I want to do with them. Hopefully someone else here will have some ideas . I’ve eaten them sliced and sautéed with eggs, but that’s about it LOL. I do know that you don’t need to remove the “gills” And this recipe was just sent to me recently (I just don’t have all the necessary mushrooms in it yet, so I haven’t made it). I love Kale, so that’s why I received it. Mushroom and Kale Ragout Ingredients Sautéed Kale 1 bunch kale, stems removed, chopped into 1” strips 1/2 tbl garlic, minced 1 tbl vegetable oil Wild Mushroom Ragout 3 tbl olive oil 1 lb portobello mushrooms, diced medium 1/2 lb crimini mushrooms, quartered 1 lb shitake mushrooms, stems removed, thinly sliced 1 cup red wine vinegar 1 tbl rosemary, finely chopped 2 tbl green onion, finely chopped 2 tbl fresh thyme, finely chopped Procedure Start with the mushroom ragout. Heat the oil in a heavy bottom pot over high heat. Add the mushrooms and stir frequently over med-high heat until the liquid has evaporated from the bottom of the pot. Add the red wine vinegar and herbs. Season to taste with salt and pepper. Set the ragout aside and begin to sauté the kale. Heat the oil in a sauté pan over med-high heat. Add the garlic and stir until the aroma develops and it starts to develop some color (very light brown). Add the kale and stir until it is half wilted. Season with salt and pepper and remove from the heat. Keep in mind that one bunch of raw kale wilts down to about two cupsof cooked kale. The final amount depends on how much wilting takes place. Serve the mushroom ragout on a bed made with the sautéed kale or separately in bowls or on a platter. Makes 6 servings. On Behalf Of shadowedorchid Thursday, June 22, 2006 8:33 AM mushroom recipes, please I have never liked mushrooms (i think its a textural thing, aside the facts that it is a fungus and NOT a vegetable, and grown in manure piles). *gets off soapbox* As a vegan on the program, I feel like I shouldn't be at odds with any vegetable since they are one of the things that I can eat freely. I have been trying to reconsile this by expanding my repertoire. I had a sauteed portobello cut into stips at a restaurant for my birthday with my meal, and have been trying to replicate that at home b/c it was the first time I had actually even liked the mushrooms from a dish I had been served, aside from an occasional mushroom in a asian stirfry that I didn't know what kind it was, but didn't totally object to it. But that's all I really feel I can do with a mushroom, saute in water or olive oil. Funny, because I'm a great cook. Does anyone have any suggestions for fun & easy mushroom cooking, or any tried & true and well loved mushroom recipes. How are the best ways to clean and cut mushrooms, as well? Should gills be removed? Gills kind of bother me if the mushroom is raw. They seem to kind of melt down if you cook them. Help please! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 I love portobellos on the grill. There is a guy on the Food Network with a show called License to Grill. You can google his website and look in the archives for grilled portobellos. A few things I learned from him... don't put the shrooms under running water to wash because they'll absorb the water. Use a damp paper towel and rub them clean. He has a great marinade recipe: olive oil, basil, oregano, apple cider or balsamic vinegar, S & P and put them in a plastic bag with marinade in fridge for at least 20 mins before cooking on the grill for a good 4-5 mins per side. I had one of these with my protein (not veggie) and some red pepper hummus with a large salad and it was delicious!Lucinda. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 Lucinda, what a great tip about the mushrooms, I had no idea that you shouldn't wash them under running later. I will definately try this marinade! Heather on behalf of Lucinda Bush Thu 6/22/2006 8:09 PM Re: mushroom recipes, please I love portobellos on the grill. There is a guy on the Food Network with a show called License to Grill. You can google his website and look in the archives for grilled portobellos. A few things I learned from him... don't put the shrooms under running water to wash because they'll absorb the water. Use a damp paper towel and rub them clean. He has a great marinade recipe: olive oil, basil, oregano, apple cider or balsamic vinegar, S & P and put them in a plastic bag with marinade in fridge for at least 20 mins before cooking on the grill for a good 4-5 mins per side. I had one of these with my protein (not veggie) and some red pepper hummus with a large salad and it was delicious! Lucinda > . > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.