Question of the Week Mushrooms

[Guest guest]

, " genny_y2k " <genny_y2k

wrote:

 

>

> What do you do with some of those strange mushrooms such as Enoki,

and

> Chantrelles?

 

 

I use the enoki mushrooms in salads. I have never used chantrelles.

I've seen them and have no idea how to prepare them. I'm willing to

try if a member has a few tips.

 

Shiva

[Guest guest]

I use " Golden Mushroom " (and have just discovered this moment on doing a

search for pics, that they are " Enoki " in spring roll wraps along with

other stuff (cabbage, etc), for frying up. I use portabello for dicing

finely with onions and peppers (also finely diced) pan-fry up and season as

you like (I often use tarragon, marjoram, and a splash of soy, or sometimes

just saute it in Earth Balance/margarine alone), as a dumpling filling, or

spring roll filling, or topping for rice, or cous-cous. I also use the

portabello for Mushroom Fajitas. mmmm!

 

 

 

 

3 pics online, in case some are interested:

 

 

The canned ones I use, from an ethnic grocer:

 

http://www.evercompanion.com/prod/10115.htm

 

 

just the Enoki:

 

http://tinyurl.com/rv67k

 

 

and one with a variety of mushrooms, including Chantrelles :

 

http://tinyurl.com/rcve7*

 

*

Thia*

 

*

 

On 9/5/06, running_shiva <running_shiva wrote:

>

> <%40>,

> " genny_y2k " <genny_y2k

> wrote:

>

> >

> > What do you do with some of those strange mushrooms such as Enoki,

> and

> > Chantrelles?

>

> I use the enoki mushrooms in salads. I have never used chantrelles.

> I've seen them and have no idea how to prepare them. I'm willing to

> try if a member has a few tips.

>

> Shiva

>

>

>

>

 

 

 

[Guest guest]

Shiva - isn't a mushroom a mushroom? Why wouldn't you saute the thingamabob?

Luanne