/ck/ - Food & Cooking

[Anonymous No.15359193]

MUSHROOM MUSHROOM!

What's your favorite mushroom based dish or sauce to make? I personally am a big fan of Hungarian mushroom soup. In terms of making a mushroom sauce, what fresh herb combinations have you had success with besides just the usual thyme? I love the addition of rosemary and tarragon myself, but am looking for some other ideas since I'm craving the fungus amongus

[Anonymous No.15359466]

I cut those little white caps into 1/4s and cook em down in butter then halfway thru add fresh spinach leaves to wilt as a side in my English style breakfast.

I'm curious to use mushies for more. Monitoring this thread

[Anonymous No.15359530]

Chop finely, put on an oven tray and dry in an oven under low heat. Mix in about 20% salt by weight, turn into powder in a mixer. And you have yourself a good mushroom salt to go on anything you want.

[Anonymous No.15359717]

>>15359530
Great idea, would be an easy addition for a lot of flavor

[Anonymous No.15359730]

>>15359193
Take any mushroom, slice to desired thickness. Saute in butter until browned and all the liquid has evaporated from the mushrooms. Throw in a little fresh garlic and finely minced onion, once sweated or the garlic is finished, add some white wine or stock (beef or vegetable stock is what I use, but really any kind). Reduce to about half, add cream, any herbs preferably fresh (thyme is a good place to start), then cook to desired consistency. Makes a real easy sauce that's great for beef, pork, pasta, potatoes etc. Sometimes I just make it and toss it with a little fettuccine and make some broccoli on the side for an easy dinner

[Anonymous No.15359747]

I cook them down in butter, remove, and fry eggs over-easy in the remaining mushroom-butter-mixture, which are then served on top of the mushrooms for breakfast. season with salt/pepper.

[Anonymous No.15359756]

take out the stem (save for something else if you wish), fill the cap with a cheese of your desire, wrap them in bacon and cook on a barbecue or in the oven

[Anonymous No.15359759]

>>15359756
sounds like this would be great with ground sausage as well, maybe some fried shallots/garlic on top with cheese

[Anonymous No.15359761]

>>15359730
That's pretty much what I do, last time I did not have wine and used sake instead - was also good.

[Anonymous No.15359765]

>>15359761
interesting, what kind of sake was it? Assuming nothing fruity flavored or anything like that?

[Anonymous No.15359766]

BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER BADGER

[Anonymous No.15359781]

>>15359759
I have done it with pepperoni. I recommend a strong flavored sausage inside, as there is rarely much room

[Anonymous No.15359783]

>>15359193
I reverse engineered a pasta dish after my favorite brand stopped being sold.
fry up some diced bacon, onion, and of course mushrooms.
Add a shit load of thyme then chicken broth and cream.
wa la.
I think I'll make some for dinner tomorrow it's so good

[Anonymous No.15359784]

>>15359765
It was this, not an expert but I'd say that's pretty basic dry sake.

[Anonymous No.15359820]

>>15359784
yeah that would be the best choice I'd think if choosing sake. I'll have to give this a shot to mix it up

>>15359783
sounds delicious, will definitely try

>>15359781
would have not thought of doing this, that's a great idea and I don't use pepperoni much at all in cooking

[Anonymous No.15359827]

Peel, eat raw with sour cream

[Anonymous No.15359832]

>>15359820
desu, i would still recommend going with cheese and bacon wrap for your first try

i dont think the pepperoni added much

[Anonymous No.15359870]

>>15359832
will do thanks fren

[Anonymous No.15359892]

>>15359193
Just roux based mushroom sauce, it's great with schnitzel

[Anonymous No.15359895]

fair warning, drying mushrooms takes a long time in the oven

use the lowest temperature and put a spoon or something between the door to let air circulate a bit,

[Anonymous No.15360102]

>>15359895
Do you know how long this generally takes? Is it like a 6 hour thing? Or halfday+?

[Anonymous No.15360283]

>>15359193
There is only one choice.

[Anonymous No.15360452]

Pickled mushrooms are awesome. I have never made them myself, but a lunch restaurant where I used to eat daily did them.

[Anonymous No.15360510]

>>15360283
based

[Anonymous No.15360518]

>>15360283
fuck those look good tho

[Anonymous No.15360526]

>>15360283
wouldnt it be dangerous to put mushrooms in hot oil

they have so much water they might explode right

[Anonymous No.15360543]

>>15359193
i want to go foraging for mushrooms but don't have friends and don't want to die eating a death cap

[Anonymous No.15360560]

>>15360526
man, people deep fry ice cream

[Anonymous No.15360579]

>>15360560
im a noob and never fry stuff

[Anonymous No.15360601]

how do you native english speakers name other mushrooms? having just one word for thousands of species must be a hassle

[Anonymous No.15360602]

>>15359193
Burgundy mushrooms are fucking amazing. I made a vegan batch for a potluck once and they were just as good.
alcohol + mushrooms = god tier flavor

I want to try lions mane this year. I'm not a picky eater but I never really liked mushrooms until recently. I'm just worried I'll dislike the flavor or texture and not be able to finish. I hate wasting food more than anything.

[Anonymous No.15360613]

>>15360579
but yeah, you can fry mushrooms - they won't explode

[Anonymous No.15360712]

>>15360283
How did you season and coat them?

[Anonymous No.15360768]

>>15360712
Wash shrooms, then into plain flour, then into egg, then breadcrumbs, sit in fridge for half an hour to dry out, Deepfry or shallow fry.

My Breadcrumbs have Garlic Salt and mixed herbs in them.

I also serve mine with Lemon wedges to cut through the grease/oil, Thousand Island sauce and Aoli. Its a good "Pub Food" appetiser in Australia. Even cunts that hate mushrooms loved crumbed/breaded mushrooms.

[Anonymous No.15360790]

>>15360712
Oh, cut a little bit of the "dead" stem too. Just the black shit.

[Anonymous No.15360804]

>>15360768
shit that looks good

[Anonymous No.15360872]

>>15359766
SNAAAKE SNAAAKE
WOAH
ITS A SNAAKE

[Anonymous No.15361135]

>>15360601
We go to the Mushroom merchants who speak Pixie. Then we tell them the flavour of mushroom we like, then the merchant speaks to the Pixies who go and pick them fresh under the counter in the cellar. Generally we pay cash for the transaction, however you can swear a blood oath in lieu of cash or pixie dust.

[Anonymous No.15361154]

>>15359193
I love basically anything mushroom but my personal favorite would just be crimini sauteed in butter next to a steak. Less is more.

[Anonymous No.15361421]

>>15359193
If all I have access to are those relatively tasteless(compared to the nicer shrooms) white mushrooms, I'll quarter them, toss them in oil and salt, and roast in a hot oven, 450F, until well browned and wilted, like 30 minutes. They're pretty delicious at that point, but I'll then marinate them in shallot-thyme-mustard vinaigrette and snack on them with charcuterie and shit or put it on a salad. They also keep way longer this way.

If I have access to fresh shitakes, I'll give them a quick sear on both sides, then simmer in a mix of mirin, sesame oil, black vinegar, soy, and a chicken stock. Simmer until the sauce thickens a bit and turns almost into a teriyaki glaze, then sprinkle on some scallions and sesame.

[Anonymous No.15361444]

Here's the best way, and you only need 4 things:

Mushrooms
Bacon
Garlic
Brown Sugar

Brown the bacon until crispy, remove crispy bacon and set aside. Depending on how much fat you have in the pan take some out or not. Throw in your mushrooms, I sometimes leave them whole or sliced in half stems always on. Cook mushrooms until roasted and brown, if tons of water leaks out dont worry keep cooking them, the water will evaporate. Close to the end add in the fresh garlic and just enough brown sugar to taste and all the left over crispy bacon. It won't taste sweet, it will taste well seasoned.

Oh and depending on how salty the bacon makes things, add in some salt.

[Anonymous No.15361595]

>>15361421
definitely interested in the mustard vinaigrette, why kind of mustard/vinegar do you use?

[Anonymous No.15361598]

>>15361444
brown sugar is definitely interesting, are you just adding a pinch?

>>15361154
mushrooms and steak will forever be timeless

[Anonymous No.15361608]

>>15361598
>brown sugar is definitely interesting, are you just adding a pinch?

A pinch or two to balance the flavors.

[Anonymous No.15362023]

mushroom risotto with truffle oil is the shit. i use pecorino too fuaaaaark

[Anonymous No.15362052]

>>15362023
So fucking good

[Anonymous No.15362102]

Stay with me for this one... might sound a bit weird, but it works

Diced wild mushrooms
Diced onion
Salt (plenty)
Ground allspice
Whipped cream
(Only if you enjoy it, a tiny amount of vinegar of choice)

Mix it all in a bowl, let it sit in fridge for a while, serve on a ham sandwich with mustard

[Anonymous No.15362189]

badger badger badger...

[Anonymous No.15362392]

>>15359193
making mushroom tea is pretty based
also you can extract their goodies with alcohol but dont drink too much or it'll ruin your experience

[Anonymous No.15362402]

>>15359193
As a side dish I love chestnut mushrooms sauteed with loads of butter and garlic with some chopper parsley, white pepper and salt thrown in at the end.

I also love to bastardise beef stroganoff by adding way more mushrooms than the average person would consider acceptable.

Mushroom risotto is never disappointing but throw in a some squid rings and serve with a simple salad of rocket and sliced radish with a splash of fresh lemon juice? Absolute glory. If you can get your hands on enoki mushrooms even better.

[Anonymous No.15362406]

I usually either fry them in butter, or make mushroom cream sauce for whatever meat I'm going to eat.

[Anonymous No.15362469]

>>15359193
I only put strange mushrooms in my mouth.

[Anonymous No.15362807]

>>15360526
yeah they pop like popcorn, those mushrooms actually started something like half that size.

[Anonymous No.15362813]

>>15362469
>Etymology can be sexy I promise, I'll talk about mushrooms and cocks

[Anonymous No.15363303]

just cook gently in butter and herbs and add cream
maybe thicken with flour in the early steps

[Anonymous No.15363335]

>>15359766
>>15360872
eyy early 00s bros, good times

[Anonymous No.15364259]

>>15359766
>>15360872
>>15362189
based

[Anonymous No.15364429]

What I remember as chinese food growing up as a young kid in Hong Kong

>turtle/shark fin soup
>fried chicken feet
>pig uterus noodles
>fried rice with pork knuckle gristle
>unidentifed fish balls on a stick
>boiled dog meat
>one time, monkey brains

Americans have no idea how bad it really is. No one in china knows what the fuck beef and broccoli is or sweet and sour pork. Chinese food is disgusting. Literally the worst parts to eat of any animal. Makes sense because chinks are the race of humans closest to animals. They make disgusting noises when they eat, slurp everything, men in the streets lift their fucking wife beaters over their sweaty stomachs while laughing and chewing with their mouths full of food. Like what kind of idiot decided 2 sticks is the most practical way to eat grains of fucking rice. Starving Nigerians who eat grass have a better diet than the average chinese

[Anonymous No.15364479]

>>15364429
you keep posting the same post in threads

[Anonymous No.15364683]

>>15359892
How did you make it?

[Anonymous No.15364712]

>>15364683
not the same person, but here would be my take:

chop mushrooms into nice pieces
cook in oil + butter till brown, add finely chopped onion and garlic to taste
add tablespoon of flour
brown lightly
add cream and herbs if you so wish
heat up gently

[Anonymous No.15364954]

>>15361595
Typically a smooth dijon. I used to make those marinated shrooms all the time in college and I usually was able to get Maille around me so that's what I used..

~1-2 Tbsp mustard, 1/2 a minced shallot, sprinkle of minced thyme, generous splash of red wine/white wine vinegar OR lemon juice, then add oil gradually in while stirring to emulsify. As I said, I find white button shrooms to be rather bland so I liked pairing it with a punchy vin, so while typical vinaigrette's are usually 3-4:1 oil to vin, I usually stuck closer to 2-2.5:1.

It's not really a special recipe or anything, but since it's only a handful of simple ingredients, definitely don't use French's yellow mustard.

[Anonymous No.15364988]

Made king oyster scallion pasta with garlic butter and balsamic soy glaze. P fucking good

[Anonymous No.15365003]

Kurinye pelmeni with garlic mushroom & dill cream sauce

[Anonymous No.15365902]

>>15359193
>what fresh herb combinations have you had success with besides just the usual thyme
Tarragon is amazing with mushrooms

[Anonymous No.15365912]

>>15359193
Mushroom risotto is impossible to go wrong with.