I was pulling the stems out of some mushroom caps today - we save the stems and make broth out of them - when I discovered that some stems weren't coming out all the way. Have a look:
Mushroom fanatics out there: Any idea what causes this? Is there something wrong with these mushrooms? Am I being paranoid because I just read this question?
Jefromi's comment is spot on. I wouldn't be paranoid. The stem probably just didn't feel like coming out and hung on the head. This is completely normal and unless you picked these mushrooms yourself, I would never worry about that.
Mushrooms are complicated little guys. What you see as a single type of mushrooms is actually hundreds of different substrains. Its possible they're from a slightly different batch than what you're used to, and so have slightly different stems. I wouldn't worry about it, and enjoy the mushrooms!
normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry them out. Is this intuition right? Should I prep the mushrooms before hand in anyway? ...For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like
I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some..., covered with foil, tightly, and put it in an oven at 150°C (300°F); and it was in there for two hours, maybe 2.5. When I got it out, it was brown, through and through, and it looked like butter had... this was the way it was supposed to turn out. The original instructions didn't have 2.5 hours at 150°C (300°F), but 100°C (225°F), for 2-3 hours - and the recipe used a dutch oven, which I don't have
added 5 more stems directly to the rice, and kept stirring. The thing never got as yellow as I wished or had seen in pictures. It actually almost didn't change in color by the time the risotto was done. So I gave up on making the classic milanaese risotto and added sun dried tomatoes and some mushrooms to it. It turned out really good, but by far not the color I wanted. What did I do wrong? ...So I've recently bought some saffron (stems, not ground), then tried to make some Risotto with it. I got my water boiling and added about 5 stems to it. I didn't really measure the water because I
Similar to this question, but not the same (by the way, I like Hobodave's answer). What's the correct way to treat saffron to get most of the flavor? I've seen the following methods: Let the stems soak in a cup of lukewarm water. Warm the stems in oil on a slow flame. Wrap the stems in aluminum paper and put it close to a heat source (so it can warm up). Fry the stems. Soak in white wine for 20' (as per Peter Taylor's comment). I'm talking about expensive (stem only) saffron. Should the stems be crushed (before or after soaking)? The method I usually use is the first one.
Possible Duplicate: Can I Brown Beef For Slow Cooking the Night Before I would like to prep my Beef Wellington the night before. I would sear, cover with mushrooms, prosciutto the night before, refrigerate overnight then wrap in pastry the next day before cooking. Is this safe?
I'm new to the idea of cooking with dried (reconstituted) mushrooms and am wondering how they would differ from fresh when cooked. Specifically, is the texture noticeably different? What types of (cooked mushroom) dishes and cooking techniques are appropriate for dried vs. fresh? Related questions: 1, 2
I was looking at some recipes online that included dried mushrooms (mostly porcini). All those recipes and this question mention soaking them in warm water. Why warm water? Would there be a difference if you would use cold water?
While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems. It seems as though the oregano I'm able to buy here is not fully grown; it's been like this for as long as I can remember. Obviously the stems are stiff, and bitter, and generally no good to throw in the mix, at least not with any of the recipes I use. So I really need to get the leaves off the stems, and with this oregano, it's a painful process. I've tried obvious routes, like "stripping
When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add the milk, cream, bay leaves and season it to taste. And it tastes great. ;-) However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well. Is there a way of preventing it from forming in the first place? Am I doing something wrong?