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(Daily Mail)   Cooking mushrooms? You're doing it WRONG according to fine dining chef who seems like a real fun guy, advising you to boil them to perfection in pan of boiling water before adding oil   (dailymail.co.uk) divider line
    More: Strange  
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1007 clicks; posted to Food » on 20 Jun 2020 at 3:05 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



30 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-06-19 9:44:01 PM  
I'm sorry, I just can't trust a guy who wears a belt buckle like that.
 
2020-06-19 11:05:27 PM  
Boil up a nice cup of shroom tea? That would be rather nice.
 
2020-06-19 11:43:58 PM  
Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.
 
2020-06-20 3:41:43 AM  
for salads or crude-ites dipping, fresh raw mushrooms are the best!

but for cooking? dried mushrooms. (but also if you have a personal secret seasonal morel-hunting spot, that's pretty cool too)

years ago, one of the best things I have ever eaten in my life, was a mushroom gelato at L'Espalier in Boston. I attempted a copycat, using one of those dried mushroom variety mixes (I think like, chanterelle/shiatake/oyster/portobello​) to infuse the milk+cream - not nearly as good as the restaurant's, but still pretty flipping phenomenal.
 
2020-06-20 4:13:35 AM  
Tomorrow I am going to grill a couple of portobellos.  Olive oil with McCormick steak seasoning.  Grill stem side down first, then flip so that the muchroom holds on to any juices that cook out.  This is my favorite way to cook these.
 
2020-06-20 7:13:59 AM  
I have a hard time trusting a self-proclaimed mycologist who says that *all* edible fungi should be cooked the same way.
 
2020-06-20 7:56:31 AM  

Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.


Normally my preferred way to prepare mushrooms is "open trash can lid, insert mushrooms" but that sounds pretty interesting.
 
2020-06-20 8:10:55 AM  

Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.


Swap butter with olive oil or schmaltz and you have my method. While I don't like mushroom texture, the flavor and fond are key for a good pan sauce, so I'll make steak, sauté up a batch and top my wife's steak with them, then out comes the cognac and cream for a sauce.
 
151
2020-06-20 8:14:57 AM  

born_yesterday: Tomorrow I am going to grill a couple of portobellos.  Olive oil with McCormick steak seasoning.  Grill stem side down first, then flip so that the muchroom holds on to any juices that cook out.  This is my favorite way to cook these.


Have you tried marinading them in balsamic vinegar and garlic overnight, then grilling? That's my favorite way to grill portabello...
 
151
2020-06-20 8:18:16 AM  
Derp, I meant balsamic vinaigrette, not vinegar, that would be a bit harsh
 
2020-06-20 8:28:02 AM  
In the pan with generous amounts of butter. The key is to leave them alone and don't move/stir them outside of flipping them, that way they don't sweat as much and you get proper searing instead of mushroom soup.
 
2020-06-20 9:07:48 AM  
I thought sous vide was the best way to cook everything? Have I been misled?
 
2020-06-20 9:11:07 AM  

Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.


^ This is the best way to enjoy really top shelf Crimini or Portabellas.  But I can never stop here.  As soon as the mushrooms release their liquid, I hit them with a little dry sherry and then a bit of heavy cream.
 
2020-06-20 9:33:13 AM  

Cyber Duck: I thought sous vide was the best way to cook everything? Have I been misled?


In a word, yes.
 
2020-06-20 9:49:27 AM  
Enduring the pain of splatter shows you love the person you are cooking for
 
2020-06-20 9:58:51 AM  

tintar: for salads or crude-ites dipping, fresh raw mushrooms are the best!


Stamets, for one, is pretty adamant that all mushrooms need to be cooked before eating. Especially portobellos. YMMV.

As for washing, there's an old Good Eats where Alton demonstrates that they don't soak up the water, so I haven't worried about the effects of washing them for years. I will, however, have to try this boil-then-fry method this weekend.
 
2020-06-20 10:11:22 AM  

Cyber Duck: I thought sous vide was the best way to cook everything? Have I been misled?


I like to sous vide mine at 155 for 4.3 hours. THEN I boil them.

JK. My method is to slice them relatively thick and saute them over medium high heat in butter (or other fat). Don't flip them until they have a good sear. Then, once seared on both sides, it depends on what I'm using them for. They are good as is, but if I'm making them as their own side, I'll toss in a little more butter, some lemon juice, a splash of soy sauce and some other liquid (usually stock or wine). Let that boil down into a thick sauce coating the mushrooms and it's delicious.
 
2020-06-20 10:50:29 AM  

Sword and Shield: Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.

Swap butter with olive oil or schmaltz and you have my method. While I don't like mushroom texture, the flavor and fond are key for a good pan sauce, so I'll make steak, sauté up a batch and top my wife's steak with them, then out comes the cognac and cream for a sauce.


Oh yes - I Feb but the cream into the pan at the end and reduce a bit - h the mushrooms, bit just as a sauce. If you want that fund without having to make mushrooms, buy the way, Better than Bouillon mushroom base is amazing.
 
2020-06-20 10:50:54 AM  
If cooking was all about doing it the single correct way, we wouldn't need chefs.
 
2020-06-20 11:30:13 AM  
And the morel of the story is "don't write a puffball piece about mushrooms."
 
2020-06-20 11:31:01 AM  

Marcus Aurelius: Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.

^ This is the best way to enjoy really top shelf Crimini or Portabellas.  But I can never stop here.  As soon as the mushrooms release their liquid, I hit them with a little dry sherry and then a bit of heavy cream.


Chanterelles in cream.
 
2020-06-20 11:39:49 AM  

Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.


There's a Chinese market near me that sells portabellas at a ridiculously low price. My method, similar, but done in bulk and more simply seasoned for use in other recipes as a "staple"....

Slice mushrooms 3/8 to 1/2 thick. Rub a griddle with a small amount of unsalted butter and mix with a little olive oil (garlic or truffle oil can also be used). Lay out slices and let cook as slowly as you can over the lowest heat possible (I do this on days when I'll be doing other kitchen stuff. It takes a while, but it is low maintenance). Season lightly with kosher salt and coarse black pepper. LEAVE THEM ALONE and cook until undersides are golden brown. Before flipping, sprinkle top sides with more oil. Repeat the process and cook until the other sides are done. Cook others in batches the same way, adding butter, oil, and seasonings as needed. Some will cook faster than others; just move and replace slices until done.

When finished, briefly cook some minced or finely sliced fresh garlic with more unsalted butter over the entire griddle to pick up any remaining fond. Toss the garlic and butter with the mushrooms, season one last time to taste, let cool, and refrigerate in an airtight container. Use for other recipes, sandwiches, omelettes, sides for steak/chicken/pork, etc. I even like snacking on them.

Got the idea from a high-end steakhouse near me that serves "pan-roasted mushrooms" as a side option for their steaks. They use a mix of denser mushroom varieties; I now crave them more than the steak! Intense mushroom umami with a chewy texture. One of my favorites.
 
2020-06-20 3:09:18 PM  
Don't crowd the mushrooms in the pan.
 
2020-06-20 3:38:01 PM  
I like mushrooms sauteed in butter and garlic for my steaks. Otherwise I won't touch the things. Well and I burn that s*** out of my mushrooms too
 
2020-06-20 5:07:54 PM  

151: Derp, I meant balsamic vinaigrette, not vinegar, that would be a bit harsh


I will give that a shot!  Heaven forbid I learn new ways to cook stuff.
 
2020-06-20 6:18:23 PM  

red5ish: Don't crowd the mushrooms in the pan.


Never. If I'm making a lot of mushrooms (my wife can easily eat a pound of mushrooms as a meal) I'll get out the 15 inch paella.Tons of room, and the carbon steel makes for good browning.
 
2020-06-20 9:04:23 PM  
Best mushroom dish i ever had was tiny brussels sprouts, mushrooms on top of those, onions on top of those, topped with a lot of half cooked bacon. Into the oven with it for an hour, served with a whole filet mignon roast. Some meals are just good, some i will remember the rest of my life. That combo was one of those...
 
2020-06-21 10:07:48 AM  

Sword and Shield: Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.

Swap butter with olive oil or schmaltz and you have my method. While I don't like mushroom texture, the flavor and fond are key for a good pan sauce, so I'll make steak, sauté up a batch and top my wife's steak with them, then out comes the cognac and cream for a sauce.


Bacon fat is nice too. Try this:

Prep to make a batch of oatmeal but warm up broth instead of milk/water. Sautee up some chicken, then mushrooms. Shred the shikkuh. Deglaze the pan with the broth, add the deglazing liquid back to the big batch of broth. Add oats and fresh thyme. Mix in the shredded chicken and mushrooms to the oatmeal, maybe add walnuts. Boom: chicken and mushroom oatmeal, tastes exactly like chicken and wild rice casserole without the canned cream-of-whatever grossness and pounds of salt.
 
2020-06-21 10:39:16 AM  

NINEv2: Sword and Shield: Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.

Swap butter with olive oil or schmaltz and you have my method. While I don't like mushroom texture, the flavor and fond are key for a good pan sauce, so I'll make steak, sauté up a batch and top my wife's steak with them, then out comes the cognac and cream for a sauce.

Bacon fat is nice too. Try this:

Prep to make a batch of oatmeal but warm up broth instead of milk/water. Sautee up some chicken, then mushrooms. Shred the shikkuh. Deglaze the pan with the broth, add the deglazing liquid back to the big batch of broth. Add oats and fresh thyme. Mix in the shredded chicken and mushrooms to the oatmeal, maybe add walnuts. Boom: chicken and mushroom oatmeal, tastes exactly like chicken and wild rice casserole without the canned cream-of-whatever grossness and pounds of salt.


That actually sounds really good.
 
2020-06-21 11:12:56 AM  

Sword and Shield: NINEv2: Sword and Shield: Benevolent Misanthrope: Thick-sliced mushrooms in pan.  Dot with butter.  Turn on medium heat, clamp a lid on it.  Let boil in their own juices and butter until dry (watch them once you see steam pouring out, it goes fast after that). Add a little beef broth and soy sauce and keep the lid off.  Toss with a spatula until dry again. Keep them moving until they are slightly golden.  Serve.

You're welcome.

Swap butter with olive oil or schmaltz and you have my method. While I don't like mushroom texture, the flavor and fond are key for a good pan sauce, so I'll make steak, sauté up a batch and top my wife's steak with them, then out comes the cognac and cream for a sauce.

Bacon fat is nice too. Try this:

Prep to make a batch of oatmeal but warm up broth instead of milk/water. Sautee up some chicken, then mushrooms. Shred the shikkuh. Deglaze the pan with the broth, add the deglazing liquid back to the big batch of broth. Add oats and fresh thyme. Mix in the shredded chicken and mushrooms to the oatmeal, maybe add walnuts. Boom: chicken and mushroom oatmeal, tastes exactly like chicken and wild rice casserole without the canned cream-of-whatever grossness and pounds of salt.

That actually sounds really good.


It's one of our faves. Some people can't get past the idea of a savory oatmeal but we dig it. It's really good topped with shaved parmesan too. Or aged gouda if you can find it. I occasionally top it with an over easy egg.
 
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