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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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1020 clicks; posted to Food » on 20 Jun 2020 at 3:05 AM (13 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



Voting Results (Smartest)
View Voting Results: Smartest and Funniest

 
2020-06-19 11:43:58 PM  
17 votes:
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 7:13:59 AM  
9 votes:
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 4:13:35 AM  
9 votes:
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.
 
2020-06-19 9:44:01 PM  
6 votes:
I'm sorry, I just can't trust a guy who wears a belt buckle like that.
 
2020-06-20 9:11:07 AM  
4 votes:

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.
 
151
2020-06-20 8:14:57 AM  
4 votes:

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...
 
2020-06-20 8:10:55 AM  
4 votes:

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.
 
2020-06-20 9:04:23 PM  
3 votes:
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...
 
151
2020-06-20 8:18:16 AM  
3 votes:
Derp, I meant balsamic vinaigrette, not vinegar, that would be a bit harsh
 
2020-06-20 9:33:13 AM  
2 votes:

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


In a word, yes.
 
2020-06-20 8:28:02 AM  
2 votes:
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.
 
2020-06-21 10:07:48 AM  
1 vote:

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.
 
2020-06-20 10:50:54 AM  
1 vote:
If cooking was all about doing it the single correct way, we wouldn't need chefs.
 
2020-06-20 9:07:48 AM  
1 vote:
I thought sous vide was the best way to cook everything? Have I been misled?
 
2020-06-20 7:56:31 AM  
1 vote:

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 3:41:43 AM  
1 vote:
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.
 
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