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Post by Deleted on Jul 29, 2014 9:54:30 GMT
Is there anything better to eat?
Get a hot pan, drizzle with with olive oil, drop in a handful of fresh mushrooms, add a smidgen of fresh garlic, and fry 2-3 mins. Squeeze half a fresh lemon over.
Transfer to 2 pieces of warm soda bread.
Enjoy. MMMmmmm.
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Post by Deleted on Jul 29, 2014 10:03:44 GMT
Mushrooms are magic  |
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Post by Linx on Jul 29, 2014 10:04:15 GMT
I'm in France at the moment and there is a museum dedicated to the mushroom just down the road. I might pop in an submit a report for your perusal  . Meanwhile, have you ever tried puffball, sliced into big steaks and fried in garlic and olive oil? It's the best. |
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Post by Deleted on Jul 29, 2014 10:17:33 GMT
I'm in France at the moment and there is a museum dedicated to the mushroom just down the road. I might pop in an submit a report for your perusal . Meanwhile, have you ever tried puffball, sliced into big steaks and fried in garlic and olive oil? It's the best. By all means Linx. In answer to your question....no, but Hugh Fearnley-Whittingstall is a master of the mushroom. In fact my mate Greg swears by his cookbooks. I watched him find an fill a huge puffball once. |
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yamfan
Academy Starlet
Posts: 231
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Post by yamfan on Jul 29, 2014 10:20:00 GMT
Slice some up and pop them into a foil take away tin along with some sliced onion and peppers. Sprinkle some gravy granules on and some soy sauce, then place on the barbecue along with the meat. Keep stirring so it doesn't stick to the foil tin, until it's good and mixed. Easy and delicious side serving with your meat and baked potatoes.
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Post by Deleted on Jul 29, 2014 10:21:23 GMT
Cant beat 'em.
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Post by Deleted on Jul 29, 2014 10:32:23 GMT
I have this fantastic recipe for mushroom burgers.
I'll post if anyone is interested. Really good recipe.
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Post by knuttonj24 on Jul 29, 2014 10:33:28 GMT
Id rather lick my own back passage than eat a mush room!! Conner do with em!!
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Post by cheeesfreeex on Jul 29, 2014 10:43:27 GMT
The giant puffball is indeed a culinary delight, and easy to identify.
Nice when hollowed out, stuffed with Bolognese/chilli and baked.
You can't beat foraged field mushrooms, the button mushrooms from shops are tasteless.
I avoid olive oil as the cooking medium, it ruins the job... Butter is best.
Jew's Ears are good too. Grow mainly on Elder trees and take on the flavour and colour of the host.
Easy to spot. Great in a beef stew.
I've recently been given some home made Polish pickle containing various veg and mushrooms.. gotta say, I'm not a fan of pickled 'shrooms.
Mushrooms are fascinating, the largest living organism on earth is a mushroom, we still don't fully understand mycili.
I'm intrigued by the concept of Coprins: Harmless mushrooms, but fatal if taken with alcohol.
And then there's the whole cordycep thing.
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Post by Deleted on Jul 29, 2014 10:48:13 GMT
I have this fantastic recipe for mushroom burgers. I'll post if anyone is interested. Really good recipe. Why not mate ? Let's have a look.  |
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Post by Deleted on Jul 29, 2014 10:49:33 GMT
You can't beat mushroom soup , I make it regularly |
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Post by Deleted on Jul 29, 2014 15:16:58 GMT
I have this fantastic recipe for mushroom burgers. I'll post if anyone is interested. Really good recipe. Why not mate ? Let's have a look. Basically, its 4 portobello mushrooms and four good sized baps. Put six tablespoons of good olive oil into a pestle and mortar and into that drop 4 to 8 finely chopped birds eye chilli's (according to your preferences), 4 to 8 cloves of garlic and bash them down. You're looking for a good kick. Clean the mushrooms, try not to get the gills wet and remove the woody stalks, but don't hole the cap. Place the mushrooms, on a decent sized, foiled baking tray or a pyrex dish with a good lip (you don't want the juices dripping into your oven) Lightly salt the gills of the mushrooms, then carefully spoon the chilli/oil mixture as evenly as possible into the gills. Then load a decent quantity of Lurpak into the gills, over the chilli oil. Don't skimp. Finally top the mushrooms off with a good helping of freshly grated Pecorino cheese. Fresh Parmesan (not the pre-grated shite that tastes like sawdust) or Gruyere also works well. Into the oven for twenty minutes at 200C. Remove from the baking dish and allow 5 minutes rest on a cake thingy. Toast your baps, make a little lettuce salad for the baps and squeeze fresh lemon on to mushrooms before serving with potato wedges. You will be hailed a genius. I guarantee it - a genuine crowd pleaser. |
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Post by Deleted on Jul 29, 2014 15:51:08 GMT
The giant puffball is indeed a culinary delight, and easy to identify. Nice when hollowed out, stuffed with Bolognese/chilli and baked. You can't beat foraged field mushrooms, the button mushrooms from shops are tasteless. I avoid olive oil as the cooking medium, it ruins the job... Butter is best. Jew's Ears are good too. Grow mainly on Elder trees and take on the flavour and colour of the host. Easy to spot. Great in a beef stew. I've recently been given some home made Polish pickle containing various veg and mushrooms.. gotta say, I'm not a fan of pickled 'shrooms. Mushrooms are fascinating, the largest living organism on earth is a mushroom, we still don't fully understand mycili. I'm intrigued by the concept of Coprins: Harmless mushrooms, but fatal if taken with alcohol. And then there's the whole cordycep thing. Thanks Cheez. That has just weirded me out. I thought to myself "when does the recipe bit start". I genuinely was not remotely aware of any of that. I'm very excited now. More research is definitely required. Thanks!! |
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Post by supersimonstainrod on Jul 29, 2014 16:02:50 GMT
An excepestional thread......
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Post by Billybigbollox on Jul 29, 2014 17:46:48 GMT
Mushrooms are nice and indeed could be described as versatile, but they are not as nice as nectarines.
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Post by Deleted on Jul 29, 2014 18:09:31 GMT
Mushrooms totally own nectarines. Don't be silly Billy!
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Post by harryburrows on Jul 29, 2014 18:35:16 GMT
do love the wild field mushroom we used to pick when we were kids , apart from that im a big fan of morrells and cepes , girolles and chanterels.in the early 80s went on a truffle hunting weekend in france , Cahors area very nice weekend lots of great food and wine
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Post by Deleted on Jul 29, 2014 18:49:54 GMT
An excepestional thread...... Very good.  |
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Post by harryburrows on Jul 29, 2014 19:06:01 GMT
An excepestional thread...... Very good. the morrell of this story is ? |
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Post by Deleted on Jul 29, 2014 19:12:42 GMT
Very good. the morrell of this story is ? Shit......akie ( of course it is )  |
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Post by cheeesfreeex on Jul 29, 2014 19:16:36 GMT
Very good. the morrell of this story is ? You could have been a fungi, but you Blewitt.  |
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Post by Deleted on Jul 29, 2014 19:25:24 GMT
do love the wild field mushroom we used to pick when we were kids , apart from that im a big fan of morrells and cepes , girolles and chanterels.in the early 80s went on a truffle hunting weekend in france , Cahors area very nice weekend lots of great food and wine I once had dinner at the Marriot in Bangkok, on my own. It was in a decent restaurant called Tables and the idea was that the waiter would come and cook your food by the side of the table. Very nice. I ordered a pea and truffle oil risotto. Anyway the waiter cooked this risotto (well, warmed it) and then at the end he picked up the truffle and started to shave it onto the risotto. After a minute or so he was still going, i'd heard they were mega bucks and so I wasn't about to stop him. Eventually he must have used 3/4 of a golfball sized truffle on top of this risotto, in fact you couldn't actually see any risotto, it was all truffle. But I wasn't complaining. In fact half way through, I got him to come back and put some more on for me, which he did happily. Absolutely delicious ingredient - the bloke obviously didn't have a clue as to the cost of the thing. That was my first real experience of truffles, i've never looked back. Anyway, I must fly (agaric)  |
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Post by cheeesfreeex on Jul 29, 2014 20:28:32 GMT
That has just weirded me out. I thought to myself "when does the recipe bit start".[/quote]
Cordyceps are used in Chinese medicine. Saw a documentary about villagers way up in the Himalayas collecting a cordycep which attacks a high altitude moth caterpillar for the medicine market. It was their main form of income.
I havn't come across a decent recipe for them yet though.
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Post by lastoftheldk on Jul 29, 2014 22:14:16 GMT
straight fron the field onto a hot tin plate on top of the range with a bit of butter, salt and soda bread
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Post by Northy on Jul 30, 2014 5:26:38 GMT
Mushrooms are awful awful food.
Horse was on the menu last night where we ate, cross between pork and beef was the general opinion
Sent from my D5503 using proboards
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Post by Deleted on Jul 30, 2014 6:30:37 GMT
Mushrooms are awful awful food. Horse was on the menu last night where we ate, cross between pork and beef was the general opinion Sent from my D5503 using pro boards I take it you're not in the Fegg NS? |
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Post by Deleted on Jul 30, 2014 6:46:09 GMT
An excepestional thread...... Very good Mr. Stainrod.  |
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Post by Northy on Jul 31, 2014 13:46:54 GMT
Mushrooms are awful awful food. Horse was on the menu last night where we ate, cross between pork and beef was the general opinion Sent from my D5503 using pro boards I take it you're not in the Fegg NS? Some little town about an hour from Venice |
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Post by Deleted on Jul 31, 2014 14:10:35 GMT
My god , you count on one finger nail how many on here struggled through life.
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Post by Deleted on Jul 31, 2014 16:11:01 GMT
I take it you're not in the Fegg NS? Some little town about an hour from Venice They love their mushrooms down there |
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. Meanwhile, have you ever tried puffball, sliced into big steaks and fried in garlic and olive oil? It's the best.
