Today’s post will be like no previous post. Today I am asking you dear reader, to suggest. Think of this as the Cooking with Books Suggestion Box.
I have a specific request actually. We all know how food obsessed (ahem, interested) we all are and I’d love to tap into that experience and knowledge right now. My question is simple: what’s YOUR favorite way to prepared dried mushrooms?
I recently purchased The Earthy Delights Mushroom Sampler from OpenSky via Ruhlman and have the following at my fingertips: morels, chanterelles, porcini, shiitake, black trumpets and oyster mushrooms.
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| Photo Credit: Earthy Delights |
Sure, I can Google recipes and find great answers, but I trust you more. I’d love to see and read your comments, suggestions, recipes or link. Give it some thought and leave a comment. Do you have a favorite mushroom? Have you ever foraged for morels? Are you allergic to mushrooms? Have you ever used mushrooms in sweet preparations? Do you think Umami is the sexiest thing on Earth?
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Either hot and sour soup or a great mixed mushroom risotto with both dried and fresh. Yum!
The first thing I thought of was cream of mushroom soup, as Lana said above. I’d saute some onions/shallots/celery, pour boiling water over the mushrooms & let them steep for awhile. Mince up the shrooms&add to the pan. Add some white wine and a bit of fish sauce and reduce. Add a little more oil along w/some flour for a roux and cook. Add the mushroom steeping liquid and some half&half. BTAB, reduce and simmer to thicken. Season w/soy sauce, pepper&thyme. Hit it w/the immersion blender. But that’s just me… 😉
I’ve never used mushrooms in a sweet dessert-y thing. Don’t think I’d want to, but it could be an interesting challenge.
And yes, umami is The Best:)
Grind the porcini with a bit of salt and dust a steak or serve a bit of dust on the side. Yum. Gives the steak an earthy flavor.
Lost my previous comment — hope this doesn’t duplicate. (!!!) I’m visiting from basilmomma’s 🙂 and your site is wonderful! I usually use fresh mushrooms, but have reconstituted dried ones in chicken stock and white wine with a garlic clove and peppercorns while they’re plumping, and paper-thin sliced veggies for a light soup. Finish with sea salt to taste and garnish with fresh herb of choice. Hope this helps!
~ Kim (aka okielicious)
I just tried a steak marinade/rub that used ground dried morel mushrooms. Loved it – recipe up on Cooks&Books&Recipes soon. Looking for something to do with the rest of the mushrooms, I found a recipe for cooking them on the grill with blue cheese stuffed inside, but I haven’t tried it yet. Sounds good, though, doesn’t it?
Sounds like a ravioli recipe to me. 🙂
I had the best morel mushroom sauce cooked in red wine (reduction) with steak!
Oh, that just made me hungry.
I’m not much of a mushroom fan, which is difficult being a vegetarian. usually people assume all vegetarians love mushrooms. But, I’ve noticed that I don’t mind them as much when the dark part underneath the cap of the mushroom is removed. It’s not quite as pungent. Also, smaller mushrooms are more tolerable for me, personally. I keep trying them, just in case I start to like them. haha.