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Topic: how do you make mushrooms appetizing?  (Read 9939 times)
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« Reply #20 on: May 31, 2010 07:48:12 PM »

that actually does sound kinda tasty

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« Reply #21 on: June 21, 2010 02:12:15 PM »

I completely understand about the mushroom dislike - I was the same until I discovered mushroom soup!  Delicious!  I then moved on to sauteed mushrooms on toast (brown - has to be brown!) with a bit of stilton crumbled over.  Yum yum yum.

Now I put them in a lot of things to bulk them out, like stir fries, fajitas, and bolognese.  Give the toast topping a try, and if you don't like blue cheese, brie is good too!  Smiley

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« Reply #22 on: June 22, 2010 04:06:44 PM »

Portobello mushroom burgers! I hated mushrooms until I tried these. Just make sure you grill them up really well on each side. If you like a spicy kick, top them with pepperjack cheese.

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« Reply #23 on: June 23, 2010 03:10:20 PM »

I always cook them with garlic and a bit of cheese and it never fails!

« Reply #24 on: June 25, 2010 10:41:31 AM »

I get my kids to eat portabellos by first lightly sauteing them gill side down, then building them up like a pizza. a layer of spinach for the first layer, topped with chopped tomatoes, fontina cheese, and a few italian herbs. broil it until the cheese is good and melted and lightly browned and enjoy
« Reply #25 on: June 25, 2010 07:12:22 PM »

I like mushrooms in omelets with spinach and lots of cheese. I also like them fried and put on top of veggie burgers (with lots of cheese... yes I like cheese). I've also had them cooked with red bell pepper and onion which was pretty good. Hope this is helpful.
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« Reply #26 on: July 31, 2010 05:58:02 AM »

Saute them in butter, minced garlic, soy sauce.

Put them in pizzas, pitas, fried rice, and mixed veggies.

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« Reply #27 on: September 19, 2010 06:47:34 AM »

I too used to hate mushrooms, but now I looooooove them.

I love to stuff big portabellos with cream cheese and pinenuts, super delicious.
Or blue cheese. Yummmmmm.

Hoping there are some mushrooms in the fridge right now so I can saute them in garlic,  wine and cream, and serve them with mums handmade bread and a big dollop of sour cream and lots of pepper.

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« Reply #28 on: September 25, 2010 11:21:44 AM »

The best advice that I ever received about mushrooms was to treat them like meat.  That means that, let's say you want to make chicken stir-fry.  Marinate the sliced mushrooms the same way that you'd marinate the chicken and add them to the wok first (otherwise they'll never get done, just like meat!)   

Mushrooms absorb flavors -very- well, so if you're not too keen on that mushroomy taste (which I adore, but DH can't stand) use marinades in flavors that you do enjoy.  They also pair well with onions, so you might try adding equal amounts of onion and mushroom to a dish.  I especially like them with peppers and onions in veggie fajitas.

As for the differences between different types, the only kinds that I have access to on a regular basis are: white button, crimini or baby portabella, and shiitake.  I think that the criminis have a bit stronger flavor than the white buttons, but that flavor is absolutely, completely, utterly BORN to be paired with tarragon! Oh my goodness, I cannot sing tarragon's praises enough when it comes to criminis.  Just smelling it as it cooks is enough to send my palate soaring. 

Shittakes have a woodier stem than either buttons or criminis, so they should be removed before you cook them, but I usually add them into the mix when i'm making vegetable stock.  They probably have the meatiest texture of the three, so if that texture is something you're not particularly fond of, just slice them as thin as possible, and they'll take on more of the texture of well-carmelized onions.

For more information and ideas about how to use mushrooms, I highly recommend the Good Eats episode "The Fungal Gourmet".  He makes mushrooms make sense ^_^

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« Reply #29 on: October 25, 2010 02:50:31 PM »

I'm sure this has probably been said, but fry them up with some butter or olive oil and some seasoning.  throw in some onion also!  I usually make a delicious spinach entree with sauteed spinach, mushrooms, onion,  marinade, green peppers and butter.  YUM!

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