"ebrian" > wrote in message
...
> On Dec 10, 11:32 am, Julia Altshuler > wrote:
>> ebrian wrote:
>> > I was experimenting with some mushrooms in a pasta sauce last night
>> > and found that I had to keep adding mushrooms because they were
>> > disappearing (shrinking) on me. Is there a trick or way to prepare
>> > them so that when they won't shrink, or shrink less during cooking?
>>
>> They're shrinking because their liquid and flavor is going into the
>> sauce. If you're sauteeing mushrooms alone, letting the liquid
>> evaporate intensifies the flavor. In a sauce, it's best to add them at
>> the end so they don't release their liquid. (Me, I like them cooked
>> thoroughly and consider anything less than that to be raw.)
>>
>> --Lia
>
> Thanks -- I think I wanted both. Maybe what I need to do is get a
> bunch of mushrooms and let that flavor intensify, then have a second
> batch that I throw in at the end?

That's the way to do it. Another way is to "sweat" the mushrooms separately.
Put them in a separate saucepan that has a lid. Add very little water, like
a 1/4" layer at the bottom. Crank up the heat till it's boiling, then
immediately turn down the heat. If you're using an electric stove, remove
the pan from the burner until the heat's down. Simmer for just 2-3 minutes
with the lid on. STAY WITH IT AND PAY ATTENTION - they reach the right stage
very quickly. Sample a mushroom, and if the texture is what you want, you're
done. This is a more controllable process because they don't get lost in the
tomato sauce.

This is also a great way to get mushrooms ready for use on a pizza.