On Dec 10, 11:58�am, ebrian > wrote:
> 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?

With long cooking dishes it's better to use dehydrated mushrooms.
Rehydrate somewhat before adding but save the extra hydrating liquid
to add at the end, being careful to hold back the sand.