On Dec 10, 8:58 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?

How are you cutting the mushrooms -- sliced thinly or thickly, halved,
quartered, chopped into small pieces? I wouldn't think thick slices
or large pieces would "disappear." When I put mushrooms into pasta
sauce I usually use porcini mushrooms, sliced fairly thickly. They
don't melt away...... -aem