On Dec 10, 3:21 pm, aem > wrote:
> 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

They're not "disappearing" literally. But they substantially
decrease. I mean, I put in what I thought would be enough for 3
people, but it ended up being enough for about 1 person.

Thanks to everyone's advice btw, I'm looking forward to trying them
all tonight.