On Dec 10, 4:00 pm, Dan Abel > wrote:
> In article
> >,
>
> 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?
>
> Put them in at the end. Then again, some people don't like raw
> mushrooms. I usually put them in pasta sauce about 20 minutes before we
> eat. That's a reasonable compromise for us. YMMV.
>
> --
> Dan Abel
> Petaluma, California USA
>

That was my initial concern. Personally I don't mind eating raw
mushrooms by themselves, like in a salad or dip. But when they're in
a sauce I want it to be a mixture of flavor explosion, both herbs and
the shroom, and not have them as separate entities that just happen to
be mixed together. If that makes any sense..

I'm going to try the way Joe suggested first, before I try the dried
mushrooms method.