"ebrian" > wrote in message
...
> 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.


By the way, even my way, they'll shrink a little, but you have instant
control over it via the timing.