On Mon, 10 Dec 2007 08:58:23 -0800 (PST), 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?

that actually sounds like a good idea. be sure to report back if you
try it.

your pal,
blake