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?

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

You over cooked them, which pulls out the liquid.

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

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

Add them later, cook them a shorter time.



--
Posted via a free Usenet account from http://www.teranews.com

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?

ebrian wrote:
>
> 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 would work.
Other ideas that you can try:
Buy dried mushrooms at specialty shops. They have an intense flavor.
Buy specialty mushrooms like morels, crimini, portobellas. They all
taste a little different from button mushrooms and might have a more
intense flavor that's to your liking.
Mushrooms, like everything else, develop their flavor as they ripen.
But people insist on buying them when they're firm and crunchy even when
they're going in sauce where the texture won't matter. Get them when
they're going a bit brown-- not slimy and gross-- just a little browner.
They taste better.
Soy sauce can intensify the flavor of mushrooms. At least, I think so.


--Lia

On Mon, 10 Dec 2007 11:22:02 -0500, "zara" >
wrote:

>
>"ebrian" > wrote in message
...
>>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?
>
>You over cooked them, which pulls out the liquid.
>

Mushrooms shrink when they are cooked properly, too.

Boron

"ebrian" > wrote in message
...
> 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's the way to do it. Another way is to "sweat" the mushrooms separately.
Put them in a separate saucepan that has a lid. Add very little water, like
a 1/4" layer at the bottom. Crank up the heat till it's boiling, then
immediately turn down the heat. If you're using an electric stove, remove
the pan from the burner until the heat's down. Simmer for just 2-3 minutes
with the lid on. STAY WITH IT AND PAY ATTENTION - they reach the right stage
very quickly. Sample a mushroom, and if the texture is what you want, you're
done. This is a more controllable process because they don't get lost in the
tomato sauce.

This is also a great way to get mushrooms ready for use on a pizza.

On Dec 10, 11:58�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?

With long cooking dishes it's better to use dehydrated mushrooms.
Rehydrate somewhat before adding but save the extra hydrating liquid
to add at the end, being careful to hold back the sand.

On Dec 10, 10:09 am, 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?

I've always heard don't salt them while cooking til the very end. It
draws the moisture out and they shrink more.

Boron wrote on Mon, 10 Dec 2007 12:05:57 -0500:

??>> "ebrian" > wrote in message
??>>
...
??>>> 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?
??>>
??>> You over cooked them, which pulls out the liquid.
??>>
BE> Mushrooms shrink when they are cooked properly, too.

But, as been said already, mushrooms don't *need* to be cooked
at all, so what is proper? They are pretty good raw in some
salads. I'm not arguing that they don't shrink on cooking :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

FluffBunny > wrote:

>On Dec 10, 10:09 am, 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?

>I've always heard don't salt them while cooking til the very end. It
>draws the moisture out and they shrink more.

Also use very fresh mushrooms.

Steve

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

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

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.

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.

"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.

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?

Start with dehdryated ones? "-)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Skevie sqwertz wrote:
> Melba's Jammin' 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?
>
> > Start with dehdryated ones? �"-)
>
> Bzzzt! �I already said that ;-)

Yo, douchebag... I suggested dehys a half dozen posts before you... of
course you copied me, again, THIEF! And you are the one who posted
that shitting pic... sqwertz is a known morpher... YOU ****ING LIAR!

SHELDON

Sheldon wrote:
>
> Skevie sqwertz wrote:
> > Melba's Jammin' 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?
> >
> > > Start with dehdryated ones? �"-)
> >
> > Bzzzt! �I already said that ;-)
>
> Yo, douchebag... I suggested dehys a half dozen posts before you... of
> course you copied me, again, THIEF! And you are the one who posted
> that shitting pic... sqwertz is a known morpher... YOU ****ING LIAR!

And give ~patches~ back her pizza!

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

Add them at the end of cooking. They don't require much cooking at all.

In article >,
Sqwertz > wrote:

> On Mon, 10 Dec 2007 15:38:56 -0600, Melba's Jammin' 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?
> >
> > Start with dehdryated ones? "-)
>
> Bzzzt! I already said that ;-)
>
> -sw

Well, FINE, then!! (To quote the local short person.) :-P
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

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