?We like mushrooms. We had some the other night prepared like my
grandmother made many years ago. I thought I'd pass on some of the
variations we do as it may inspire someone to try a different version than
their old routine. We also like onions so they all start out the same way.
You can substitute shallots or leave them out altogether. Garlic, of course
can be added to all of these.

Slice an onion
Heat pan with butter and some cooking oil
Add the onions and cook until they are starting to turn brown
Add the sliced mushrooms and continue to cook. They will give off a lot of
water and should not be overly stirred around. When near completion, you
can just finish and eat or try a variations.

#1 Add a couple of tablespoons of sour cream, Turn off the heat and stir
it in. Very rich!

#2 Add a few shakes of Worcestershire sauce

#3 Do both #2 and #1

#4 While the pan is still hot, pour in a healthy glug of either sherry or
Madera wine. Let it reduce

#5 Sprinkle with Balsamic vinegar

On Sun, 6 Feb 2011 01:15:21 -0500, "Ed Pawlowski" >
wrote:

> ?We like mushrooms. We had some the other night prepared like my
> grandmother made many years ago. I thought I'd pass on some of the
> variations we do as it may inspire someone to try a different version than
> their old routine. We also like onions so they all start out the same way.
> You can substitute shallots or leave them out altogether. Garlic, of course
> can be added to all of these.
>
> Slice an onion
> Heat pan with butter and some cooking oil
> Add the onions and cook until they are starting to turn brown
> Add the sliced mushrooms and continue to cook. They will give off a lot of
> water and should not be overly stirred around. When near completion, you
> can just finish and eat or try a variations.
>
> #1 Add a couple of tablespoons of sour cream, Turn off the heat and stir
> it in. Very rich!
>
> #2 Add a few shakes of Worcestershire sauce
>
> #3 Do both #2 and #1
>
> #4 While the pan is still hot, pour in a healthy glug of either sherry or
> Madera wine. Let it reduce
>
> #5 Sprinkle with Balsamic vinegar
>
>
I will endorse this recipe (except I don't use Balsamic with
mushrooms). It makes a good gravy when combined with pan juices.

--

Today's mighty oak is just yesterday's nut that held its ground.

Ed wrote:

> We like mushrooms. We had some the other night prepared like my
> grandmother made many years ago. I thought I'd pass on some of the
> variations we do as it may inspire someone to try a different version than
> their old routine. We also like onions so they all start out the same
> way. You can substitute shallots or leave them out altogether. Garlic, of
> course can be added to all of these.
>
> Slice an onion
> Heat pan with butter and some cooking oil
> Add the onions and cook until they are starting to turn brown
> Add the sliced mushrooms and continue to cook. They will give off a lot
> of water and should not be overly stirred around. When near completion,
> you can just finish and eat or try a variations.
>
> #1 Add a couple of tablespoons of sour cream, Turn off the heat and stir
> it in. Very rich!
>
> #2 Add a few shakes of Worcestershire sauce
>
> #3 Do both #2 and #1
>
> #4 While the pan is still hot, pour in a healthy glug of either sherry or
> Madera wine. Let it reduce
>
> #5 Sprinkle with Balsamic vinegar

One thing which the recipe does NOT have you do is salt the mushrooms when
they go into the pan. And that's correct, you shouldn't salt at that point.
In past discussions related to that, there are those who spout off, "You
should salt at every stage of cooking because <insert chef's name here> says
that you should." But that's wrong, and your recipe is right.

My typical variations include:

- Add a sprinkling of thyme leaves

- Add a splash of soy sauce

- While the pan is still hot, add chicken stock and let it reduce to a glaze

- Use bacon fat instead of butter and oil

- As soon as the mushrooms come out of the pan, sprinkle with cheese


Bob

Croatian mushroom soup

Ingredients
300 g mushrooms
100 g dried wild growth mushroom
1 lard
100 g bacon
1 medium onion finely minced
1 medium potato
1 salt pepper, majoran, paprika, flour, parsley, sour cream

If you use dried mushroom soak in water them before use about 10-15 min. On a melted lard sauté onion and bacon until it is soft. Add flour and sauté until the flour is brown, add very little paprika and after 30 sec. add cold water and stir to prevent coagulation. Add all the mushroom you have, salt, pepper and potato sliced in small cubes. Add water (about 1 liter) and cook 1,5 hour. At the end add sour cream and parsley.

Fantastic recipe!

On Sun, 6 Feb 2011 01:15:21 -0500, "Ed Pawlowski" >
wrote:

>?We like mushrooms. We had some the other night prepared like my
>grandmother made many years ago. I thought I'd pass on some of the
>variations we do as it may inspire someone to try a different version than
>their old routine. We also like onions so they all start out the same way.
>You can substitute shallots or leave them out altogether. Garlic, of course
>can be added to all of these.
>
>Slice an onion
>Heat pan with butter and some cooking oil
>Add the onions and cook until they are starting to turn brown
>Add the sliced mushrooms and continue to cook. They will give off a lot of
>water and should not be overly stirred around. When near completion, you
>can just finish and eat or try a variations.
>
>#1 Add a couple of tablespoons of sour cream, Turn off the heat and stir
>it in. Very rich!
>
>#2 Add a few shakes of Worcestershire sauce
>
>#3 Do both #2 and #1
>
>#4 While the pan is still hot, pour in a healthy glug of either sherry or
>Madera wine. Let it reduce
>
>#5 Sprinkle with Balsamic vinegar
>
I do #4 with sherry. They are delightful that way.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

?
"Bob Terwilliger" > wrote
> - Add a sprinkling of thyme leaves
> - While the pan is still hot, add chicken stock and let it reduce to a
> glaze

Those two would make a good combo. Thanks.

On Feb 5, 10:15*pm, "Ed Pawlowski" > wrote:
> ?We like mushrooms. *We had some the other night prepared like my
> grandmother made many years ago. *I thought I'd pass on some of the
> variations we do as it may inspire someone to try a different version than
> their old routine. * We also like onions so they all start out the same way.
> You can substitute shallots or leave them out altogether. *Garlic, of course
> can be added to all of these.
>
> Slice an onion
> Heat pan with butter and some cooking oil
> Add the onions and cook until they are starting to turn brown
> Add the sliced mushrooms and continue to cook. * They will give off a lot of
> water and should not be overly stirred around. * When near completion, you
> can just finish and eat or try a variations.
>
> #1 *Add a couple of tablespoons of sour cream, *Turn off the heat and stir
> it in. * Very rich!
>
> #2 *Add a few shakes of Worcestershire sauce
>
> #3 *Do both #2 and #1
>
> #4 *While the pan is still hot, pour in a healthy glug of either sherry or
> Madera wine. Let it reduce
>
> #5 *Sprinkle with Balsamic vinegar

One of the things we had on the menu all the time was a 'loaded' baked
potato. We served sauteed mushrooms
if the customer asked for them as one of their options. A lot of
people just got the potato plain withthe sauteed mushrooms to save on
calories and fat.

We sliced mushrooms and put them in a sauce pot with butter and a
splash of soy sauce or tamari. Put a tight fitting lid on the pot
and cooked the mushrooms for about 10 minutes. The combination of the
tamari and butter and the mushroom liquid made a wonderful broth which
we spooned on with the mushrooms.

The 'loaded' baked potato had butter, sour cream, chopped green
onion, chopped bacon and mushrooms with a little broth....and boy was
it filling and good. We served it with a mixed green salad and it
makes a nice meal.

Ed Pawlowski wrote:
>
> ?We like mushrooms. We had some the other night prepared like my
> grandmother made many years ago. I thought I'd pass on some of the
> variations we do as it may inspire someone to try a different version than
> their old routine. We also like onions so they all start out the same way.
> You can substitute shallots or leave them out altogether. Garlic, of course
> can be added to all of these.

It's difficult to do anything with mushrooms that isn't good, they go
well with damned near everything and are one of those amazing foods that
are good anywhere from raw to just shy of burned.

On Sun, 6 Feb 2011 10:19:20 -0500, "Ed Pawlowski" >
wrote:

> ?
> "Bob Terwilliger" > wrote
> > - Add a sprinkling of thyme leaves
> > - While the pan is still hot, add chicken stock and let it reduce to a
> > glaze
>
> Those two would make a good combo. Thanks.

add some garlic too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 5 Feb 2011 23:47:09 -0800 in rec.food.cooking, "Bob
Terwilliger" > wrote,
>In past discussions related to that, there are those who spout off, "You
>should salt at every stage of cooking because <insert chef's name here> says
>that you should."

Chef <insert chef's name here> is a salt addict with dulled taste
buds. Constantly over salting everything is not healthy and it's
not good food.

On Sun, 06 Feb 2011 12:26:27 -0600, "Pete C." >
wrote:

>
>Ed Pawlowski wrote:
>>
>> ?We like mushrooms. We had some the other night prepared like my
>> grandmother made many years ago. I thought I'd pass on some of the
>> variations we do as it may inspire someone to try a different version than
>> their old routine. We also like onions so they all start out the same way.
>> You can substitute shallots or leave them out altogether. Garlic, of course
>> can be added to all of these.
>
>It's difficult to do anything with mushrooms that isn't good, they go
>well with damned near everything and are one of those amazing foods that
>are good anywhere from raw to just shy of burned.

'Shrooms with seafood or cheese is TIAD.

On Feb 5, 10:15 pm, "Ed Pawlowski" > wrote:
> ?We like mushrooms. We had some the other night prepared like my
> grandmother made many years ago. I thought I'd pass on some of the
> variations we do as it may inspire someone to try a different version than
> their old routine. [snip]

You can also make up a batch of genuine duxelles and save it for a
long time in the fridge or freezer as a flavoring and a garnish. Not
much work when you consider all the things you can do with it. -aem

On Sun, 6 Feb 2011 12:11:04 -0800 (PST), aem >
wrote:

>On Feb 5, 10:15 pm, "Ed Pawlowski" > wrote:
>> ?We like mushrooms. We had some the other night prepared like my
>> grandmother made many years ago. I thought I'd pass on some of the
>> variations we do as it may inspire someone to try a different version than
>> their old routine. [snip]
>
>You can also make up a batch of genuine duxelles and save it for a
>long time in the fridge or freezer as a flavoring and a garnish. Not
>much work when you consider all the things you can do with it. -aem

http://www.cooks.com/rec/search/0,1-...hrooms,FF.html

http://www.epicurious.com/recipes/fo...shrooms-236423

"Brooklyn1" <Gravesend1> wrote in message ...
| On Sun, 06 Feb 2011 12:26:27 -0600, "Pete C." >
| wrote:
|
| >
| >Ed Pawlowski wrote:
| >>
| >> ?We like mushrooms. We had some the other night prepared like my
| >> grandmother made many years ago. I thought I'd pass on some of the
| >> variations we do as it may inspire someone to try a different version than
| >> their old routine. We also like onions so they all start out the same way.
| >> You can substitute shallots or leave them out altogether. Garlic, of course
| >> can be added to all of these.
| >
| >It's difficult to do anything with mushrooms that isn't good, they go
| >well with damned near everything and are one of those amazing foods that
| >are good anywhere from raw to just shy of burned.
|
| 'Shrooms with seafood or cheese is TIAD.

Pity, as I had always loved Lobster Thermidor:

From http://www.cooks.com/rec/view/0,1645...236203,00.html

1/4 c. butter
1/2 c. flour
1 tsp. salt
Dash of pepper
2 c. half and half cream
1/2 tsp. mustard
8 oz. mushrooms, sliced
24 oz. of lobster meat or l'angostinos
Grated cheese (Cheddar or Parmesan)
1/2 c. sherry

Melt butter, add flour, salt and pepper, mustard, stir until smooth,
add cream slowly stirring constantly until thickened (if too thick
add a little milk). Then add cheese, lower heat. Saute mushrooms
with 1/4 cup of butter and add a little sherry. When ready add
lobster to sauce then mushrooms and sherry and some more
cheese. Cook a few minutes. Put in a buttered casserole or
individual ramekins, sprinkle top with Ritz cracker crumbs and
top with a little paprika. Bake in 375 degree oven for 20 or 30
minutes. Top should be bubbly and browning nicely. Enjoy!

pavane

On Sun, 06 Feb 2011 11:02:25 -0800, David Harmon >
wrote:

> On Sat, 5 Feb 2011 23:47:09 -0800 in rec.food.cooking, "Bob
> Terwilliger" > wrote,
> >In past discussions related to that, there are those who spout off, "You
> >should salt at every stage of cooking because <insert chef's name here> says
> >that you should."
>
> Chef <insert chef's name here> is a salt addict with dulled taste
> buds.

And used to cooking for customers who also have dulled taste buds,
would think the food was bland, complain bitterly and never return if
wasn't over salted.

> Constantly over salting everything is not healthy and it's not good food.

Agreed.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 06 Feb 2011 12:26:27 -0600, "Pete C." >
wrote:

> It's difficult to do anything with mushrooms that isn't good, they go
> well with damned near everything and are one of those amazing foods that
> are good anywhere from raw to just shy of burned.

The only way I don't like them is canned. Ugh. How they can go from
sublime to slimy is beyond me.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 06/02/2011 2:02 PM, David Harmon wrote:
> On Sat, 5 Feb 2011 23:47:09 -0800 in rec.food.cooking, "Bob
> > wrote,
>> In past discussions related to that, there are those who spout off, "You
>> should salt at every stage of cooking because<insert chef's name here> says
>> that you should."
>
> Chef<insert chef's name here> is a salt addict with dulled taste
> buds. Constantly over salting everything is not healthy and it's
> not good food.

I sure don't understand the reason for salting at various stages. The
"layers of seasoning" does not stand up to my admittedly limited
knowledge of science. However, salt is an important seasoning for food.
When you taste a dish and there is something missing, it is usually
salt. Never the less, too much salt is bad for some people.

On 06/02/2011 3:53 PM, pavane wrote:

> |>It's difficult to do anything with mushrooms that isn't good, they go
> |>well with damned near everything and are one of those amazing foods that
> |>are good anywhere from raw to just shy of burned.
> |
> | 'Shrooms with seafood or cheese is TIAD.
>
> Pity, as I had always loved Lobster Thermidor:
>
> From http://www.cooks.com/rec/view/0,1645...236203,00.html
>
> 1/4 c. butter
> 1/2 c. flour
> 1 tsp. salt
> Dash of pepper
> 2 c. half and half cream
> 1/2 tsp. mustard
> 8 oz. mushrooms, sliced
> 24 oz. of lobster meat or l'angostinos
> Grated cheese (Cheddar or Parmesan)
> 1/2 c. sherry
>
> Melt butter, add flour, salt and pepper, mustard, stir until smooth,
> add cream slowly stirring constantly until thickened (if too thick
> add a little milk). Then add cheese, lower heat. Saute mushrooms
> with 1/4 cup of butter and add a little sherry. When ready add
> lobster to sauce then mushrooms and sherry and some more
> cheese. Cook a few minutes. Put in a buttered casserole or
> individual ramekins, sprinkle top with Ritz cracker crumbs and
> top with a little paprika. Bake in 375 degree oven for 20 or 30
> minutes. Top should be bubbly and browning nicely. Enjoy!


Sheldon is unfamiliar with some of the classic seafood dishes that use
cheese and /or mushrooms. Cocquilles St. Jacques is a scallop dish
with both cheese and mushrooms. Bonne Femme sauce is a very popular
sauce for fish, basically a white sauce with mushroom.

In article >,
"pavane" > wrote:

> "Brooklyn1" <Gravesend1> wrote in message
> ...

> | 'Shrooms with seafood or cheese is TIAD.
>
> Pity, as I had always loved Lobster Thermidor:
>
> From http://www.cooks.com/rec/view/0,1645...236203,00.html
>
> 1/4 c. butter
> 1/2 c. flour
> 1 tsp. salt
> Dash of pepper
> 2 c. half and half cream
> 1/2 tsp. mustard
> 8 oz. mushrooms, sliced
> 24 oz. of lobster meat or l'angostinos
> Grated cheese (Cheddar or Parmesan)
> 1/2 c. sherry

Just substitute SPAM for the mushrooms, and Mr. TIAD will eat that whole
recipe in one sitting!

--
Dan Abel
Petaluma, California USA

On Sun, 06 Feb 2011 16:45:51 -0500, Dave Smith
> wrote:

>On 06/02/2011 2:02 PM, David Harmon wrote:
>> On Sat, 5 Feb 2011 23:47:09 -0800 in rec.food.cooking, "Bob
>> > wrote,
>>> In past discussions related to that, there are those who spout off, "You
>>> should salt at every stage of cooking because<insert chef's name here> says
>>> that you should."
>>
>> Chef<insert chef's name here> is a salt addict with dulled taste
>> buds. Constantly over salting everything is not healthy and it's
>> not good food.
>
>I sure don't understand the reason for salting at various stages. The
>"layers of seasoning" does not stand up to my admittedly limited
>knowledge of science. However, salt is an important seasoning for food.
>When you taste a dish and there is something missing, it is usually
>salt. Never the less, too much salt is bad for some people.

Only bad for those with special health issues. People with health
issues can cook and salt accordingly. But the majority of people have
no problem with the quantities of salt found in typical prepared
foods. And folks really need to use a little common sense, if
watching salt intake don't order the bacon, sausage, or ham with your
eggs... I just love those folks who order a salami sandwich, pig out
on the free pickle bowl, but then bitch about too much salt in the
side of slaw.

On 2/6/2011 1:47 AM, Bob Terwilliger wrote:
> Ed wrote:
>
>> We like mushrooms. We had some the other night prepared like my
>> grandmother made many years ago. I thought I'd pass on some of the
>> variations we do as it may inspire someone to try a different version than
>> their old routine. We also like onions so they all start out the same
>> way. You can substitute shallots or leave them out altogether. Garlic, of
>> course can be added to all of these.
>>
>> Slice an onion
>> Heat pan with butter and some cooking oil
>> Add the onions and cook until they are starting to turn brown
>> Add the sliced mushrooms and continue to cook. They will give off a lot
>> of water and should not be overly stirred around. When near completion,
>> you can just finish and eat or try a variations.
>>
>> #1 Add a couple of tablespoons of sour cream, Turn off the heat and stir
>> it in. Very rich!
>>
>> #2 Add a few shakes of Worcestershire sauce
>>
>> #3 Do both #2 and #1
>>
>> #4 While the pan is still hot, pour in a healthy glug of either sherry or
>> Madera wine. Let it reduce
>>
>> #5 Sprinkle with Balsamic vinegar
> One thing which the recipe does NOT have you do is salt the mushrooms when
> they go into the pan. And that's correct, you shouldn't salt at that point.
> In past discussions related to that, there are those who spout off, "You
> should salt at every stage of cooking because<insert chef's name here> says
> that you should." But that's wrong, and your recipe is right.
>
> My typical variations include:
>
> - Add a sprinkling of thyme leaves
>
> - Add a splash of soy sauce
>
> - While the pan is still hot, add chicken stock and let it reduce to a glaze
>
> - Use bacon fat instead of butter and oil
>
> - As soon as the mushrooms come out of the pan, sprinkle with cheese

All of these sound good, it is making me hungry. You can also chop
bacon into small pieces, cook the bacon, then add the mushrooms and
saute them, then add a little wine and finish with cream. This tastes
good ladled over steak, pork, chicken, rice, pasta, etc. If it has
bacon, it's got to be good.;-)

Becca

On Feb 7, 7:30*am, sf > wrote:
> On Sun, 6 Feb 2011 10:19:20 -0500, "Ed Pawlowski" >
> wrote:
> > "Bob Terwilliger" > wrote
> > > - Add a sprinkling of thyme leaves
> > > - While the pan is still hot, add chicken stock and let it reduce to a
> > > glaze
>
> > Those two would make a good combo. *Thanks.
>
> add some garlic too.

And to top it off, some red wine, say a reasonable cab sav.

LW

On 2/6/2011 3:45 PM, Dave Smith wrote:
> I sure don't understand the reason for salting at various stages. The
> "layers of seasoning" does not stand up to my admittedly limited
> knowledge of science. However, salt is an important seasoning for
> food. When you taste a dish and there is something missing, it is
> usually salt. Never the less, too much salt is bad for some people.

Paul Prudhomme believes in seasoning every portion of the dish, although
not always with salt. He also believes you should avoid adding water to
a dish, he believes you should add stock, milk, cream, tomato juice,
grape juice, etc., just anything but water. He says water will "water
down" your dish. As far as salt, you are right. I am trying to watch
the salt in my food, so now when I eat pretzels, chips or nuts, they are
too salty for me. Manufacturers need to correct this problem, and I
hear they are trying.

Becca

On Sun, 06 Feb 2011 17:15:41 -0600, Ema Nymton >
wrote:

>On 2/6/2011 3:45 PM, Dave Smith wrote:
>> I sure don't understand the reason for salting at various stages. The
>> "layers of seasoning" does not stand up to my admittedly limited
>> knowledge of science. However, salt is an important seasoning for
>> food. When you taste a dish and there is something missing, it is
>> usually salt. Never the less, too much salt is bad for some people.
>
>Paul Prudhomme believes in seasoning every portion of the dish, although
>not always with salt. He also believes you should avoid adding water to
>a dish, he believes you should add stock, milk, cream, tomato juice,
>grape juice, etc., just anything but water. He says water will "water
>down" your dish. As far as salt, you are right. I am trying to watch
>the salt in my food, so now when I eat pretzels, chips or nuts, they are
>too salty for me. Manufacturers need to correct this problem, and I
>hear they are trying.
>
>Becca

There have been pretzels with no surface salt for years.

?
"Brooklyn1" <Gravesend1> wrote
>> As far as salt, you are right. I am trying to watch
>>the salt in my food, so now when I eat pretzels, chips or nuts, they are
>>too salty for me. Manufacturers need to correct this problem, and I
>>hear they are trying.
>>
>>Becca
>
> There have been pretzels with no surface salt for years.

True, but what many of us want is low salt as no salt is too bland. Wise
makes a low salt chip and I sometimes rub some salt off pretzels.

No real need to salt at all of you saute with butter or bacon fat.

I like butter or bacon fat, saute mushrooms, pour in a dark red wine, press a little garlic in and reduce. Voila!!

Works with beef stock, too(so long as the stock's not overly salted.)

On Mon, 07 Feb 2011 16:16:28 -0600, Omelet >
wrote:

>In article >,
> Gorio > wrote:
>
>> No real need to salt at all of you aute with butter ro bacon fat.
>>
>> I like butter or bacon fat, saute mushrooms, pour in a dark red wine,
>> press a little garlic in and reduce. Voila!!
>>
>> Works with beef stock, too (so long as the stock's not overly salted.)
>
>Oh just stuff and bake the darned things already... ;-)

I think marinated mushrooms are very good, easy too, and as many
variations as one has imagination. I remember a Las Vegas all you can
eat bar had several variations of marinated mushrooms, I think I over
dosed. I also like raw mushrooms as crudites with dip. Stuffed
mushrooms are my least favorite, I think they are more an excuse for
pigging out on the rich stuffing. My favorite by far are dehy
'shrooms in soup.

On 07/02/2011 7:49 PM, Brooklyn1 wrote:

> I think marinated mushrooms are very good, easy too, and as many
> variations as one has imagination. I remember a Las Vegas all you can
> eat bar had several variations of marinated mushrooms, I think I over
> dosed. I also like raw mushrooms as crudites with dip. Stuffed
> mushrooms are my least favorite, I think they are more an excuse for
> pigging out on the rich stuffing. My favorite by far are dehy
> 'shrooms in soup.


Mmmmm... I haven't had marinated mushrooms in years........ many years.
And you are right. They are very good.

On 2/6/2011 10:20 PM, Ed Pawlowski wrote:
>
> True, but what many of us want is low salt as no salt is too bland. Wise
> makes a low salt chip and I sometimes rub some salt off pretzels.
>

I agree! My mom buys "no salt" everything snacky (I'm guessing just
surface salt in most cases) and they are very bland.

Pretzels are one thing that it's easy to rub off as much salt as you
need to, plus they are a low fat snack when you just have to have a
snack and it has to be something crunchy.

Oh just stuff and bake the darned things already... ;-)
> --
Porobello mushrooms - fry up bacon, onions, celery, garlic and the
mushroom stem. Stuff the mushroom and broil with cheese. Yummy.. e.