I have a pretty good basic spaghetti sauce that I'm working to get to a
great spaghetti sauce.
First step is mushrooms.
How much (many?) mushrooms do I add? I need a rule of thumb.

On May 22, 10:28*pm, Pringles CheezUms > wrote:
> I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.

How much do you like mushrooms? Sometimes I add a whole bunch and make
Mushroom Sauce.

John Kuthe...

i would need to see the recipe before i decided what to add and in what
amounts, Lee
"John Kuthe" > wrote in message
...
On May 22, 10:28 pm, Pringles CheezUms > wrote:
> I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.

How much do you like mushrooms? Sometimes I add a whole bunch and make
Mushroom Sauce.

John Kuthe...

"Storrmmee" <> wrote
>i would need to see the recipe before i decided what to add and in what
>amounts, Lee
> "John Kuthe" <> wrote

> On May 22, 10:28 pm, Pringles CheezUms <> wrote:
>> I have a pretty good basic spaghetti sauce that I'm working to get to a
>> great spaghetti sauce.
>> First step is mushrooms.
>> How much (many?) mushrooms do I add? I need a rule of thumb.
>
> How much do you like mushrooms? Sometimes I add a whole bunch and make
> Mushroom Sauce.
>
> John Kuthe...

Start small and increase as you decide how much contributes to the 'great'
you're looking for. Dicing a simple 4 oz can of mushrooms is a good
beginning. The wolves I feed would sooner eat manicured chicken toes than
mushrooms so I sort of sneak them in. My other 'great' tricks with
spaghetti are to actually cook the tomato paste a little instead of just
plopping it in. Also, buying a nice chunk of parmesean cheese and grating
it yourself is a really good addition. Polly


>
>

"Pringles CheezUms" > wrote in message
...
>I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.

1 pound.

Paul

In article >,
Pringles CheezUms > wrote:

> I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.

I made a large batch of mushroom, olive and hamburger spaghetti sauce a
few months ago. I froze the batch in pint and a half containers and
labeled it "spaghetti sauce". The other night, my wife wanted spaghetti,
and I dumped a container of sauce into a pot to thaw and cook. I forgot
how I made the sauce and opened a can of mushrooms (four ounces) to add
to the sauce to jazz it up a little. I added the mistakenly opened can
of mushrooms. It turns out that if you like mushrooms, you can't go
wrong with a boatload.

leo

"Pringles CheezUms" > wrote in message
...
>I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.
>
>
Make your marina sauce. Start with a miripoix[minced onion, celery, and
carrot]. Sauté gently until the miripoix is soft. Add can of minced tomato,
and very slowly simmer, until desired thickness is reached. Separately mince
mushrooms and sauté in olive oil until mushrooms are slightly brown. Add
mushrooms to pasta sauce. I think I'd start with a cup to a cup and half of
minced mushrooms to one 28oz can of minced tomatoes and go from there. Since
you're adding the sautéed mushrooms at the end you can do it to your
preference.

Kent




Kent

In article >,
Pringles CheezUms > wrote:

> I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.

Depends on how much you like mushrooms. What kind of sauce? Red with
meat, along the line of bolognese? I make a red meat sauce and try to
use about half a pound of rough-chopped mushrooms in a batch (1 to 2#s
of ground meat). Use however many you want and like.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
Leonard Blaisdell > wrote:

> of mushrooms. It turns out that if you like mushrooms, you can't go
> wrong with a boatload.
>
> leo

Give that man a cold beer!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

In article >,
Janet > wrote:
> Course, you don't even have to adulterate the mushrooms with a load of
> tomatoes and meat..I like to cook up a boatload of sliced mushrooms, stir
> in some cream and chopped parsley, season and add to the pasta. Shave on
> some parmesan and tuck in.
>
> Janet

That sounds good, too, Janet. I just bought some parm, too.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On Sun, 22 May 2011 22:28:50 -0500, Pringles CheezUms
> wrote:

>I have a pretty good basic spaghetti sauce that I'm working to get to a
>great spaghetti sauce.
>First step is mushrooms.
>How much (many?) mushrooms do I add? I need a rule of thumb.

I would buy a couple pounds of my favorite 'shrooms and mince them,
then sautee in butter to make duxelles. Cool and roll in wax paper to
make a sausage about the size of a pound tube of ground meat. Freeze.
When you make/warm your sauce, cut off as much of the duxelles as you
fancy dictates, and add it to the saucepan. You can control the
mushroom content and flavor meal by meal, and the butter doesn't
hurt....

Alex

On May 22, 8:28*pm, Pringles CheezUms > wrote:
> I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.

That's like asking "how long is a piece of string"?
How big a batch are you making?

Melba's Jammin' wrote:
> Leonard Blaisdell wrote:
>
>> of mushrooms. It turns out that if you like mushrooms, you can't go
>> wrong with a boatload.
>
>Give that man a cold beer!

Where's yer class... 'shooms marinara goes with dago red! <g>

On May 22, 11:52*pm, "Polly Esther" > wrote:
> "Storrmmee" <> wrote
>
> >i would need to see the recipe before i decided what to add and in what
> >amounts, *Lee
> > "John Kuthe" <> wrote
>
> *> On May 22, 10:28 pm, Pringles CheezUms <> wrote:
>
> >> I have a pretty good basic spaghetti sauce that I'm working to get to a
> >> great spaghetti sauce.
> >> First step is mushrooms.
> >> How much (many?) mushrooms do I add? I need a rule of thumb.
>
> > How much do you like mushrooms? Sometimes I add a whole bunch and make
> > Mushroom Sauce.
>
> > John Kuthe...
>
> Start small and increase as you decide how much contributes to the 'great'
> you're looking for. *Dicing a simple 4 oz can of mushrooms is a good
> beginning.

Canned mushrooms?

>*The wolves I feed would sooner eat manicured chicken toes than
> mushrooms so I sort of sneak them in. *

Folks who sneak in ingredients deserve to have something snuck into
something they're going to consume. Maybe human feces.

>*Polly
>
--Bryan

Ah! Shoulda known peoples tastes vary!

I'm not a huge mushroom fan. I like the taste and appreciate the extra
they add to food, but hate the texture. I always take them off my
supreme pizzas for instance.

Here's the rough recipe:
1 lb ground meat, browned
2x1-lb cans diced tomatoes
12oz can tomato paste
1 lg onion, diced
1 cup beef stock
minced garlic
basil
oregano
salt
pepper
probably leaving some stuff out but thats the basic

stick in a crockpot, 6-8-10 hrs (longer the better really)

I made it again last nite. For a double batch, I chopped up two large
mushrooms. Don't know what kind, don't remember if they had a name on
the store bin. They were white, and maybe 1.5-2 inches across. They came
to about 1/4 cup total after chopping. I could tell some difference but
will probably add a couple more next time.

>I have a pretty good basic spaghetti sauce that I'm working to get to a
>great spaghetti sauce.
>First step is mushrooms.
>How much (many?) mushrooms do I add? I need a rule of thumb.

On May 23, 12:20*am, Leonard Blaisdell >
wrote:
> In article >,
> *Pringles CheezUms > wrote:
>
> > I have a pretty good basic spaghetti sauce that I'm working to get to a
> > great spaghetti sauce.
> > First step is mushrooms.
> > How much (many?) mushrooms do I add? I need a rule of thumb.
>
> I made a large batch of mushroom, olive and hamburger spaghetti sauce a
> few months ago. I froze the batch in pint and a half containers and
> labeled it "spaghetti sauce". The other night, my wife wanted spaghetti,
> and I dumped a container of sauce into a pot to thaw and cook. I forgot
> how I made the sauce and opened a can of mushrooms (four ounces) to add
> to the sauce to jazz it up a little. I added the mistakenly opened can
> of mushrooms. It turns out that if you like mushrooms, you can't go
> wrong with a boatload.

I like mushrooms well enough that I could eat the canned ones, and
used to when I was doing hardcore Atkins, but fresh button mushrooms
are available and not expensive at every supermarket, no?
>
> leo

--Bryan

On May 23, 2:31*pm, Doug Freyburger > wrote:
> Janet wrote:
>
> > * Course, you don't even have to adulterate the mushrooms with a load of
> > tomatoes and meat..I like to cook up a boatload of sliced mushrooms, stir
> > in some cream and chopped parsley, season and add to the pasta. Shave on
> > some parmesan and tuck in.
>
> You dilute your mushrooms with noodles? *If I ever had enough mushrooms
> I would probably not do that. *But mushrooms are one of those things in
> life like Champagne. *Never sufficient quantities.

Of course that can be true with something like morels, but supermarket
bought button mushrooms are sometimes 1/2 # for $1. That means you
could cook up 5 pounds for $10, plus tax and whatever else like
butter. You should treat yourself to huge amounts of mushrooms.

--Bryan

On Sun, 22 May 2011 22:28:50 -0500, Pringles CheezUms
> wrote:

>I have a pretty good basic spaghetti sauce that I'm working to get to a
>great spaghetti sauce.
>First step is mushrooms.
>How much (many?) mushrooms do I add? I need a rule of thumb.

I think one cup of mushrooms to three cups of sauce would be a good
place to start, then take it from there according to your taste.

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

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

"Bryan" wrote
Folks who sneak in ingredients deserve to have something snuck into
something they're going to consume. Maybe human feces.

Are you stupid or just hateful? Cooks have been sneaking in secret/special
ingredients just forever. I remember great-grandma straining the onions out
of gravy before serving it because Papa said he didn't eat onions. He loved
her Sunday best roast beef and gravy. Everybody did. Polly

On May 23, 10:19*pm, "Polly Esther" > wrote:
> "Bryan" wrote
> Folks who sneak in ingredients deserve to have something snuck into
> something they're going to consume. *Maybe human feces.
>
> Are you stupid or just hateful? *Cooks have been sneaking in secret/special
> ingredients just forever. *I remember great-grandma straining the onions out
> of gravy before serving it because Papa said he didn't eat onions. *He loved
> her Sunday best roast beef and gravy. *Everybody did. *

I hate liars.

> Polly

--Bryan

"Leonard Blaisdell" > wrote in message
...
> In article >,
> Pringles CheezUms > wrote:
>
>> I have a pretty good basic spaghetti sauce that I'm working to get to a
>> great spaghetti sauce.
>> First step is mushrooms.
>> How much (many?) mushrooms do I add? I need a rule of thumb.
>
> I made a large batch of mushroom, olive and hamburger spaghetti sauce a
> few months ago. I froze the batch in pint and a half containers and
> labeled it "spaghetti sauce". The other night, my wife wanted spaghetti,
> and I dumped a container of sauce into a pot to thaw and cook. I forgot
> how I made the sauce and opened a can of mushrooms (four ounces) to add
> to the sauce to jazz it up a little. I added the mistakenly opened can
> of mushrooms. It turns out that if you like mushrooms, you can't go
> wrong with a boatload.
>
> leo


The only way I like mushrooms is battered and deep fried and I haven't had
those since the 1980's. Bar food. Served with a horseradish dipping sauce.
I can't stand mushrooms in tomato sauce.

Jill

Bwrrryan wrote:
>"Polly Esther" wrote:
>> "Bwrrryan" wrote
>>
>> Folks who sneak in ingredients deserve to have something snuck into
>> something they're going to consume. *Maybe human feces.
>>
>> Are you stupid or just hateful? *Cooks have been sneaking in secret/special
>> ingredients just forever. *I remember great-grandma straining the onions out
>> of gravy before serving it because Papa said he didn't eat onions. *He loved
>> her Sunday best roast beef and gravy. *Everybody did. *
>
>I hate liars.

Why do you think she's lying? Lots of the finast restaurants cook
with onions and then remove them before serving, for exactly that
reason, lots of folks won't like a dish if they see onion. I've seen
lots of people pick onion bits from a dish and push them to the side
of their plate. There are many people who don't mind the flavor but
can't abide the slimey texture of stewed onion. When I cook a dish
for company I leave onions whole or in large pieces so I can pick them
out before serving, with stews I leave onions whole, I love braised
onions but most don't. My father wouldn't eat onions so my mother
would remove them from sauces... he'd think her tomato sauce was
wonderful so long as he didn't find any bits of onion, he didn't like
bell peppers either. She'd usually leave the onion and pepper whole
and at the end ate them herself as cooks treat. If you think cooks
don't prepare dishes with secret ingredients then you're not any kind
of a cook. Good cooks never tell anyone every ingredient they use in
a dish, same as they don't give up all their methology. If all one
can do is follow a recipe they are NOT a cook.

Bryan wrote:
> "Polly Esther" > wrote:
>> "Bryan" wrote:
>
>> Folks who sneak in ingredients deserve to have something snuck into
>> something they're going to consume. *Maybe human feces.
>
>> Are you stupid or just hateful? *Cooks have been sneaking in secret/special
>> ingredients just forever. *I remember great-grandma straining the onions out
>> of gravy before serving it because Papa said he didn't eat onions. *He loved
>> her Sunday best roast beef and gravy. *Everybody did. *
>
> I hate liars.

And abusers. Some get genuinely ill when ingredients are snuck in.

for that amount i would probably start with at least a cup, and since you
aren't fond of the texture i would dice very fine mayb eto mince ... but
since you started with 2 of these just add one or twso at a time, but again
mince or dice fine to avoid texture issues, Lee
"Pringles CheezUms" > wrote in message
...
> Ah! Shoulda known peoples tastes vary!
>
> I'm not a huge mushroom fan. I like the taste and appreciate the extra
> they add to food, but hate the texture. I always take them off my
> supreme pizzas for instance.
>
> Here's the rough recipe:
> 1 lb ground meat, browned
> 2x1-lb cans diced tomatoes
> 12oz can tomato paste
> 1 lg onion, diced
> 1 cup beef stock
> minced garlic
> basil
> oregano
> salt
> pepper
> probably leaving some stuff out but thats the basic
>
> stick in a crockpot, 6-8-10 hrs (longer the better really)
>
> I made it again last nite. For a double batch, I chopped up two large
> mushrooms. Don't know what kind, don't remember if they had a name on
> the store bin. They were white, and maybe 1.5-2 inches across. They came
> to about 1/4 cup total after chopping. I could tell some difference but
> will probably add a couple more next time.
>
>>I have a pretty good basic spaghetti sauce that I'm working to get to a
>>great spaghetti sauce.
>>First step is mushrooms.
>>How much (many?) mushrooms do I add? I need a rule of thumb.

On Mon, 23 May 2011 22:19:45 -0500, "Polly Esther"
> wrote:

> Are you stupid or just hateful?

He's a control freak.

> Cooks have been sneaking in secret/special
> ingredients just forever. I remember great-grandma straining the onions out
> of gravy before serving it because Papa said he didn't eat onions. He loved
> her Sunday best roast beef and gravy. Everybody did. Polly

That never happens in his world.

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 22, 10:28*pm, Pringles CheezUms > wrote:
> I have a pretty good basic spaghetti sauce that I'm working to get to a
> great spaghetti sauce.
> First step is mushrooms.
> How much (many?) mushrooms do I add? I need a rule of thumb.

What a stupid ****ing question. Just throw some in, dumbass.

On May 23, 4:34*am, Janet > wrote:
> In article >,
> says...
>
> > . It turns out that if you like mushrooms, you can't go
> > wrong with a boatload.
>
> * I'm with you :-)
>
> * Course, you don't even have to adulterate the mushrooms with a load of
> tomatoes and meat..I like to cook up a boatload of sliced mushrooms, stir
> in some cream and chopped parsley, season and add to the pasta. Shave on
> some parmesan and tuck in.

Now *that* sounds good.