Picked up some portabella mushrooms the other day for a side dish.

But I haven't figured out how I want to prepair them.
I have all of the standard food stuffs but here are some of the things
I think might be a fun challange to try and use with them to give
them an extra punch.
If anyone has any ideas let me know.

prepared jalopenos
capers
horse radish
v8 juice

--
.-')) asciipr0n.com/fp ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

Faux_Pseudo wrote:
> Picked up some portabella mushrooms the other day for a side dish.
>
> But I haven't figured out how I want to prepair them.
> I have all of the standard food stuffs but here are some of the things
> I think might be a fun challange to try and use with them to give
> them an extra punch.
> If anyone has any ideas let me know.
>
> prepared jalopenos
> capers
> horse radish
> v8 juice
>
I rem when I visited San Fransisco some years ago, we ate in a
restaurant near one called the Stinking Rose (they serve everything
garlic, roasted garlic.) I'm using the SR as a reference in the event
anyone here knows the other restaurant. Anyway, the restaurant had some
sort of can or bottle (can't rem,) collection adorning its walls.

They served one of the most quintessential stuffed portabella mushrooms.
So much, that me and my wife went again the next day (we usually like to
try new but recommended places.

Try stuffing it with a combo of herbs, fresh veggies, et cetera.

A google search yielded this: http://tinyurl.com/45hn8

Hope this helps.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

On Fri, 21 Jan 2005 03:15:55 GMT, Faux_Pseudo >
wrote:

>Picked up some portabella mushrooms the other day for a side dish.
>
>But I haven't figured out how I want to prepair them.
>I have all of the standard food stuffs but here are some of the things
>I think might be a fun challange to try and use with them to give
>them an extra punch.
>If anyone has any ideas let me know.
>
>prepared jalopenos
>capers
>horse radish
>v8 juice


One thing you can do is saute the caps for a long time, even 45
minutes. The earthy flavor will intensify so they get more like wild
mushrooms. You can chop the stems up for stuffing, and put some butter
in. If you have some good truffle butter try a little of that.

Try to use little enough of the truffle butter so people won't know
you did it, but it still has an effect. Even if it doesn't help, it
won't hurt. and if it does work, they will think you are really
clever. And, if you overdo it, it still won't hurt, but they will know
what you did.



Rodney Myrvaagnes NYC J36 Gjo/a


"Be careful. The toe you stepped on yesterday may be connected to the ass you have to kiss today." --Former mayor Ciancia

In article <Lt_Hd.28048$sf5.10681@lakeread05>,
Faux_Pseudo > wrote:

> Picked up some portabella mushrooms the other day for a side dish.
>
> But I haven't figured out how I want to prepair them.
> I have all of the standard food stuffs but here are some of the things
> I think might be a fun challange to try and use with them to give
> them an extra punch.
> If anyone has any ideas let me know.
>
> prepared jalopenos
> capers
> horse radish
> v8 juice

Oh lord...

The flavor of portabello is SO good!!!

My #1 favorite way to prepare them is to leave the cap whole (remove the
stem) and lightly soak them in some italian dressing, then grill them
until the very edges begin to crisp a bit.

Mmmmm...

I've also sliced them in 1/4" slices and sauteed them in butter with a
little salt free lemon pepper and just a dash of garlic powder. Remove
them from the pan when they are nice and wilted, then sautee some sliced
onions in the pan with more butter and garlic until they begin to
carmelize. Add that to the mushrooms to serve as a side dish.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

this is the best portobello mushroom I've ever had..





4 Portobello Mushrooms

1 cup canola oil

1/4 cup balsamic vinegar

1/4 cup soy sauce

2 Tbs minced garlic

1 Tbs minced shallot

2 Tbs chopped Thyme

Pinch of Salt & Pepper



Cut the stems of the Portobello mushrooms off so that the caps are flat. Mix all ingredients together and pour over Portobello mushrooms and the stems. Let marinate for at least 1 hour. Place in a roasting pan with a rack and bake at 300 degrees for 55 min to 1 hour.



--
..

Faux_Pseudo wrote:
> Picked up some portabella mushrooms the other day for a side dish.
>
> But I haven't figured out how I want to prepair them.
> I have all of the standard food stuffs but here are some of the things
> I think might be a fun challange to try and use with them to give
> them an extra punch.
> If anyone has any ideas let me know.
>
> prepared jalopenos
> capers
> horse radish
> v8 juice
>
> --
> .-')) asciipr0n.com/fp ('-. | It's a damn poor mind that
> ' ..- .:" ) ( ":. -.. ' | can only think of one way to
> ((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
> ((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

"Katra" > wrote in message
...
In article <Lt_Hd.28048$sf5.10681@lakeread05>,
Faux_Pseudo > wrote:

> Picked up some portabella mushrooms the other day for a side dish.
>
> But I haven't figured out how I want to prepair them.
> I have all of the standard food stuffs but here are some of the things
> I think might be a fun challange to try and use with them to give
> them an extra punch.
> If anyone has any ideas let me know.
>
> prepared jalopenos
> capers
> horse radish
> v8 juice

Oh lord...

The flavor of portabello is SO good!!!

My #1 favorite way to prepare them is to leave the cap whole (remove the
stem) and lightly soak them in some italian dressing, then grill them
until the very edges begin to crisp a bit.

Mmmmm...

I've also sliced them in 1/4" slices and sauteed them in butter with a
little salt free lemon pepper and just a dash of garlic powder. Remove
them from the pan when they are nice and wilted, then sautee some sliced
onions in the pan with more butter and garlic until they begin to
carmelize. Add that to the mushrooms to serve as a side dish.
--
K.


Have you ever tried Morels? THAT is my favorite.


Here is a good soup recipe that I've used different types of mushrooms in:

Morel-Leek Soup

4 cups broken Morels
1/4 to 1/3 cup chopped leeks or onions
1 cup chopped celery
2 cups diced potatoes
1/2 cup butter
1/4 cup flour
2x 14.5 oz cans chicken broth
1/4 tsp pepper
1/4 tsp salt (optional)
2 bay leaves
1 cup half-and-half (or milk)
4 cups milk

melt butter in heavy pan over moderate heat
add leeks and celery and cook until tender
add mushrooms and cook for another 4 minutes
remove from heat and blend in flour
add chicken broth slowly, stirring constantly
add bay leaves, pepper, and salt
bring to a boil, reduce heat, and simmer for 5 minutes to thicken
stir in half-and-half, milk, and potatoes
simmer until tender
remove bay leaves


Tom

"Katra" > wrote in message ...
In article >,
"Tom Scott" > wrote:

>
>
> Have you ever tried Morels? THAT is my favorite.

Not yet, but it's in the plans. ;-)
Morels are $40.00/lb. here in season. <sigh>
I bought 3 small ones last season and dried them.
I plan to use them in soup.

Recipe's below sound wonderful!

Kat

don't like to commit myself about heaven and hell see, I have friends in both places." --Mark Twain



The morels grow wild here and they're hard to find, but great fun searching. Guess that is one reason that makes them special. There are several varieties

We did plant some from kit last year and a few came up; hopefully they'll spread. Have another kit in the fridge that was a Christmas present. I know they're REAL expensive if/when you can find them.

Tom

On Fri, 21 Jan 2005 13:21:24 -0600, Katra
> wrote:

>In article >,
> "Tom Scott" > wrote:
>
>>
>>
>> Have you ever tried Morels? THAT is my favorite.
>
>Not yet, but it's in the plans. ;-)
>Morels are $40.00/lb. here in season. <sigh>
>I bought 3 small ones last season and dried them.
>I plan to use them in soup.
>

Morels cooked whole are nice in a cream sauce on pasta, chicken, or
veal. You do have to shake them in a bag for a bit to get dirt and bus
out of the inside.


Rodney Myrvaagnes J36 Gjo/a

For your upscale SUV: Dingle-balls hand knit of natural Icelandic yarn

In article >,
"Tom Scott" > wrote:

> "Katra" > wrote in message
> ...
> In article >,
> "Tom Scott" > wrote:
>
> >
> >
> > Have you ever tried Morels? THAT is my favorite.
>
> Not yet, but it's in the plans. ;-)
> Morels are $40.00/lb. here in season. <sigh>
> I bought 3 small ones last season and dried them.
> I plan to use them in soup.
>
> Recipe's below sound wonderful!
>
> Kat
>
> don't like to commit myself about heaven and hell see, I have friends in
> both places." --Mark Twain
>
>
>
> The morels grow wild here and they're hard to find, but great fun
> searching. Guess that is one reason that makes them special. There are
> several varieties
>
> We did plant some from kit last year and a few came up; hopefully they'll
> spread. Have another kit in the fridge that was a Christmas present. I
> know they're REAL expensive if/when you can find them.
>
> Tom


Wrong environment here in Texas... <sigh>
but I've been experimenting with growing oyster mushrooms!

That's cool that you got your own patch going!
Try treating the area with a little wood ash...

Kat
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Faux_Pseudo wrote:
> Picked up some portabella mushrooms the other day for a side dish.
>
> But I haven't figured out how I want to prepair them.
> I have all of the standard food stuffs but here are some of the things
> I think might be a fun challange to try and use with them to give
> them an extra punch.
> If anyone has any ideas let me know.
>
> prepared jalopenos
> capers
> horse radish
> v8 juice
>
I like to turn the 'shrooms upside down, mix up olive oil, balsamic
vinegar, thyme, tarragon garlic and basil, and drizzle this mixture into
them. Let them sit for, oh, maybe 30-60 minutes and then broil them for
a portobello burger. Better yet, throw a slice of pepperjack cheese on
them for a portobello-cheese burger. Mmmmmmmmm.....

BK

Has anyone tried cooking portabellas on a George Foreman grill?

I just happened to dust mine off and cook a pretty tasty hamburger.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

"Faux_Pseudo" > wrote in message
news:Lt_Hd.28048$sf5.10681@lakeread05...
> Picked up some portabella mushrooms the other day for a side dish.
>
> But I haven't figured out how I want to prepair them.
> I have all of the standard food stuffs but here are some of the things
> I think might be a fun challange to try and use with them to give
> them an extra punch.
> If anyone has any ideas let me know.

I just now finished using/eating 4 larg-ish portabella mushrooms. This is
how I used them:
First day, in a large electric skillet, I fried all four in a LOT of olive
oil and had as a side dish for a spaghetti meal. The next day I used some
of the LeftOver Mushrooms on a pizza topped also with fresh red bell
peppers; the next day I used some of the LeftOver Mushrooms in a
panini-grilled sandwich with fontina cheese; and lastly tonight I used the
last of the leftOver mushrooms in a frittata with sausage.
Dee