Found the most magnificent fresh whole mushrooms at Fiesta market in
Austin last weekend. :-) Some were really huge!

So naturally, I just had to make.....

Stuffed Mushroom caps:

Befo

http://tinypic.com/fnfg9z.jpg
http://tinypic.com/fnfgoj.jpg

During:

http://tinypic.com/fnfh1h.jpg

After (done):

http://tinypic.com/fnfhhk.jpg

3 8oz. packages of mushrooms.

Wash well, pop the stems out and reserve.
Coat the caps lightly with some EVOO and a few drops of soy sauce.

Mince stems into a bowl and add
3 ribs fine chopped celery
1 chopped roma tomato
1 chopped Shallot
about 3 tbs. minced chives
A bit of minced fresh herbs:
Rosemary
Thyme
Basil
Dash of white pepper powder
Dash of onion powder
Dash of garlic powder (or one clove minced garlic)
2 tbs. grated Parmesan cheese
1/2 cup Shredded mozarella cheese
1 egg, beaten

Mix all ingredients well, stuff into mushroom caps.
Place into grill, close lid and grill for 10 minutes.

I still have some Portabello mushroom caps in the 'frige.
I plan to get some fresh crab for those and make a crab meat stuffing
for grilling. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Sounds wonderful.It's been a rule in the backcountry for decades: Unfiltered
water is
unsafe.


On Sun, 13 Nov 2005 17:09:01 -0600, in alt.nature.mushrooms OmManiPadmeOmelet
> wrote:

>Found the most magnificent fresh whole mushrooms at Fiesta market in
>Austin last weekend. :-) Some were really huge!
>
>So naturally, I just had to make.....
>
>Stuffed Mushroom caps:
>
>Befo
>
>http://tinypic.com/fnfg9z.jpg
>http://tinypic.com/fnfgoj.jpg
>
>During:
>
>http://tinypic.com/fnfh1h.jpg
>
>After (done):
>
>http://tinypic.com/fnfhhk.jpg
>
>3 8oz. packages of mushrooms.
>
>Wash well, pop the stems out and reserve.
>Coat the caps lightly with some EVOO and a few drops of soy sauce.
>
>Mince stems into a bowl and add
>3 ribs fine chopped celery
>1 chopped roma tomato
>1 chopped Shallot
>about 3 tbs. minced chives
>A bit of minced fresh herbs:
>Rosemary
>Thyme
>Basil
>Dash of white pepper powder
>Dash of onion powder
>Dash of garlic powder (or one clove minced garlic)
>2 tbs. grated Parmesan cheese
>1/2 cup Shredded mozarella cheese
>1 egg, beaten
>
>Mix all ingredients well, stuff into mushroom caps.
>Place into grill, close lid and grill for 10 minutes.
>
>I still have some Portabello mushroom caps in the 'frige.
>I plan to get some fresh crab for those and make a crab meat stuffing
>for grilling. ;-d

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> Found the most magnificent fresh whole mushrooms at Fiesta market in
> Austin last weekend. :-) Some were really huge!
>
> So naturally, I just had to make.....
>
> Stuffed Mushroom caps:
>
> Befo
>
> http://tinypic.com/fnfg9z.jpg
> http://tinypic.com/fnfgoj.jpg
>
> During:
>
> http://tinypic.com/fnfh1h.jpg
>
> After (done):
>
> http://tinypic.com/fnfhhk.jpg
>
> 3 8oz. packages of mushrooms.
>
> Wash well, pop the stems out and reserve.
> Coat the caps lightly with some EVOO and a few drops of soy sauce.
>
> Mince stems into a bowl and add
> 3 ribs fine chopped celery
> 1 chopped roma tomato
> 1 chopped Shallot
> about 3 tbs. minced chives
> A bit of minced fresh herbs:
> Rosemary
> Thyme
> Basil
> Dash of white pepper powder
> Dash of onion powder
> Dash of garlic powder (or one clove minced garlic)
> 2 tbs. grated Parmesan cheese
> 1/2 cup Shredded mozarella cheese
> 1 egg, beaten
>
> Mix all ingredients well, stuff into mushroom caps.
> Place into grill, close lid and grill for 10 minutes.
>
> I still have some Portabello mushroom caps in the 'frige.
> I plan to get some fresh crab for those and make a crab meat stuffing
> for grilling. ;-d
> --
> Om.


I like this recipe! I want to try next time. I always make mushrooms caps,
but I fill them with mushrooms legs, parsley and pecorino cheese.
yes , i want to try your recipe! Thank you, OM
Pandora

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > Found the most magnificent fresh whole mushrooms at Fiesta market in
> > Austin last weekend. :-) Some were really huge!
> >
> > So naturally, I just had to make.....
> >
> > Stuffed Mushroom caps:
> >
> > Befo
> >
> > http://tinypic.com/fnfg9z.jpg
> > http://tinypic.com/fnfgoj.jpg
> >
> > During:
> >
> > http://tinypic.com/fnfh1h.jpg
> >
> > After (done):
> >
> > http://tinypic.com/fnfhhk.jpg
> >
> > 3 8oz. packages of mushrooms.
> >
> > Wash well, pop the stems out and reserve.
> > Coat the caps lightly with some EVOO and a few drops of soy sauce.
> >
> > Mince stems into a bowl and add
> > 3 ribs fine chopped celery
> > 1 chopped roma tomato
> > 1 chopped Shallot
> > about 3 tbs. minced chives
> > A bit of minced fresh herbs:
> > Rosemary
> > Thyme
> > Basil
> > Dash of white pepper powder
> > Dash of onion powder
> > Dash of garlic powder (or one clove minced garlic)
> > 2 tbs. grated Parmesan cheese
> > 1/2 cup Shredded mozarella cheese
> > 1 egg, beaten
> >
> > Mix all ingredients well, stuff into mushroom caps.
> > Place into grill, close lid and grill for 10 minutes.
> >
> > I still have some Portabello mushroom caps in the 'frige.
> > I plan to get some fresh crab for those and make a crab meat stuffing
> > for grilling. ;-d
> > --
> > Om.
>
>
> I like this recipe! I want to try next time. I always make mushrooms caps,
> but I fill them with mushrooms legs, parsley and pecorino cheese.
> yes , i want to try your recipe! Thank you, OM
> Pandora
>
>
>
>

You are welcome! :-)
But, with a few exceptions, I rarely make them the same way twice! ;-D

One thing I always do is use the minced stems as part of my stuffing.
The basil made a big difference, I have two live ones in the greenhouse
at the moment. I need to probably plant more from seed to go thru the
winter. It's one of my favorite fresh herbs.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> ...
>> > Found the most magnificent fresh whole mushrooms at Fiesta market in
>> > Austin last weekend. :-) Some were really huge!
>> >
>> > So naturally, I just had to make.....
>> >
>> > Stuffed Mushroom caps:
>> >
>> > Befo
>> >
>> > http://tinypic.com/fnfg9z.jpg
>> > http://tinypic.com/fnfgoj.jpg
>> >
>> > During:
>> >
>> > http://tinypic.com/fnfh1h.jpg
>> >
>> > After (done):
>> >
>> > http://tinypic.com/fnfhhk.jpg
>> >
>> > 3 8oz. packages of mushrooms.
>> >
>> > Wash well, pop the stems out and reserve.
>> > Coat the caps lightly with some EVOO and a few drops of soy sauce.
>> >
>> > Mince stems into a bowl and add
>> > 3 ribs fine chopped celery
>> > 1 chopped roma tomato
>> > 1 chopped Shallot
>> > about 3 tbs. minced chives
>> > A bit of minced fresh herbs:
>> > Rosemary
>> > Thyme
>> > Basil
>> > Dash of white pepper powder
>> > Dash of onion powder
>> > Dash of garlic powder (or one clove minced garlic)
>> > 2 tbs. grated Parmesan cheese
>> > 1/2 cup Shredded mozarella cheese
>> > 1 egg, beaten
>> >
>> > Mix all ingredients well, stuff into mushroom caps.
>> > Place into grill, close lid and grill for 10 minutes.
>> >
>> > I still have some Portabello mushroom caps in the 'frige.
>> > I plan to get some fresh crab for those and make a crab meat stuffing
>> > for grilling. ;-d
>> > --
>> > Om.
>>
>>
>> I like this recipe! I want to try next time. I always make mushrooms
>> caps,
>> but I fill them with mushrooms legs, parsley and pecorino cheese.
>> yes , i want to try your recipe! Thank you, OM
>> Pandora
>>
>>
>>
>>
>
> You are welcome! :-)
> But, with a few exceptions, I rarely make them the same way twice! ;-D

Ohhhh! So you like experiments!
>
> One thing I always do is use the minced stems as part of my stuffing.
> The basil made a big difference, I have two live ones in the greenhouse
> at the moment. I need to probably plant more from seed to go thru the
> winter. It's one of my favorite fresh herbs.

Yes, basil is a good herb, but I rarely use it for mushrooms because
mushrooms, IMHO, need parsley.
BTW next time I want to try your recipe.
A question: in my country, basil grew only in spring -summer because here it
is too cold. How do you do to have it in winter? You have said that you put
it in the greenhouse. I have tried to plant it in a pot inside my kitchen,
but it din't grew.
I don't know why!
Cheers
Pandora


>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > In article >,
> > "Pandora" > wrote:
> >
> >> "OmManiPadmeOmelet" > ha scritto nel messaggio
> >> ...
> >> > Found the most magnificent fresh whole mushrooms at Fiesta market in
> >> > Austin last weekend. :-) Some were really huge!
> >> >
> >> > So naturally, I just had to make.....
> >> >
> >> > Stuffed Mushroom caps:
> >> >
> >> > Befo
> >> >
> >> > http://tinypic.com/fnfg9z.jpg
> >> > http://tinypic.com/fnfgoj.jpg
> >> >
> >> > During:
> >> >
> >> > http://tinypic.com/fnfh1h.jpg
> >> >
> >> > After (done):
> >> >
> >> > http://tinypic.com/fnfhhk.jpg
> >> >
> >> > 3 8oz. packages of mushrooms.
> >> >
> >> > Wash well, pop the stems out and reserve.
> >> > Coat the caps lightly with some EVOO and a few drops of soy sauce.
> >> >
> >> > Mince stems into a bowl and add
> >> > 3 ribs fine chopped celery
> >> > 1 chopped roma tomato
> >> > 1 chopped Shallot
> >> > about 3 tbs. minced chives
> >> > A bit of minced fresh herbs:
> >> > Rosemary
> >> > Thyme
> >> > Basil
> >> > Dash of white pepper powder
> >> > Dash of onion powder
> >> > Dash of garlic powder (or one clove minced garlic)
> >> > 2 tbs. grated Parmesan cheese
> >> > 1/2 cup Shredded mozarella cheese
> >> > 1 egg, beaten
> >> >
> >> > Mix all ingredients well, stuff into mushroom caps.
> >> > Place into grill, close lid and grill for 10 minutes.
> >> >
> >> > I still have some Portabello mushroom caps in the 'frige.
> >> > I plan to get some fresh crab for those and make a crab meat stuffing
> >> > for grilling. ;-d
> >> > --
> >> > Om.
> >>
> >>
> >> I like this recipe! I want to try next time. I always make mushrooms
> >> caps,
> >> but I fill them with mushrooms legs, parsley and pecorino cheese.
> >> yes , i want to try your recipe! Thank you, OM
> >> Pandora
> >>
> >>
> >>
> >>
> >
> > You are welcome! :-)
> > But, with a few exceptions, I rarely make them the same way twice! ;-D
>
> Ohhhh! So you like experiments!

Always! :-)
Hence the crab meat stuffing for the portabellos.
I popped the stems off of those at the store since they are sold by
weight. I'll post what I did when I'm done with them. I intend to use
FRESH dungeness crab meat rather than canned. Not quite sure yet what
else I'm going to add, but will probably use lemon, butter and dill weed
as the main flavorings. Maybe a bit of basil.

I tend to make stuff up as I go along now that I have an instinct for
flavorings.

> >
> > One thing I always do is use the minced stems as part of my stuffing.
> > The basil made a big difference, I have two live ones in the greenhouse
> > at the moment. I need to probably plant more from seed to go thru the
> > winter. It's one of my favorite fresh herbs.
>
> Yes, basil is a good herb, but I rarely use it for mushrooms because
> mushrooms, IMHO, need parsley.

I did not have any on hand, but I'll keep that in mind.
Parsley has a rather sharp flavor. Might not need it with the celery.

> BTW next time I want to try your recipe.
> A question: in my country, basil grew only in spring -summer because here it
> is too cold. How do you do to have it in winter?
> You have said that you put
> it in the greenhouse. I have tried to plant it in a pot inside my kitchen,
> but it din't grew.
> I don't know why!

It needs direct sunlight and lots of it.
If you have a window with a south exposure, it might do ok!

> Cheers
> Pandora
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>> Ohhhh! So you like experiments!
>
> Always! :-)
> Hence the crab meat stuffing for the portabellos.
> I popped the stems off of those at the store since they are sold by
> weight. I'll post what I did when I'm done with them. I intend to use
> FRESH dungeness crab meat rather than canned. Not quite sure yet what
> else I'm going to add, but will probably use lemon, butter and dill weed
> as the main flavorings. Maybe a bit of basil.

Ohh! It's a little difficult to find fresh pulps of crabs here. Perhaps you
can find near sea-countries. BTW I wait for this recipe: I think it's great!
>
> I tend to make stuff up as I go along now that I have an instinct for
> flavorings.

So have I!!!! it's a good thing!
>
>> >
>> > One thing I always do is use the minced stems as part of my stuffing.
>> > The basil made a big difference, I have two live ones in the greenhouse
>> > at the moment. I need to probably plant more from seed to go thru the
>> > winter. It's one of my favorite fresh herbs.
>>
>> Yes, basil is a good herb, but I rarely use it for mushrooms because
>> mushrooms, IMHO, need parsley.
>
> I did not have any on hand, but I'll keep that in mind.
> Parsley has a rather sharp flavor. Might not need it with the celery.

Yes, Parsley has a sharp flavour and it is good for all the kind of fish!
Think that here in Italy, in the shops where they sell fish they sell also
parsley !
>
>> BTW next time I want to try your recipe.
>> A question: in my country, basil grew only in spring -summer because here
>> it
>> is too cold. How do you do to have it in winter?
>> You have said that you put
>> it in the greenhouse. I have tried to plant it in a pot inside my
>> kitchen,
>> but it din't grew.
>> I don't know why!
>
> It needs direct sunlight and lots of it.
> If you have a window with a south exposure, it might do ok!

Yes, I have windows everywhere (north, south, east and west).
Do you think I should (could) plant seeds now?
Cheers and thank you
Pandora
>
>> Cheers
>> Pandora
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > In article >,
> > "Pandora" > wrote:
> >> Ohhhh! So you like experiments!
> >
> > Always! :-)
> > Hence the crab meat stuffing for the portabellos.
> > I popped the stems off of those at the store since they are sold by
> > weight. I'll post what I did when I'm done with them. I intend to use
> > FRESH dungeness crab meat rather than canned. Not quite sure yet what
> > else I'm going to add, but will probably use lemon, butter and dill weed
> > as the main flavorings. Maybe a bit of basil.
>
> Ohh! It's a little difficult to find fresh pulps of crabs here. Perhaps you
> can find near sea-countries. BTW I wait for this recipe: I think it's great!

I will just buy the whole crab and pick the meat myself. :-)
Better and less expensive that way. I can get fresh frozen dungeness at
Wal-mart for a decent price.

> >
> > I tend to make stuff up as I go along now that I have an instinct for
> > flavorings.
>
> So have I!!!! it's a good thing!

Food is grand!

> >
> >> >
> >> > One thing I always do is use the minced stems as part of my stuffing.
> >> > The basil made a big difference, I have two live ones in the greenhouse
> >> > at the moment. I need to probably plant more from seed to go thru the
> >> > winter. It's one of my favorite fresh herbs.
> >>
> >> Yes, basil is a good herb, but I rarely use it for mushrooms because
> >> mushrooms, IMHO, need parsley.
> >
> > I did not have any on hand, but I'll keep that in mind.
> > Parsley has a rather sharp flavor. Might not need it with the celery.
>
> Yes, Parsley has a sharp flavour and it is good for all the kind of fish!
> Think that here in Italy, in the shops where they sell fish they sell also
> parsley !

Hmmmmmm... I wonder how well that would go for Tilapia and Catfish?
Those are the two fish we eat the most of, along with White fish, as
they are more affordable. Fish can get very expensive.

I'll have to try that. Dill is usually my preferred fish flavoring.

> >
> >> BTW next time I want to try your recipe.
> >> A question: in my country, basil grew only in spring -summer because here
> >> it
> >> is too cold. How do you do to have it in winter?
> >> You have said that you put
> >> it in the greenhouse. I have tried to plant it in a pot inside my
> >> kitchen,
> >> but it din't grew.
> >> I don't know why!
> >
> > It needs direct sunlight and lots of it.
> > If you have a window with a south exposure, it might do ok!
>
> Yes, I have windows everywhere (north, south, east and west).
> Do you think I should (could) plant seeds now?

You can try!
Your main problem might be the cats! :-)
They might eat it as it grows.
Try a hanging basket to keep it out of their reach?

> Cheers and thank you
> Pandora

More cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" wrote:
"Pandora" > wrote:
Ohh! It's a little difficult to find fresh pulps of crabs here. Perhaps you
>> can find near sea-countries. BTW I wait for this recipe: I think it's
>> great!
>
> I will just buy the whole crab and pick the meat myself. :-)
> Better and less expensive that way. I can get fresh frozen dungeness at
> Wal-mart for a decent price.

Fresh or frozen? I think I can get the frozen ones too!

>> Yes, Parsley has a sharp flavour and it is good for all the kind of fish!
>> Think that here in Italy, in the shops where they sell fish they sell
>> also
>> parsley !
>
> Hmmmmmm... I wonder how well that would go for Tilapia and Catfish?
> Those are the two fish we eat the most of, along with White fish, as
> they are more affordable. Fish can get very expensive.

yes! Also in Italy! You can try to put parsley on catfish and tilapia, then
if you don't like you won't use it anymore!
>
> I'll have to try that. Dill is usually my preferred fish flavoring.

Also dill could go!

>> > It needs direct sunlight and lots of it.
>> > If you have a window with a south exposure, it might do ok!
>>
>> Yes, I have windows everywhere (north, south, east and west).
>> Do you think I should (could) plant seeds now?
>
> You can try!
> Your main problem might be the cats! :-)
> They might eat it as it grows.
> Try a hanging basket to keep it out of their reach?

My Cats don't like basil. They like soil (it is theirs bathroom) )))
>
>> Cheers and thank you
>> Pandora

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" wrote:
> "Pandora" > wrote:
> Ohh! It's a little difficult to find fresh pulps of crabs here. Perhaps you
> >> can find near sea-countries. BTW I wait for this recipe: I think it's
> >> great!
> >
> > I will just buy the whole crab and pick the meat myself. :-)
> > Better and less expensive that way. I can get fresh frozen dungeness at
> > Wal-mart for a decent price.
>
> Fresh or frozen? I think I can get the frozen ones too!

Frozen.
They are a west coast animal and I live in the gulf coast region.
I can get live, but it's far more expensive! I can get live blue crab
cheap but they are a PITA to clean.

>
> >> Yes, Parsley has a sharp flavour and it is good for all the kind of fish!
> >> Think that here in Italy, in the shops where they sell fish they sell
> >> also
> >> parsley !
> >
> > Hmmmmmm... I wonder how well that would go for Tilapia and Catfish?
> > Those are the two fish we eat the most of, along with White fish, as
> > they are more affordable. Fish can get very expensive.
>
> yes! Also in Italy! You can try to put parsley on catfish and tilapia, then
> if you don't like you won't use it anymore!

It's worth a shot.
Fresh or dried?

> >
> > I'll have to try that. Dill is usually my preferred fish flavoring.
>
> Also dill could go!
>
> >> > It needs direct sunlight and lots of it.
> >> > If you have a window with a south exposure, it might do ok!
> >>
> >> Yes, I have windows everywhere (north, south, east and west).
> >> Do you think I should (could) plant seeds now?
> >
> > You can try!
> > Your main problem might be the cats! :-)
> > They might eat it as it grows.
> > Try a hanging basket to keep it out of their reach?
>
> My Cats don't like basil. They like soil (it is theirs bathroom) )))

Hee! Put large gravel on top.

> >
> >> Cheers and thank you
> >> Pandora
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I'm shocked! While the recipe looks very good, you start off by saying
'wash the mushrooms'! I never heard of such. I've always been advised
to just brush them off since they absoerb so much water if you wash
them. Comments?

Pandora wrote:
> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
>
>>In article >,
>>"Pandora" > wrote:
>>
>>
>>>"OmManiPadmeOmelet" > ha scritto nel messaggio
...
>>>
>>>>Found the most magnificent fresh whole mushrooms at Fiesta market in
>>>>Austin last weekend. :-) Some were really huge!
>>>>
>>>>So naturally, I just had to make.....
>>>>
>>>>Stuffed Mushroom caps:
>>>>
>>>>Befo
>>>>
>>>>http://tinypic.com/fnfg9z.jpg
>>>>http://tinypic.com/fnfgoj.jpg
>>>>
>>>>During:
>>>>
>>>>http://tinypic.com/fnfh1h.jpg
>>>>
>>>>After (done):
>>>>
>>>>http://tinypic.com/fnfhhk.jpg
>>>>
>>>>3 8oz. packages of mushrooms.
>>>>
>>>>Wash well, pop the stems out and reserve.
>>>>Coat the caps lightly with some EVOO and a few drops of soy sauce.
>>>>
>>>>Mince stems into a bowl and add
>>>>3 ribs fine chopped celery
>>>>1 chopped roma tomato
>>>>1 chopped Shallot
>>>>about 3 tbs. minced chives
>>>>A bit of minced fresh herbs:
>>>>Rosemary
>>>>Thyme
>>>>Basil
>>>>Dash of white pepper powder
>>>>Dash of onion powder
>>>>Dash of garlic powder (or one clove minced garlic)
>>>>2 tbs. grated Parmesan cheese
>>>>1/2 cup Shredded mozarella cheese
>>>>1 egg, beaten
>>>>
>>>>Mix all ingredients well, stuff into mushroom caps.
>>>>Place into grill, close lid and grill for 10 minutes.
>>>>
>>>>I still have some Portabello mushroom caps in the 'frige.
>>>>I plan to get some fresh crab for those and make a crab meat stuffing
>>>>for grilling. ;-d
>>>>--
>>>>Om.
>>>
>>>
>>>I like this recipe! I want to try next time. I always make mushrooms
>>>caps,
>>>but I fill them with mushrooms legs, parsley and pecorino cheese.
>>>yes , i want to try your recipe! Thank you, OM
>>>Pandora
>>>
>>>
>>>
>>>
>>
>>You are welcome! :-)
>>But, with a few exceptions, I rarely make them the same way twice! ;-D
>
>
> Ohhhh! So you like experiments!
>
>>One thing I always do is use the minced stems as part of my stuffing.
>>The basil made a big difference, I have two live ones in the greenhouse
>>at the moment. I need to probably plant more from seed to go thru the
>>winter. It's one of my favorite fresh herbs.
>
>
> Yes, basil is a good herb, but I rarely use it for mushrooms because
> mushrooms, IMHO, need parsley.
> BTW next time I want to try your recipe.
> A question: in my country, basil grew only in spring -summer because here it
> is too cold. How do you do to have it in winter? You have said that you put
> it in the greenhouse. I have tried to plant it in a pot inside my kitchen,
> but it din't grew.
> I don't know why!
> Cheers
> Pandora
>
>
>
>>Cheers!
>>--
>>Om.
>>
>>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>>Nicholson
>
>
>

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> "OmManiPadmeOmelet" wrote:
>> "Pandora" > wrote:
>> Ohh! It's a little difficult to find fresh pulps of crabs here. Perhaps
>> you
>> >> can find near sea-countries. BTW I wait for this recipe: I think it's
>> >> great!
>> >
>> > I will just buy the whole crab and pick the meat myself. :-)
>> > Better and less expensive that way. I can get fresh frozen dungeness at
>> > Wal-mart for a decent price.
>>
>> Fresh or frozen? I think I can get the frozen ones too!
>
> Frozen.
> They are a west coast animal and I live in the gulf coast region.

Where in the gulf? Luisiana? Texas? perhaps you have told me yet, and sorry
if I have forgotten.

> I can get live, but it's far more expensive! I can get live blue crab
> cheap but they are a PITA to clean.

Live crabs? I couldn't clean them, poor animals !

>> My Cats don't like basil. They like soil (it is theirs bathroom) )))
>
> Hee! Put large gravel on top.

I will do like you say. Thank you for precious advices!

>> >> Cheers and thank you
>> >> Pandora
>>
>>
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
Jim Davis > wrote:

> I'm shocked! While the recipe looks very good, you start off by saying
> 'wash the mushrooms'! I never heard of such. I've always been advised
> to just brush them off since they absoerb so much water if you wash
> them. Comments?

These had a few flecks of compost on them. ;-)
Even tho' it's sterile, I'm just not up to eating cowshit and as long as
you cook them right away, rinsing them off does not hurt them...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Pandora" > wrote:

> >> Fresh or frozen? I think I can get the frozen ones too!
> >
> > Frozen.
> > They are a west coast animal and I live in the gulf coast region.
>
> Where in the gulf? Luisiana? Texas? perhaps you have told me yet, and sorry
> if I have forgotten.

Texas. I live in Central Texas in the Austin area.

>
> > I can get live, but it's far more expensive! I can get live blue crab
> > cheap but they are a PITA to clean.
>
> Live crabs? I couldn't clean them, poor animals !

O' you cook them first!
I start with cold water. Put them in, cover, bring up to the boil and
turn off. They don't even struggle if you start the water cold!

>
> >> My Cats don't like basil. They like soil (it is theirs bathroom) )))
> >
> > Hee! Put large gravel on top.
>
> I will do like you say. Thank you for precious advices!

<lol> I have 30 cats...
That's why I have greenhouses. No plants in the house.

>
> >> >> Cheers and thank you
> >> >> Pandora
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Jim Davis" > ha scritto nel messaggio
...
> I'm shocked! While the recipe looks very good, you start off by saying
> 'wash the mushrooms'! I never heard of such. I've always been advised to
> just brush them off since they absoerb so much water if you wash them.
> Comments?

You are right! You must not wash Mushrooms. You should clean them with a
damp cloth.
Cheers
Pandora
-----------------------------------------------------
>
> Pandora wrote:
>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> ...
>>
>>>In article >,
>>>"Pandora" > wrote:
>>>
>>>
>>>>"OmManiPadmeOmelet" > ha scritto nel messaggio
...
>>>>
>>>>>Found the most magnificent fresh whole mushrooms at Fiesta market in
>>>>>Austin last weekend. :-) Some were really huge!
>>>>>
>>>>>So naturally, I just had to make.....
>>>>>
>>>>>Stuffed Mushroom caps:
>>>>>
>>>>>Befo
>>>>>
>>>>>http://tinypic.com/fnfg9z.jpg
>>>>>http://tinypic.com/fnfgoj.jpg
>>>>>
>>>>>During:
>>>>>
>>>>>http://tinypic.com/fnfh1h.jpg
>>>>>
>>>>>After (done):
>>>>>
>>>>>http://tinypic.com/fnfhhk.jpg
>>>>>
>>>>>3 8oz. packages of mushrooms.
>>>>>
>>>>>Wash well, pop the stems out and reserve.
>>>>>Coat the caps lightly with some EVOO and a few drops of soy sauce.
>>>>>
>>>>>Mince stems into a bowl and add
>>>>>3 ribs fine chopped celery
>>>>>1 chopped roma tomato
>>>>>1 chopped Shallot
>>>>>about 3 tbs. minced chives
>>>>>A bit of minced fresh herbs:
>>>>>Rosemary
>>>>>Thyme
>>>>>Basil
>>>>>Dash of white pepper powder
>>>>>Dash of onion powder
>>>>>Dash of garlic powder (or one clove minced garlic)
>>>>>2 tbs. grated Parmesan cheese
>>>>>1/2 cup Shredded mozarella cheese
>>>>>1 egg, beaten
>>>>>
>>>>>Mix all ingredients well, stuff into mushroom caps.
>>>>>Place into grill, close lid and grill for 10 minutes.
>>>>>
>>>>>I still have some Portabello mushroom caps in the 'frige.
>>>>>I plan to get some fresh crab for those and make a crab meat stuffing
>>>>>for grilling. ;-d
>>>>>--
>>>>>Om.
>>>>
>>>>
>>>>I like this recipe! I want to try next time. I always make mushrooms
>>>>caps,
>>>>but I fill them with mushrooms legs, parsley and pecorino cheese.
>>>>yes , i want to try your recipe! Thank you, OM
>>>>Pandora
>>>>
>>>>
>>>>
>>>>
>>>
>>>You are welcome! :-)
>>>But, with a few exceptions, I rarely make them the same way twice! ;-D
>>
>>
>> Ohhhh! So you like experiments!
>>
>>>One thing I always do is use the minced stems as part of my stuffing.
>>>The basil made a big difference, I have two live ones in the greenhouse
>>>at the moment. I need to probably plant more from seed to go thru the
>>>winter. It's one of my favorite fresh herbs.
>>
>>
>> Yes, basil is a good herb, but I rarely use it for mushrooms because
>> mushrooms, IMHO, need parsley.
>> BTW next time I want to try your recipe.
>> A question: in my country, basil grew only in spring -summer because here
>> it is too cold. How do you do to have it in winter? You have said that
>> you put it in the greenhouse. I have tried to plant it in a pot inside my
>> kitchen, but it din't grew.
>> I don't know why!
>> Cheers
>> Pandora
>>
>>
>>
>>>Cheers!
>>>--
>>>Om.
>>>
>>>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>>>Nicholson
>>
>>

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> >> Fresh or frozen? I think I can get the frozen ones too!
>> >
>> > Frozen.
>> > They are a west coast animal and I live in the gulf coast region.
>>
>> Where in the gulf? Luisiana? Texas? perhaps you have told me yet, and
>> sorry
>> if I have forgotten.
>
> Texas. I live in Central Texas in the Austin area.

Among snakes? Have you got a photo of your country? I would like to see it

TIA
Pan

"Jim Davis" > wrote in message
...
> I'm shocked! While the recipe looks very good, you start off by saying
> 'wash the mushrooms'! I never heard of such. I've always been advised
> to just brush them off since they absoerb so much water if you wash
> them. Comments?
>

I've heard you should brush them off, but I ALWAYS wash them. Eating that
dirt just grosses me out.

kili

"kilikini" > wrote

> "Jim Davis" > wrote in message
> ...
>> I'm shocked! While the recipe looks very good, you start off by saying
>> 'wash the mushrooms'! I never heard of such. I've always been advised
>> to just brush them off since they absoerb so much water if you wash
>> them. Comments?

> I've heard you should brush them off, but I ALWAYS wash them. Eating that
> dirt just grosses me out.

I'm with you and Om, obviously. Just a quick rinse, that's all,
you don't scrub them with Comet for pete's sake (laugh). Get
that dirt offa there. No one thinks anything if you wash off an
apple before you eat it; yes, I know, the apple skin is tougher
than the mushroom skin, but they don't soak up as much water
as people would think. Alton Brown even proved that on his
show.

nancy

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > In article >,
> > "Pandora" > wrote:
> >
> >> >> Fresh or frozen? I think I can get the frozen ones too!
> >> >
> >> > Frozen.
> >> > They are a west coast animal and I live in the gulf coast region.
> >>
> >> Where in the gulf? Luisiana? Texas? perhaps you have told me yet, and
> >> sorry
> >> if I have forgotten.
> >
> > Texas. I live in Central Texas in the Austin area.
>
> Among snakes? Have you got a photo of your country? I would like to see it
>
> TIA
> Pan
>
>

Not on hand, but Google does:

http://www.texfiles.com/

I live in the area called the Texas hill country.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"kilikini" > wrote:

> "Jim Davis" > wrote in message
> ...
> > I'm shocked! While the recipe looks very good, you start off by saying
> > 'wash the mushrooms'! I never heard of such. I've always been advised
> > to just brush them off since they absoerb so much water if you wash
> > them. Comments?
> >
>
> I've heard you should brush them off, but I ALWAYS wash them. Eating that
> dirt just grosses me out.
>
> kili
>
>

IME giving them a quick rinse in a screen colander, then hand washing
off the flecks does _not_ cause them to absorb any water.

I want the marinade to soak into the gills when I pop the stems out. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "kilikini" > wrote:
>
> > "Jim Davis" > wrote in message
> > ...
> > > I'm shocked! While the recipe looks very good, you start off by
saying
> > > 'wash the mushrooms'! I never heard of such. I've always been
advised
> > > to just brush them off since they absoerb so much water if you wash
> > > them. Comments?
> > >
> >
> > I've heard you should brush them off, but I ALWAYS wash them. Eating
that
> > dirt just grosses me out.
> >
> > kili
> >
> >
>
> IME giving them a quick rinse in a screen colander, then hand washing
> off the flecks does _not_ cause them to absorb any water.
>
> I want the marinade to soak into the gills when I pop the stems out. :-)
> --

I just hold them in the palm of my hand and rub them together under the
faucet. Quick rub. If I find clumps on shrooms still, I'll do a little
more individual rinsing.

kili

Well, I ain't gonna argue, but if you only knew the amount of CS, etc we
all eat each day.... Anyway, if you can deal with all the water the
mushrooms ingest and give out on cooking if you wash them, more power to
you, but I for one like to taste my mushrooms and not have them like rubber.

OmManiPadmeOmelet wrote:
> In article >,
> Jim Davis > wrote:
>
>
>>I'm shocked! While the recipe looks very good, you start off by saying
>>'wash the mushrooms'! I never heard of such. I've always been advised
>>to just brush them off since they absoerb so much water if you wash
>>them. Comments?
>
>
> These had a few flecks of compost on them. ;-)
> Even tho' it's sterile, I'm just not up to eating cowshit and as long as
> you cook them right away, rinsing them off does not hurt them...
>
> Cheers!

Kili wrote:

>> IME giving them a quick rinse in a screen colander, then hand washing
>> off the flecks does _not_ cause them to absorb any water.
>>
>> I want the marinade to soak into the gills when I pop the stems out. :-)
>> --
>
> I just hold them in the palm of my hand and rub them together under the
> faucet. Quick rub. If I find clumps on shrooms still, I'll do a little
> more individual rinsing.

The whole wash-vs-don't-wash argument seems strange to me: Why not wash them
and then LET THEM DRY?

Bob

Nancy Young wrote:
> [snip] ... they don't soak up as much water
> as people would think. Alton Brown even proved that on his
> show.
>
Long before Alton Brown, I remember a Julia Child show where she dumped
a large pile of mushrooms into a big bowl of water, swished them around
briefly, then drained them into a colander. From there to a clean
towel. She wasn't a bit worried about their absorbing too much water.
Just don't forget them and leave them to soak.

This is not to be confused with a duxelles (sp?) where you chop
mushrooms into a small mince and wrap them in a towel and squeeze a lot
of (naturally occurring) water out of them. Then cook them in butter
till dark and dry. -aem

"aem" > wrote

> This is not to be confused with a duxelles (sp?) where you chop
> mushrooms into a small mince and wrap them in a towel and squeeze a lot
> of (naturally occurring) water out of them. Then cook them in butter
> till dark and dry. -aem

Yikes, I have phyllo dough and I have to make those
appetizer things. Hmmm, while I'm at it, I'll get feta and
spinach and make up a bunch of them, too. You fold
them up like a flag and bake them.

Thanks for reminding me! Now I have a wicked craving.

nancy

Nancy Young wrote:
> "aem" > wrote
>
> > This is not to be confused with a duxelles (sp?) where you chop
> > mushrooms into a small mince and wrap them in a towel and squeeze a lot
> > of (naturally occurring) water out of them. Then cook them in butter
> > till dark and dry. -aem
>
> Yikes, I have phyllo dough and I have to make those
> appetizer things. Hmmm, while I'm at it, I'll get feta and
> spinach and make up a bunch of them, too. You fold
> them up like a flag and bake them.
>
> Thanks for reminding me! Now I have a wicked craving.

Oh, yum. I wasn't thinking of those but you're right, it's a great
thing to do with duxelles. I wonder if it's too late to go to the
store.... -aem

Nancy Young wrote on 14 Nov 2005 in rec.food.cooking

>
> "aem" > wrote
>
> > This is not to be confused with a duxelles (sp?) where you chop
> > mushrooms into a small mince and wrap them in a towel and squeeze a lot
> > of (naturally occurring) water out of them. Then cook them in butter
> > till dark and dry. -aem
>
> Yikes, I have phyllo dough and I have to make those
> appetizer things. Hmmm, while I'm at it, I'll get feta and
> spinach and make up a bunch of them, too. You fold
> them up like a flag and bake them.
>
> Thanks for reminding me! Now I have a wicked craving.
>
> nancy
>
>
>
>

For supper I pan fried a handful of mushrooms sliced up and a finely
sliced red bell pepper in some oil with a minced clove garlic added after a
while. To go with my 1/2 a chicken.

I sweated the mushrooms and pepper till their juices came out then threw in
the garlic. Looked good, tasted terrific.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article >,
Mr Libido Incognito > wrote:

> Nancy Young wrote on 14 Nov 2005 in rec.food.cooking
>
> >
> > "aem" > wrote
> >
> > > This is not to be confused with a duxelles (sp?) where you chop
> > > mushrooms into a small mince and wrap them in a towel and squeeze a lot
> > > of (naturally occurring) water out of them. Then cook them in butter
> > > till dark and dry. -aem
> >
> > Yikes, I have phyllo dough and I have to make those
> > appetizer things. Hmmm, while I'm at it, I'll get feta and
> > spinach and make up a bunch of them, too. You fold
> > them up like a flag and bake them.
> >
> > Thanks for reminding me! Now I have a wicked craving.
> >
> > nancy
> >
> >
> >
> >
>
> For supper I pan fried a handful of mushrooms sliced up and a finely
> sliced red bell pepper in some oil with a minced clove garlic added after a
> while. To go with my 1/2 a chicken.
>
> I sweated the mushrooms and pepper till their juices came out then threw in
> the garlic. Looked good, tasted terrific.

Try that with Oyster mushrooms, or fresh shitake. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Bob Terwilliger wrote:
> Kili wrote:
>
> >> IME giving them a quick rinse in a screen colander, then hand washing
> >> off the flecks does _not_ cause them to absorb any water.
> >>
> >> I want the marinade to soak into the gills when I pop the stems out. :-)
> >> --
> >
> > I just hold them in the palm of my hand and rub them together under the
> > faucet. Quick rub. If I find clumps on shrooms still, I'll do a little
> > more individual rinsing.
>
> The whole wash-vs-don't-wash argument seems strange to me: Why not wash them
> and then LET THEM DRY?

Why bother... with cultivated mushrooms the growing medium is sterile,
and all marketed varieties sold in the US are cultivated. I simply
brush off the few bits with a clean towel and slice off the very end of
the stem... there is no good reason to wash mushrooms, and they
certainly do soak up water, and then they quickly begin to discolor.
When added to soups and stews wait until the very end of cooking to add
mushrooms, if you're going to cook fresh mushrooms for more than a few
minutes you may as well use canned. Anyway, for soups/stews dried are
best, especially for cream of 'shroom... reconstitute in plain water
and add towards the end of cooking.... powder a few in your coffee
whizzer to add an intoxicaticatingly potent mushroom concentrate.

Sheldon

In article .com>,
"Sheldon" > wrote:

> Bob Terwilliger wrote:
> > Kili wrote:
> >
> > >> IME giving them a quick rinse in a screen colander, then hand washing
> > >> off the flecks does _not_ cause them to absorb any water.
> > >>
> > >> I want the marinade to soak into the gills when I pop the stems out. :-)
> > >> --
> > >
> > > I just hold them in the palm of my hand and rub them together under the
> > > faucet. Quick rub. If I find clumps on shrooms still, I'll do a little
> > > more individual rinsing.
> >
> > The whole wash-vs-don't-wash argument seems strange to me: Why not wash them
> > and then LET THEM DRY?
>
> Why bother... with cultivated mushrooms the growing medium is sterile,
> and all marketed varieties sold in the US are cultivated. I simply
> brush off the few bits with a clean towel and slice off the very end of
> the stem... there is no good reason to wash mushrooms, and they
> certainly do soak up water, and then they quickly begin to discolor.
> When added to soups and stews wait until the very end of cooking to add
> mushrooms, if you're going to cook fresh mushrooms for more than a few
> minutes you may as well use canned. Anyway, for soups/stews dried are
> best, especially for cream of 'shroom... reconstitute in plain water
> and add towards the end of cooking.... powder a few in your coffee
> whizzer to add an intoxicaticatingly potent mushroom concentrate.
>
> Sheldon
>

I have shitake powder on hand made from Dried shitake's placed into the
blender. :-)

It's fabulous in soups, and also sprinkled on poultry before grilling.
Goes well as a sprinkle over stir fry veggies as well.

I only wash my mushrooms right before I cook them. They have no time to
discolor and since I rinse them off with the stems on, no water gets
into the gills.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> ...
>> > In article >,
>> > "Pandora" > wrote:
>> >
>> >> >> Fresh or frozen? I think I can get the frozen ones too!
>> >> >
>> >> > Frozen.
>> >> > They are a west coast animal and I live in the gulf coast region.
>> >>
>> >> Where in the gulf? Luisiana? Texas? perhaps you have told me yet, and
>> >> sorry
>> >> if I have forgotten.
>> >
>> > Texas. I live in Central Texas in the Austin area.
>>
>> Among snakes? Have you got a photo of your country? I would like to see
>> it
>>
>> TIA
>> Pan
>>
>>
>
> Not on hand, but Google does:
>
> http://www.texfiles.com/
>
> I live in the area called the Texas hill country.

BEAUTIFUL place!!!! You live in the enchanted hills! Thank you for the web
page!
Cheers
pandora
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

In article >,
"Pandora" > wrote:

> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
> > In article >,
> > "Pandora" > wrote:
> >
> >> "OmManiPadmeOmelet" > ha scritto nel messaggio
> >> ...
> >> > In article >,
> >> > "Pandora" > wrote:
> >> >
> >> >> >> Fresh or frozen? I think I can get the frozen ones too!
> >> >> >
> >> >> > Frozen.
> >> >> > They are a west coast animal and I live in the gulf coast region.
> >> >>
> >> >> Where in the gulf? Luisiana? Texas? perhaps you have told me yet, and
> >> >> sorry
> >> >> if I have forgotten.
> >> >
> >> > Texas. I live in Central Texas in the Austin area.
> >>
> >> Among snakes? Have you got a photo of your country? I would like to see
> >> it
> >>
> >> TIA
> >> Pan
> >>
> >>
> >
> > Not on hand, but Google does:
> >
> > http://www.texfiles.com/
> >
> > I live in the area called the Texas hill country.
>
> BEAUTIFUL place!!!! You live in the enchanted hills! Thank you for the web
> page!
> Cheers
> pandora

Some people think that Texas is all flat desert. :-)

It's just not true.........
We even have pine forests to the East, between Houston and the Arkansas
border!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson