SC - Mushrooms!

[Michael F. Gunter]

> > Damn!  Sorry about the first posting mess-up....I meant to say....
> > 
> > Actually, the parboiling is necessary for even the common mushroom we use
> > today.  If this step is left out, the mushroom juice will cause your dough to
> > be extremely soggy.  But parboiling them for a few minutes will take most of
> > the extra juice out.
> > 
> > Lassar Fhina
> 
> Yes, and much of the flavor too. I agree that the common cultivated
> mushroom is a juicy beast, but I've had a fair amount of success with
> sauteeing them before using. This has the advantage of concentrating the
> juice in the pan and improving the flavor of the mushrooms. Sometimes
> this can take a while. One trick I sometimes use when I'm in a hurry is
> to take the sliced mushrooms, bundle them up in a clean kitchen towel,
> and squeeze them until most of the juice drains out. You need a bit of
> hand strength for this. I do this right over the saute pan. The juice
> cooks down quite quickly, almost to a glaze, and then you add the
> mushrooms. They cook in about 1/4 of the time.
> 
> Adamantius

Also, pan frying them in a heavy skillet with no oil and very high heat will 
cook/dry them very well and give a very earthy browning to the mushroom.  

Gunthar