[Sca-cooks] mushrooms

[Kihe Blackeagle]

Mince the 'shrooms finely first, or just slice / dice, Ilsebet?

 

Ranvaig, I'm envious.  I also saw the slice & sautee suggestion.  I'll add hydrating them well, dredging through an egg wash followed by flour & select spices, then frying as you would morels.  YUM!

 

Great rule of life, and I quote:  "There are NEVER enough mushrooms!"  -- attributed to a Princess of Cynagua, or somewhere out there in the West (I learnt it of a Bard resident in Cynagua, along with an *excellent* story to accompany the adage:  there were *almost* enough mushrooms, once upon a time . . .)


Amra

Kitchen Idiot


Adieu, Amra / ttfn - Mike / Pax ... Kihe  

Mike C. Baker / Kihe Blackeagle 
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SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA 
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> Date: Wed, 11 Feb 2009 13:31:25 -0500
> From: amy.s.cooper at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] mushrooms
> 
> I would think you've got the makings of some killer cream of mushroom soup,
> or a great sauce to go with steak, chicken, or pork. When I make mushroom
> sauce, I usually make it like a pan sauce - brown the meat, remove meat, add
> the mushrooms, saute until the liquid starts to come out (maybe add thyme?),
> then deglaze the pan with more stock, and reduce until thick and yummy.
> Maybe mount with some butter, or use a roux?
> 
> Ilsebet
> 
> On Wed, Feb 11, 2009 at 1:24 PM, <ranvaig at columbus.rr.com> wrote:
> 
> > I picked up a couple boxes of clearance fancy mushrooms, including shitake,
> > oyster and enoki mushrooms, about a pound in all. Any suggestions how to
> > use them?
> >
> > Ranvaig

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