kihebard at hotmail.com
Wed Feb 11 10:40:40 PST 2009
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 . . .)
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
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
alt. e-mail: KiheBard at hotmail.com
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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?
> 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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