Here's my newest flush that just came in. Hmm problem is I don't know how to cook these or what with. I often see them sold with the stem cut off, is there any reason to do this? I think you would be losing out on nutritional content by doing that, but maybe I'm wrong?
I take the stems out, and use them in stir-fry, just sliced and cooked like any other mushroom. If this thread turns out like Laurel's did a few days ago, you'll get much better suggestions than this.
I usually cook with the stems. My wife cuts them off when she cooks - she says they're too tough.
You can cook them just like you would any other mushrooms but most people will only use them in an Asian stir-fry. I've used them in a mushroom risotto and just last week, my wife cooked it in some Alfredo sauce. It just takes a little longer to cook them than you would with regular mushrooms.
__________________ Primary: altbier Tap 1: pale ale Tap 2: hibiscus kolsch Tap 3: traditional kolsch Tap 4: moose drool clone Tap 5: soda Bottles: porter, raspberry ale, and a lot of commercial microbrews planning:flanders red or oud bruin
Chop them coursely...
Put into a bowl with some (water about an inch)...
Microwave untill they reduce in volume by about half...
Put into frying pan (water and all)...
Cover in fresh ground pepper...
Pour in a pint of milk...
Reduce until only a coating remains...
Some salt if you like...
Done. Sounds like a bit process but it only takes a few minutes and they will be the best mushrooms you've ever tasted...
EDIT: now you've made me hungry...
__________________
Quote:
Originally Posted by Me
In the process of buying a bar... One drink at a time...
Quote:
Originally Posted by chortly
...homebrew contains more satisfactrons per serving, so you don't have to drink as much as you would a commercial beer to get to your satisfactron saturation.
Shiitakes-save the stems? (need recipes)
Linear Mode
