Comments on: How To Cook Mushrooms http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html Translating the Chef's Craft for Every Kitchen Wed, 17 Mar 2010 02:32:08 +0000 hourly 1 By: Jose http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28793 Jose Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28793 One way of improving the taste of button and or crimini shrooms is to start by making a reduction using dried porcini steeped in hot water. Coat the sliced, chopped, whole etc shrooms to cover with the reduction then cook as you will. One way of improving the taste of button and or crimini shrooms is to start by making a reduction using dried porcini steeped in hot water. Coat the sliced, chopped, whole etc shrooms to cover with the reduction then cook as you will.

]]> By: kellypea http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28792 kellypea Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28792 Love the shot of the oyster shrooms. Recently sauteed some with oh so precious chanterelles and enjoyed them w/asparagus. Your tip of adding a bit of curry sounds intriguing -- maybe next time. Love the shot of the oyster shrooms. Recently sauteed some with oh so precious chanterelles and enjoyed them w/asparagus. Your tip of adding a bit of curry sounds intriguing — maybe next time.

]]> By: scott http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28790 scott Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28790 take a bunch of mushrooms and put them in a bowl of water. lift them into another bowl. now look at how dirty the original bowl with water has become. who wants to eat dirt? take a bunch of mushrooms and put them in a bowl of water. lift them into another bowl. now look at how dirty the original bowl with water has become. who wants to eat dirt?

]]> By: vitamins http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28791 vitamins Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28791 Excellent post, and pictures. I have purchased mushrooms from the other vendor.I agree with the stand that Somebody should do controlled experiment with the more exotic mushrooms because internet wisdom is very conflicted on this. Excellent post, and pictures. I have purchased mushrooms from the other vendor.I agree with the stand that Somebody should do controlled experiment with the more exotic mushrooms because internet wisdom is very conflicted on this.

]]> By: erik http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28789 erik Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28789 This technique worked great Ruhlman. Used it with great success for a mushroom risotto. Thanks, as usual, you're spot on. This technique worked great Ruhlman. Used it with great success for a mushroom risotto. Thanks, as usual, you’re spot on.

]]> By: JunkyPOS http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28787 JunkyPOS Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28787 ...are WE talkin' cotton candy hear?... …are WE talkin’ cotton candy hear?…

]]> By: Abra Bennett http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28788 Abra Bennett Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28788 Oh, and I forgot to say that Donna is the absolute cat's meow of food photography! I only wish I had a Donna of my own. Oh, and I forgot to say that Donna is the absolute cat’s meow of food photography! I only wish I had a Donna of my own.

]]> By: Kate in the NW http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28784 Kate in the NW Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28784 So maybe the consensus is rinse but don't soak? And maybe some varieties do better with water than others? [sigh...] As with most good things, there's no simple answer, I guess...but I sure did learn a lot here, so THANK YOU, everybody... So maybe the consensus is rinse but don’t soak? And maybe some varieties do better with water than others?

[sigh...]

As with most good things, there’s no simple answer, I guess…but I sure did learn a lot here, so
THANK YOU, everybody…

]]> By: Rhonda http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28785 Rhonda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28785 Thank you, Abra for backing me up. I TOO also use duck fat! Vive la France! BTW, I love your Blog. It is personal, cozy and reflects the best memories I have of my experience with France which I am aching to get back to. Thank you, Abra for backing me up.

I TOO also use duck fat!

Vive la France!

BTW, I love your Blog.

It is personal, cozy and reflects the best memories I have of my experience with France which I am aching to get back to.

]]> By: Rhonda http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28786 Rhonda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28786 Kate, Kate, Kate: Damn you, your post posted before mine. We were obviously writing at the same time. Yes!! Wash but do not soak. I, personally didn't say this because I thought it was implicit. I was wrong and perhaps gave the wrong impression. Wash but don't soak. It is like the answer to the age old question, "How Long Do I Cook This?' ...Until it is done.... Kate, Kate, Kate:

Damn you, your post posted before mine. We were obviously writing at the same time.

Yes!! Wash but do not soak. I, personally didn’t say this because I thought it was implicit.
I was wrong and perhaps gave the wrong impression.

Wash but don’t soak.

It is like the answer to the age old question, “How Long Do I Cook This?’

…Until it is done….

]]> By: Abra Bennett http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28783 Abra Bennett Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28783 We're having a fabuous mushroom year here in France - the chanterelles in particular have an incredible, deep haunting flavor. Tonight I had a panful of trompettes de la mort, and here's where the washing thing comes in. The mushroom lady that sells from her stand at the twice-weekly market insists that you must put these in a colander and rinse them thoroughly. Then you fry them in a dry pan until all the water is evaporated. Once the mushrooms are dry again you add some fat. I prefer to use duck fat, a little garlic, maybe some parsley, and fry them some more until they're where you like them. Honestly, you can just eat them straight out of the pan when you cook them like that, they're that wonderful. We’re having a fabuous mushroom year here in France – the chanterelles in particular have an incredible, deep haunting flavor.

Tonight I had a panful of trompettes de la mort, and here’s where the washing thing comes in. The mushroom lady that sells from her stand at the twice-weekly market insists that you must put these in a colander and rinse them thoroughly. Then you fry them in a dry pan until all the water is evaporated. Once the mushrooms are dry again you add some fat. I prefer to use duck fat, a little garlic, maybe some parsley, and fry them some more until they’re where you like them. Honestly, you can just eat them straight out of the pan when you cook them like that, they’re that wonderful.

]]> By: MonkeyBoy http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28782 MonkeyBoy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28782 Well at least nobody is insisting that <a href="http://www.google.com/search?hl=en&safe=off&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&hs=5mJ&num=100&q=peel+mushroom+-%22orange+peel%22&aq=f&oq=&aqi=" rel="nofollow">mushrooms be peeled</a> as my wife did shortly after our marriage. (except for some exotics that have bitter skin) With respect to <a href="http://www.google.com/search?hl=en&safe=off&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&num=100&q=wash+mushrooms+experiment+-Alton&aq=f&oq=&aqi=" rel="nofollow">washing</a>, there have been numerous reported experiments with button/meadow mushrooms that say that they gain no to very little water after being immersed in water. If you are concerned about water gain you can use a salad spinner on the shrooms. Somebody should do controlled experiment with the more exotic mushrooms because internet wisdom is very conflicted on this. (And use fresh mushrooms because my local supermarket has an exotic mushroom section full of tired dried out looking specimins which would probably act like sponges). With respect to caramelization to add flavor, for at least button mushrooms, this can be done towards the end. I watched an Italian cook add butter, mushrooms, and onion family stuff to a pan, cook till a lot of juice was expressed and then evaporated, and then brown the mushrooms. At this point it became like a risotto with numerous doses of red wine being added and allowed to cook off. I don't know if this should be called "sauteed mushrooms" or "mushrooms stewed in red wine" but it was heavily umagi delicious - which works well with bland mushrooms but could kill the taste of others. Well at least nobody is insisting that mushrooms be peeled as my wife did shortly after our marriage. (except for some exotics that have bitter skin)

With respect to washing, there have been numerous reported experiments with button/meadow mushrooms that say that they gain no to very little water after being immersed in water.

If you are concerned about water gain you can use a salad spinner on the shrooms.

Somebody should do controlled experiment with the more exotic mushrooms because internet wisdom is very conflicted on this. (And use fresh mushrooms because my local supermarket has an exotic mushroom section full of tired dried out looking specimins which would probably act like sponges).

With respect to caramelization to add flavor, for at least button mushrooms, this can be done towards the end. I watched an Italian cook add butter, mushrooms, and onion family stuff to a pan, cook till a lot of juice was expressed and then evaporated, and then brown the mushrooms. At this point it became like a risotto with numerous doses of red wine being added and allowed to cook off. I don’t know if this should be called “sauteed mushrooms” or “mushrooms stewed in red wine” but it was heavily umagi delicious – which works well with bland mushrooms but could kill the taste of others.

]]> By: cedar hope chest http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28781 cedar hope chest Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28781 My mother finds mushrooms unlikeable since she really does not know how to describe its tastes. But me, I love it! It is something I always want to eat! My mother finds mushrooms unlikeable since she really does not know how to describe its tastes. But me, I love it! It is something I always want to eat!

]]> By: luis http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28780 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28780 It makes sense... High heat to sear and not poach the usual suspects.. Good job Michael. I will try this. I am totally confident it will elevate my mushrooms out of tha park. But NO BUTTER and NO BACON fat neither. Capish? I am always very impressed by your ability to balance the right spices with your dishes. In fact I am downright envious of it. I wish you would write a book like "RATIO" for spices and us kitchen weekend warriors to perhaps not elevate us much but sorta push us over the salt and pepper thresold and make our kitchen experience a bit more bearable. What can I do and what can't I do with a rack of spices? What? o'Wizard of tha kitchen? It makes sense… High heat to sear and not poach the usual suspects.. Good job Michael. I will try this. I am totally confident it will elevate my mushrooms out of tha park.
But NO BUTTER and NO BACON fat neither. Capish?
I am always very impressed by your ability to balance the right spices with your dishes. In fact I am downright envious of it.
I wish you would write a book like “RATIO” for spices and us kitchen weekend warriors to perhaps not elevate us much but sorta push us over the salt and pepper thresold and make our kitchen experience a bit more bearable. What can I do and what can’t I do with a rack of spices? What? o’Wizard of tha kitchen?

]]> By: Ms. Glaze http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28779 Ms. Glaze Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28779 I don't think it's always necessary to sauté oyster mushrooms. You can roast them on super hight heat (450-500˚) for about 5 minutes tossed with a little canola oil, salt, and minced ginger. Don't forget them in the oven, like I always do at work! Afterward, sprinkle a little nice soy sauce over. Mushrooms can be washed if they are dirty, but you can't let them sit in water for a long time or they will absorb it and that is when the cooking process gets messy. A lot of mushrooms are not grown in merde and simply just need the stems removed. I don’t think it’s always necessary to sauté oyster mushrooms. You can roast them on super hight heat (450-500˚) for about 5 minutes tossed with a little canola oil, salt, and minced ginger. Don’t forget them in the oven, like I always do at work! Afterward, sprinkle a little nice soy sauce over.

Mushrooms can be washed if they are dirty, but you can’t let them sit in water for a long time or they will absorb it and that is when the cooking process gets messy. A lot of mushrooms are not grown in merde and simply just need the stems removed.

]]> By: cleek http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28775 cleek Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28775 browned mushrooms like a little bit of Scotch in the pan, i've found. browned mushrooms like a little bit of Scotch in the pan, i’ve found.

]]> By: scordo.com http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28776 scordo.com Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28776 Great! I just posted a "how to find wild mushroom" post: http://bit.ly/1ry9dN Vince Great! I just posted a “how to find wild mushroom” post:

http://bit.ly/1ry9dN

Vince

]]> By: Mike http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28777 Mike Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28777 Try a little nutmeg and deglaze with brandy. Try a little nutmeg and deglaze with brandy.

]]> By: bob http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28778 bob Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28778 Anyone have a good recipe for flying ointment? that uses some sort of mushroom, doesn't it. heheheh.. Anyone have a good recipe for flying ointment? that uses some sort of mushroom, doesn’t it.

heheheh..

]]> By: Heather http://blog.ruhlman.com/2009/10/how-to-cook-mushrooms.html/comment-page-1#comment-28774 Heather Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/10/how-to-cook-mushrooms.html#comment-28774 Thanks for the great advice as always but I have to say that the photo is probably one of the most beautiful that I've ever seen. Enchanting indeed. Thanks for the great advice as always but I have to say that the photo is probably one of the most beautiful that I’ve ever seen. Enchanting indeed.

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