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Sex in a Pan Mushrooms
Mar. 17th, 2008 12:38 amA number of people have asked me for the recipe for the dish I call Sex in a Pan Mushrooms. They are delicious, but I have to admit, it's not so much a recipe as a ... uh. Some ingredients put together in a particular way. This is close:
Soak 1 bag dried porcinis in port, sherry, madeira or wine for 20-30 minutes. While soaking, you can:
Finely chop 1-3 cloves of garlic.
Chop 1 onion.
Slice 2-3 lbs assorted mushrooms. (This works with just one kind of mushroom, too, but I think it's more interesting if there's a variety.)
Melt half a stick of butter over medium heat. Saute garlic and onion until soft. Add fresh mushrooms and cover until they release their liquid. Uncover and cook until most of the liquid is gone. Pour liquid from porcinis into pan and add another half stick of butter. Chop porcinis and add them to the mixture. Stir in 1-3 tablespoons of Better Than Boullion (vegetable or beef stock) to taste. Reduce until there's approximately as much liquid as you want (more liquid if serving with bread for dipping or over pasta, less if you're just eating it alone), add a bit of cream to finish.
Muck around with this "recipe". It's hard to go wrong.
Soak 1 bag dried porcinis in port, sherry, madeira or wine for 20-30 minutes. While soaking, you can:
Finely chop 1-3 cloves of garlic.
Chop 1 onion.
Slice 2-3 lbs assorted mushrooms. (This works with just one kind of mushroom, too, but I think it's more interesting if there's a variety.)
Melt half a stick of butter over medium heat. Saute garlic and onion until soft. Add fresh mushrooms and cover until they release their liquid. Uncover and cook until most of the liquid is gone. Pour liquid from porcinis into pan and add another half stick of butter. Chop porcinis and add them to the mixture. Stir in 1-3 tablespoons of Better Than Boullion (vegetable or beef stock) to taste. Reduce until there's approximately as much liquid as you want (more liquid if serving with bread for dipping or over pasta, less if you're just eating it alone), add a bit of cream to finish.
Muck around with this "recipe". It's hard to go wrong.
Boston area wood
Jan. 19th, 2007 09:05 amAre any of you Boston area people likely to be doing any tree trimming this spring? I'd like to get a couple of mushroom logs going, and the best wood to use is relatively fresh-cut hardwood.
Ideally, I'd end up with a handful of logs (not branch trimmings) by March or April so I can have a spawn innoculation day in the spring and give the mycelium a good, long start over the summer.
If you or someone you know is going to end up with some freshly cut logs, let me know!
(Also, some of you were interested in doing this last year, but I never got my act in gear. I will almost certainly be ordering oyster and lion's mane mushrooms, and possibly reishi and/or chicken of the woods.)
Ideally, I'd end up with a handful of logs (not branch trimmings) by March or April so I can have a spawn innoculation day in the spring and give the mycelium a good, long start over the summer.
If you or someone you know is going to end up with some freshly cut logs, let me know!
(Also, some of you were interested in doing this last year, but I never got my act in gear. I will almost certainly be ordering oyster and lion's mane mushrooms, and possibly reishi and/or chicken of the woods.)
mycology: watch out, ants
Jan. 7th, 2007 02:20 pmI'd like to say it's the coolest thing I learned this week, but I knew about insecticidal fungi already, but this may at least be the coolest thing I've seen on the internet this week.
Thanksgiving foods
Dec. 6th, 2006 01:20 pmI've had several requests for the recipes I used for the things I made for Thanksgiving. I'm finally getting around to entering them!
First, the multi-grain bread I made is here. I made it with 7-grain cereal and King Arthur's new "white whole wheat" flour, which is whole wheat with the whole parts ground finer than they were able to do in the past, so it's smoother and more like white flour in texture and appearance. I liked it and will be playing around with it more in the future.
Next, the tart! Listed as a Dark Chocolate and Peppermint Whipped Cream Tart in December's Bon Appetit, this was really quite rich and tasty. I think I'll try the same concept with a moussier filling at some point, but a couple of people told me that they really liked the filling as is, so I might try it again, too. I cut back on the amount of chocolate and it was still powerfully chocolatey, so if you, like me, are more of a milk chocolate person than a dark chocolate one, you will want to adjust accordingly.
( Tart! )
I also tried a vegetarian version of my delicious mushrooms.
( Mushroom gravy stuff )
First, the multi-grain bread I made is here. I made it with 7-grain cereal and King Arthur's new "white whole wheat" flour, which is whole wheat with the whole parts ground finer than they were able to do in the past, so it's smoother and more like white flour in texture and appearance. I liked it and will be playing around with it more in the future.
Next, the tart! Listed as a Dark Chocolate and Peppermint Whipped Cream Tart in December's Bon Appetit, this was really quite rich and tasty. I think I'll try the same concept with a moussier filling at some point, but a couple of people told me that they really liked the filling as is, so I might try it again, too. I cut back on the amount of chocolate and it was still powerfully chocolatey, so if you, like me, are more of a milk chocolate person than a dark chocolate one, you will want to adjust accordingly.
( Tart! )
I also tried a vegetarian version of my delicious mushrooms.
( Mushroom gravy stuff )
