When I saw... MUSHROOM Thread

I've been on a mushroom kick lately and even went so far as to get a new 12-inch skillet so that I can saute loads of them more easily.

Also, artisanal mushroom growing operations are fascinating:

https://www.youtube.com/watch?v=5rRXj3rTHhY

my wife just got a kit from these people:

https://espressomushroom.co.uk

Apparently a few kinds of mushroom really like growing on coffee grounds so this roaster decided to start selling mushroom starter kits

Please post results of your experiments Leee!

what kind of mushrooms are we talking about here?

The delicious kind! I haven't fallen down the wild mushroom hole yet, but I picked up some maitake and king oysters along with some cremini for basically this recipe: https://www.eataly.com/us_en/magazine/eataly-recipes/pappardelle-mushroom-ragu/

Although I followed ATK's directions on proper shroom sauteing:

https://www.youtube.com/watch?v=yEtlkePFIGM

The ragu wasn't as saucy as I'd have liked it but the mushrooms did turn out well -- very chewy, almost al dente.

This was all a test run before I try out a mushroom pizza -- I still have a ton of the king oysters left so they're already earmarked for that!

i've been hitting up my farmer's market mushroom guy regularly lately. he grows only two types - shiitakes and oysters - but they are such a awesome, meaty, umami-packed thing to put in pastas, salads, grilled cheese, sushi rolls, whatever.
mmmm, any kind of shrooms is my fave pizza topping

huge miss by not titling this "When I saw... Mushroom Thread"

Dammit you're right.

There, the thread is better now.

BTW I had some lion's mane for the first time a few weeks ago, and it was nice! I've never had crab (I'm allergic) so I don't know if the lion's mane tastes like it or not, but the texture is great! Soft and tender and almost melty.

File under food I'm probably never going to eat:

https://www.youtube.com/watch?v=X_zjCBjkj6w

I went to the farmer's market yesterday and they had a booth with wild mushrooms -- I picked up some dried chanterelles and morels. I used the chanterelles in a lasagna but not the morels because I didn't want them to get drowned by everything else going on. Any suggestions on how to feature morels? Simple sautee?

Am late to this but risotto? Or a pasta dish seem good and obvious. Whatever you do, save your mushroom soaking liquid and add it to the saute at the end, to reduce and add more flavor to the mixture

Am late to this but risotto? Or a pasta dish seem good and obvious. Whatever you do, save your mushroom soaking liquid and add it to the saute at the end, to reduce and add more flavor to the mixture
But be careful if you do this as sometimes there may be a bit of grit at bottom of your liquid-containing vessel

Not too late! A risotto sounds like I could make a whole meal of (i.e. with a serving of veggies), thanks!

As for saving the soaking liquid, I can use it in place of stock, right? I actually still have some chanterelle juice left over (I'm surprised at how sweet they are!).

perhaps mentioned already, but this ottolenghi mushroom lasagna is incredible
https://ottolenghi.co.uk/recipes/spicy-mushroom-lasagne-flavour-pg-228

whoa. i need this lasagna in my life (i will never source chestnut shrooms but who cares). thx for posting that. one thing that seems odd is that the lasagna sheets are being assembled raw, yet the cooking time is like 25 minutes or something. that seems flawed to me

sure, alongside broth/stock or in lieu of
xp

the lasagna sheets are being assembled raw, yet the cooking time is like 25 minutes or something

I think it presumes that you're using no-boil lasagna sheets.

I'll say that tempting as this recipe is, the metric has got my head turned around, even after I converted it to Imperial -- I think that's almost 3 pounds of mushrooms, ignoring the dried (and then rehydrated) stuff! I guess that they get baked beforehand so it's not drowning in shrooms.

yeah, the liquid gets baked out. i like the idea that it's so intensely mushroom-y

Soooo, after rehydrating my morels, my kitchen had very distinct smell, of dried dog food. Texture-wise, they remind me of wood ear, though I haven't been able to get a strong taste from them (mostly because I used too much vinegar in my risotto).

The chanterelles were great, though.

oh, so i made that Ottolenghi mushroom lasagna recipe.was absolutely incredible. used loads of crimini, and quite a bit of dried porcini. i altered his method somewhat because some things didn't make sense to me (dude didn't incorporate the soaking liquid which is a big lost opportunity imho, for one thing).

glad to hear it!

now I wanna make it...

it really is overcomplicated but can't figure out how to simplify it without jeopardizing the payoff

Yeah, that plus leaving the oven on for half an hour bothers me, especially since I'm slow at everything so will probably end up taking longer than that. (Maybe I'll throw some cookie dough in there during the down time?)

Leaving oven on for no reason another method I ignored fwiw

In the spirit of the thread, had tempura mushrooms last night at a restaurant. They were goooood!!!

Leaving oven on for no reason another method I ignored fwiw

In the spirit of the thread, had tempura mushrooms last night at a Japan restaurant. They were goooood!!!

Japanese obvs, was not a Mick Karn venue

I'm kind of jonesing for cheese so I might try the fancy lasagna this weekend! I haven't seen porcini at the various places yet so might go with chanterelles again.

As for leaving on the oven, I kind of thought maybe it was so that you didn't have to reheat it in between uses, but that just feels excessive.

Was looking at a Daniel Boloud potato gratin recipe today that calls for wild shrooms. Wld sub dried bcuz I have some nice porcinis and chanterelles, but we're due for extended 100 degree weather so may not happen as soon as my taste buds want. Have gotten into subbing cashew cream for cream in recipes with no ill effects fwiw

I finally got around to the Ottolenghi lasagna -- it's certainly very good and certainly different enough from the one I usually make, but it took me like 3 hours to do.

I made this too and it was delicious, but also took forever and tested our marriage in the process.

Btw my most recent mushroom revelation was PUFFBALLS. Specifically cubed, heavily oiled & seasoned, and air-fried. They're like eating umami clouds.

Anyone have experience with grow kits? Lion's mane is supposed to be very easy to cultivate yourself.

I spoke too soon, apparently they're considered intermediate, while blue oysters are an easier introduction.

Want to grow a kit need to get on it. My family is forcing me to make that lasagna for thxgiving. Glad that I’ve found a killer vegan chevre

we had a kit last year, probably pink oyster. got a prodigious crop, couldn't have been easier.

I'm going to make a mushroom Mac and cheese tomorrow and was kind of wondering what kinds I should use beyond creminis and oysters (and from a cost perspective I don't think I'm going full wild, foraged varieties). I think I might have some dried chanterelles and porcinis, but the former might get overwhelmed by the cheeses (recipe calls for cheddar and Monterey jack though I might go for gouda).

Gouda would be subtle enough. Just make sure you play some Can while making jt

And maybe add some Ege Bamyasi.

Need some psilocybin gummies

I wouldn't get too fancy with how many different types of mushroom you use, I'd rather have the flavour of one, mayybe two shine through

just looked at the thread so feel redundant saying "add dreid thay are your friend and pack a flavor whallop. and use their soaking liquid"