Mushrooms -- they add depth to many a recipe, but like many super-fresh foods, they have a short lifespan before they start turning and that smooth, creamy white finish (or brown for that matter), becomes something else entirely.
Since I only entered the fungal fold a few years ago, I don't have too many quickie mushroom recipes to use up the ailing caps, save a good fry in some spices and oil, until the mushrooms are small, brown, and super tasty. But then I found another quick mushroom trick, courtesy of BCmushrooms.
You can check out the exact recipe there, but basically, all you do is fry up some garlic, add in sliced mushrooms, let them cook for a few minutes. Then add wine and balsamic vinegar, which you let reduce into a tasty side that's great right away, or saved for future use on sandwiches, with eggs, or anything else that strikes your fancy. If you want a different flavor, try a different vinegar and oil combination. Next up, I'm going to try the uber-garlic route with garlic oil and garlic vinegar. What's your best quick-cook for old mushrooms?
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Reader Comments (Page 1 of 1)
6-24-2008 @ 6:57PM
Matt said...
In culinary school we did a basic french style tapenade. Finely mince some shallots and garlic. sweat in some butter. Finely mince the mushrooms and toss with some lemon juice and salt. Add to the pan and loosely cover. let the mushrooms wilt and shrink, then uncover and leave it on the heat until the liquid cooks off.
Everyone had a different opinion about how much garlic and shallot, but it depends on what you are serving it with. It worked well with button and crimini mushrooms, but the flavor palate would obviously work with others.
I goes great on grilled chicken/sauteed fish and lasts in the fridge for a week.
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6-24-2008 @ 7:38PM
Red Icculus said...
When they start to go bad, I simply slice them up and dry them in the oven or dehydrator. They rehydrate well in soups and baked dishes.
http://red-icculus.com
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6-24-2008 @ 10:23PM
yoel said...
I do what you do, but freeze it away in small portions, and thaw it to make mushroom ravioli. If you use wonton wrappers (or are very quick with pasta dough), it's a very yummy and fast meal. And the mushroom mixtue just tastes better the longer it's stored.
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6-24-2008 @ 11:58PM
Fash said...
I do the same thing, except I use L&P Worcestershire sauce instead of vinegar. Sometimes I add an equal amount of dry red wine, sometimes I don't. Ditto for minced onion.
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6-25-2008 @ 12:15AM
Jacki said...
Slice & fry with a good dash of olive oil. Throw in a dash or so of water if they're looking too dry. Then, add sliced red enion and fresh tarragon and cook over low heat until wilted. Yum! Great on toast or add cold to chickpeas or brown rice for an easy salad
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6-25-2008 @ 7:42AM
Luis Antonio said...
When they´re going bad, or well anything in the fridge is sub-par, they usually end up as a cream, specially the fungi =)
http://www.lavacahacemu.com
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6-25-2008 @ 12:54PM
floretbroccoli said...
Matt, isn't that kind of a duxelles, rather than a tapenade?
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