SKK added about 2 years ago

I know, I have to make extra because they keep disappearing before being added to the dish. Credit goes to Chef Casey Aiken, my nephew.

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what recipe does this refer to-so i can have the taste sensation too!

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SKK added about 2 years ago

The original question is here http://www.food52.com/foodpickle... and my answer is under the question. Thanks for asking!

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thanks for the clarification, skk!

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SKK added about 2 years ago

My nephew the chef also showed me the method of baking the mushrooms at about 350 for 45 - 60 minutes in butter. They come out brown and rich and amazing.

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I like to put sliced muchrooms on a sheet pan in a single layer and put them in the oven to dry them out to add to braised dishes. It removes the moisture nicely and they infuse such a nice flavor after. Too me, if I don't do this I end up with a flavor profile some what like hay and they are rubbery and chewy. Just FYI

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