baked the mushrooms and they tasted amazing!
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.
what recipe does this refer to-so i can have the taste sensation too!
The original question is here http://www.food52.com/foodpickle... and my answer is under the question. Thanks for asking!
thanks for the clarification, skk!
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.
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
Please enter a valid email address.
Well played. You deserve a cookie.
This is the kind of dessert you plan a party around
S'mores! Slab! Pie!
The Beginner's Guide To Mezcal
Just 'Til Monday: Cookware Crushes on Sale
The Ugly Truth About Blowing Out Cake Candles
Your New Summer Drink: Seedlip + Soda
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)