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February 12, 2006
More on mushrooms
Since Grace and I both expounded on the virtues of frying mushrooms I discovered that the same trick works for canned mushrooms as well. I'm not going to say it makes them taste as good as fresh but the improvement is remarkable. Before proceeding with any recipe, take an 8 oz. can of mushrooms and squeeze them out as much as possible, reserving the liquid to add to the dish or for another use. Add about 3T oil to the pan and sauté the mushrooms until they start to become crisp and golden outside. This takes longer than with fresh mushrooms, as long as 20-30 minutes. They will not develop much scent, but their taste will intensify considerably.
Posted by Leigh Witchel at February 12, 2006 11:25 PM
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Comments
Try those huge oyster or abalone mushrooms in a can (Roland is one brand) in a stirfry with scallions, beef, & oyster sauce. Rinse in cool water first to get rid of some of the saltiness. Yummmm.
Posted by: eve at February 13, 2006 8:47 AM
Happy Blogoversary!!!
Posted by: Rachel at February 15, 2006 1:33 AM