So do you peel mushrooms ...... - DPChallenge Forums

Sigma 18-125mm f/3.5-5.6 DC for Canon

06/30/2005 04:37:02 AM · #1

Do you peel mushrooms to cook them? I'm trying to get more adventurous with cooking, so I bought some mushrooms and I figured I could cook them..........but do I peel them first? I'm tired of the taste of burned baked beans!

Has to be a simple recipe.......I've burned boiled potatoes in the past, I baked some bread once and the chickens perched on it for the next 6 months! Even the dog doesn't eat my leftovers. Actually I'm not really much of a cook!

Kavey

Canon EOS-400D Rebel XTi

06/30/2005 04:39:21 AM · #2

No, never.

I might if they had manky surfaces but... I never have and I adore mushrooms so I eat them often.

Give them a gentle scrub with a soft brush (or an old toothbrush if you don't have a soft brush) or just a rub with your fingers under water.

Sigma 30mm f/1.4 EX DC HSM for Canon

06/30/2005 04:41:08 AM · #3

Thanks Kavey!

wimbello

Canon EOS-10D

06/30/2005 04:41:22 AM · #4

As long as you get any big amounts of dirt off them with a cloth, then just cook whole, with butter and salt in a shallow fry-pan...
Eat a couple of raw (get it... RAW) ones while you're cooking them for good measure. Like cooking with wine or beer. You have to sample the produce for consistency.

You can cook them for a long time, or a short time, just make sure you pour the sauce over them on the plate.

Canon EF 135mm f/2.0L USM

06/30/2005 04:44:05 AM · #5

Originally posted by wimbello:

The RAW sounds doable.........but where did the sauce come from?

lentil

Canon EOS-5D

06/30/2005 04:45:43 AM · #6

i always peel mine. Should i not be doing that??

Stagolee

Kodak Easyshare C180

Canon EF 50mm f1.2L

06/30/2005 04:56:08 AM · #7

At last a topic I know something about !! Lisa their is no need to peel your mushrooms but wash them well and cut a bit of the stalk.
My company is heavily involved in the Mushroom Industry in NSW currently employing around 120 trainees in the Sydney region..... so I get to eat plenty of mushrooms and talk with all the big growers. My Company

BlackDot

Canon EF-S 18-55mm f/3.5-5.6

06/30/2005 04:59:18 AM · #8

Mushrooms come in peels?

I just wash off the gunk they grow them in (Thoroughly), then fry them in a little bit of olive oil with fresh lemon juice, a spot of Worchestershire(sp) sauce and garlic.

How much garlic depends on wether my Mother in Law is visiting >:)

Kavey

Canon EOS-400D Rebel XTi

Sigma 18-125mm f/3.5-5.6 DC for Canon

06/30/2005 05:02:52 AM · #9

Originally posted by lentil:

i always peel mine. Should i not be doing that??

There's no "should" involved here. How long is a piece of string?

If you prefer them peeeled and don't mind taking the time, then do so. Maybe the mushrooms you buy have particularly unpleasant skins compared to mine?

All I'm saying is that one doesn't need to peel mushrooms provided one has given them a GOOD wash and a gentle scrub to rub off any dirt and rough bits... both of which are quicker than peeling.

lentil

Canon EOS-5D

Canon EF 135mm f/2.0L USM

06/30/2005 05:22:18 AM · #10

funny thing is, i dont even eat them. I cook them for hubby, put them on his steak :)

06/30/2005 05:22:51 AM · #11

Thanks for all the advice! Learned a few new things tonight..
1. mushrooms taste great RAW
2. don't have to peel em
3. don't get creative when you've cooked them, decide to make them into an omelete and add a beaten egg to the frypan........the black juice makes the omelete a really yucky colour! Tasted ok!

edited to say ....

and I didn't burn them!!!!!

Message edited by author 2005-06-30 05:24:22.

BlackDot

Canon EF-S 18-55mm f/3.5-5.6

06/30/2005 05:31:19 AM · #12

Congratulations!

Now quickly, take the searing hot pan, and place it on something that won't handle the heat, and voila! Instand Circle challenge entry!

Or not.

datcat

Canon EOS-5D Mark II

Sigma 18-125mm f/3.5-5.6 DC for Canon

06/30/2005 05:31:20 AM · #13

You can "cook" them in lemon juice no heat needed, Just slice and let sit for a while, then add a bit of olive oil, parsley and garlic. Yum.
No heat needed which is good because charcoal is my trade-mark.

Kavey

Canon EOS-400D Rebel XTi

06/30/2005 05:34:38 AM · #14

I ADORE raw mushrooms!

Sue, when you fry them for longer you should find the juices dry up after a time but if not, fry them in one pan and then transfer them to another to add the egg!

Mushrooms do have a lot of water in them so it can take longer than people realise to really cook them down. They can handle quite a long frying, like 10 to 15 minutes.

Likewise, if you're doing mushrooms in cream (and usually adding an alcohol such as marsala wine) you'll want to discard any dark juices if you haven't reduced them away. This one is best with mixed mushrooms.

Here are some recipes:

Stuffed Cap Mushrooms
Chicken in Creme Fraiche Sauce (with mushrooms)
Stir-fried mushrooms
Butter mushrooms (indian)
Mushrooms in cream/ port sauce

Message edited by author 2005-06-30 05:35:26.

pawdrix

Nikon D700

Nikon AF Nikkor 85mm f/1.4D IF

06/30/2005 06:12:58 AM · #15

Doesn't make too much sense to peel mushrooms.....unless your either French or you have lots of time on your hands. Seems like a lot of work for little or no dividends.

Matthew

Canon EOS-5D Mark II

Peleng 8mm f/3.5 Fisheye MC In M42 Mount

06/30/2005 06:46:38 AM · #16

I have never heard of peeling mushrooms.

I recommend cooking them in some olive oil, adding just enough plain flour to the pan when they are mostly cooked to soak up all of the oil, then adding either milk (for mushroom creamy sauce) or white wine (for a lighter sauce), or stock (even lighter sauce) until with a bit of stirring you have a sauce consistency (add cornflour if it is too liquid) maybe add a few porcini mushrooms to increase the flavour, season and voila: perfect mushroom sauce for fish, meat, potatoes etc.

Also, try out different types of mushroom: I really like chestnut mushrooms, for their dense, strong flavour, oriental mushrooms, dried Italian mushrooms in sauces (porcini or the other type - cannot recall), big field mushrooms, tiny button mushrooms - the list goes on. I make a killer mushroom lasagne using most of these varieties!