I generally roast them in the oven. I place them whole on a baking sheet with the stems pointing up. I use a knife to make sure the membrane around the stems is open, and drizzle them with liquid aminos ( or, you can use soy sauce,) and fill 'em right up. I might add a drop or two of liquid smoke for extra flavor. Bake 'em hot- about 425º- for 25-miutes or so. They come out tender and juicy. I typically bake them at the same time with other foods, like frozen french-fries or vegetables. There's probably a thousand ways you can prepare them, including having them raw. If you buy them packaged whole, be sure to rinse them- they'll likely have little pieces of soil stuck to them. Bon appetit!
how to cook mushrooms?
i decided to try mushrooms but i have no idea how to cook them. what recommendations do you guys have?
1 - 10 of 10 Posts
So many different varieties! Starting with the typical white button, or baby bella mushrooms, they can be washed, sliced or halved, and sauteed with other veggies like onions and peppers. They can be added to burgers and lentil loaves, soups, casseroles.
Big portabellas are a favorite of mine. I like them stuffed and baked, just sauteed in a cast iron or on a grill to go on a bun with all the fixings of a burger, or chunked and skewered for shish ka bobs.
There are oyster mushrooms-which i hear has a taste similier to oysters. Trumpet mushrooms which I've seen recipes for things like jerky and bacon. I haven't tried those either.
Then there are the sh!takes and all the kinds used in Asian foods, as well as other fungus.
You can even buy boxed mushroom growing kits you just soak and let grow! I have one now I haven't used yet.
Big portabellas are a favorite of mine. I like them stuffed and baked, just sauteed in a cast iron or on a grill to go on a bun with all the fixings of a burger, or chunked and skewered for shish ka bobs.
There are oyster mushrooms-which i hear has a taste similier to oysters. Trumpet mushrooms which I've seen recipes for things like jerky and bacon. I haven't tried those either.
Then there are the sh!takes and all the kinds used in Asian foods, as well as other fungus.
You can even buy boxed mushroom growing kits you just soak and let grow! I have one now I haven't used yet.
My favourite way is braised in tomato sauce.
I love the white button mushrooms, actually never liked mushrooms until I cooked those myself. They're so cheap as well
I suppose this is a common basic recipe, but it's sooo good:
I use to take approx 100g of the mushrooms for one portion, not sure if that's normal or not, but that's what I eat.
- Slice or dice the mushrooms to smaller pieces after brushing off eventual dirt.
- Heat a pan up without oil and add the mushroom, let them be there on their own until they've gone a bit brown/shrunk a bit (to get rid of the water that's in them, they shrink).
- When they've done that, add some oil, some salt and pepper, one clove of garlic (I usually just chop it into smaller pieces) and thyme and let it sit there for a while, not too high heat.
It's so delicious, I can't even...
I suppose this is a common basic recipe, but it's sooo good:
I use to take approx 100g of the mushrooms for one portion, not sure if that's normal or not, but that's what I eat.
- Slice or dice the mushrooms to smaller pieces after brushing off eventual dirt.
- Heat a pan up without oil and add the mushroom, let them be there on their own until they've gone a bit brown/shrunk a bit (to get rid of the water that's in them, they shrink).
- When they've done that, add some oil, some salt and pepper, one clove of garlic (I usually just chop it into smaller pieces) and thyme and let it sit there for a while, not too high heat.
It's so delicious, I can't even...
Stuffed large Portobellos grilled.
Wash mushrooms, remove stems and chop them up, chop up some tomatoes, put them in a bowl with the chopped stems, brown some pine nuts in a little virgin olive oil and add them to the bowl add a little crushed garlic, season to taste and mix everything up. Spoon the mixture into the mushrooms and grill on low. Top with some vegan mozzarella a few minutes before you finish grilling.
How much of the ingredients you use depends on how big your mushrooms are and your personal tastes.
You can fry mushrooms, bake them, grill them, cook them into pasta sauce or have them raw in a salad etc etc. They're very, very versatile and very tasty and really good for you.
Wash mushrooms, remove stems and chop them up, chop up some tomatoes, put them in a bowl with the chopped stems, brown some pine nuts in a little virgin olive oil and add them to the bowl add a little crushed garlic, season to taste and mix everything up. Spoon the mixture into the mushrooms and grill on low. Top with some vegan mozzarella a few minutes before you finish grilling.
How much of the ingredients you use depends on how big your mushrooms are and your personal tastes.
You can fry mushrooms, bake them, grill them, cook them into pasta sauce or have them raw in a salad etc etc. They're very, very versatile and very tasty and really good for you.
I like washing and drying the big portobella caps and marinating them in some walnut or grapeseed oil, chopped garlic, and fresh rosemary before grilling or roasting them.
I also like to stuff them with walnut "meat", cashew "cheese", and a little salsa or marinara sauce and bake.
A mixture of cashew "cheese", artichokes, and fresh spinach is good to stuff with, too.
Another favorite with the baby bellas and other smaller varities is to chop them and saute with some onion, garlic, red bell peppers, carrots, celery, ginger, green peas, and broccoli (or whatever veggies you have handy and prefer), then toss into some already prepared mung bean noodles and stir in a few drizzles of toasted sesame oil (a little bit goes a long way). Tastes like Chinese take out.
I also like to stuff them with walnut "meat", cashew "cheese", and a little salsa or marinara sauce and bake.
A mixture of cashew "cheese", artichokes, and fresh spinach is good to stuff with, too.
Another favorite with the baby bellas and other smaller varities is to chop them and saute with some onion, garlic, red bell peppers, carrots, celery, ginger, green peas, and broccoli (or whatever veggies you have handy and prefer), then toss into some already prepared mung bean noodles and stir in a few drizzles of toasted sesame oil (a little bit goes a long way). Tastes like Chinese take out.
I've always loved mushrooms panfried on a cast iron pan with a bit of soy sauce. You can add a bit of vegan butter for some richness, but they're delicious without as well. I often eat them like this with some beans over a baked potato - yum! ^_^ Sometimes (particularly in the summer when it's hot and I want something fast and easy) I'll have them like this on a toasted sandwich with some vegan cheese.
Mushrooms have been a favorite of mine since childhood. I really enjoy them on pizza (vegetarian pizza when I was ten, vegan pizza now!)
I often throw them at home into marinara sauce for pasta. I also recently mixed them into a macaroni salad I made based loosely on Naturebound's recipe (canned, though).
Fresh mushrooms are great sautéed ..in simple things like olive oil, white wine, spinach and garlic, which you can eat with potatoes or crusty bread. ..or else sauté with canned or fresh tomatoes, Italian spices, spinach or kale, onion and tofu over rice or quinoa.
When I still ate dairy I used to get portobello mushroom sandwiches. I'm sure they're just as good with vegan cheese, on a bun or baguette, with some carmelized onions, soy sauce or vegan worcestchire, cooked in a pan on the stove or in the oven.
I often throw them at home into marinara sauce for pasta. I also recently mixed them into a macaroni salad I made based loosely on Naturebound's recipe (canned, though).
Fresh mushrooms are great sautéed ..in simple things like olive oil, white wine, spinach and garlic, which you can eat with potatoes or crusty bread. ..or else sauté with canned or fresh tomatoes, Italian spices, spinach or kale, onion and tofu over rice or quinoa.
When I still ate dairy I used to get portobello mushroom sandwiches. I'm sure they're just as good with vegan cheese, on a bun or baguette, with some carmelized onions, soy sauce or vegan worcestchire, cooked in a pan on the stove or in the oven.
Oyster mushrooms are excellent. There's a central market near Pershing Square in DTLA and they have a 100% vegan Ramen place. I've gone there twice and they do amazing things with these mushrooms. I had never had them before until I tried Ramen Hood.So many different varieties! Starting with the typical white button, or baby bella mushrooms, they can be washed, sliced or halved, and sauteed with other veggies like onions and peppers. They can be added to burgers and lentil loaves, soups, casseroles.
Big portabellas are a favorite of mine. I like them stuffed and baked, just sauteed in a cast iron or on a grill to go on a bun with all the fixings of a burger, or chunked and skewered for shish ka bobs.
There are oyster mushrooms-which i hear has a taste similier to oysters. Trumpet mushrooms which I've seen recipes for things like jerky and bacon. I haven't tried those either.
Then there are the sh!takes and all the kinds used in Asian foods, as well as other fungus.
You can even buy boxed mushroom growing kits you just soak and let grow! I have one now I haven't used yet.
1 - 10 of 10 Posts
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