Yet another reason why I like to cook mushrooms.....

[Jerod Broussard]

[Rod]

Now it makes sense why I have never cooked bad mushrooms. Bummer. I thought I was just a natural at it.

[Jerod Broussard]

I know right. Man I keep nailing these dudes!!!

[DWCowles]

Love me some mushrooms!

[Frozen Smoke]

I make mushrooms in a red wine sauce and braised pearl onions with prime rib. Can't beat that combo!

[Troutman]

Love a good mushroom medley; baby bellas, white caps, shitakes, oysters, all cooked in lots of butter and hit with a splash of white wine (preferably a Sauvignon Blanc). Pour that over your meat.......

[T-bone]

Some time try a dry Spanish sherry instead of the white wine. It’s a very tasty variation.

[Troutman]

Ohhh that is a good idea, make it into a sexy flambe

[Spinaker]

I made a whole skillet full of shromers last night. They are the perfect compliment to any dish. I can't get enough.

[JOE E]

nice to know.

[Black99vette]

Now I'm hungry for mushrooms!

[RonB]

Hmmm - maybe that's the reason I'm such a good mushroom cook...

[EdF]

Yeah, Baby!

[Jerod Broussard]

Wow, all mine have been domesticated.

[Troutman]

This reminds me of a scene from the Hobbit, you looking for magic mushrooms or what?

[EdF]

Nah, just those hen of the woods or whatever else turned up!

[6th Borough BBQ]

Mushrooms are fantastic!

[FireMan]

I’ll bet ya I could over cook em.

Oh, I love em too.

[Dadof3Illinois]

Big portabella caps with a little olive oil, balsamic vinegar, sat and pepper make great additions to hamburgers. I even like a loaf of French bread split open, covered with big meaty mushrooms, grilled onions and peppers with some cheese...oh boy!

[Troutman]

We do the olive oil & balsamic along with some diced garlic all the time. Love 'em !!

[Oakgrovebacon]

Morel season is about 3-4 weeks away in my area, and am I ever ready for a skillet full of those.

[Troutman]

Oh lucky you, those are the best !!!