Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I know, some people hate ‘em. But I’m not one of those people!
At the farmer’s market today:
This just tickles me. I love these things. It’s another one of those, “they all taste different, and they’re all obviously [mushrooms]”; like tomatoes, potatoes, squashes, etc.
I bought one small mixed flat, it’s still going to be more mushrooms than I can possibly eat. They’ll be going in omelets and other stuff for the next week.
There are grow kits available on the internet. I didn’t get one because I can’t/don’t/won’t eat that many mushrooms! Even these will start to cause food pressure in a few days.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
May I also add one of my favorite dishes! And knowing your palette, you probably already have most, if not all, of these ingredients.
Exotic Mushroom Pan Fry
★★★★★
Veggies-Salads
Difficulty: Medium | Servings: 4-6
Description:
Adapted for Phoenix Home and Garden Magazine from Cowboy Ciao, formerly in Scottsdale, AZ. This dish works as a stand alone meatless entree as well as a hearty side as shown in the picture.
Ingredients:
Polenta Cakes *
1 cup quick cooking instant polenta
4 cups boiling water
1 tsp ground nutmeg
1 tsp kosher salt *
1 tsp ground black pepper
⅛ cup basil leaves, chiffonade
½ cup roasted red peppers, julienned *
Exotic Mushroom Pan Fry
4 to 6 baby portobello mushrooms (one per serving)
½ cup olive oil
4 cups mixed mushrooms (such as cremini, shiitake, button, lobster and oyster; depending on size, leave some whole halve or slice others)
1 tsp finely chopped garlic
¼ dry white wine
4 tsp ancho chili paste
4 cups heavy cream
kosher sale, to taste
freshly ground black pepper, to taste
1 avocado, sliced just before serving
2 Roma tomatoes, diced
3 to 4 oz cotija cheese, crumbled
Directions:
Place polenta in top of a double boiler or a bowl owner a stock pot of boiling water. Add the boiling water to the instant polenta. Whisk well until polenta comes together and brings to pull away from the sides of the pot or bowl.
Mix in nutmeg, salt, pepper, basil and roasted red peppers. Cook about 8 minutes (follow directions on polenta package).
Spoon mixture onto a sheet pan and spread evenly to make an inch-thick layer. Cool, cover and refrigerate until firm. Ideally, this can be done a day before serving.
Brush the portobellos with 1 tbls olive oil and set aside. *
Place remaining olive in a sauté pan. Cook the remaining mushrooms (not portobellos) for about 8 to 10 minutes over medium high heat, stirring occasionally. Add garlic and sauté a few minutes more until the mixture has browned.
Deglaze pan with white wine and reduce until almost dry. Add ancho chili paste and cream and reduce by half. Stir in salt and pepper to taste.
Cut polenta into 3-inch squares or triangles and grill on both sides. About 3 to 5 minutes.
Grill portobellos on both sides, 3 to 5 minutes until tender and cut in half.
Place polenta cake/s on plate, spoon mushroom mixture over the polenta. Top with grilled portobellos. Garnish with avocado, cotija and tomatoes.
Notes:
*Polenta - more times than not, I just make a creamy polenta instead of polenta cakes.
*Salt - I am a Diamond Crystal salt person, adjust accordingly to your taste.
*red peppers - I rarely use them and I don’t miss them. But they are tasty.
*portobellos - mostly I just sauté them all together.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
"Just a touch" is critical with cognac (and similar flavor). My grandfather, a well established and successful chef would get this wrong. I can recall fondue with too much Kirsch and Lobster Bisque with too much cognac!
RolfTaylor I ran into that problem when I made Chef Jean Pierre's turkey gravy. He adds a little cognac to it, he didn't really measure and when I added "some" it came on too strong for me.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
The tomatoes from that same farmers market are absolutely outstanding. I’m thinking of starting tomorrow morning with tomato/mushroom/onion/pepper/egg in a wheat tortilla.
SheilaAnn I just read about, “[a] rajas and mushroom burrito… a saucy mixture of shiitake and oyster mushrooms, Anaheim chiles (a stand-in for the typical New Mexico green chile or poblano), jalapeños, and crema Oaxaca and quesillo….”
I know, some people hate ‘em. But I’m not one of those people!
At the farmer’s market today:
This just tickles me. I love these things. It’s another one of those, “they all taste different, and they’re all obviously [mushrooms]”; like tomatoes, potatoes, squashes, etc.
I bought one small mixed flat, it’s still going to be more mushrooms than I can possibly eat. They’ll be going in omelets and other stuff for the next week.
Soup!
Last edited by RolfTaylor; August 4, 2025, 11:39 AM.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Okay, here’s the haul. The big ones are king oyster. I don’t know what the brown buttons are. The delicate white bunch is oyster mushrooms, and the yellow bunch is velvet foot. That is from Google image search, if you know something different I’m all for being corrected. ((There were too many brown buttons for Google to pick from.)
I used the velvet foot in an omelet, with some cheese and onion, it’s in SUYB.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Sautè a mixed batch (8 oz or so) of them in butter, salt and pepper. Freeze. Thaw, heat and serve with that steak on an impromptu steak night at Chez Mosca. You can add a little wine as you're heating them through, or not.
Or use some of the frozen sautèed mushrooms on pizza for Pizza Night. They're handy when there are no fresh 'shrooms in the fridge.
I freeze them in 8 oz (cooks down to 5-6 oz) batches. I always have a half dozen-bag inventory of them in the freezer on standby.
Thanks, Kathryn. The reason I didn’t buy more was exactly the problem you’ve answered: I can’t eat them fast enough! But now that I know they freeze well, that’s how I’ll handle them going forward. I’ll probably freeze them in various single and multiple serve sizes.
I agree with Kathryn fzxdoc, would have to add that they freeze very well cooked. Don't try to freeze uncooked mushrooms, not so successful. I saw, on some cooking video, a woman saute in slices (for those mushrooms you can slice..), spread out on paper towels to cool, then freeze in a layer on a sheet pain. After they are frozen, you can put the mushroom slices in a container or bag for freezer. You can, then, pour/shake out just what is needed, or reach into container and grab a handful.
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