I don't have any interesting tips, to be honest. If anybody on here does, please chime in. I make a lot of stews, and I usually simply drop the mushrooms in without any extra prep.
For instance, for lunch today I made split peas with carrots, spinach, and lion's mane mushrooms.
I tore them up in my hands and just plonked them in. They are good when you don't want to use meat, and a package of one large and two medium costs $5 around here. This package lasts me for 3 meals (although Klara doesn't eat mushrooms). People say they taste like crab meat but I don't really see the likeness.
Lion's mane is tender to the touch, so I added it at the end of the cooking process. With shiitakes, on the other hand, I'd put them first because they are tough and take forever.
I'm seeing the mushroom dude again tomorrow and I'll buy some unusual mushrooms. I'll post the recipe of what I do with them. In the meantime, if anybody has any suggestions or tips, please share.
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