A few years ago I received an egg slicer as a "white elephant" gift at a Christmas party. I don't slice eggs very often, but I do slice mushrooms. I came up with this simple idea to substitute mushroom
s for eggs. It gives me perfect slices every time, as you will see in my photos.
s for eggs. It gives me perfect slices every time, as you will see in my photos.After I had the mushrooms sliced, I sauteed them in a little butter and added salt and pepper. Then I served the mushrooms over steaks Tom grilled outside. Delicious!
SAUTEED MUSHROOMS - Simple side-dish
You probably don't need a recipe for this one!
Instructions:
Never run mushrooms directly under water. Instead, get a paper towel slightly damp, and using it, wipe mushrooms down. Slice the mushrooms. Preheat butter in a large skillet to medium high heat. (The larger the saucepan the better -- mushrooms need space to brown. Despite my photograph, they should not be overlapping if you can avoid it.) Wait a minute or two for it to come up to medium-high heat, then add mushrooms. Brown on both sides, and take off of heat. Add salt and pepper to taste; serve immediately.
SAUTEED MUSHROOMS - Simple side-dish
You probably don't need a recipe for this one!
Instructions:
Never run mushrooms directly under water. Instead, get a paper towel slightly damp, and using it, wipe mushrooms down. Slice the mushrooms. Preheat butter in a large skillet to medium high heat. (The larger the saucepan the better -- mushrooms need space to brown. Despite my photograph, they should not be overlapping if you can avoid it.) Wait a minute or two for it to come up to medium-high heat, then add mushrooms. Brown on both sides, and take off of heat. Add salt and pepper to taste; serve immediately.
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Comments: 28
If I don't intend to use them just after buying them, I leave them in the container in which they were packaged and put them in the fridge.
I will wash them off quickly if I'm popping them in with my pot roast or something like that. but not if I'm slicing them for a salad. They turn brown really quickly and get slimey if you get them wet.
"Most mushrooms that are sold in super markets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is generally considered safe for most people to eat because it is grown in controlled, sterilized environments, though some individuals do not tolerate it well. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki."
I guess you either love 'em or hate 'em!
I love all mushrooms Marianne.
Well, if you don't use them immediately, I suppose the water they've absorbed could make them slimy. I don't eat raw mushrooms even at salad bars, though.