this reduction has to be made totally with mushrooms,,, no meat ....so what kind of mushrooms are the best to use..
this reduction has to be made totally with mushrooms,,, no meat ....so what kind of mushrooms are the best to use..
depending on your personal taste of mushrooms, mine I always use portebellos. just remember to scrape of the dark stuff underneath the caps. sometimes I use shittakes...but as a rule Ive always used portebellos.
kph
are you planning on stuffing these raviolis with mushrooms or just making the sauce..forgot to ask. either case I would use
the portobello.
kph
I just got some info from a chef..he says...
Since they're gonna be stuffed in ravioli, you don't want anything really expensive, I'd go with a combo of crimini and portobello
do fish swim backwards?
goldie
If your raviolis are already stuffed then i would in a frying pan put in some oilive oil and butter, i always use that combination.slice up some portabello mushrooms and saute a few minutes on med heat,addsmall minced onion, garlic,1/2 stalk of celery, red and yellow peppers,about a 1/4 of one and dice small.
add to the mushrooms and then. pour in chicken stock or beef stock, or make up from bovril oxo cubes, boullion cubes,1 pkg, to 1 cup of water, don't add salt. salts in the boullion cubes,add a bit of red wine if you have it or leave out all together,add 1 can of chopped tomatoes or if you have fresh, 1/4'rd and pulp and seeds removed, by squeezing them,if you want less runny sauce take your tomatoes, not canned and sprinkle with salt to remove more of the liquid,finally add your favorite spices, oregano thyme rosemary,pich of hot pepper flakes,marjoram,old bay seasoning(it works)and regular black pepper,reduce down until disered thickness,
top the raviolis with the sauce and grate parmessen cheese over the top to serve,
hope this helps and happy cooking.
Ron
if hes planning on using them for the sauce then he should use more of the expensive kind for the texture and taste. more like morals and the shittakes, I would think.
do fish swim backwards?
goldie
i would do th stock reduction out of the portabellos and at the end of cooking i would ad the shitakie and other mushrooms to retain texture and more flavor, if they are that expensive i wouldn't use in the reduction but at the end.the whole reduction will be totally of mushrrooms except for the other ingredients to add a little more flavor.
happy sauting
Ron
oh blah blah..lol..
ron your gonna have this poor soul afraid of mushrooms lolol...is this reduction needed for a contest or just for personal reasons..hmmm..
I guess all us chefs have our own ideas on the mushrooms, so in answer to your question youll have to figure out which mushroom will work for you. the more expensive the better in taste and texture.
do fish swim backwards?
goldie
blah blah blah, goldie get rid of that water and hic-up willya......your too funny! love it
Ron
ps. and don't get "saucy" with me, just might have to give you a mushroom hairdo on your fins just after you just finishd having them done....shhhhhhsh!........lol
Ron
hey sounds great! me swiming around with a moral hairdo instead of corals..lol..
do fish swim backwards?
goldie
Posting Permissions
Reply With Quote