I use mushrooms mainly to bulk up food, for example, I add them to cottage pie, lasagne, etc.. and they can turn 1lb of minced into 1.5lb. Also, I particularly like venison stew (which seems to ...
For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like to ...
The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone recommend on this subject?
I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as ...
My question is exactly the reverse of this one: Substituting Dried Shiitake Mushrooms for Fresh I have a recipe for vegetarian gravy which calls for 8 dried shitake mushrooms, but I only have fresh ...
I have a recipe that calls for 12 oz of fresh Shiitake mushrooms. Due to cost and availability concerns, I decided to get dried instead, figuring I would be able to find information about how to ...