Oral use - Mushroom Recipes

[Woodman]

For those of you enjoy the full flavor of cooked mushrooms, here’s a recipe for Sautéed Mushrooms that you could use.

I suppose you could add a few magic mushrooms without affecting the flavor, but I'ld try it without magic mushrooms, first, just to make sure that you’ve got the process right. Besides, this is a GREAT RECIPE, with or without them.

Serve as an appetizer with ice-cold beer, it also goes well with steak or pork chops.

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INGREDIENTS:

1.) 2-3 Tbl spoons of extra virgin olive oil
2.) 1 cup chicken broth
3.)2-3 Tbl spoons white wine
4.)2 Tbl spoons Butter
5.)3-4 large cloves of fresh Garlic.
6.) 1/2 tea spoon Salt
7.) 1/2 tea spoon fresh Black Pepper
8.) 1/4 tea spoon Sugar
9.) 1/8 teaspoon MSG (sold in spice section as “Accent”)
10.) 1 Tbl spoon dried Thyme
11.) 2 tea spoons dried Chives


11.)MUSHROOMS:

a.) One pound of Button Mushrooms
b.)3-4 Large Shitake Mushrooms (optional)
c.)One large Portabella Mushroom (optional)
d.) Your own magic mushrooms (optional)


PREPARATION: This is important; have everything ready so cooking goes smoothly.
1.) Remove and discard all the stems from the mushrooms
2.) Chop mushrooms in large pieces no less than 1/2 inch thick (3/4 inch = ideal)
3.) Peel & chop garlic the cloves


THE COOKING PROCESS:

Please note that there are THREE separate stages in this cooking process.


1.) Roast the garlic:

a.) In a pre-heat sauté pan over high heat, add olive oil. (If the oil begins to smoke, it’s TOO HOT.
b.)Add the chopped garlic to the olive oil. Cook it just enough to wilt the garlic, but NOT brown it. This should take about 30-90seconds.
c.) Add salt as the garlic is cooking


2.) Rehydrate the cooked garlic and dry spices to blend into a sauce:

Here’s where you take the flavor of the garlic and mix it in liquids to form the beginnings of a sauce.
It starts out very liquidy, but that’s good because you want the extra liquid to rehydrate your dried spices and add flavor.

Begin this process just as you notice garlic starting to turn brown.

a.) Add
-white wine
-butter
-chicken broth
-sugar

b.) Stir the liquid to allow the butter to melt

c.) When the butter has thoroughly melted add:
- Thyme,
- chives
- MSG

d.) At this point, your sauce has too much liquid. You need to remove the liquid without reducing ANY of the ingredients, to do this simply continue cooking over high heat and allow the liquid to evaporate.


.3.) Reduce to a sauce and add Mushrooms:

Your liquid will continue to evaporate as you cook. When the bubbling has significantly subsided, and the sauce becomes relatively clear, the evaporation is complete.

At this point the the wine will be reduced enough to have lost it’s sharp vinegar/alcohol flavor, and both the Thyme and Chives should be completely rehydrated having incorporated their flavor to the sauce.

Taste the sauce and adjust the seasoning as necessary.


It’s now time to:
a.)Add the mushrooms and cook for 1-2 minutes.
b.)Add fresh Black pepper while cooking.
c.)Plate & serve

If you want to get fancy, you can sprinkle it with a little parmesan or mozzarella cheese