Comments on: There’s a Fungus Among Us

By: David

David — Fri, 03 Aug 2007 19:54:46 +0000

The thing about washing mushrooms is actually a myth. Alton Brown debunked that in one episode of Good Eats, http://www.goodeatsfanpage.com/Season8/myths/myth_smashers.htm (scenes 10-11).

By: pel

pel — Mon, 25 Jun 2007 18:50:59 +0000

Nice pick up on the balsamic reduction J5!
Strange that I never made that connection since I use balsamic reductions like some people use ketchup

I’ll defenitly try that next time.

By: Mike

Mike — Mon, 25 Jun 2007 02:08:57 +0000

Yuuuuum!

By: J5

J5 — Mon, 25 Jun 2007 01:39:50 +0000

I tried Pel’s recipe tonight except I added a balsamic reduction cooked with fresh blueberries and had a steak as the main course. The honey, balsamic and cheese paired together so well and complemented the steak perfectly. Next time I would replace the pine nuts with walnuts though.

To make the reduction:

Pour in a small amount of olive oil to coat the pan, add high quality balsamic vinegar and a little salt and pepper. I also added a tiny bit of raspberry red wine vinegar which is optional and then a handful of blueberries. Simmer until reduced by half or to your desired thickness. As the blueberries cook, stir a bit to break them apart.

By: J5

J5 — Sun, 24 Jun 2007 23:53:01 +0000

pel,

A nice balsamic vinegar reduction dribbled on top of your salad sounds amazing.

By: JanC

JanC — Sun, 24 Jun 2007 21:51:40 +0000

If you like to cook mushrooms, try the “Giant Puffball” (or “Reuzenbovist” as it’s known here–I ate it several times as they grew at my parents place).
http://en.wikipedia.org/wiki/Giant_puffball
http://nl.wikipedia.org/wiki/Reuzenbovist (has better images)

By: Adam Petaccia

Adam Petaccia — Sun, 24 Jun 2007 14:56:02 +0000

And I was just at the stores yesterday looking at portobeloes, thinking “I wish I knew more recipies for those…”

By: Koen

Koen — Sun, 24 Jun 2007 13:40:07 +0000

And you post this on a sunday when all the stores are closed here
Can’t wait to try the burger and Pel’s grilled caps!

By: mika

mika — Sun, 24 Jun 2007 10:23:21 +0000

Sounds nice. Just got to add some moomoo to make it food

By: pel

pel — Sun, 24 Jun 2007 09:48:35 +0000

Portobello mushrooms are really nice.

One of my favourite starters is a mushroom cap filled with chèvre and topped off with honey. After the mushroom is grilled – sprinkle some roasted pine nuts and serve on top a modest sallad. Yummy.