We eat a lot of mushrooms, and as a result we usually buy the least, or almost least, expensive ones like cremini. Often they are cleaned, sliced, and cooked in butter and peanut oil with finely minced onion or shallot, hit with a little wine and some herbs and seasoning, and served as a side or topping for a protein, accompanied by a salad. Lately I have really been enjoying either fines herbes or straight tarragon and white wine with them. As dinnertimes get warmer, this seems lighter and brighter than herbes de Provence and Sherry, the typical winter treatment. It goes really well with a pork tenderloin rubbed with the same herbs plus salt and pepper.
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I’ve made this one maybe 4 times, not recently though. Glad to have it back in my mind, since we enjoyed a lot. It’s an Alton Brown recipe.
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Inspired by your dish, I looked through various recipes on the internet.
Freshly cooked spinach (I can’t stand frozen spinach!)
Garlic
Shallot
Panko
Butter & Olive Oil
Pepper flakes
Parm
Bit of parsley and dill
Next time I’ll add some goat cheese! I probably should have put a little more olive oil to make it adhere better. I wanted to add pecorino but I couldn’t find it … I know it’s in there.
I sautéed in butter and olive oil on stove top a bit before I placed in a 400° oven for 10 minutes.
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They look great!
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Whichever mushrooms get tempuracized do it for me. Throw in some green tea salt for gratuitous delight.
People who sampled them loved them … I followed your advice to sauté a bit on gas burner before going into the oven.
Now I want to try other variations, like adding finely chopped fresh water chestnuts, like I add for thanksgiving stuffing!
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Those are nice mushrooms! The ones I have found have always been quite small, but yes, the seafood taste is definitely there.
I didn’t find that one. Copied it. by me everybody hunts morels, which are pretty mid to me, flavorwise.
Other wild faves of mine are parasols (macrolepiota procera) and the few boletes that grow by me.
Both are pretty easy to ID; especially boletes. Got sponge holes instead of gills. Sponge side isn’t red, and has consistent round holes, it’s edible boletes. The photo below is king boletes I often find. Parasols can slightly resemble the real bad boys (amanitas) but the most poisonous amanitas are distinguishable from them.
An amanita that can fool my colorblind eyes is cokeri.
Sorry, the top one is a poisonous amanita. The problem with deadly amanitas is that they often hide among other , edibles, that enjoy similar substrate. If that cokeri is among parasols, I need to check the base of the stem, which will have a ball at the bottom if amanita.
Sausage is great in the filling.
But given that the simplest version is about as delicious, I’ve been telling myself not to overcomplicate something that disappears so fast.
