Intruders-Alert

I never knew this!



I was always cooking to step 2, never 3. Ya learn something new every day.

Yo-

Good vid there, Steve. I do the same, but have found that most the time, the Store-bought mushrooms are not nearly as "moist" as the ones this guy had.

Being as dry as they are, I have experimented and suggest this.

Instead of salt, use a few shakes of Low Sodium Soy Sauce. ( about two, maybe three table-spoons,....to taste as they say ) I find it's flavor goes really well with the Mushroom flavor, but doesn't overwhelm them.

And try adding some Balsamic Vinegar. Nice!

Then,...to kick-it-into- overdrive? Some finely chopped Garlic

I have had folks who will not eat mushrooms like them cooked this way.

Awesome Ed, thanks for that. I'll definitely try your suggestions out

Yo-

YoDude wrote: ↑

Fri May 28, 2021 12:59 am

Awesome Ed, thanks for that. I'll definitely try your suggestions out Yo-

I'll wager you won't be disappointed.

Since the Mushrooms tend to cook fairly fast, I have found it really good to dice up the Garlic pretty small. Cutting it into pieces about the size of a Grain of Rice makes for the Garlic releasing it's wonderful flavor quickly and evenly throughout the Mushrooms. Large pieces don't do that as quickly and the Scrooms can over cook.

Mushrooms are a fungus ... the athlete's foot of the forest ... none for me, thanks!