Looking for a a recipe for sauteed mushrooms that produces but a handful of crisp mushrooms?!


Question: The recipe calls for a long saute and reduces a pound of mushrooms to almost nothing. But what you get is intensely flavorful and cripsy. I've tried to duplicate but end up with chewey,overcooked mushrooms.


Answers: The recipe calls for a long saute and reduces a pound of mushrooms to almost nothing. But what you get is intensely flavorful and cripsy. I've tried to duplicate but end up with chewey,overcooked mushrooms.

CRISP SAUTEED MUSHROOMS
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Ingredients:
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1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.

Instructions:
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Brush off mushrooms and slice into 1/4" slices from the top down,
including the stems.

With a fine mist spray bottle, mist the mushrooms to just barely dampen.

Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of all purpose flour. Stir well or shake very gently. Then, let the mushrooms "marinate" for a while in the flour while you prepare to cook them.

In a large, well seasoned cast-iron skillet or a commercial quality non-stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of olive oil. Mix the oils well and heat to ~300-325 degrees F.

Drop the mushrooms into a colander to remove excess flour, and shake. Drop a few at a time into the butter/oil and coat each well. Continue 'til all the mushrooms are in the skillet. Turn down the heat to the saute level and continue to cook, turning frequently. After a few minutes add salt and pepper to taste.

Continue to cook until the degree of crispness is achieved.

http://www.cs.cmu.edu/~mjw/recipes/veget...

Coat the mushrooms with flour and saute in margerine instead of butter at a little higher temp. than the last batch. Don't forget to sprinkle with a little salt. Good luck.

your problem might be the mushroom you are using.. if you just use normal button mushrooms they have no flavor to begin with so there not going to end up with any increased flavor.. a second thing you may be doing wrong is overcrowding the pan.. this causes them to steam rather then reduce and being crispy.. try making a smaller batch and use a low temp for a long time in order to dry them out... another great way to dry them out is with a dehydrater. works every time and you cant mess it up.. \

Have fun!

cook them in small batches, don't clutter them on the pan, and don't stir often. Use enough fat and don't add salt till the end. That will guarantee nice crispy mushies!





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