alwasy omit the garlic and thyme and just season with salt and pepper. 1T olive oil 8 oz. sliced mushrooms 2 cloves garlic, minced 2t chopped fresh thyme Salt and pepper Heat olive oil in a large skillet over medium heat. Add mushrooms... (11 replies, last updated by gooseberry February 12, 2006)

Seems like a nice crop at the market, but I am undecided how to cook this time. Any suggestions? (4 replies, last updated by Harters November 16, 2009)

Mushrooms 101.... Start with the white button mushrooms. When you get them home take them out of the package and store them in a brown paper bag in the fridge till you’re ready to cook them.... within 3 days time at most. When... (25 replies, last updated by Harters July 19, 2009)

This is my first post to this board, but have enjoyed reading many others. I was recently given a bag of dried Chinese mushrooms. I know very little about mushrooms, as I rarely cook with them. I would love some suggestions that... (5 replies, last updated by JMF February 12, 2006)

that are used in such as stuffing for roast chicken, filling for raviolli or a base for sauces. Place mushrooms and onions in a food processor and puree. Melt the butter on a skillet and add the puree, thyme, salt and pepper. Cook,... (12 replies, last updated by janetofreno July 14, 2007)

'm completely stumped on a dessert. Does anyone know how to make a dessert with a mushroom? (16 replies, last updated by ballulah April 15, 2007)

WHEW!!! You made me work to find the answer (but I gladly did it to repay you for your answer!). I had to back-track through my searches but found the abalone mushrooms in the taro root risotto entree at Plumpjack Cafe in... (3 replies, last updated by enbell May 14, 2007)

Where can I find dried mixed mushrooms in bulk. I can’t get to The Berkeley Bowl. Is there anywhere in SF? I assume it will cost me an arm and a leg. (2 replies, last updated by farmersdaughter November 16, 2007)

Has anyone here ever steamed mushrooms? I’ve got some sliced portobello’s that I want to cook tonight, but I’m trying to limit my fat/sodium intake (there’s already oil in my salad dressing, and I... (4 replies, last updated by Dorothy February 13, 2005)

Alright chowhounders... I’ve ended up with a surplus of mushrooms (button, ake) in the fridge...I feel like cooking something time-intensive and highly rewarding, but that will not violate my freshly minted healthy eating... (6 replies, last updated by AreBe January 16, 2007)

which is the best. The obvious, a quick saute in butter or olive oil. After, that Not so sure. I was thinking maybe of a mushroom soup. Anyone cooked with this type of mushroom before and have a favorite use for it? (1 reply, last updated by mr jig September 5, 2009)

I’m making a simple dish of roasted mushrooms with thyme and truffle oil. I am using ake, maitake, and chanterelle. Should I cook them all together for the same amount of time, or will the maitakes be overcooked by the time... (2 replies, last updated by Carb Lover December 31, 2004)

I’ve tried the TJ’s frozen mushrooms and found them underwhelming. Not bad, just sort of blah. In fact, I can’t imagine why I bought them unless it was the novelty factor. Cooked mushrooms freeze quite well and... (5 replies, last updated by Marcia August 27, 2003)

Does anyone know how to make mushroom foam? I have a recipe for a dish I had in Paris that was topped with the foam, but the recipe omits that final step. sigh Thanks... (7 replies, last updated by babette feasts December 31, 2006)

I think if it isn’t an issue of taste or texture (i.e. like your button mushroom example) it may be an issue of cosmetic presentation. The dish may just LOOK better with de-stemmed mushrooms. Also, another factor is cooking... (10 replies, last updated by razkolnikov March 6, 2009)