I couldn’t resist buying a pound of cremini mushrooms at the farmer’s market today, so now what should I do with them? I love mushrooms and usually just saute' them, but I am looking for something a little more... (4 replies, last updated by jq August 11, 2004)

I’ve got a bunch of cremini mushrooms I haven’t used yet. Am thinking some polenta and a mushroom ragout would be good for dinner. Anyone have a favorite recipe for mushroom ragout? I was just going to make it up as I... (1 reply, last updated by sistinas December 19, 2007)

As Dmnkly implied, appropriate recipes kind of depend upon which type of mushroom. For creminis, I don’t know if there is anything sweeter than a simple mushroom and havarti cheese omelet (eggs, mushrooms, butter, cheese,... (15 replies, last updated by lilingenue March 17, 2008)

Is there a technique for sauteeing button mushrooms so they don’t release their water and wind up becoming stewed? I’m looking for a that buttery, fried quality. Thanks. David A. (8 replies, last updated by coll June 8, 2005)

i love to add them to miso broth w/ garlic, other sliced wild mushrooms, bok choy, greens, asparagus, and egg whites drizzled in or tofu. stirfried w/ garlic and caramelized onions and other wild mush (portabellos, cremini, oyster (17 replies, last updated by hannaone January 25, 2008)

Creminis are very different. Way more water in them and way less flavor. Any firm, wild mushroom would be better: porcinis, royal trumpets, morels (expensive), etc. Even shiitakes would be better. (7 replies, last updated by visciole November 23, 2009)

I’m grilling filets tonight and would like to make a mushroom sauce in advance of their cooking – can I do that? Could you give me some sense of a recipe? I have a couple of lbs of cremini (sic?) mushrooms, brandy,... (4 replies, last updated by sheroxwfood September 6, 2009)

Saturday mornings at the St Lawrence farmers market, located in the north east of the building. morels, oyster mushrooms, chanterelles, cremini and portobellos. the mushrooms are some of the best I have seen and you can buy them... (12 replies, last updated by coollada September 20, 2005)

vendors to go back to selling champignons de Paris, cremini, portobello, oyster and shiitake only. I understand they’re there to protect us... but you know what? BACK OFF THE ****ING MUSHROOMS, CAPISCE? (12 replies, last updated by ashlee March 18, 2007)

Trying to make my own shrooms, using creminis in a mix of evoo and white wine vinegar plus garlic, herbs, etc. simmered with the shrooms then chilled. Getting a good flavor but when I store in the fridge the oil separates on the... (3 replies, last updated by kimberlya August 12, 2007)

total folds. The center of the galette will be open. Bake in a 400 degree over from approximately 30 to 40 minutes. Serve warm. A few changes I made. I had no fresh wild mushrooms so used a combination of cremini and white button... (8 replies, last updated by elise h August 8, 2001)

I have a fabulous recipe from the Lidia’s Italy cookbook- Makaruni with Chanterelle Mushrooms. You can substitute the chanterelles for other mushrooms; last time, I used cremini, shiitake, oyster and button mushrooms. You... (18 replies, last updated by goodhealthgourmet July 4, 2008)

.) The general technique is to make a mushroom saute using a mixture of “wild” mushrooms (Shiitake, Oysters, button, Cremini, slivered Black Fungus, etc).: Start with the Mushrooms with just a bit of oil, some salt... (21 replies, last updated by hannaone January 28, 2008)

Some years back Cook’s Illustrated did a test on the best way to clean mushrooms; they concluded that a quick rinse was just fine as long as the mushrooms weren’t left soaking in water. Since reading that article, if... (21 replies, last updated by jfood July 14, 2008)

Cremini mushrooms are baby bellos (27 replies, last updated by kchurchill5 June 30, 2009)