Let the butter melt, then stir in the mushrooms and garlic, stirring thoroughly to coat the mushrooms with the butter, this helps them cook evenly.Īs they begin to cook, the mushrooms will exude liquid. No knives!įirst we'll cook the mushrooms. This is a good thing - they'll cook down, plus, don't worry if the pieces are a little big, there will be other chances to break them into smaller pieces. So you'll end up with a big pile of mushroom pieces. Instead, breaking the mushrooms makes for uneven, rough surfaces, it's the sign that the mushroom soup doesn't come from a can! You know how cans of mushroom soup have all those bits of sliced mushrooms? It's a dead give-away. But it turns out, breaking the mushroom caps into pieces is really important to the texture of the green bean casserole. TIP #7 - DON'T CUT THE MUSHROOM CAPS, BREAK THEM INTO PIECES So yeah, put that knife down! You could chop the mushroom caps, whackety whack, done. It's a perfect night-before-Thanksgiving-supper, to my taste anyway and maybe to yours! You can put them in your Rachael Ray bucket, or, better yet, chop them up to add to a batch of Homemade Mushroom Soup. But these mushrooms are going to be cooked, so go ahead and give them a good rinse.īreak off the mushroom stems, it just takes a quick snap and off they come. Well, yes, if the mushrooms are going to be eaten raw. If you can, opt for smaller mushrooms rather than bigger ones.ĭon't just 'clean' the mushrooms, wash 'em! Yes, I know, it's heresy, so many recipes say 'don't wash the mushrooms, they'll get soggy'. I like the color of portobello mushrooms, those are the ones with the woodsy-brown color, but white button mushrooms are just fine. Okay so now it's time to make the homemade mushroom sauce, essentially a thick version of homemade mushroom soup that replaces the cans of mushroom soup in the fresh green bean casserole.
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