Mushrooms..your approach?

Started by Jersey Pie Boy, February 01, 2016, 02:05:25 PM

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foreplease

#20
We like mushrooms sautéed in olive oil and a little butter, black pepper, a whole crushed garlic clove that gets discarded, pinch of salt near the end. We almost always finish them in a little Marsala wine. Plump, sticky, tasty.

If I had a nice selection of mushrooms that were being served as a side or garnish I would cook them in oil and butter, for less time, and use a few drops of lemon juice. Gennaro Contaldo is great with mushrooms. Several of his YouTube videos feature mushrooms. The one with Jamie Oliver and Gennaro cooking them out in the woods is great but I was unable to find it on YT tonight.
-Tony

Jersey Pie Boy


Bill/CDMX

Quote from: TXCraig1 on February 01, 2016, 08:58:58 PM
Mushrooms are very versatile. I do pretty much everything different from Bill (raw, not marinated, and on top of the cheese), and I'd likely be disowned by family and friends alike if I failed to make at least two mushroom pies when the big oven is fired up.

Tried this today with some cremini mushrooms on a white pizza. Not bad - actually, very good, maybe even excellent! Juicier and more delicate flavor vs. my usual meatier and more concentrated flavor.

TXCraig1

Not bad - actually, very good, maybe even excellent!  ;D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Pepperonnie

Raw fresh mushrooms (canned only if that's all that is available, drained of course) right on top. Always done it that way, always will. Never had a problem.

A D V E R T I S E M E N T


Jersey Pie Boy

Got back in the saddle, so to speak, and made one of this weekend's pies a mushroom version. Did the same thing  as before, when I got spousal thumbs down, but this time, I just sauteed the mushrooms a bit less, and both thumbs were pointing up  :)

I' ve come to the (late) realization that details of pies are best shared right here, not at the table. Dear wife couldn't possibly care less if there's 3% spelt, 2% salt, or what the heck is DMP. or some beer cheddar mixed with regular sharp cheddar as a counterpoint to the sliced mozz base. For her, it's either yum or less yum. 

For example, I thought last night's pies were a little tough. I baked in advance and reheated on steel at 400 for maybe 10 minutes. They were warm enough but to me, too chewy. She thought they were good. Okay, a success at the table, but a question for the board. I recall just reading a post, not sure by who, that reheated pies don't work so well unless there's oil in the dough. True?

foreplease

Oh man, I feel for you. One thumb up here is a sign to continue :) I know what you mean about this being a better place for such discussions. Too many times I have stupidly asked "what's your lipid of choice?" Another time I got complimented on a dessert by guests. I know now the correct response would have been "thank you." Instead, I revealed that there were 4 kinds of fat plus sugar in it.  ::)
-Tony

invertedisdead

Quote from: Jersey Pie Boy on February 08, 2016, 10:11:19 PM

I' ve come to the (late) realization that details of pies are best shared right here, not at the table.


LOL this is the most true thing I've read on here.
the proof is in the pizza

bradtri

I've used porcini and others that I really like the flavor, but this pie with the plain ol' pre-sliced white mushrooms and caramelized onions was a big hit the other night.

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Minolta Rokkor

If i'm doing mushrooms, I always have grilled onions right on top or next to them.

Grilled onions and mushrooms, peanut butter and jelly - same thing
Pizza is about balance, nothing more nothing less

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norcoscia

Spectacular pizza bradtri - if it tasted 1/2 as good as it looked - it might not be legal to make  :-D 
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

invertedisdead

I can eat caramelized onions by themselves... and do... usually when I make them the skillet is half empty before they are even done.  ::)
the proof is in the pizza

Minolta Rokkor

Quote from: invertedisdead on March 09, 2016, 05:31:16 PM
I can eat caramelized onions by themselves... and do... usually when I make them the skillet is half empty before they are even done.  ::)

I'm done. I HAVE to make a grilled onion and mushroom pizza.  :pizza:
Pizza is about balance, nothing more nothing less

Jersey Pie Boy

Hey Minolta..how did that turn out?


I've found a good way (for me) to go with mushrooms..I slice them and cook them fairly slowly in a dry skillet....then drain them into a colander to get rid of a good amount of the moisture. The raise the flame  a bit, toss them back in the pan until I'm starting to get some nice color. Off the heat, onto a plate, and uncovered into the fridge for a half hour, which gets a them a little drier. From here, I'm good to put them back in the fridge until bake time (covered) , or if timing is right, use them on the pie right then.


Thanks!

Bill/CDMX

Sauteed in leftover rendered fat from roast duck; fresh spring ramps to gild the lily. Used as topping on white pizza.

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HansB

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Pizza is bread - Joe Beddia

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