Big Country Posted November 30, 2005 Share Posted November 30, 2005 Alright fellas - Quite a few recipes cal lfor mushrooms, especially stews and steaks with sauteed shrooms, etc. Problem is, my wife is extremely allergic to them. We're talking hospital trip if she eats them, and definitely long night of being sick possible hospita ltrip if she eats stuff that has touched them. So, I am stuck with some recipes Iwould like to try, but can;t risk it with mushrooms. Any ideas out there on other vegetables/products I could use to simulate the texture/taste of mushrooms but that are not aprt of the mushroom family? Quote Link to comment Share on other sites More sharing options...
darin3 Posted November 30, 2005 Share Posted November 30, 2005 Piles of dogshit? Seriously, mushrooms are completely gross. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 30, 2005 Share Posted November 30, 2005 possibly tofu Quote Link to comment Share on other sites More sharing options...
twiley Posted November 30, 2005 Share Posted November 30, 2005 That's a pretty tough call. Mushrooms are so unique in texture and taste that I think you may have a hard time finding a substitute. Like you said, tofu may be the only alternative. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted November 30, 2005 Share Posted November 30, 2005 I would be going to the hospital regularly. Quote Link to comment Share on other sites More sharing options...
twiley Posted November 30, 2005 Share Posted November 30, 2005 I would be going to the hospital regularly. 1181385[/snapback] Quote Link to comment Share on other sites More sharing options...
gilthorp Posted November 30, 2005 Share Posted November 30, 2005 Although it has taken me forever to like them, I've grown to appreciate mushrooms. Nothing better than a grilled portabella in the summer. Also, my Costco makes a portabella stuffed flank steak, which is very good. I'm wondering, with some of these recipes, if tofu wouldn't work, if you could replace it with a bean...maybe a bean sprout of some sort? Quote Link to comment Share on other sites More sharing options...
untateve Posted November 30, 2005 Share Posted November 30, 2005 Mushroom Alternatives Peyodi and LSD come to mind. Aside from that, the only other thing I could think of was tofu. Quote Link to comment Share on other sites More sharing options...
aqualung Posted November 30, 2005 Share Posted November 30, 2005 Peyodi and LSD come to mind. Aside from that, the only other thing I could think of was tofu. 1181785[/snapback] Peyote? When prescribing for your patients you gotta get the drug right. Quote Link to comment Share on other sites More sharing options...
detlef Posted November 30, 2005 Share Posted November 30, 2005 I can't get on board with the Tofu notion. Perhaps it replicates the texture to a degree, but I really don't think texture is the thing that mushrooms bring to a dish. It's all about the flavor. What you're looking for is something rich and earthy tasting. One thing that comes to mind is carmelized onions or shallots. Also, determine whether or not truffles (which really aren't mushrooms) would have the same allergic reaction. (I understand if you're not into trial and error, perhaps your doctor would have an idea). While fresh ones are extremely expensive and canned ones suck, truffle infused oil (while also pricey) goes a long way. Just a drop or two is all it takes. Short of that roasted whole shallots is likely your best choice. Come to think of it, root veggies like parsnips, rutabegas, or turnips may also work. Try roasting/braising them. Keep in mind, that there's really nothing like a mushroom, so take these suggestions with a grain of salt. Quote Link to comment Share on other sites More sharing options...
Los Gigantes Posted November 30, 2005 Share Posted November 30, 2005 textured vegetable protein or tempeh perhaps? Quote Link to comment Share on other sites More sharing options...
joeyb7 Posted December 1, 2005 Share Posted December 1, 2005 I've been cooking for quite some time and I've never thought of a substitute for mushrooms. Maybe I'm misunderstanding you, but what's the big issue here... especially for steaks? Saute them on the side and add to your meal only. For stews though i'm not sure. I can't really think of any type of vegetable that would have a consistency that's even close. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted December 1, 2005 Share Posted December 1, 2005 Since shrooms in most dishes take on the flavor of the spices /sauces you're cooking them with tofu would be your best bet. i.e. A decent shroom/scallion/sherry sauce can be replaced with tofu, but you lose in presentation Quote Link to comment Share on other sites More sharing options...
detlef Posted December 1, 2005 Share Posted December 1, 2005 Since shrooms in most dishes take on the flavor of the spices /sauces you're cooking them with tofu would be your best bet. i.e. A decent shroom/scallion/sherry sauce can be replaced with tofu, but you lose in presentation 1184253[/snapback] With all due respect, I think that is absolutely not true. Mushrooms are a source of flavor, not the other way around. Take mushroom risotto, you've got rice, stock, leeks, wine, maybe some cheese and butter, and mushrooms. What gives that dish it's flavor? The mushrooms. In your example, both the scallions and sherry support the mushroom flavor but nothing more. You could replace the scallions with garlic, the sherry with white wine or any other booze and the sauce is not completely different. Take out the mushrooms and it is. One could make an argument perhaps that your garden variety white button mushroom doesn't bring much to the table, but pretty much every other one is pretty distinctive. Quote Link to comment Share on other sites More sharing options...
twiley Posted December 1, 2005 Share Posted December 1, 2005 With all due respect, I think that is absolutely not true. Mushrooms are a source of flavor, not the other way around. Take mushroom risotto, you've got rice, stock, leeks, wine, maybe some cheese and butter, and mushrooms. What gives that dish it's flavor? The mushrooms. In your example, both the scallions and sherry support the mushroom flavor but nothing more. You could replace the scallions with garlic, the sherry with white wine or any other booze and the sauce is not completely different. Take out the mushrooms and it is. One could make an argument perhaps that your garden variety white button mushroom doesn't bring much to the table, but pretty much every other one is pretty distinctive. 1184584[/snapback] Not to hijack a thread but I've got some dried lobster mushrooms at home. Khloe, Kim and Kourtney Kardashian should I use them for? Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted December 1, 2005 Share Posted December 1, 2005 I would blanch them in boiling water for a few minutes 2-5... Then soak them in a warm wine for 30 minutes to rehydrate. They are a very tasty mushroom that I would add to a risotto along with the wine you soaked them in. Quote Link to comment Share on other sites More sharing options...
aqualung Posted December 1, 2005 Share Posted December 1, 2005 Not to hijack a thread but I've got some dried lobster mushrooms at home. Khloe, Kim and Kourtney Kardashian should I use them for? 1184783[/snapback] Never heard of lobster mushrooms. Oyster yes, not lobster. I live a sheltered life though. Quote Link to comment Share on other sites More sharing options...
twiley Posted December 1, 2005 Share Posted December 1, 2005 Never heard of lobster mushrooms. Oyster yes, not lobster. I live a sheltered life though. 1185333[/snapback] They look like this when they're not dried. Straub's (a local grocer close to me) carries them fresh every now and then but I never knew what to do with them. Lobster Mushrooms Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted December 1, 2005 Share Posted December 1, 2005 With all due respect, I think that is absolutely not true. Mushrooms are a source of flavor, not the other way around. Take mushroom risotto, you've got rice, stock, leeks, wine, maybe some cheese and butter, and mushrooms. What gives that dish it's flavor? The mushrooms. In your example, both the scallions and sherry support the mushroom flavor but nothing more. You could replace the scallions with garlic, the sherry with white wine or any other booze and the sauce is not completely different. Take out the mushrooms and it is. One could make an argument perhaps that your garden variety white button mushroom doesn't bring much to the table, but pretty much every other one is pretty distinctive. 1184584[/snapback] So you like mushrooms all by themself with no accents? Earthiness aside you want them to take on and blend with he rest don't you? You take a mushroom piece out of your risotto and you won't taste the leeks and garlic? And don't most mushroom based sauces, soups etc. include the button type just for that reason along with other types?. Not to mention availability and price restrictions aside. True the shroom adds so much to any dish, but it is nothing I would eat standing by itself like say carrots, peppers, onions, celery, cabbage etc. I myself don't like any one taste to overcome the palate unless it's ........................................................................GARLIC Quote Link to comment Share on other sites More sharing options...
Clubfoothead Posted December 1, 2005 Share Posted December 1, 2005 I have the same allergy. Quote Link to comment Share on other sites More sharing options...
aqualung Posted December 2, 2005 Share Posted December 2, 2005 They look like this when they're not dried. Straub's (a local grocer close to me) carries them fresh every now and then but I never knew what to do with them. Lobster Mushrooms 1185371[/snapback] Thanks twiley. That looks like a chantille (sp). Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted December 2, 2005 Share Posted December 2, 2005 (edited) Thanks twiley. That looks like a chantille (sp). 1185633[/snapback] They're a little darker / more red than a chanterelle. I just ate Portabellos with my Porterhouse. I can't imagine an acceptable substitute. Edited December 2, 2005 by Seattle LawDawg Quote Link to comment Share on other sites More sharing options...
twiley Posted December 2, 2005 Share Posted December 2, 2005 They're a little darker / more red than a chanterelle. I just ate Portabellos with my Porterhouse. I can't imagine an acceptable substitute. 1185828[/snapback] We had grilled chicken and salad tonight. Now, I'm going to go run a few miles. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted December 2, 2005 Share Posted December 2, 2005 We had grilled chicken and salad tonight. Now, I'm going to go run a few miles. 1185845[/snapback] Is someone chasing you? Quote Link to comment Share on other sites More sharing options...
twiley Posted December 2, 2005 Share Posted December 2, 2005 Is someone chasing you? 1185851[/snapback] Nah, just getting back into shape. Might as well use that treadmill and exercise bike sitting in the exercise room downstairs. Quote Link to comment Share on other sites More sharing options...
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