gbpfan1231 Posted March 17, 2010 Share Posted March 17, 2010 Recently went to Brett Favres steakhouse and had mushrooms as a side with my steak. They were some of the best shrooms I ever had. They were done in a red wine sauce but have no idea what else made them so good. Anyone have a recipe or any guesses on how to make some awesome shrooms in a red wine sauce? I am guessing there were tons of butter and would probably be shocked if I ever knew exactly how much. TIA Quote Link to comment Share on other sites More sharing options...
keggerz Posted March 17, 2010 Share Posted March 17, 2010 (edited) i cant help with a recipe but can say I love all types of mushrooms...something the others might ask is what kind of mushrooms you had...loves me some shatakes(my fist spelling got his hard by the filter) are awesome and so are portabellos Edited March 17, 2010 by keggerz Quote Link to comment Share on other sites More sharing options...
Choppy Posted March 17, 2010 Share Posted March 17, 2010 Never had them in red wine sauce but often sautee them in my wok with butter and brown sugar. Nothing gourmet but damn good with a steak.Will sometimes add onion and different colored bell peppers. Tasty. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 17, 2010 Share Posted March 17, 2010 (edited) love mushrooms. an easy saute is red wine, garlic, shallot, thyme. mix up your mushrooms: crimini, oyster, chanterelle, morel, shi take, trumpetts, maytake. chanterelles can have an apricot aroma to them so you might want to sub in a riesling or muscat to play off of those notes. Edited March 17, 2010 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 17, 2010 Share Posted March 17, 2010 I know Bier is a mushroom fanatic so I'm sure he'll have some good ones. I'm in a bit of a rush right now, but I've got a couple of tasty things to do with them. I'll post them up after my liver recovers from the next four days of Basketball, Bourbon and Barbecue. Quote Link to comment Share on other sites More sharing options...
keggerz Posted March 17, 2010 Share Posted March 17, 2010 mushrooms are the on;ly thing that could actually make me consider becoming a vegetarian, Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted March 17, 2010 Share Posted March 17, 2010 love mushrooms. an easy saute is red wine, garlic, shallot, thyme. mix up your mushrooms: crimini, oyster, chanterelle, morel, shi take, trumpetts, maytake. chanterelles can have an apricot aroma to them so you might want to sub in a riesling or muscat to play off of those notes. Come out to the Willamette Valley sometime and hit the Joel Palmer Restaurant. They serve a meal called "mushroom madness" - 7 courses, all involving mushrooms. Chef Chris Czarnecki took over the business from his dad, Jack (world-renowned mushroom hunter) about 4 years ago, although every time we're there, Jack is still around and usually in the kitchen. Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted March 18, 2010 Author Share Posted March 18, 2010 love mushrooms. an easy saute is red wine, garlic, shallot, thyme. mix up your mushrooms: crimini, oyster, chanterelle, morel, shi take, trumpetts, maytake. chanterelles can have an apricot aroma to them so you might want to sub in a riesling or muscat to play off of those notes. No butter? The only "liquid" is the red wine? How much wine do you use? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 18, 2010 Share Posted March 18, 2010 (edited) No butter? The only "liquid" is the red wine? How much wine do you use? no, no, no ............ saute mushrooms in whole butter. add garlic, shallots, and thyme.. just sweat them for a couple of minutes. add red wine. reduce until au sec (almost dry). edit: season with s&p to taste. Edited March 18, 2010 by Bier Meister Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted March 18, 2010 Share Posted March 18, 2010 poopyake. Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted March 18, 2010 Author Share Posted March 18, 2010 no, no, no ............ saute mushrooms in whole butter. add garlic, shallots, and thyme.. just sweat them for a couple of minutes. add red wine. reduce until au sec (almost dry). edit: season with s&p to taste. I am sure I am asking a dumb question but how much wine? If you cook until almost dry then the amount of wine you add would make a big difference wouldn't it? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 18, 2010 Share Posted March 18, 2010 I am sure I am asking a dumb question but how much wine? If you cook until almost dry then the amount of wine you add would make a big difference wouldn't it? ok..... for side dishes: 8 oz mushrooms 1 tbs of minced garlic 1 tbs of minced shallot 1 tsp chopped thyme about 1/3 c red wine Quote Link to comment Share on other sites More sharing options...
wiegie Posted March 18, 2010 Share Posted March 18, 2010 ok..... for side dishes: 8 oz mushrooms 1 tbs of minced garlic 1 tbs of minced shallot 1 tsp chopped thyme about 1/3 c red wine how much butter? Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted March 18, 2010 Author Share Posted March 18, 2010 how much butter? OK OK - was it that bad to ask how much wine? I tried making shrroms with wine the other day and I used 1/2 cup and it seemed like it took too long to reduce the wine. I do tend to use recipes exactly as written so I guess I deserve the ribbing. Quote Link to comment Share on other sites More sharing options...
wiegie Posted March 18, 2010 Share Posted March 18, 2010 OK OK - was it that bad to ask how much wine? I tried making shrroms with wine the other day and I used 1/2 cup and it seemed like it took too long to reduce the wine. I do tend to use recipes exactly as written so I guess I deserve the ribbing. I was actually making fun of Bier. (The fact that you thought I was mocking you is an unexpected bonus.) Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 18, 2010 Share Posted March 18, 2010 how much butter? Better yet, what do you do with the left over shallot? 1 Tbs is about half on one of those puppies, or less if you get one of those weird double ones. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 18, 2010 Share Posted March 18, 2010 how much butter? about 2 oz...... mushrooms absorb the fat pretty quickly. can also use oil for this, but i prefer the flavor and texture of butter. Better yet, what do you do with the left over shallot? 1 Tbs is about half on one of those puppies, or less if you get one of those weird double ones. i throw them into a little zip lock... good likelihood i'll use them again with in a day or two Quote Link to comment Share on other sites More sharing options...
wiegie Posted March 18, 2010 Share Posted March 18, 2010 about 2 oz...... mushrooms absorb the fat pretty quickly. can also use oil for this, but i prefer the flavor and texture of butter. salted or unsalted? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 18, 2010 Share Posted March 18, 2010 salted or unsalted? always unsalted. and i'll ad more if the shrooms absorb the 2 oz. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 18, 2010 Share Posted March 18, 2010 OK OK - was it that bad to ask how much wine? I tried making shrooms with wine the other day and I used 1/2 cup and it seemed like it took too long to reduce the wine. I do tend to use recipes exactly as written so I guess I deserve the ribbing. depends on the amount of mushrooms. also..you will get different flavors based on the wine used. i used to do a seasonal bruschetta trio and did a marsala reduction. Quote Link to comment Share on other sites More sharing options...
gilthorp Posted March 22, 2010 Share Posted March 22, 2010 Remember, mushrooms are pretty much like sponges....they'll absorb anything you cook them with. I've made the mistake of marinating them, but what Bier has here is the real deal. Also know that they have a ton of moisture in them and when they cook, they release it. Careful, if you're an amateur like me, don't oversoak them with wine...a little butter, some onions/garlic, bueno. Quote Link to comment Share on other sites More sharing options...
Big Country Posted March 22, 2010 Share Posted March 22, 2010 I like mushrooms, but my wife is very allergic to them, thus, I only get them when we go out, and then rarely. The trip to the ER is just not worth it. Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted March 22, 2010 Author Share Posted March 22, 2010 Remember, mushrooms are pretty much like sponges....they'll absorb anything you cook them with. I've made the mistake of marinating them, but what Bier has here is the real deal. Also know that they have a ton of moisture in them and when they cook, they release it. Careful, if you're an amateur like me, don't oversoak them with wine...a little butter, some onions/garlic, bueno. I have read similar comments - they absorb anything you cook them with but also they release moisture when you cook them - seems contradictory. Yes I am an amateur and I will just have to keep trying until I figure these little guys out. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted March 23, 2010 Share Posted March 23, 2010 I have read similar comments - they absorb anything you cook them with but also they release moisture when you cook them - seems contradictory. Yes I am an amateur and I will just have to keep trying until I figure these little guys out. That is exactly what happens in that order. In the first couple of minutes of cooking, anything liquid in the pan is absorbed by them. In fact it almost seems weird how all the liquid in the pan disappears. Then suddenly, they start giving it back up. However, they will give up a lot of moisture in addition to the liquid they absorbed. Any flavorings that were in the original liquid, such as garlic or onions, will tend to stay trapped in the mushrooms themselves. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted March 27, 2010 Share Posted March 27, 2010 After a 3 month hiatus, the Portland Farmer's Market started back up last Saturday. As you might be able to guess in our wet climate, mushrooms are huge up here. In the past two weekends, I've come home with bags of morels, matsukes, chantrelles, and maitakes (which may be my favorite). I'm making some mushroom stock today and mushroom risotto tomorrow night! Quote Link to comment Share on other sites More sharing options...
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