Mushrooms

[D-Dogg]

Yes, mushrooms are very bland tasting. Not to mention the texture is something that is just too hard to look past.

Then you really haven't had a grilled portobello done right. When grilled correctly, the texture is very "meat" like.

The longer grilled, the more firm the texture. No, it is not better than a medium porterhouse, but it is damn good.

 

[D-Dogg]

Steak and Portobello...hmm, might have to make that tomorrow night.

 

[Pariah]

A portabello is like a steak.

Steak and Portobello...hmm, might have to make that tomorrow night.

Yeah, Maybe tonight I'll have chicken and chicken.

Or, maybe pork and pork.

....mmmm.


If it tastes like steak, why put it on a steak?

 

[D-Dogg]

Yeah, Maybe tonight I'll have chicken and chicken.

Or, maybe pork and pork.

....mmmm.


If it tastes like steak, why put it on a steak?

I didn't say it tastes like a steak. I said it is like a steak. Meaning: thickness, consistency, filling.

Putting it on a steak or with a steak is just overkill of delicious food. Maybe it is comparable to a turducken in that regard, but I don't know because I've never partucken in the turducken.

 

[AZZenny]

No, I'm sorry D-D, you're mistaken -- slow-saute sliced baby portabellas or porcini or shitake in butter and good olive oil, also sweat thinly sliced sweet onion in butter/olive oil until golden and then just barely let it begin to turn amber. Bring the thick porterhouse or the NY Strip rare/med rare in off the mesquite-scented grill, plop it on a warm plate, and nestle it between mushrooms on the one side and onion on the other. Pour a glass of good cabernet, or your favorite hearty brew. Oh yeah, some sort of salad or vegetable is nice, just for color.

There is no such thing as 'overkill' with delicious food.

 

[Pariah]

Maybe it is comparable to a turducken in that regard, but I don't know because I've never partucken in the turducken.

You had me at turducken. You had me at turducken.

 

[D-Dogg]

No, I'm sorry D-D, you're mistaken -- slow-saute sliced baby portabellas or porcini or shitake in butter and good olive oil, also sweat thinly sliced sweet onion in butter/olive oil until golden and then just barely let it begin to turn amber. Bring the thick porterhouse or the NY Strip rare/med rare in off the mesquite-scented grill, plop it on a warm plate, and nestle it between mushrooms on the one side and onion on the other. Pour a glass of good cabernet, or your favorite hearty brew. Oh yeah, some sort of salad or vegetable is nice, just for color.

There is no such thing as 'overkill' with delicious food.

Yum. I'm eating at Zenny's someday!!

And when I said overkill, I meant it in the best way possible. Overkill of delicious food is a goooood thing.

Picked up some portabellos and some NY Strips (the porterhouses didn't look good) for tomorrow.

 

[Assface]

Mushrooms rule! The only mushrooms I don't like are the dry white ones that go in salads.

 

[schutd]

Here's why I don't like them: The texture. Yuck. If they had an intensley great flavor, I might be able to get beyond that...but IMO, they're pretty bland.

Youve never had a well prepared mushroom then. The earthiness, a splash of acid, be it lemon juice, vinegar, what have you.

Take a big bunch of Miiatakes (Hen of the Woods) roast them in a oan in Olive oil, season well, check em in the oven til cooked thru, pull em out, hit the pan with a pat of buter and a splach of japanese rice vinegar. Its like a big fat steak. Amazing. Best mushrooms in the world.

 

[D-Dogg]

Picked up some portabellos and some NY Strips (the porterhouses didn't look good) for tomorrow.

This was glorious. Almost perfect steaks. Awesome mushroom.

Here's my daughter "I don't like mushrooms, can I have more steak?" Then the first thing she finishes? A ton of slices of of the portobellos. Then asks for more.

 

[abomb]

You had me at turducken. You had me at turducken.

Little known fact: That was how the line in Jerry Maguire originally read.

And when I said overkill, I meant it in the best way possible. Overkill of delicious food is a goooood thing.

I dont think I can ever top my birthday; Handrolled sushi, edamame, Asahi, sake, grilled portobello, grilled asparagus, NY Strips, Patron and Champagne.

 

[Pariah]

Youve never had a well prepared mushroom then.

No, I think I have. I just don't like them.

 

[schutd]

No, I think I have. I just don't like them.

Not if your main beef is texture. They dont have to be spongy chewy wet nasties. most, Ive found, are served that way in one form or another.