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Mushrooms and Tofu
susie
Member Posts: 7,694 ✭✭✭✭
are one and the same to me. No flavor and just used as what my Mama called "gut wadden". Nothing but a filler and if you don't add a ton of seasoning/embellishments they are flavorless.
Comments
You’re killin’ me Susie. Thought this was a continuation of the ”What’s Cooking Tonight” thread...dang near lost my lunch!
Test plots have been fairly successful with Black Pearl and Golden Teacher varieties.
Cooked the Golden Teachers with a touch too much garlic, I think. Felt a little weird afterwards.
Brad Steele
I did not grow Golden Teacher mushrooms in my crawl space.
Did do one of those plastic storage containers of Black Pearls, however. Bought the bag of spore mix, sprinkled it on a bed of composted grass clipping and cow manure, and placed it in the crawl space. There was not enough humidity in the space itself, so I had to put the cover on and check the moisture level daily. It was a fun experiment, but I ended up deciding that the smell of wet compost on a much larger scale would not be something I would like to do.
Brad Steele
Don, thank goodness. I was seriously worried about you. So far, no one has persuaded me that they are more than gut wadden....add this, add that, marinate in this, a pinch of this and that and you have some tasty rubber.
Many years ago I made the comment that if God was real, how come mushrooms aren't as large as a slice of bread? So I could make a mushroom sandwich.
Someone spoke up (a voice from the heavens?) And said, "Check out portabellas!"
I have been infatuated ever since. I can grill steaks and portabellas then forget to eat my steak.
I'm convinced Tofu is just a sad joke played on Americians. There is no satisfactory way to use it.
The dog avoids it and the cat buries it.
Mushrooms have their place, but with rare exception do not work as a main dish.
My wife makes a wonderful mushroom ravioli, and when properly grilled as noted by bustedknee, portabella mushrooms are most excellent.
I grilled portabellas and artichoke hearts for dinner (we had a vegetarian friend over), and it was one of the better meals I have served. Olive oil on the portabellas is all that is necessary, same with the artichokes. Steamed the artichokes, served the leaves with a Miracle Whip (don't use Mayo) and lemon juice dip, and then scraped the hearts clean, oiled and grilled them. The flavor was a normal artichoke heart with a hint of parsnip as it approached a light sear. Either would work as a burger patty replacement, but they are, IMO, much better without the bread or toppings.
As far as tofu, I have never understood eating it when there was something, anything, else available.
Brad Steele
First encountered tofu some 35 years ago from a young lady I was chasing . She was from up north and a health food addict . Wonderful girl but the tofu was / is an inedible mess .
Worked my butt off yesterday so treated myself to a steak dinner at the local country club. Cousin is the chef. Had the filet with a seafood cream sauce. I'm slowly trying each item on the menu.
He grills the steak to perfection, always fresh, never frozen.
What does this have to do with mushrooms you might ask. Lol. Well, when he brought out the cream sauce for the steak he also brought a schooner of marsala for me to try on my steak for shiggles. Chicken marsala is one of the items on the menu. Someone had ordered it and his prep cook had made a tad bit too much so he let me try it on my steak. Not typical, but it was scrumptious, mushrooms and all.