>In some qt girls >We are discussing what to get on our pizza from justeat >Mention mushrooms >She hates them >Ask why >She blushes then says they smell like cum >I completely agree with her >She's still completely right
Fucking mushrooms, if they weren't so fucking delicious they would be the weirdest food in the world.
Also, remove the stems, slice thin, saute with unsalted butter, add garlic and chive (or mint if you're feeling like a mad cunt) and a little bit of onion. Wait for the fom to form on the onions and then throw some hot water in, then mix it altogether and add no more water
Have you ever been to Autogrill? Do they even have them in your country, actually?
Autogrill is a fast-casual restaurant chain similar to the American Chipotle chain. It is common throughout Italy and most of Western Europe.
One of the things they offer is a cheat's risotto, sorta-kinda made to order. It uses already-cooked-then-cooled rice, so it's prepared in a manner similar to Chinese fried rice wherein the aromatics and ingredients are sautéed or stir-fried (in the case of mine this evening, minced onion and sliced mushrooms) first in butter or OO, then a bit of milk and/or stock is added then the cooked-then-cooled rice. I used milk and half a boletus stock cube in mine tonight. The heat is lowered and the rice is tossed about until it re-absorbs the liquid and turns creamy, after which, it is mixed with the final ingredients (in my case, a bunch of parmigiano, some peas and some pepper and parsley). While Autogrill uses arborio, I don't. Another reason I call it "cheat's risotto." Of course, a properly made risotto is much better, but for the quickness and convenience of it, this is not at all a bad option.
>>6006800 >also I fucking hate soy sauce Beef broth or chicken stock.
Last time I made mushrooms, I had seared a roast (so the pan had a little fat from that and meat goodness on the pan), and tossed broken up chunks of mushroom in the pan and let them cook down. When they were half cooked, I added a ladle of chicken stock. When that was gone, I added another. I might have done that a third time. Stirred occasionally. Was delicious, ate them plain and in my omelets.
>>6006871 Debatable. But you know damned well that the creatures are usually symbiotic and below ground. The individual mushrooms are not separate creatures, but part of the same 'plant'.
>>6006878 Not seeing it, and not honestly sure I care. The most accepted procedure is to cook onions, and sometimes other vegetables, in a fuckton of butter, then add the risotto and stir until the grains are coated with fat, then start adding water (not stock, though stock will work), until done. Then add more fucking butter. Other techniques are usually just rice pudding.
>>6006906 I really don't know how to respond to that. I've taken shortcuts before, especially in emergencies. But if I'm cooking for myself I usually go at it as best as can be done.
It may be because google adapts to the user, but I see a bunch of results that are nearly as laborious as actual risotto. What is so damned hard about pouring in liquid every few minutes and stirring for for like ten seconds? Pretty sure I can watch and retain most of a tv show while I cook risotto, switching back and forth.
>>6009130 I've never even considered it, but now, I will make one sometime in the near future. Allow me to present my plan and you tell me if it's total shit or glorious: Bechamel made from milk flavoured with boletus mushroom stock cube used as a gravy for sliced mushrooms, flavoured with onions and dill, shoved into a hot water crust pastry and baked until delicious. Thoughts?
Instead: Make a roux. Deglaze with stock: Ideally a meat stock for the texture from the gelatin, but mushroom or veggie stock would work. Add wine and reduce. This makes your gravy. Then proceed with your pie
Chop up some mushrooms as well as mirepoix. If you're feeling fancy you can add herbs like thyme and/or rosemary. Sweat in a little oil in the bottom of your pot. When the veggies are soft, splash in a little marsala or sherry. Cook off the alcohol. Add water, simmer for about two hours or so. Strain. Taste it and reduce if needed.
Thread replies: 48 Thread images: 7
Thread DB ID: 22961
All trademarks and copyrights on this page are owned by their respective parties. Images uploaded are the responsibility of the Poster. Comments are owned by the Poster.
This is a 4chan archive - all of the shown content originated from that site. This means that 4Archive shows their content, archived. If you need information for a Poster - contact them.
If a post contains personal/copyrighted/illegal content, then use the post's [Report] link! If a post is not removed within 24h contact me at [email protected] with the post's information.