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Thread: Roasted mushrooms

  1. #1
    chefcomesback's Avatar
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    Roasted mushrooms

    For last 2 years roasted mushrooms became a staple in my beef dishes , I have been using King brown or baby King Browns for this application however sliced and scores King Browns give better presentation.
    When roasted with nob of butter to until almost dry the taste resembles to roast beef and elevates the taste of beef in my opinion
    https://instagram.com/p/BJKqcHRhQGg/
    This is how I cut them

    Then some butter .... Remember butter makes it better

    Click image for larger version. 

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    It goes into 400f oven until it's golden brown and delicious ... The difference between "just bit more to crisp up " and "oh dear , I have caramelised the heck out of it " is only few seconds , so close monitor when almost done

    Click image for larger version. 

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    I usually take it bit further than this , I hope this gives some inspiration to you

  2. #2
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    add shallot garlic bay leaf and thyme or rosemary

  3. #3
    chefcomesback's Avatar
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    Quote Originally Posted by panda View Post
    add shallot garlic bay leaf and thyme or rosemary
    There is no liquid in this , just butter , by the mushrooms cook anything you listed would burn

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    Reminds me of foie gras. I think I'm going to try this, I like how you scored it, many places would skip that.

  5. #5
    Senior Member Mute-on's Avatar
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    My favourite combination, Mert. Beef and mushroom. YUM!!!

    Your Gyuto sitting to the left of the cast iron pan is a little intimidating, though

    Cheers

    J

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    I'm envious, bring on the umami!

  7. #7
    chefcomesback's Avatar
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    Quote Originally Posted by Mute-on View Post
    My favourite combination, Mert. Beef and mushroom. YUM!!!

    Your Gyuto sitting to the left of the cast iron pan is a little intimidating, though

    Cheers

    J
    It's the 280mm workhorse gyuto I made for myself , it's a big bad boy !!

  8. #8
    chefcomesback's Avatar
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    Quote Originally Posted by LostHighway View Post
    I'm envious, bring on the umami!
    That's the exact point of treating them this way , they contain some natural occurring msg s and it brings the "umami in your face " effect

  9. #9
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    Very cool, Mert. I think it would make for interesting textural contrast between say a braised piece of beef and the mushroom's steak-like texture.

  10. #10
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    Here is some more info on the King Brown mushrooms, seems they are a new species cultivated in Australia, go figure. http://www.mushroomchef.com.au/mushr...es/king-brown/

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