I'm sure you all know this, but just in case....
brown mushroom = crimini = baby Portabellos (a slightly cheaper alternative)
Brenda in Lethbridge
- who loves criminis
Hi Brenda -
This is nice to know - I think I'm hooked on the big ones
for the flavor - but I can think of many ways to enjoy the
crimini too.
Thanks for the info - June
The criminis don't have quite the "woodsy" (nutty, heavier flavour) flavour that
the portobellos have, but they are definitely better than the white mushrooms. I
sub them for white mushrooms in everything as they sell for mostly the same price
up here.
Brenda
"june m. dean" wrote:
Shaggy Manes are the best tasting. They freeze well and are easily
recognized.
Lee Ann Reiners wrote:
Hi Brenda ,
Thank you for adding years of more enjoyment for my mushroom
dishes. The white ones are ok, but the portabellas are
better. Mostly I prowl around the supermarket for things and
the markets are changing and carrying better and more diverse
products. Cooking is still fun for me and I keep trying to
improve. Thanks again,
June
> The criminis don't have quite the "woodsy" (nutty, heavier flavour)
flavour that
> the portobellos have, but they are definitely better than the white
mushrooms. I
> sub them for white mushrooms in everything as they sell for mostly the
same price
alternative)
Hi Lee Ann,
I envy you. I'm not brave enough to pick my own. I even got
a book on them but I'm still afraid I'd pick the poison ones.
June
It's coming up on wild mushroom season here in northwestern Pennsylvania.
I already started scouting the campus this morning for possible early
mushrooms: puffballs, Agaricus. I haven't tasted a portobello or crimini
yet that can compare to a freshly picked "pinky" mushroom, or steak-sliced
giant puffball. And come about October, the Shaggy Manes will pop up--the
best yet, IMHO. yum!
Lee Ann
On Friday, August 04, 2000 9:44 AM, june m. dean [SMTP:jmd@URIACC.URI.EDU]
wrote:
Hi Lee Ann,
Hope you have a wonderful supper. Smack. Drool. :) June
I used to be into wild mushrooms bigtime, although lately I just stick to
the tried and true safe ones. Once you have a few that are foolproof, you
would be able to trust yourself to look for them. The Agaricus campestris
is the Pinky--and it's a wild relative of the mushrooms you buy in the
store. Puffballs are kindergarten-easy--they look like golf balls,
softballs, whatever balls, depending on their size. The one way you can
get into trouble with them is by picking white button mushrooms that
resemble them. A button mushroom, in case some don't know, is a regular
mushroom with a cap that first pokes above the ground and hasn't opened
yet. So if you go puffball hunting, carry a pocket knife with you to slice
it open to see if it's a puffball or a button. With puffballs, if the
center is white, it should be edible. If it's yellow, brown or black, then
it's too old or not edible. I found a field of big ones on campus last
August and gave most of them to a friend for canning. She waited a day,
and they turned yellow. DRAT! I still have some in my freezer to eat up.
Sounds like a dinner idea to me!
Lee Ann
On Friday, August 04, 2000 10:20 AM, june m. dean [SMTP:jmd@URIACC.URI.EDU]
wrote:
I sliced them into "steaks" before I froze them, so I'll probably chop up
some vegetables (carrots, celery, onions) and saute them all in vegetarian
soy gravy with a dab of liquid smoke added.....
Is it lunch time yet?????? I'm having a cuke from the garden for lunch
today.
Lee Ann
On Friday, August 04, 2000 10:54 AM, june m. dean [SMTP:jmd@URIACC.URI.EDU]
wrote:
You're lucky, Brenda, they (crimini) cost an arm and a leg here.
--
Julie
Barrie, Ontario
Zone 5
--- Brenda Pink
In fact, I checked the store today - both white and criminis were $1.99/lb
Brenda
Julie wrote:
