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Old 05-28-2014, 07:33 PM
 
Location: Western Oregon
1,379 posts, read 1,225,873 times
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I love wood ears, but if that's all I had, I'd probably get tired of them really fast.

I love all of them that I've ever tasted except shiitake, which are just okay to me.
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Old 05-28-2014, 09:28 PM
 
Location: Middle America
35,817 posts, read 39,346,783 times
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Quote:
Originally Posted by freepelican View Post
I'm glad you mentioned this. I've been thinking about keeping some dried mushrooms on hand for when I can't get fresh. How is the texture after they are reconstituted? I usually end up sauteing/stir frying or making a quick soup so I was thinking the texture might be okay for this type of cooking.
Not great, IMO.

I don't like the chewy consistency...the tender quality of fresh mushrooms is one of my favorite things about them. If I don't have fresh, I'll usually just do without, over using dried.
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Old 05-28-2014, 10:35 PM
 
13,710 posts, read 22,826,319 times
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Lately, I have been buying mushrooms directkly from the grower in SE Wisconsin. The mushroons - whether button, portobello, or ****take, they are all pretty crispy.
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Old 05-29-2014, 08:38 AM
 
Location: Las Vegas, NV
2,761 posts, read 2,253,013 times
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The ones that give me extra lives!!!!!!!!!





hehe... but for me it's definitely the Portobello.
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Old 05-29-2014, 11:40 AM
 
642 posts, read 908,764 times
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Quote:
Originally Posted by psurangers11 View Post
The ones that give me extra lives!!!!!!!!!





hehe... but for me it's definitely the Portobello.

I do LOVE portabellos stuffed with bread crumbs, slightly caramelized onions, herbs (especially sage), and blue cheese (can substitute all kinds of cheeses)... then drizzled with EVO and baked. Sometimes I also add nuts.
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Old 05-29-2014, 11:55 AM
 
Location: Buxton UK
4,970 posts, read 4,207,172 times
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Big flat ones that I can put cheese in.
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Old 05-29-2014, 07:08 PM
 
17,158 posts, read 22,167,733 times
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and you've just had some kind of mushroom, and your mind is moving low....
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