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Thread: Mushrooms for thickener

  1. #1
    Julie Bove Guest

    Default Mushrooms for thickener

    I am making tuna casserole tonight and I can't believe I didn't hit on this
    earlier. We can't use prepared cream of mushroom soup because of the cream
    in it and usually wheat. So I make my own with rice milk and I was using a
    gluten free flour. Somehow I hit on the idea of powdering the dried
    mushrooms that I use. Angela likes the flavor of them but not the texture.
    When made to a powder (using the Magic Bullet), she eats them with no
    complaints. Now I do add some fresh mushrooms to this, but I chop them
    finely in the Magic Bullet. No complaints about that either.

    Anyway... I noticed when I made this, the powdered mushrooms were
    thickening the sauce way too much and I'd have to add more rice milk. I'd
    wind up with way too much sauce and would then just make two casseroles.
    But I didn't want to do this. I only wanted enough for the one meal, plus
    maybe one leftover portion for Angela's lunch the following day.

    So I got to thinking... What if I left out the flour and used just the
    mushrooms? Well, it worked! It worked just a little too well. I still had
    to add a little rice milk to thin down the mix. I started with about 2 cups
    of milk (I didn't measure) and enough mushrooms to loosely fill my Magic
    Bullet.

    Now I must add the mushrooms I used come from Costco. They are in a huge
    plastic jar for about $10. They do not look like the shriveled up dried
    things you get in a tiny plastic packet from the grocery store. So those
    might not work in the same manner. Also, the Costco mushrooms require much
    less soaking time than the ones you get at the grocery store. Actually I
    used to dehydrate my own fresh ones at a low temp and the resulting slices
    look like the ones I get from Costco.

    I find that the powdered mushrooms add a really intense mushroom flavor to
    the dish. I should think these would be good in any gravies or sauces where
    you want (or don't mind) a mushroom flavor. And they are low in carbs!



  2. #2
    W. Baker Guest

    Default Re: Mushrooms for thickener

    Julie Bove <[email protected]> wrote:
    : I am making tuna casserole tonight and I can't believe I didn't hit on this
    : earlier. We can't use prepared cream of mushroom soup because of the cream
    : in it and usually wheat. So I make my own with rice milk and I was using a
    : gluten free flour. Somehow I hit on the idea of powdering the dried
    : mushrooms that I use. Angela likes the flavor of them but not the texture.
    : When made to a powder (using the Magic Bullet), she eats them with no
    : complaints. Now I do add some fresh mushrooms to this, but I chop them
    : finely in the Magic Bullet. No complaints about that either.

    : Anyway... I noticed when I made this, the powdered mushrooms were
    : thickening the sauce way too much and I'd have to add more rice milk. I'd
    : wind up with way too much sauce and would then just make two casseroles.
    : But I didn't want to do this. I only wanted enough for the one meal, plus
    : maybe one leftover portion for Angela's lunch the following day.

    : So I got to thinking... What if I left out the flour and used just the
    : mushrooms? Well, it worked! It worked just a little too well. I still had
    : to add a little rice milk to thin down the mix. I started with about 2 cups
    : of milk (I didn't measure) and enough mushrooms to loosely fill my Magic
    : Bullet.

    : Now I must add the mushrooms I used come from Costco. They are in a huge
    : plastic jar for about $10. They do not look like the shriveled up dried
    : things you get in a tiny plastic packet from the grocery store. So those
    : might not work in the same manner. Also, the Costco mushrooms require much
    : less soaking time than the ones you get at the grocery store. Actually I
    : used to dehydrate my own fresh ones at a low temp and the resulting slices
    : look like the ones I get from Costco.

    : I find that the powdered mushrooms add a really intense mushroom flavor to
    : the dish. I should think these would be good in any gravies or sauces where
    : you want (or don't mind) a mushroom flavor. And they are low in carbs!

    Jeff Nathan, a NYC restaurant owner and chef uses powdered dry porcini
    mushrooms to bread fish or chicken in some recipes.

    Wendy

  3. #3
    Julie Bove Guest

    Default Re: Mushrooms for thickener


    "W. Baker" <[email protected]> wrote in message
    news:gqh9fq$8np$[email protected]..

    >
    > Jeff Nathan, a NYC restaurant owner and chef uses powdered dry porcini
    > mushrooms to bread fish or chicken in some recipes.


    Really? I had never heard of that.



  4. #4
    krom Guest

    Default Re: Mushrooms for thickener

    sounds great to me!

    i love mushrooms.

    in fact ive found a lazy way to make breakfast every day this week..i used
    food processor and sliced like 10 cartons of mushrooms and 1 large onion and
    some fresh garlic and keep it in a big container.

    i also keep my bacon fat from frying bacon in fridge.

    so when i wake up i put a spoon of bacon fat into the pan and when its
    melted and rocket hot i toss a huge handful of the shroom-onion-garlic mix
    into the pan and add herbs and salt and pepper and when thats cook i beat
    some eggs and mix thos in and make a omlet.

    if im extra hungry i will add cheese.

    tasty start to the day

    you could fry shallots in the pan and beat your eggs or egg sub with the
    shroom powder..would be good too with some rice cheese for a omlette


    KROM

    "Julie Bove" <[email protected]> wrote in message
    news:gqh3rk$bcp$[email protected]..
    >I am making tuna casserole tonight and I can't believe I didn't hit on this
    >earlier. We can't use prepared cream of mushroom soup because of the cream
    >in it and usually wheat. So I make my own with rice milk and I was using a
    >gluten free flour. Somehow I hit on the idea of powdering the dried
    >mushrooms that I use. Angela likes the flavor of them but not the texture.
    >When made to a powder (using the Magic Bullet), she eats them with no
    >complaints. Now I do add some fresh mushrooms to this, but I chop them
    >finely in the Magic Bullet. No complaints about that either.
    >
    > Anyway... I noticed when I made this, the powdered mushrooms were
    > thickening the sauce way too much and I'd have to add more rice milk. I'd
    > wind up with way too much sauce and would then just make two casseroles.
    > But I didn't want to do this. I only wanted enough for the one meal, plus
    > maybe one leftover portion for Angela's lunch the following day.
    >
    > So I got to thinking... What if I left out the flour and used just the
    > mushrooms? Well, it worked! It worked just a little too well. I still
    > had to add a little rice milk to thin down the mix. I started with about
    > 2 cups of milk (I didn't measure) and enough mushrooms to loosely fill my
    > Magic Bullet.
    >
    > Now I must add the mushrooms I used come from Costco. They are in a huge
    > plastic jar for about $10. They do not look like the shriveled up dried
    > things you get in a tiny plastic packet from the grocery store. So those
    > might not work in the same manner. Also, the Costco mushrooms require
    > much less soaking time than the ones you get at the grocery store.
    > Actually I used to dehydrate my own fresh ones at a low temp and the
    > resulting slices look like the ones I get from Costco.
    >
    > I find that the powdered mushrooms add a really intense mushroom flavor to
    > the dish. I should think these would be good in any gravies or sauces
    > where you want (or don't mind) a mushroom flavor. And they are low in
    > carbs!
    >




  5. #5
    Julie Bove Guest

    Default Re: Mushrooms for thickener


    "krom" <[email protected]> wrote in message
    news:gqhmsv$t5f$[email protected]..

    <snip>

    > you could fry shallots in the pan and beat your eggs or egg sub with the
    > shroom powder..would be good too with some rice cheese for a omlette


    Not with a severe egg allergy, I couldn't. I won't even cook eggs. I will
    buy hard cooked for Angela or get them for her in a restaurant. Just being
    around them cooking is enough to make me sick.



  6. #6
    Nick Cramer Guest

    Default Re: Mushrooms for thickener

    "Julie Bove" <[email protected]> wrote:
    > [ . . . ]
    > I find that the powdered mushrooms add a really intense mushroom flavor
    > to the dish. I should think these would be good in any gravies or sauces
    > where you want (or don't mind) a mushroom flavor. And they are low in
    > carbs!


    Thanks for the idea, Julie.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  7. #7
    Nick Cramer Guest

    Default Re: Mushrooms for thickener

    "W. Baker" <[email protected]> wrote:
    > [ . . . ]
    > Jeff Nathan, a NYC restaurant owner and chef uses powdered dry porcini
    > mushrooms to bread fish or chicken in some recipes.


    Another great idea. Thanks, Sis.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  8. #8
    krom Guest

    Default Re: Mushrooms for thickener

    i said egg sub..lol

    KROM

    "Julie Bove" <[email protected]> wrote in message
    news:gqhrjm$pc3$[email protected]..
    >
    > "krom" <[email protected]> wrote in message
    > news:gqhmsv$t5f$[email protected]..
    >
    > <snip>
    >
    >> you could fry shallots in the pan and beat your eggs or egg sub with the
    >> shroom powder..would be good too with some rice cheese for a omlette

    >
    > Not with a severe egg allergy, I couldn't. I won't even cook eggs. I
    > will buy hard cooked for Angela or get them for her in a restaurant. Just
    > being around them cooking is enough to make me sick.
    >
    >




  9. #9
    Julie Bove Guest

    Default Re: Mushrooms for thickener


    "krom" <[email protected]> wrote in message
    news:gqibjb$qur$[email protected]..
    >i said egg sub..lol


    You can not make actual eggs to eat with an egg sub. It only works
    sometimes in baking, and usually not. Things like Egg Beaters do contain
    egg.



  10. #10
    Janet Wilder Guest

    Default Re: Mushrooms for thickener

    Julie Bove wrote:
    > "krom" <[email protected]> wrote in message
    > news:gqibjb$qur$[email protected]..
    >> i said egg sub..lol

    >
    > You can not make actual eggs to eat with an egg sub. It only works
    > sometimes in baking, and usually not. Things like Egg Beaters do contain
    > egg.
    >
    >

    I make my breakfast with Egg Beaters® all of the time. It makes a lovely
    omelet or scrambled eggs. The first, and primary ingredient is egg whites.

    I have used Egg Beaters® in all kinds of cooking situations, like to dip
    fish into before putting on a "breading" coat. I have even made pumpkin
    pies using Egg Beaters® and no one was the wiser.

    I only use the original Egg Beaters® brand. I have not found another
    brand I like as well.

    I honestly don't know where you get some of your information, Julie.

    --
    Janet Wilder
    way-the-heck-south Texas
    spelling doesn't count
    but cooking does

  11. #11
    MaryL Guest

    Default Re: Mushrooms for thickener


    "krom" <[email protected]> wrote in message
    news:gqhmsv$t5f$[email protected]..
    > sounds great to me!
    >
    > i love mushrooms.
    >
    > in fact ive found a lazy way to make breakfast every day this week..i used
    > food processor and sliced like 10 cartons of mushrooms and 1 large onion
    > and some fresh garlic and keep it in a big container.
    >
    > i also keep my bacon fat from frying bacon in fridge.
    >
    > so when i wake up i put a spoon of bacon fat into the pan and when its
    > melted and rocket hot i toss a huge handful of the shroom-onion-garlic mix
    > into the pan and add herbs and salt and pepper and when thats cook i beat
    > some eggs and mix thos in and make a omlet.
    >
    > if im extra hungry i will add cheese.
    >
    > tasty start to the day
    >
    > you could fry shallots in the pan and beat your eggs or egg sub with the
    > shroom powder..would be good too with some rice cheese for a omlette
    >
    >
    > KROM
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:gqh3rk$bcp$[email protected]..
    >>I am making tuna casserole tonight and I can't believe I didn't hit on
    >>this earlier. We can't use prepared cream of mushroom soup because of the
    >>cream in it and usually wheat. So I make my own with rice milk and I was
    >>using a gluten free flour. Somehow I hit on the idea of powdering the
    >>dried mushrooms that I use. Angela likes the flavor of them but not the
    >>texture. When made to a powder (using the Magic Bullet), she eats them
    >>with no complaints. Now I do add some fresh mushrooms to this, but I chop
    >>them finely in the Magic Bullet. No complaints about that either.
    >>
    >> Anyway... I noticed when I made this, the powdered mushrooms were
    >> thickening the sauce way too much and I'd have to add more rice milk.
    >> I'd wind up with way too much sauce and would then just make two
    >> casseroles. But I didn't want to do this. I only wanted enough for the
    >> one meal, plus maybe one leftover portion for Angela's lunch the
    >> following day.
    >>
    >> So I got to thinking... What if I left out the flour and used just the
    >> mushrooms? Well, it worked! It worked just a little too well. I still
    >> had to add a little rice milk to thin down the mix. I started with about
    >> 2 cups of milk (I didn't measure) and enough mushrooms to loosely fill my
    >> Magic Bullet.
    >>
    >> Now I must add the mushrooms I used come from Costco. They are in a huge
    >> plastic jar for about $10. They do not look like the shriveled up dried
    >> things you get in a tiny plastic packet from the grocery store. So those
    >> might not work in the same manner. Also, the Costco mushrooms require
    >> much less soaking time than the ones you get at the grocery store.
    >> Actually I used to dehydrate my own fresh ones at a low temp and the
    >> resulting slices look like the ones I get from Costco.
    >>
    >> I find that the powdered mushrooms add a really intense mushroom flavor
    >> to the dish. I should think these would be good in any gravies or sauces
    >> where you want (or don't mind) a mushroom flavor. And they are low in
    >> carbs!
    >>

    >
    >


    How long does this keep for you? And do you use any special method? I ask
    because I love mushrooms, especially in salads and scrambled eggs or omelet.
    However, I find that mushrooms--either sliced or whole--only last for a few
    days in my refrig. The best way I have found to "maintain" them is to
    loosely wrap a paper towel around the box, but that only extends their life
    for a very short time.

    MaryL


  12. #12
    Susan Guest

    Default Re: Mushrooms for thickener

    x-no-archive: yes

    Janet Wilder wrote:

    > I make my breakfast with Egg Beaters® all of the time. It makes a lovely
    > omelet or scrambled eggs. The first, and primary ingredient is egg whites.
    >
    > I have used Egg Beaters® in all kinds of cooking situations, like to dip
    > fish into before putting on a "breading" coat. I have even made pumpkin
    > pies using Egg Beaters® and no one was the wiser.
    >
    > I only use the original Egg Beaters® brand. I have not found another
    > brand I like as well.
    >
    > I honestly don't know where you get some of your information, Julie.
    >


    Tastes differ! I'd eat dirt first. Or plain, fresh egg whites. I hate
    the texture and taste of Egg Beaters. How do they get that way?

    I think Julie can't have any eggs, and was saying you need some real egg
    for a sub, but I might be wrong.

    Susan

  13. #13
    Julie Bove Guest

    Default Re: Mushrooms for thickener


    "Janet Wilder" <[email protected]> wrote in message
    news:00145c36$0$16763$[email protected]..
    > Julie Bove wrote:
    >> "krom" <[email protected]> wrote in message
    >> news:gqibjb$qur$[email protected]..
    >>> i said egg sub..lol

    >>
    >> You can not make actual eggs to eat with an egg sub. It only works
    >> sometimes in baking, and usually not. Things like Egg Beaters do contain
    >> egg.

    > I make my breakfast with Egg Beaters® all of the time. It makes a lovely
    > omelet or scrambled eggs. The first, and primary ingredient is egg
    > whites.
    >
    > I have used Egg Beaters® in all kinds of cooking situations, like to dip
    > fish into before putting on a "breading" coat. I have even made pumpkin
    > pies using Egg Beaters® and no one was the wiser.
    >
    > I only use the original Egg Beaters® brand. I have not found another brand
    > I like as well.
    >
    > I honestly don't know where you get some of your information, Julie.


    That's exactly what I said! Egg Beaters contain egg. I am allergic to egg
    so can not eat them. I am not just allergic to the yolk but the whole egg.

    He said he told me to eat an egg sub. I don't know of any egg sub that does
    not contain at least part of the egg that can be eaten as an egg. The
    Ener-G egg sub is mainly potato starch. It can be used in some baking. It
    can NOT be used as an omelet, scrambled eggs, or mayo.

    I think YOU need to take reading for comprehension.



  14. #14
    Julie Bove Guest

    Default Re: Mushrooms for thickener


    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > Janet Wilder wrote:
    >
    >> I make my breakfast with Egg Beaters® all of the time. It makes a lovely
    >> omelet or scrambled eggs. The first, and primary ingredient is egg
    >> whites.
    >>
    >> I have used Egg Beaters® in all kinds of cooking situations, like to dip
    >> fish into before putting on a "breading" coat. I have even made pumpkin
    >> pies using Egg Beaters® and no one was the wiser.
    >>
    >> I only use the original Egg Beaters® brand. I have not found another
    >> brand I like as well.
    >>
    >> I honestly don't know where you get some of your information, Julie.
    >>

    >
    > Tastes differ! I'd eat dirt first. Or plain, fresh egg whites. I hate
    > the texture and taste of Egg Beaters. How do they get that way?
    >
    > I think Julie can't have any eggs, and was saying you need some real egg
    > for a sub, but I might be wrong.


    I was saying I didn't know of an egg sub that could be eaten as eggs that
    didn't actually contain eggs. I know some people do scrambled tofu but I
    can't have soy either.



  15. #15
    Cheri Guest

    Default Re: Mushrooms for thickener

    "Julie Bove" <[email protected]> wrote in message
    news:gqjeus$sq$[email protected]..

    > I was saying I didn't know of an egg sub that could be eaten as eggs that
    > didn't actually contain eggs. I know some people do scrambled tofu but I
    > can't have soy either.


    I believe you're right about the egg sub too.

    Cheri


  16. #16
    Nicky Guest

    Default Re: Mushrooms for thickener

    On Thu, 26 Mar 2009 16:41:39 -0700, "Julie Bove"
    <[email protected]> wrote:
    >I find that the powdered mushrooms add a really intense mushroom flavor to
    >the dish. I should think these would be good in any gravies or sauces where
    >you want (or don't mind) a mushroom flavor. And they are low in carbs!
    >


    Nice idea! I'll try that, thanks!

    Nicky.
    T2 dx 05/04 + underactive thyroid
    D&E, 100ug thyroxine
    Last A1c 5.3% BMI 25

  17. #17
    Nick Cramer Guest

    Default Re: Mushrooms for thickener

    "MaryL" <[email protected]> wrote:
    > [ . . . ]
    > How long does this keep for you? And do you use any special method? I
    > ask because I love mushrooms, especially in salads and scrambled eggs or
    > omelet. However, I find that mushrooms--either sliced or whole--only last
    > for a few days in my refrig. The best way I have found to "maintain"
    > them is to loosely wrap a paper towel around the box, but that only
    > extends their life for a very short time.


    My wife just bought three pkgs of King Oyster 'shrooms. With four adults
    and four kids, they won't last long.

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    Support Our Troops: http://anymarine.com/ You are not forgotten.
    Thanks ! ! ~Semper Fi~ USMC 1365061

  18. #18
    MaryL Guest

    Default Re: Mushrooms for thickener


    "Nick Cramer" <[email protected]> wrote in message
    news:20090327185539.746$sQ@newsreader.[email protected]..
    > "MaryL" <[email protected]> wrote:
    >> [ . . . ]
    >> How long does this keep for you? And do you use any special method? I
    >> ask because I love mushrooms, especially in salads and scrambled eggs or
    >> omelet. However, I find that mushrooms--either sliced or whole--only last
    >> for a few days in my refrig. The best way I have found to "maintain"
    >> them is to loosely wrap a paper towel around the box, but that only
    >> extends their life for a very short time.

    >
    > My wife just bought three pkgs of King Oyster 'shrooms. With four adults
    > and four kids, they won't last long.
    >
    > --
    > Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    > families: https://www.woundedwarriorproject.org/ Thank a Veteran!
    > Support Our Troops: http://anymarine.com/ You are not forgotten.
    > Thanks ! ! ~Semper Fi~ USMC 1365061


    Since I cook for one (myself), they last longer. I can sometimes buy them
    "by the piece," but it's a lot cheaper to buy a small box of them, even with
    waste. I would like to find a way to extend their shelf (refrigerator)
    life, if that's possible.

    MaryL


  19. #19
    krom Guest

    Default Re: Mushrooms for thickener

    Since im frying them in a skillet with fat they dont need to be the same
    texture as if were eating in salad.

    They last me about a week in the fridge in a lock-n-lock container (love
    those).

    I am sure the fresh onion and garlic preserve them somewhat since i am
    slicing the shrooms with the onion and garlic and keeping together in same
    container.

    As far as fresh mushrooms unsliced it is hard to keep them for more then a
    couple days..which is why i went to the sliced/onion/garlic method.

    I have heard keeping them in a paper bag is good wrapped in paper towel.

    If i recall you cant keep potato or bannana near them or they go bad faster
    or some such..might be wrong.

    KROM



    "MaryL" <[email protected]> wrote
    > How long does this keep for you? And do you use any special method? I
    > ask because I love mushrooms, especially in salads and scrambled eggs or
    > omelet. However, I find that mushrooms--either sliced or whole--only last
    > for a few days in my refrig. The best way I have found to "maintain" them
    > is to loosely wrap a paper towel around the box, but that only extends
    > their life for a very short time.
    >
    > MaryL
    >




  20. #20
    MaryL Guest

    Default Re: Mushrooms for thickener


    "krom" <[email protected]> wrote in message
    news:gqkkih$25c$[email protected]..
    > Since im frying them in a skillet with fat they dont need to be the same
    > texture as if were eating in salad.
    >
    > They last me about a week in the fridge in a lock-n-lock container (love
    > those).
    >
    > I am sure the fresh onion and garlic preserve them somewhat since i am
    > slicing the shrooms with the onion and garlic and keeping together in same
    > container.
    >
    > As far as fresh mushrooms unsliced it is hard to keep them for more then a
    > couple days..which is why i went to the sliced/onion/garlic method.
    >
    > I have heard keeping them in a paper bag is good wrapped in paper towel.
    >
    > If i recall you cant keep potato or bannana near them or they go bad
    > faster or some such..might be wrong.
    >
    > KROM
    >
    >
    >


    Thanks! I think I'll try that.

    MaryL


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