Welcome back to #shroomify October! Bettina made a gorgeous mushroom ragu that I'm definitely going to try the next time it's cold and dreary. Hanbyul and Sam made “beoseotbokkeumtang” (based on dakbokkeumtang, which is spicy braised chicken, but with beoseot, mushrooms) using button and oyster mushrooms. My Friday recipe is for champignon au vin, an earthy stew of mixed mushrooms braised in wine and stock, based on coq au vin. There also happens to be a
This is great! You left off my favorite mushroom-cooking approach: confit. Not only is it one of the best ways to preserve shrooms, I think it makes them far meatier than they would be otherwise, since they are so lean. I usually confit them before cooking them a second time around: grilling, roasting, grinding into a paste, chopping fine as a ground pork or beef substitute, etc. As you mentioned, you can cook the hell out of mushrooms and they won't overcook, so confiting is a way to inject fat into them before you give them the final treatment, whatever it is.
This is great! You left off my favorite mushroom-cooking approach: confit. Not only is it one of the best ways to preserve shrooms, I think it makes them far meatier than they would be otherwise, since they are so lean. I usually confit them before cooking them a second time around: grilling, roasting, grinding into a paste, chopping fine as a ground pork or beef substitute, etc. As you mentioned, you can cook the hell out of mushrooms and they won't overcook, so confiting is a way to inject fat into them before you give them the final treatment, whatever it is.