mushroom question

[Katrina]

Lorilei's suggestion of using regular white button mushrooms in your recipe is right on. Their taste is mild enough to help ease yourself into eating mushrooms.

I hope you are able to overcome your aversion to 'shrooms-- they really add beautiful flavor to recipes! Pasta with porcini/cepe mushroom cream sauce is a decadent, once in a while treat at our house. Omigosh! So rich! YUM!

Also, fresh cremini mushrooms are wonderful, tiny gems jam-packed with rich flavor. However, they may be difficult to find. I buy them at Tom Thumb/Randall's or Whole Foods Market here in Texas.

One tip for you as a new mushroom user: Do not wash the mushrooms with water. They contain plenty of natural water, may absorb what you wash over them, and thus possibly add too much moisture to your recipe. Simply wipe the mushroom with a dry towel (cloth or paper) to remove any visible dirt.

[This message has been edited by Katrina (edited 07-19-2000).]

[lorilei]

oh, by the way, creminis are actually synonymous with baby portabellas -- and might even be called that at your grocer http://www.cookinglight.com/bbs/smile.gif

[Kristilyn1]

As a person who has recently overcome her own mushroom aversion--I still find button mushrooms mildly disgusting. What turned me onto mushrooms was portobellos! I substitute them regardless of what mushroom is called for. I think they taste meatier. My "thing" about button mushrooms are their inherent sliminess--otherwise, the others are right--the taste is mild.

Kristi

[lindrusso]

On the subject of portobellos:

How do you keep them from turning the whole dish grey????

I shy away from adding these to some dishes because they always make everything look very unappetizing. But I love the taste!

Criminis would be a good "next" place to start after button mushrooms - as wild mushrooms go, they are pretty mild and they seem fimer (or less slimy) than the button variety.

[Maggie]

Have you tried canned or bottled mushrooms? They seem to have a completely different taste and texture to me--less mushroomy and less spongy too. They are a little slimy though.

[Susan]

Okay, I'm trying to get over my aversion to mushrooms. I just got this recipe and wonder what type of mushroom I should use in it. I'll definitely be cutting down on the fat in this recipe too. Thanks for the help!

~~Susan~~

* Exported from MasterCook *

Chicken Florentine

Recipe By :Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Main Dishes Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh spinach -- stems removed, washed
4 tablespoons butter
1 whole large onion -- cut into rings
2 whole chicken breasts -- cut into 2" pieces
6 ounces mushrooms -- sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
Pinch garlic powder
4 ounces sharp Cheddar cheese -- grated

Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and saute onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Saute mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Cuisine:
"Italian"
- - - - - - - - - - - - - - - - - - -

Per serving: 646 Calories (kcal); 47g Total Fat; (66% calories from fat); 42g Protein; 12g Carbohydrate; 179mg Cholesterol; 464mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

[lorilei]

I would recommend using regular old button mushrooms in this recipe:
They're very mild, and might give you a fighting chance against your aversion http://www.cookinglight.com/bbs/smile.gif

If you're feeling a bit more adventurous, portabellas can be very satisfying in a dish like this (they're full bodied and meaty) -- but you might want to chop them smallish to avoid confrontation http://www.cookinglight.com/bbs/smile.gif

[Susan]

Thank you all for the mushroom suggestions. I think I may start with the canned ones and then if all goes well I'll give the fresh ones a try...those really intimidate me!

~~Susan~~