Quote:
Originally Posted by nynor
they were great! i have some left, i am cooking them tonight. i have some new ones on the way. i think i have the new technique down.
these particular mushrooms need to be sliced really thin, they are quite hearty and meaty. then, i sautee them in a little butter/olive oil with a smidgen of salt and a pinch of crushed rosemary. i cook them until they start to get a bit golden. they do not become mushy or spongy at all. they are very firm, even when cooked. they have a bit of a nutty taste. they also do not lose volume when cooked, so a couple of big ones is all it takes.
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Sounds good, D.
I cant buy them around here.