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Why do mushrooms come out rubbery?
Greg
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Post Posted: Thu Jun 22, 2006 5:53 pm
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Anybody got any tips on how to avoid having large sliced mushrooms come out rubbery when you saute them?

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Greg
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Kaylyn
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Post Posted: Thu Jun 22, 2006 5:55 pm
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I have no idea, but whatever you're cooking, I want some! Grin

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Greg
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Post Posted: Thu Jun 22, 2006 6:04 pm
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lol It's spaghetti sauce with rubber mushrooms.

Now I know what's happening to all those old flip-flops that are being replaced by $40 swimming shoes at the public pools.

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Kaylyn
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Post Posted: Thu Jun 22, 2006 6:06 pm
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Hehe, anything's better than truck-stop Arby's for the second night in a row...it's REALLY hard to lose weight on fast food... razz

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Kaylyn
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Post Posted: Thu Jun 22, 2006 6:09 pm
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Here's what a half-hearted Google attempt says:

Quote:
"Saute" is a French work which means to "jump" so heat butter or oil "jumping" hot in a skillet. Rinse fresh mushrooms quickly and blot dry to keep fat from spattering. Slice or halve the mushrooms, or, if small, leave whole. An egg slicer can double as a mushroom slicer, giving uniform slices as well as saving time.

Once you've slid the mushrooms into the hot fat, stir them constantly with a wooden spoon, turning them over as much as possible. This well take two or three minutes of your time, but results are worth it. Cooking over high heat quickly browns mushrooms, but doesn't keep them over heat long enough to permit loss of their natural juices.


I don't have a good record on helping people today, so if that was completely useless, tell me to shut up. razz

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miros1
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Post Posted: Fri Jun 23, 2006 2:42 am
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I vaguely remember something about making sure the washed mushrooms are completely dry before putting them in the hot butter.

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Post Posted: Fri Jun 23, 2006 9:30 am
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miros1 wrote:
I vaguely remember something about making sure the washed mushrooms are completely dry before putting them in the hot butter.


Yep, that'd be my advice.

FWIW-I don't usually saute my mushrooms before making sauce, I let them simmer in the sauce as it cooks.

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Greg
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Post Posted: Fri Jun 23, 2006 10:30 am
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My current theory is that they need to be cooked longer. I shall have to experiment with this.

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Nancy
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Post Posted: Sat Jun 24, 2006 5:12 pm
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FWIW-I don't usually saute my mushrooms before making sauce, I let them simmer in the sauce as it cooks.


Yeah, that's what I do, too.

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miros1
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Post Posted: Sat Jun 24, 2006 7:43 pm
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Greg wrote:
My current theory is that they need to be cooked longer. I shall have to experiment with this.


I just made some for supper and they came out great. Turn the heat down to medium low. They shouldn't sizzle. Use lots of butter!

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Why do mushrooms come out rubbery?
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