Is the part I indicated in the picture safe to eat? It looks like mold? Sometimes the mushrooms I buy have it, sometimes they don't. I wonder what it is! And
I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and
My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in an
Is there any way to prevent shitakes from sticking to the stainless steel pan when sauteeing in olive oil? I cook with many different kinds of mushrooms and onl
Food safety laws generally apply to most food you can touch with your hands at supermarkets - such as loose leaf spinach, bread rolls in the bakery, and anythin
I bought these at the grocery two days ago. They have been in the fridge. They are firm. The white fungus in the gills is firm too. No bad smell. Can I cook and
I'm looking to clean, wash, and pre-chop about 10lbs of portobello mushrooms. Will they be the same quality in the refrigerator for about 24 hours? This is in
We got some morels from a friend and soaked them in salt water in the fridge. That was Friday. It is now the following Thursday, and we just took them out of th
Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollec
I made this today: https://www.youtube.com/watch?v=Y9gncvPpQKA The first time I made it, the mushrooms and steak came out great. First cooking the steak, then
I'm planning on preparing a beef wellington for the holidays and am following a recipe whose duxelle recipe is defined: In a food processor, pulse the mushr
I'm planning on making a pressure cooker sauce using tomatoes, ground beef, sausages and wine — a classic Italian American spaghetti sauce. The method is
I am not worried about the dark staining of everything else on the plate; rather, keeping the caps from going soggy. Yes, a hot pan and a bit of salt helps, bu
This is something that has happened to me twice now: I like making boxed Japanese curry, so I tried adding some sliced (fresh) shiitake mushrooms, because I li
I'd like to make a lasagna with mushrooms finely chopped and cooked with some Italian sausage to make the base for the meat sauce. However, all I have are Porto
I got about a grocery store paper bag in about 10 minutes under pine trees in the yard, so I was wondering what the best way to prepare the ash bolete mushrooms
I've seen a few videos on making turkey tail mushroom tea, and they suggest ripping it up. Why rip it up, and not blend it into a powder so you can have the who
I'm following a recipe for making ramen broth. It says to use chicken stock and boil it with several fresh ingredients for 30 minutes to flavor it, one of which
I'm wanting to turn artist conk into powder. How should I dehydrate it for grinding in my cornmeal grinder? I tried 6 hours at 180 in the oven, and it's still m
We found and foraged chicken of the woods. We cooked some and also froze some. We did not cook these mushrooms before freezing. Are they still edible?