Whenever I freeze mushrooms their color gets blackish, and their taste is altered. How can I preserve mushrooms for a long time while minimizing or eliminating
These mushrooms have been in the fridge for two weeks (sealed by wrap) Are they bad already? what cause the red/brown color(only under it, not on top)? Than
This long skinny mushroom appeared on the cutting board. I'm not sure if it is from the centre of the stem in the picture or a different kind of mushroom. I'm a
So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mu
I'm preparing a creamy mushroom pasta. The first step is sauteing and browning the mushrooms. The recipe calls for a variety mushrooms including chanterelles. U
I have a fond memory of a dish from awhile back however I do not know where I ate it at nor what it was. All I know is it was some Korean BBQ place near San Jos
Since I was a child, I never really liked mushrooms. To be honest, I was extremely picky, but now, I eat anything. Well... Almost anything. I can't stand mushro
My supermarket sells two varieties of champignons: Brown and white, with the brown ones being slightly more expensive. Is there any notable difference between
I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one'
Are these mushrooms still edible? The colour of the gills changed. I'm not sure what kind of mushrooms they are. They're not store-bought though, my mother pic
I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment
I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to. What salt and s
The stems of the rehydrated Shiitake mushrooms are tough, even after rehydration. In the recipes that I checked it was advised to cut and throw the stems and k
When I started to cut up these store bought mushrooms, I saw there were holes in them. There weren't any holes or spots visible on the exterior. Are they still
First attempt on fermenting mushrooms. Pretty low experience level in fermenting overall. So, what I did boiled them for a 1.5-2 hours mix broth and salt so it
I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutti
I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution i
I would like to know what can I use instead of dried Shiitake mushroom for stock/broth making, a small deviation from the original flavour is acceptable but ple
After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this poi
I was chopping up some portabella mushrooms (purchased at Costco) for a stir fry and noticed that the flesh of some of the mushrooms turned a dark brown (left):