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Simple Shroom Recipe

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Bill Spohn

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Simple Shroom Recipe

by Bill Spohn » Wed Jan 24, 2018 5:31 pm

Did a Rhone tasting yesterday and accompanied it with suitably Southern French dishes. One of the things I did, although more Italian than French, were panini and I came across a recipe I hadn't tried for a base spread.

Finely chop a pound or two of regular mushrooms and saute them as you do duxelles, adding some lemon juice and S&P at the end.

When you are ready to use it, add some mayo (home made or store bought, your choice but not too much, just enough to bind it together but not enough to make it glorpy) and a lot of finely chopped chives and adjust S&P if needed.

The resulting umami rich spread is used as a base for a panini (I topped it with slices of zucchini I'd grilled in the panini maker, topped with hot sopressata and pecorino cheese, but lots of combos would work. I ended up finishing the left over mushroom spread on crackers today and it seemed even better aged and on its own. Nice to find something so tasty, simple and do-ahead!
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Jenise

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Re: Simple Shroom Recipe

by Jenise » Thu Jan 25, 2018 10:34 pm

Sounds delish, Bill.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Matilda L

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Re: Simple Shroom Recipe

by Matilda L » Fri Jan 26, 2018 1:16 am

Must try this.
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Bill Spohn

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Re: Simple Shroom Recipe

by Bill Spohn » Fri Jan 26, 2018 12:19 pm

You can fancy it up by adding some ground walnuts and/or a dash of Fino Sherry, but just the basic spread is pretty good.
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Jeff Grossman

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Re: Simple Shroom Recipe

by Jeff Grossman » Mon Jan 29, 2018 2:02 am

If you add a bit of cider vinegar at the end you will have recreated a sort of mushroom catsup! Very popular in the 18th C. Used long before people started eating to-mah-toes -- a relative of Deadly Nightshade and plenty suspicious if you ask me. (Well, if you asked me 300 years ago....)

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