what to do when it's bitter cold outside

RRP

Well for me it is reason enough to start a 4 pound batch of Burgundy Mushrooms! That's 111 'rooms and will take 8 to 9 hours. It's so nice to have frozen packages of them as a terrific side with steak. Here's a starting picture.

ColtsFan

I counted 109

JohnInCarolina

ColtsFan said:

I counted 109

JohnInCarolina

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

RRP

JohnInCarolina said:

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

It’s the one Ree posted at Tasty Kitchen way back in 2010. However there are a few tweaks I’ve made over the years to suit our tastes such as twice the salt, smashed garlic instead of peeled and adding Kitchen Bouquet for a deeper, more rich color. Also I’ve tried various price levels of burgundy and $10 a bottle of Pinot Noir seems perfect.

lousubcap

@RRP - take a break from the mushrooms and around 8 PM (CST) tonight drop in for the Zoom session.  You can tell @JohnInCarolina the details of the recipe live and in colour!  

Mark_B_Good

It's going to be cold this weekend ... so I booked a double cook. LOL. Rotisserie chicken tomorrow, and bbq chilli on Sunday for Superbowl

loco_engr

Here is the recipe I use:
http://www.greeneggers.com/index.php?option=com_recipes&Itemid=68&func=detail&id=1402&rightstyle=r-thin
HTH
Introduced to this at an Athens TX eggfest  (2011?) by lake conroeegger at the after party.  
Dayum they were good!

RRP

loco_engr said:

Here is the recipe I use:
http://www.greeneggers.com/index.php?option=com_recipes&Itemid=68&func=detail&id=1402&rightstyle=r-thin
HTH
Introduced to this at an Athens TX eggfest  (2011?) by lake conroeegger at the after party.  
Dayum they were good!

Yup..that is the recipe!

RRP

Epilogue:
what started out as 4 pounds 9 hours ago looking like this:


now is down to this and will be divided up and frozen in several FoodSaver bags tomorrow

loco_engr

yep, that's the the way Ron!

PigBeanUs

JohnInCarolina said:

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

I believe this might be a trolling reference to the fact that it’s the four hundreth post re burgundy shrooms 

SGH

Ron when it’s cold out I enjoy a nice hot shave. I whip up a hot lather in the scuttle and bask in the ambiance.  

RRP

SGH said:

Ron when it’s cold out I enjoy a nice hot shave. I whip up a hot lather in the scuttle and bask in the ambiance.  

OK, Scottie, but have you even been outside in -10 degrees?

RRP

PigBeanUs said:

JohnInCarolina said:

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

I believe this might be a trolling reference to the fact that it’s the four hundreth post re burgundy shrooms 

OK, Jeff, maybe 200 of those 400 were made by me, but some other “mushroomites” posted the rest!

BTW rooting for Brady Sunday?

SGH

RRP said:

OK, Scottie, but have you even been outside in -10 degrees?

Yes sir. I have been in extremely cold weather. In 1999 I worked on a man made island in the arctic. It was right on the line of where the Beaufort Sea and the Arctic Ocean comes together. Short of the South Pole it doesn’t get much colder than that. 

Interesting (maybe) story about the island. It was built by Shell Oil in the early 80’s to drill gas and condensate. At the time it was called Seal Island. Shell abandoned the island and it was leased to BP and renamed North Star Island. There is a pretty cool  documentary about it on History/Discovery channel. I was there when all the modules was installed in 99 and 2000.  

JohnInCarolina

PigBeanUs said:

JohnInCarolina said:

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

I believe this might be a trolling reference to the fact that it’s the four hundreth post re burgundy shrooms 

Not at all.  I was legit curious what recipe Ron was using for these.

PigBeanUs

JohnInCarolina said:

PigBeanUs said:

JohnInCarolina said:

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

I believe this might be a trolling reference to the fact that it’s the four hundreth post re burgundy shrooms 

Not at all.  I was legit curious what recipe Ron was using for these.

The recipe really is great. Have done it myself.  

Your asking about it as though it was the first time you heard of it reminded me of those long-timers who would ask about dry-aging or any of the other perennial subjects.

the burgundy shrooms are a long time favorite of the forum. I am legit surprised you are asking. 

Did not mean to impugn!

PigBeanUs

RRP said:

PigBeanUs said:

JohnInCarolina said:

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

I believe this might be a trolling reference to the fact that it’s the four hundreth post re burgundy shrooms 

OK, Jeff, maybe 200 of those 400 were made by me, but some other “mushroomites” posted the rest!

BTW rooting for Brady Sunday?

No first names (or last) please. 

And yes. My point was that the forum has discussed these so many times (positively) that it’s surprising he hadn’t encountered them before. That’s all i meant 

like if he asked “what’s all this i am hearing about royal oak charcoal?”

re Brady: very much am.  

RRP

PigBeanUs said:

re Brady: very much am.  

Me too, even though I'm a native of MO

JohnInCarolina

PigBeanUs said:

JohnInCarolina said:

PigBeanUs said:

JohnInCarolina said:

I love Burgundy mushrooms on a steak, Ron.  Is there a particular recipe you follow?

I believe this might be a trolling reference to the fact that it’s the four hundreth post re burgundy shrooms 

Not at all.  I was legit curious what recipe Ron was using for these.

The recipe really is great. Have done it myself.  

Your asking about it as though it was the first time you heard of it reminded me of those long-timers who would ask about dry-aging or any of the other perennial subjects.

the burgundy shrooms are a long time favorite of the forum. I am legit surprised you are asking. 

Did not mean to impugn!

Yeah I understand how someone could have read my question to Ron that way.  I do remember Ron talking about mushrooms in the past but didn’t recall a specific recipe.

Unfortunately my lovely and talented wife does not like mushrooms, so we hardly ever have them around.  And yes I understand that for many of you this would constitute justification for divorce, and all I can say is that I actually knew before we were married and *still* said I do.  Shrugs - love is love.

GrateEggspectations

Yeah I understand how someone could have read my question to Ron that way.  I do remember Ron talking about mushrooms in the past but didn’t recall a specific recipe.

Unfortunately my lovely and talented wife does not like mushrooms, so we hardly ever have them around.  And yes I understand that for many of you this would constitute justification for divorce, and all I can say is that I actually knew before we were married and *still* said I do.  Shrugs - love is love.

Is there a Morel to your story, John?

RRP

GrateEggspectations said:

Yeah I understand how someone could have read my question to Ron that way.  I do remember Ron talking about mushrooms in the past but didn’t recall a specific recipe.

Unfortunately my lovely and talented wife does not like mushrooms, so we hardly ever have them around.  And yes I understand that for many of you this would constitute justification for divorce, and all I can say is that I actually knew before we were married and *still* said I do.  Shrugs - love is love.

Is there a Morel to your story, John?

har har but this recipe used store bought white buttons - not the precious wild morels! Trust me, even if I was ever lucky enough to find 4 pounds of wild morels I sure would not use them in this recipe!

nolaegghead

Despite mushrooms being a delivery mechanism for heavy metals, I love them all.

GrateEggspectations

nolaegghead said:

Despite mushrooms being a delivery mechanism for heavy metals, I love them all.

Oh, I bet you do. 😉

MasterC

Hens of the woods, delicious, better than morels if cooked this way

PeteSliver

MasterC said:

Hens of the woods, delicious, better than morels if cooked this way

Cook those in white burgundy instead?