shhh-mok’n a doober

Zippylip

thanks Hoss, never did think of it that way, but on the other hand, it could be disqualified from all three :ohmy:

Zippylip

Brian, I have no idea, it just sounded like a colorful name to give a fun object

Zippylip

Jeff, it is funny you should mention the shroom. I have had a bag of dried porcinis courtesy Steven for about 2 months, & I have had an idea since the day I recieved them, but have lacked the gumption to get it off the ground. I think tomorrow I will put it together.

Hoss

:evil: I like the way you think! :evil:

Hoss

Please don't use Kool-Aid!!! :woohoo: :evil: :huh:

Scotty's Inferno

I'm definitely in the trench-next trial starts 5/4. I'll get you my email. Keep rollin' and postin', Scott

stike

oh yeah. mushrooms, too. i was talking the psycho psilcybin magic kind.

real shrooms are good too.

i make a decent wild mushroom lasagna. simple bechamel sauce, with a few pounds of mushrooms (both reconstituted wild and fresh) making up the filling. damn good on the egg, with a tinge of smoke

stike

or he could make hash brownies. at college, everyone raved about them. but for me, the corned beef and chocolate sounded like a horrible combination

Big'un

Marc, you never cease to amaze me! That looks awesome! Did the shrimp go well with the chicken and the steak? Brother, you got it goin' on!

Ross in Ventura

Now that would go good that a doobie

Ross

Florida Grillin Girl

Uhm huh, it looks delicious while somehow still not all that fattening - a true winner!!

Faith
Tampa, FL

Ripnem

With a doobie? or after?

Both

bubba tim

This is what happens when children that did drugs, grow up. :woohoo: :P Very creative Marc! One question, did your wife eat one?

Zippylip

Todd, the shrimp was the best part, like a little shrimp/garlic explosion in the middle of this thing. I will tweak it next time, may go with thigh meat instead of breast, little juicier, & I will switch out the Chipotle for the Robust, the Chipotle has a little too much heat for the shrimp (which I already heated with crushed red pepper to begin with...). I think I will go back to another batch of stuffed moinkburgers & try the chipotle on that, great stuff man, that was my first taste of it last night, keep pumpin it out

Desert Oasis Woman

please post recipe or lead me to it :woohoo:
sounds too good to resist

stike

my old post with pics has been deleted.

here's the recipe i used.

Mushroom Lasagna
-from Ina Garten ("The Barefoot Contessa")

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds wild mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F. (stike: i o 400 or so))

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. (stike: i toss with olive oil or butter to keep them from sticking. also, they can cool down a bit and firm up, all folded on each other. i boil them while the 'shrooms are cooking instead of at the beginning)

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems (stike: I used them, minced). Slice the caps 1/4-inch thick (stike: I also cube or dice these instead.) Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

(stike: in doing this recipe since, I have increased the mushrooms to two pounds or so. A mix of wild and store bought fresh; porcini, shitake, etc. but not the white button mushrooms. I've also increased the bechamel sauce a bit. In the fall, we serve it with roasted pumpkin or squash soup)