Mushroom Question.

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One of my favourite ways of using chicken breasts is to use them with a Marsala & Mushroom sauce. The problem is the two people I cook for don't like mushrooms. Well they like the flavour but not the texture so when I use mushrooms in a recipe I chop them very finely and they are fine with that.

So my question is: If I chop them fine, saute and leave them in the sauce will there be more flavour than if I sliced and sauteed, then strained the sauce before serving?

Thank you in advance!
 

kuan

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Probably so.  You can also dry the mushrooms and turn them into powder by grating them.

Or just use mushroom powder.
 
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Oddly enough I'm planning on chicken with a mushroom sauce for tomorrow's dinner. I know I don't have any marsala on hand, and I think I am out of sherry. I'll have to hit the store to get something suitable.

Anyway, I think that if you don't exactly saute the 'shrooms but more like poach them in butter they'll give up their water and most all the flavoring would be in the broth. You could then just leave them out and still have the desired mushroom flavor in the final dish.

I may have to experiment a bit tomorrow.

mjb.
 
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I also have people in the household who are fussy about mushrooms.  It's a pain as I love the little things.  So, I do as indianwells does.

Other thing is, one of my eaters will not palatewise tolerate the normal button mushrooms, so they have to be shitakes, swiss brown, straw mushroom, enoki etc.  Says the button mushrooms (common white mushrooms) are too bitter.  Ah well, all palates are different.

When I put them into a ragu I just add some sugar and very finely dice the mushrooms and cook the ragu for at least 3 hours.  They pretty much get hidden by the sauce and the sugar - I just like to know they are there for nutrition's benefit, and I like them!

Teamfat: good tip on the poaching, I'll have to try that.
 
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It will seem wasteful, but try frying up some dried mushrooms (not rehydrated) with shallots, garlic, and thyme. Deglaze with some wine, then add some cream and chicken stock and simmer. You should get a nice coffee color (errr...coffee with cream in it), then strain the whole thing. I know...all those delicious wild mushrooms not being put on the place just seems like blasphemy, but... it's an amazing sauce. (credit due to Gordon Ramsay)

Mushroom powder was mentioned, I've used it for a few things. It makes wonderful ravioli and gnocchi. I saw a recipe for sea scallops seasoned with porchini powder. sounded delicious.

Are you planning to make chicken? Mix the mushroom powder with butter and a herb, and shove it under the skin and roast it!
 
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Chopped would release more flavor, however leaving them in big chunks means they're easier to remove from the plate so the decision is really theirs.  My husband doesn't tolerate white button mushrooms, says they taste like bandaids.  He does however drool over chanterelles.  Too bad they cost $10/lb around here.
 
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I have trouble envisioning a palate that enjoys the flavor of mushrooms but not the 'shroms themself. But that aside.

Given those circumstances, the easiest way to incorporate the flavor into sauces is to start by making mushroom stock. That will give you the rich, earthy flavor without hunks of mushroom floating around.

You can buy mushrooms for stock, if you wish. But I just save the stems and trimmings in a freezer bag until there's enough to work with. After making the stock I can it (using a pressure canner!) in half-pint jars, so always have some on hand.
 
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I see those stores that sell infused olive oil popping up all over now too. I have a bottle of porchini oil that makes some amazing risotto. Mushroom flavor aside, olive oil infused with porchini has a certain buttery flavor as well.
 
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   I like fresh shitake's with marsalla, for the flavor and I prefer the texture to button mushrooms when sliced and sauted.   
 
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I don't trust infused oils.  Once in a while I'll get truffle infused oil but that's only because I can't afford real truffles.  Mushrooms I can afford.  I am able to find wonderful dried mushrooms like chanterelles, morels, porcinis, etc.  Once in a while I will splurge on the fresh versions if they are available.  But the dried stuff works really well for making a very rich flavorful mushroom risotto. 
 
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i use creminis for my chicken marsala...they are baby portobellos and have the best flavor, i think....maybe you could make a mushroom pesto and add that...just a thought....

joey
 
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Well I was meaning to experiment a bit with mushrooms tonight, but after preparing dinner I got sidetracked watching the season finale of Hell's Kitchen.

I did make roast chicken breasts with a mushroom sauce, but I like having actual mushrooms in the sauce. I did read in Peterson's Sauces about mushroom essence, basically cook fresh mushrooms in an equal, by weight, measure of water for 15 minutes. Strain and reduce the water to 1/4. Could be pretty good, similar to PrairieChef's suggestion. Wonder if getting some browning on the 'shrooms before they hit the water would be a nice addition to the flavor?

mjb.
 
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Chopped would release more flavor, however leaving them in big chunks means they're easier to remove from the plate so the decision is really theirs.  My husband doesn't tolerate white button mushrooms, says they taste like bandaids.  He does however drool over chanterelles.  Too bad they cost $10/lb around here.
Wondering just quietly how your husband knows how bandaids taste...../img/vbsmilies/smilies/eek.gif
 
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I think one of the best ways to get an abundance of flavor out of a mushroom sauce is to prepare it the day before.  It is amazing how much better those sauces taste the next day.  If your sauce is heavy on the cream, you need to be careful when reheating because the cream can break under high heat.  I like a combination of wine and a little cream. 
 
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7,635
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Chopped would release more flavor, however leaving them in big chunks means they're easier to remove from the plate so the decision is really theirs.  My husband doesn't tolerate white button mushrooms, says they taste like bandaids.  He does however drool over chanterelles.  Too bad they cost $10/lb around here.
Wondering just quietly how your husband knows how bandaids taste...../img/vbsmilies/smilies/eek.gif
Haha I will ask him next time he complains about mushrooms!

 
 
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Only problems with dry shrooms is liquid can't be used in any sauce that is not dark in color.
 
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