Where I live up in country Isaan hard to buy the kind of mushrooms I'm used to, like swiss, portobello

At home we'd sautee them in butter etc for sauces or to soften to eat. I find the type of mushrooms we get here

the black top ones or I think Shitake (Japanese) mushrooms are a bit more rubbery and don't respond well to this

type of cooking. I find the best way for me to prepare them is to let them sit in boiling water really brings out the

flavour. Anyone else have any ideas?

Good question. I will be following this thread.

A really tasty treat is to soak them in heavy cream for about 5 minutes.

Then cover them in panko or flour mixed with paprika and finely-chopped flat-leaf Italian parsley and then pan-fry using grape seed oil.

Horseradish, Remoulade, Aioli, or Tzatziki for dipping is nice, too!

A really tasty treat is to soak them in heavy cream for about 5 minutes.

Then cover them in panko or flour mixed with paprika and finely-chopped flat-leaf Italian parsley and then pan-fry using grape seed oil.

Horseradish, Remoulade, Aioli, or Tzatziki for dipping is nice, too!

That sounds like a Top Tip!

I am doing something wrong. My mushrooms never turn out good.

I am doing something wrong. My mushrooms never turn out good.

Another great way of preparation is to marinate them in good bourbon and sauté them with butter and flat-leaf parsley.

Flat-leaf versus curly parsley because flat-leaf have a more pronounced taste.

Where do you guys find parsley? I've got a mate bringing me some seeds from Australia. Can u bring commercially packaged seeds in ok?

I am doing something wrong. My mushrooms never turn out good.

Like I said I soak mine in a bowl with boiling water for 10 minutes. Really softens them up and brings out the flavor. You can't saute them like normal mushrooms

Try googe......marinading mushrooms. I got a very simple recipe there that called for buttons but I soaked shitake and substituted them....Fantastic.

Try googe......marinading mushrooms. I got a very simple recipe there that called for buttons but I soaked shitake and substituted them....Fantastic.

I never had any luck with searches for recipes for Mushrooms. That's why I had to wonder if there is a secret to them.

I just douse them in balsamic vinegar and extra virgin olive oil with the rest of the salad stuff. Any vinaigrette would probably do, but most of the prepared stuff I find too sweet. One exception is the Loaf brand.

Maybe I like rubbery because I don't anything special with them.

I use them a lot in different kinds of recipes.

Boiled in soups, sauteed in olive oil for part of pasta sauces, stir fried in Asian dishes.

Love 'em!