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madbakerThis week's Resolution Recipe: Mushrooms in May.
This is a redo of this Cooks' Play Date attempt.
2 lbs various European mushrooms, chopped coarsely (morel, Fronch blue foot, brown button, and another one I don't remember)
2 oz butter
6 cloves... of garlic
1/2 cup white verjuice
3/8 tsp cinnamon
1/2 tsp ginger
several threads saffron
1 tsp salt, plus a dash of pepper
Clean mushrooms. Melt the butter in a slow cooker. Add the mushrooms and garlic and stir to lightly sauté. Add the verjuice and spices. Cover and braise over low heat for two hours.
White powder is defined in this manuscript as ginger strained with starch, so I have used straight powdered ginger. I chose to believe the six cloves refer to garlic rather than the spice, although that is almost certainly not the case.
What worked: The liquid amount was right this time, as using the slow cooker prevented evaporation.
While the recipe talks about button mushrooms, using a variety gave a mixture of textures, sizes even when chopped, and possibly flavor. (The Fronch bluefoot mushrooms were earthy and kind of meat-like.)
What didn't: I added a dash of pepper as it needed a bit more oomph. (Maybe 1 actual clove in the future?)
Will I make it again? Sure, this will go into the tourney cookbook.
This is a redo of this Cooks' Play Date attempt.
Button mushrooms must be well cleaned, washed, wiped, and placed in a dish or a little pot with butter, verjuice, cinnamon, white powder, six cloves and stewed a long while on a low fire, and add there a little saffron, salt and when they are cooked serve them very hot and also likewise on meat days with a little salted pork fat. (Livre Fort, 1555)
2 lbs various European mushrooms, chopped coarsely (morel, Fronch blue foot, brown button, and another one I don't remember)
2 oz butter
6 cloves... of garlic
1/2 cup white verjuice
3/8 tsp cinnamon
1/2 tsp ginger
several threads saffron
1 tsp salt, plus a dash of pepper
Clean mushrooms. Melt the butter in a slow cooker. Add the mushrooms and garlic and stir to lightly sauté. Add the verjuice and spices. Cover and braise over low heat for two hours.
White powder is defined in this manuscript as ginger strained with starch, so I have used straight powdered ginger. I chose to believe the six cloves refer to garlic rather than the spice, although that is almost certainly not the case.
What worked: The liquid amount was right this time, as using the slow cooker prevented evaporation.
While the recipe talks about button mushrooms, using a variety gave a mixture of textures, sizes even when chopped, and possibly flavor. (The Fronch bluefoot mushrooms were earthy and kind of meat-like.)
What didn't: I added a dash of pepper as it needed a bit more oomph. (Maybe 1 actual clove in the future?)
Will I make it again? Sure, this will go into the tourney cookbook.
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Date: 2023-05-21 05:40 pm (UTC)no subject
Date: 2023-05-21 09:06 pm (UTC)