From: riburr@shentel.net   
      
   a wrote:   
   > "riburr" wrote:.   
   >>   
   >> Agaricus seems to withstand higher heat well.  Hell, people grill   
   >> portobello over open flame like hamburger. I might very well use a   
   >> caramelized sauce prepared ahead of time as a marinade for mushrooms   
   >> subsequently cooked at a lower temperature, but that's just my preference.   
   >>   
   >> I find a lot of mushroom flavors are volatile or heat labile, and tend to   
   >> cook off at high heat.  I suppose a *very* quick fry in a hot wok might   
   >> give something interesting; giving a coat of caramelized flavors cocooning   
   >> and preserving the more delicate flavors toward the cooler center.   
   >>   
   >   
   > Yeah, I can see how the delicate chanterelle perfume could be driven off   
   > with excessive heat processing. Another thing is texture. A bit of extra   
   > heat can get rid of a lot of moisture from a slimey cep which has been   
   > waterlogged after a downpour. Then again I suppose the same could be   
   > acheived at a lower temperature but cooking longer.   
   >   
   > Think I might experiment with cooking 'em at various temperatures this   
   > season instead of just my usual browning. Thanks for the ideas!   
   >   
      
   My current line of experiments use a Camerons stovetop smoker to smoke   
   mushrooms using different woods harvested from the yard. Not sure what   
   temperature they are cooking.  I use an electric stove with the burner   
   on high heat to get wood chips smoldering, then lower the heat to medium.   
      
   It's like the mushrooms are both smoked and steamed by the process.  The   
   texture gets very firm.  Morels even ended up getting slightly crispy.   
   The flavor of smoke and marinade (usually just olive oil, salt and fresh   
   herbs) is a little forward, and can overwhelm delicate mushroom flavors.   
     But, the process imparts a very meaty taste and texture.  (Hickory   
   wood lends a bacony taste.)  Can't wait to try it with some robust   
   boletes, chicken-of-the-woods and blushers.   
      
   I'm kind of laid up with a big blister on my foot from the Bonnaroo   
   music festival, but hope to return to foraging very soon.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)