From: nicodemus@foobar.hellsuncles.co.uk   
      
   a wrote:   
   > "riburr"  wrote in message   
   > news:jr5ad3$7jl$1@speranza.aioe.org...   
   >> I'm a proponent of cooking mushrooms over low heat.  The hotter you cook   
   >> mushrooms the less flavorful they become.  Just thinking about these,   
   >> eaten almost a week ago, still makes my mouth water.   
   >   
   > I remember when my mother used to cook mushrooms when I was a kid, I always   
   > thought she overdid them. Looking sorry, brown and shrivelled on the plate   
   > and missing somewhat the fresh "mushroomy" smell of when they were raw. When   
   > I later cooked for myself I would, for example in a sauce, always add them   
   > once the liquid had been added so that they never got browned. I'm talking   
   > cultivated Agaricus here.   
   >   
   > Since I discovered the delights of caramelisation, I now find myself always   
   > browning mushrooms somewhat in fat before adding the rest of the ingredients   
   > (if any). So now I make them just like mum used to.   
   >   
   > Also I like the idea that the trace amounts of carcinogenic hydrazines might   
   > be driven off by the higher temps (no doubt to be replaced by carcinogenic   
   > hydrocarbons from the caramelisation process.....)   
      
   Since most (if not all) mushroom flavours are oil-soluble, the rule of   
   thumb is to fry fungi before doing anything else to them - well, except   
   Lactarius torminosus and siilar, which must be boiled vigorously for ten   
   to fifteen minutes before you do anything else with them.   
      
   --   
   Old Nick   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)