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A Cookbook?


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#1 scott_1971_h

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Posted 19 May 2017 - 03:40 AM

I have on occasion been known to Cook. I mean like garlic, onions, peppers, etc etc.

I have also been known to include some Shiitake, Oyster, Field and Button Mushrooms.

I am thinking of adding some more exotic ingredients, but I want to know a few things first:

Are cubes any good for cooking, does the Product survive, etc...

I'm hoping at least one person had been adventurous enough to have tried it, so what was it like?

 


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#2 Spooner

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Posted 19 May 2017 - 08:55 AM

Be careful, a very tasty dish may make dosage (portion size), difficult to control.   :wacko:

 

Perhaps you could add cubes as a garnish or topping at the end of cooking?  

Thinking of a yummy Beef and mushroom Stroganoff.

 

P.S. I already want seconds just thinking about it.  :biggrin: :tongue:


Edited by Spooner, 19 May 2017 - 09:01 AM.


#3 scott_1971_h

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Posted 19 May 2017 - 09:25 AM

Be careful, a very tasty dish may make dosage (portion size), difficult to control.   :wacko:

 

Perhaps you could add cubes as a garnish or topping at the end of cooking?  

Thinking of a yummy Beef and mushroom Stroganoff.

 

P.S. I already want seconds just thinking about it.  :biggrin: :tongue:

Yeah I'd thought of Courageous Eater Syndrome lol

I think mushrooms are pretty fab in gravies, etc. it would be easier to control dose. Actually would be quite a good way to 'test' if it's going to be good to eat... if it makes the gravy taste awful you can just get stuck into everything else and leave the gravy 'orphaned' on the plate.


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#4 Alder Logs

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Posted 19 May 2017 - 11:13 AM

Many years ago I and a friend cooked up a can of cream of mushroom soup with a big handful of liberty caps in it.  It worked.


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#5 Juthro

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Posted 19 May 2017 - 01:10 PM

If my memory serves me correct, I think Dr. McNasty battered, and deep fried a bunch of cubes to good effect. (after all anything battered and deep fried tastes good, right?)

I know I've paired dried, and fresh mushrooms with food in an effort to get them down (I'm a wimp, and have a hard time eating them straight up), but I've never actually cooked the mushrooms in my food.

FYI sloppy joes are a good medium to get down a couple of handful of fresh from the field liberty caps :)
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#6 SteampunkScientist

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Posted 21 May 2017 - 07:10 PM

Just make the tea as a side drink and be done with it!

Or pizza slices so you can control per slice.

Edited by SteampunkScientist, 21 May 2017 - 07:12 PM.

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#7 jkdeth

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Posted 22 May 2017 - 07:11 AM

The heat won't hurt the Actives. Just mind the portion size and remember anything with water will extract some of the actives.

#8 SteampunkScientist

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Posted 23 May 2017 - 08:56 AM

The actives do not like oxygen - they oxidize into blue dye rather quickly, so when cooking make sure you de-oxygenate your water by simmering for 10 minutes, or coat your actives in a little oil.


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#9 blu3prince

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Posted 02 June 2017 - 01:26 PM

Start with cubed smoked duck in smoking hot olive oil and brown them good. Toss a pinch of sliced garlic and red onions. Lightly toast. Deglaze with chicken stock (water works too). Generous splash of cream follows and is followed by pinch of salt, pepper, big pinch of parmesan and decent pinch of chopped parsley. Bring to boil and dump in pre cooked pasta. Add fresh chopped mushies, stir about for half a minute, then turn of the fire, wait 5 seconds and dump in an egg yolk. Quickly, immediately and vigorously stir it in. Serve immediately.

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#10 blu3prince

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Posted 02 June 2017 - 01:50 PM

Start with cubed smoked duck in smoking hot olive oil and brown them good. Toss a pinch of sliced garlic and red onions. Lightly toast. Deglaze with chicken stock (water works too). Generous splash of cream follows and is followed by pinch of salt, pepper, big pinch of parmesan and decent pinch of chopped parsley. Bring to boil and dump in pre cooked pasta. Add fresh chopped mushies, stir about for half a minute, then turn of the fire, wait 5 seconds and dump in an egg yolk. Quickly, immediately and vigorously stir it in. Serve immediately.

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Based on single serving, 180-200gm per. Turn the fire to medium when you put in the mushrooms. Otherwise, it's all high heat.

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#11 blu3prince

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Posted 02 June 2017 - 01:53 PM

Umm... 180-200gm <b>pasta</p>; not mushies of a non button mother.

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#12 Juthro

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Posted 02 June 2017 - 02:46 PM

Umm... 180-200gm <b>pasta</p>; not mushies of a non button mother.

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Welcome to Topia friend :)

I think the cookbook you're looking to post to is here. https://mycotopia.ne...m/182-cookbook/

As this tread was started more with the intent on how to use Cube's for cooking.
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#13 scott_1971_h

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Posted 03 June 2017 - 08:43 AM

Hey that sounds like it would be great with a few exotic ingredients...

Are freshies any good for tea, or do you have to dry them first?


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#14 Juthro

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Posted 03 June 2017 - 11:27 AM

Yes, you can use freshies for tea.

#15 Heirloom

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Posted 03 June 2017 - 01:42 PM

I've heard of freshies used for smoothies. I think fresh cubes are easy to eat and come on fast. I was just telling my nephew to try some tea cause he does not like the flavor much.
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#16 Juthro

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Posted 03 June 2017 - 03:04 PM

I cant handle fresh shrooms texture. To slimy for me, and cant get past my gag reflex. But I love the earthy, mushroomy (is that even a word?) taste of the tea. I would gladly drink it with a little lemon and sugar just for the flavor alone.

I also think you get a slightly more intense trip with fresh, no matter how you choose to ingest them.
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#17 blu3prince

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Posted 04 July 2017 - 08:45 AM

Umm... 180-200gm <b>pasta</p>; not mushies of a non button mother.

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Welcome to Topia friend :)

I think the cookbook you're looking to post to is here. https://mycotopia.ne...m/182-cookbook/

As this tread was started more with the intent on how to use Cube's for cooking.
Hey Juthro. I remember you, though my memory isn't the best these days. Cheers.


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