But you can also use
white button mushrooms if you'd like.
Not exact matches
-
White button mushrooms instead of portabellas, because they're cheaper - Shallots instead of pearl onions, because the first grocery store I went to didn't have pearl onions - A local craft nut brown ale instead of wine for deglazing, because any reasonable quantity of red wine gives me a splitting headache the next day (and
if you can't drink the alcohol you're cooking with, where's the fun in that?)
I like how flavorful shiitake
mushrooms are, but
if you have regular
white button mushrooms those will work as well.
Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10
white button mushrooms 2 T long - grain
white rice 1 t salt, less
if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.
baby bella or
white button mushrooms, wiped clean, * stems removed and quartered or halved
if small
If oyster
mushrooms are unavailable, substitute
white button mushrooms, chanterelles, or a combination of both.
These are far more powerful than your average
white button or cremini
mushroom, and if you're a regular reader you already know about my love for Four Sigmatic's Mushroom
mushroom, and
if you're a regular reader you already know about my love for Four Sigmatic's
Mushroom Mushroom Elixirs.