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    What is the best way to cook and serve mushroom? To make it as delicious as poss

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best way to cook and serve mushroom? To make it as delicious as poss-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way to cook and serve mushroom? To make it as delicious as poss),it will help you,my kids.

I once tried to boil them... they taste so HORRIBLE! Even my boyfriend and his sister almost threw up after eating some... Okay, I admit that I'm not the best cook in the world... instead, my boyfriend and his sister can cook better than me! But, I really want to cook for my beloved boyfriend and since mushroom is one of his favorite...

What do you all suggest then? Please share me some cheap, plain, and simple recipe about how to cook mushroom... Oh, does different type of mushroom need different way to cook also? What is the most delicious type of mushroom then?

Thank you for any of your feedback. ;)

Answers:
I'm sorry to say, that mushrooms taste bad boiled no matter what you do. That means you boiled them right! lol

Well, I love mushrooms and here are some fabulous ways to eat them:

My famous veggie omlette:

I make this omlette often and everyone loves it!
The measurements aren't precise because you can change them according to your personal taste.

handful of broccoli florrets
hanful of sliced mushrooms (not canned!!)
one sliced roasted red pepper from a jar
handful of chopped asparagus
half a spanish (or vidalia) onion chopped
3 tablespoons (or whatever you like) goat cheese (trust me, its fabulous in this omlette)
2 slices of pepper jack cheese (or american cheese + crushed red pepper flakes, but only about 1/4 tsp)
half a handful of chopped fresh parsley
salt and pepper to taste
4 eggs (or 1 cup of egg beaters)
4 tablespoons EVOO (extra virgin olive oil)
1 tsp dried chives (or 3 tsp fresh chives)

First: Sautee up the veggies.
In a good sized frying pan, heat it up and drizzle 2 tablespoons of the EVOO in. Let it heat up. You know if it's done when you take a drop of water and have it sizzling and popping a bit in the pan.
Then, you take your onions and put them in and sautee them until translucent. Dump in the roasted red pepper sliced and sautee for about a minute. Then dump in asparagus and sautee for 2 min stirring occasionally. Be careful not to let the onions burn. This can be prevented by sirring occasionally. Then you add the broccoli and salt and pepper. Sautee this for about 1 minute. Next, dump in the mushrooms (yay!!) and stir occasionally. After 30 seconds (roughly) add the fresh parsley and chives. (if you want you can add 1/2 a tsp of dill. dried). Let that sautee stirring occasionally for about 3 min. Drizzle a bit more EVOO into the pan. When its done, directly into the pan, add the beaten eggs (or egg beaters) with the veggies. The pan should be on medium/low depending on your stove. Put the cheeses on the top of it. The goat cheese should be crumbled and spread apart. When you've checked the bottom of the
omlette and it is just slighlty brown, fold it over like a taco shell. Let it cook in the middle (about 45 seconds to a minute). Add more salt and pepper (just a little) and take out of pan when it's done. Garnish with a sprig of fresh parsley. YUM!!!!

Also, the mushrooms that work really well in this omlette, are potobello mushrooms. They taste really woodsy and yummy.

The next recipe is a recipe that I tried once and is very tasty.

STUFFED MUSHROOMS:
Prep Time:
20 Minutes
Cook Time:30 Minutes
Ready In:50 Minutes
Servings:10

20 fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter, melted
1/2 cup shredded mozzarella cheese
(you dont have to add clams, I didn't and it was great)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange mushroom caps hollow side up in the baking dish.
In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
Bake in the preheated oven 30 minutes, or until lightly browned.


yummy!

good luck, and have fun cooking with your boyfriend!

Other Answers:
what we did when i was younger was boiled them and drank them with kool-aid...we were tripping for hours!!

it is not the most healty thing. But cook them in some butter in a frying pan, add some powdered garlic. they will be great. A nice simple and tasty way is to get some large flat mushrooms, season with salt, pepper, a little garlic and olive oil and just put under the grill for about 10 minutes or in the oven for about 20.

you can eat them like this or they make a good alternative to a beef burger to have in a bun with salad and onions.

I think sauting them in butter gives them the best flavor Portobella Casserole with Crumb Crust

8 ounces flat, wide egg noodles, cooked according to package directions
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup water
1 (6-ounce) package sliced Portobella caps
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1/2 teaspoon dried savory
2 teaspoons cornstarch mixed with 1/4 cup cold water
2 cups dried bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon melted butter
Preheat the oven to 450*F (230*C).
Heat olive oil in a large skillet over medium heat. Add the onion and saute until slightly browned. Add water and the mushrooms, cover, and simmer for 10 to 12 minutes, until the mushrooms have given off a considerable amount of liquid.
Add the salt, soy sauce, and savory and stir to combine. Simmer for additional 5 minutes. Add the cornstarch mixture and stir until thickened. Add the noodles and toss to mix well.
Place mushroom mixture in a lightly greased shallow baking dish, cover evenly with the crumbs and top with the cheese. Drizzle with butter and bake for 5 minutes. Serve immediately.
Makes 4 servings.

I like to maranade portobello mushrooms in balsamic viniagrette and the grill them, and sever on top of caesar salad. You don't boil mushrooms but you can add them as slices to creamed soups. Buy a packet of the packed mushrooms in the store. Peel the outer skin away from them. Don't wash. Melt a little Lurpak butter in the frying pan, fry mushrooms till reddish, keep turning over. When done, remove and put on plate. Over low heat fry slices of tomatoes in the same fat. As it softens remove the outer rim of skin from tomatoes with fork.. Add salt and pepper to taste. Serve.

You can also serve this with fried eggs or use as an omellette filling.

You can also add them to a cheese and egg omellete, scrambled eggs or to mini pizzas.

have you tryed making creamed potatoe lol i know it dosnt sound like its got mushrooms but it does
you boil potatoes then put them in a tray with mushrooms on top and cream on top of that(sour cream) and you put it in the oven
and thats it

i know another mushroom food but dnt know how to cook it sorri



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