sf wrote:
> On Tue, 07 Dec 2010 21:23:24 -0800, JL > wrote:
>
>
>>Stewing mushrooms in water, stock or wine and then reducing the cooking
>>liquid by half is a common method for making 'mushroom cooking liquor."
>
>
> I asked, but apparently you're not supposed to reduce the wine...
> that's why I said you're wasting your time.


I posted only for informational purposes, i don't expect the OP to add
anything worth reading.

>
>>And the white or red wine sauce champignons can be quite good, but not
>>so good i will make it in any routine way.
>>
>
> I make sauces and gravy, not a cooking liquor. A little sherry is
> good with mushrooms too.

I sometimes add a bit of sherry to a bacon and mushroom bake, that is
served on toast

Mushrooms "sous cloche" is cooked & served on a slice of sherry soaked
toast. I have never seen any particular necessity for the "bell" but
according to the recipe i have it helps to steam the mushrooms while
they cook.

>
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3