On Jul 12, 1:07 pm, Steve Wertz > wrote:
> On Thu, 12 Jul 2007 08:26:52 -0700, kuvasz guy wrote:
> > On Jul 12, 12:04 am, Steve Wertz > wrote:
>
> >> Simmer them for 4-5 minutes, then let them dry in a colander on
> >> the counter for a few hours. Add Italian dressing of choice (I
> >> use Girards Italian - just a bit, and some habenero balsamic
> >> vinegar and refrigerate for 24-48 hours.
>
> >> Well, you get the basic idea. This is what I did on Saturday
> >> (and I ate them tonight). This is my normal method for making
> >> them. The simmering is important - don't just use
> >> fresh/unblanched mushrooms.
>
> > I'd like to try this -- why does the simmering make a difference?
> > changes the texture?
>
> They soak up and distribute the marinade better than they would if
> they were fresh. The texture is another important aspect.
>
> No need to boil/simmer too long. I really prefer the these better
> - they have a little bit of a bite to them rather than being
> almost mushy.
>
> -sw

thanks -- I'll give it a shot....

...fred