Breaking eggs
Jun. 14th, 2007 10:33 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumIsn't the first step in making an omelette.
It's, in fact, pretty much the last thing, though it may be done fairly soon after the first thing.
Yesterday I made a couple of them, taking advantage of the second flush from the oyster mushroom kit I bought in SLO on 24 Mar.
So I made a rustic duxelles.
Chop fine, but not minced, about a 1/4 cup of onion, toss into a small skillet with a dab of butter.
Chop the gill meat of a cup of oyster mushrooms (reserve the stalks, laying them in a bright windo with good airflow will let you dry them. Later you can powder them to thicken and flavor soups and sauces) This should be finer than the onions.
When the onions are a little short of how done you want them to be... don't let them caramelize, add the mushrooms, reduce the heat and cover loosely.
Beat two, or three, eggs, per omelette. Let them rest.
When the mushrooms have gone to a dull brown, and reduced by about 1/2-2/3rds, butter a skillet and pour an omelette into (I use an eight inch cast iron skillet, it's perfect for a two-egg, and not too cramped for a three egg). The heat ought to be a little high, so the skin will set quickly.
Once the omelette has set, reduce the heat. When it's ready to fold, cover one half with about half the duxelles, and fold.
Flip it, once, to get both sides completely cooked.
It'll make three omelettes.
It takes about 20 minutes.
To make it a classic duxelles, takes longer, and wants shallots, in about equal measure, to the onions. All should be cooked until it becomes a paste.
If you make this, fill the omelette with something else (cheese, ham, peppers, etc.) and then ladle the duxelles over the top.
It's, in fact, pretty much the last thing, though it may be done fairly soon after the first thing.
Yesterday I made a couple of them, taking advantage of the second flush from the oyster mushroom kit I bought in SLO on 24 Mar.
So I made a rustic duxelles.
Chop fine, but not minced, about a 1/4 cup of onion, toss into a small skillet with a dab of butter.
Chop the gill meat of a cup of oyster mushrooms (reserve the stalks, laying them in a bright windo with good airflow will let you dry them. Later you can powder them to thicken and flavor soups and sauces) This should be finer than the onions.
When the onions are a little short of how done you want them to be... don't let them caramelize, add the mushrooms, reduce the heat and cover loosely.
Beat two, or three, eggs, per omelette. Let them rest.
When the mushrooms have gone to a dull brown, and reduced by about 1/2-2/3rds, butter a skillet and pour an omelette into (I use an eight inch cast iron skillet, it's perfect for a two-egg, and not too cramped for a three egg). The heat ought to be a little high, so the skin will set quickly.
Once the omelette has set, reduce the heat. When it's ready to fold, cover one half with about half the duxelles, and fold.
Flip it, once, to get both sides completely cooked.
It'll make three omelettes.
It takes about 20 minutes.
To make it a classic duxelles, takes longer, and wants shallots, in about equal measure, to the onions. All should be cooked until it becomes a paste.
If you make this, fill the omelette with something else (cheese, ham, peppers, etc.) and then ladle the duxelles over the top.
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no subject
Date: 2007-06-14 08:07 pm (UTC)no subject
Date: 2007-06-14 08:33 pm (UTC)It needs to be kept moist, and have air circulate.
Soak it, and wait. Mist it, and wait.
Then it decided to flush. A flush is, depending on temp, moisture, air and light, 1/2-3 lbs of mushrooms.
The kit is supposed to provide 6-10 flushes. If you let it dry, you can then wait until later to soak it, and get another flush.
There are places which sell innoculant, and/or pre-innocculated cultures, which you then place in the appropriate media, indoors, or out.
Some of those, like shiitake logs, can provide fruit for years.
TK
no subject
Date: 2007-06-14 09:23 pm (UTC)I've been thinking about getting a mushroom kit myself. Fungi Perfecti has an excellent catalog of kits.