Mushrooms

In typical Argentine fashion mushrooms have disappeared from the supermarket shelves since my chicken and mushroom empanadas became a hit with my mother in law. In the UK i used to have them with a fry up but for me they work best in beef stews.

Mushrooms with garlic is okay but the garlic does tend to overpower the taste of the mushroom.

Is garlic a big part of Argentines’ home cooking? It is integral in many Italian sauces, isn’t it? I don’t notice it very much in restaurant food.

Thanks for the tips on removing its killer strength, serafina. That’s a really useful thing to know.

I knew about removing the sometimes green centre however I thought that was to get rid of bitterness rather than strength....I'm no chef though.

I used to like garlic a lot but have gone right off it. Every time I enter the mother in laws house the place is reeking of it. As she's not supposed to have salt her carer puts garlic in everything to give it flavour.

Last time I used garlic was the other day when I lightly rubbed my toast with it before slapping on some butter and sardines for my lunch time snack.

Love sardines, but I always think mustard rather than garlic butter. With that and your empanadas recipe, you sound like an adventurous cook.

Quote from Rice

Love sardines, but I always think mustard rather than garlic butter. With that and your empanadas recipe, you sound like an adventurous cook.

Simple cook rather than adventurous.

I like the sardines in tomato sauce on buttered toast as well...with a dash of Lea and Perrins to spice it up. Must give the mustard a try.

OK, @serafinaalready had me thinking of mushrooms, and now you’ve added sardines to my drooling daydreaming, UK Man. It’s still a long way until lunchtime but now my stomach is begging for food.

Sardines with mustard on saltines and sautéed mushrooms would do the trick quite nicely.

I might just have sardines on toast for my lunch today.

Quote from serafina

UK Man, you should join our party this year, and take charge of the catering. We will be able to eat something different for a change!

Fish suppers...you don't even need cutlery to eat it. It'll have to be merluza instead of haddock though.

Most Scots don't even know what ingredients are in a haggis, me included!! Savoury oatmeal is about as much as I know.

Isn’t haggis traditionally cooked in a sheep’s stomach? The oatmeal part sounds fine, but ???

Quote from Rice

Isn’t haggis traditionally cooked in a sheep’s stomach? The oatmeal part sounds fine, but ?

Something like that.

I think it's the texture that puts most people off. The modern versions are much better in looks and taste especially the Marks & Spencer one. It's very nice.

Marks & Spencer’s food hall was where I went, as a student, to try some of your strange foods, like steak & kidney pie. I don’t think haggis was on offer there at that time. But I probably wouldn’t have had the, um, stomach to try it.

Hi guys! I used to order mush from sueño verde (http://www.s-verde.com.ar/index.php) not many places where to find variety of them but they might have fresh shitake and girgolas.

cheers

mariana

Thanks, mariana da cruz ! I’ll bet serafina will be having a ‘shroom party now!