Really needed only olive oil or butter to fry in, and a pinch of salt, which lifts the flavor. But when you are in the second pail porcini mushrooms may need some variety. Get help to find the flavor that lifts are wild and domestic mushrooms.
Try combining fresh mushrooms with some of their flavor peers or create a flavor set. Fry in butter or oil and season very carefully so that the fungus' own tastes do not get lost. Here are a few suggestions:
Cep-fungal
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Vitlök, fänkål, rosmarin, nepitella, citronskal, torr sherry, svartpeppar, vitpeppar, chili, lagerblad, korianderfrö, salvia
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Triss: Vitlök, citronskal, rosmarin
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Dill, kanel, schalottenlök, rödlök, vitpeppar, kryddpeppar
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Orange, shallots, red onion, miso, soy sauce, allspice, balsamic vinegar, chinkiangvinäger, juniper, thyme, bacon
Mushroom
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Garlic, anise, coriander seed, portivin, white wine, orange peel, lemon peel, fennel, parsley, chervil, smoked ham, sage, apple cider vinegar
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Kind: garlic, anise, orange
Portabella (full-grown forest mushrooms)
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Ljus soja, schalottenlök, ingefära, vitlök, apelsin, portvin, madeira
Oyster mushrooms
- Capers, ginger, light soy sauce, onions, sage, smoked ham, white wine
- Kind: sage, smoked ham, white wine
Do you have any other tips or something that you do not match please let me know.
