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Cooking & Baking

ProfessorGAC

(74,919 posts)

4. When Doing That...

Reply to multigraincracker (Reply #2)

Tue Oct 21, 2025, 06:48 PM

Tuesday

...it really improves the flavor if you spoon scrap the dark gills from the under side of the cap.
That has an unpleasant bitterness that interferes with any acidity added to the recipe.
I've also used the stems, cut in half, sautéed in white wine & chicken stock, reduced and then buttered to make a sauce.
I throw the stems away to make the sauce pure liquid.

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