rennea
Gold Member
- 3,662
Click For Summary
Discussion Overview
This thread features participants sharing their cooking experiences and meal plans, with a focus on various recipes and personal preferences. A specific discussion revolves around the preparation of mushroom patties and the challenges faced in achieving the desired flavor and texture.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, shares their experience of making cheeseburgers with sautéed mushrooms and Swiss cheese, noting that the patties turned out a bit dry due to using more meat than the recipe called for.
- Another participant mentions underestimating the amount of mushrooms needed, using only an 8 oz. tray instead of a full pound, which affected the flavor.
- Several users express a desire to replicate the garlicky and buttery taste of mushrooms from a restaurant, indicating a preference for a specific flavor profile.
- One participant recalls enjoying the mushrooms at Red Robin, suggesting a shared appreciation for that particular taste.
Areas of Agreement / Disagreement
Views differ regarding the preparation and flavor of the mushroom patties, with no clear consensus on the best method to achieve the desired outcome.
Contextual Notes
Participants are sharing personal cooking experiences and preferences, with a focus on meal preparation and recipe adjustments.
Who May Find This Useful
Readers within the consultant community interested in cooking tips and personal experiences related to recipe modifications and meal planning may find this discussion relevant.
Bren706
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- 2,380
Chef Michelle D
- 455
janetupnorth
Gold Member
- 14,814
ChefBeckyD
Gold Member
- 20,320
rennea
Gold Member
- 3,662
SLDOWDY1978
- 151
today's lunch is BLC's ( i dont like tomato so its cheese instead) tonights dinner is in the 29 minute cookbook the beef enchilada casserole. its baked in the microwave in the deep dish baker. tonight is my cluster meeting and i am bringing the desert so i have very little time today. but of course time enough to pop on Chefsuccess. 
chefann
Gold Member
- 22,050
hmm... lunch was pizza (cheese and spinach) with an antipasto salad.Dinner will be a variation on the Classic Mini Cheeseburgers. I'm going to sautee mushrooms in garlic and butter and put those on instead of the pickles, and use Swiss cheese instead of the American. And then make some Crispy Crowns (like Tater Tots, only smaller).
pamperedval
Gold Member
- 407
Ann - I like the sound of your cheeseburger with the mushrooms and swiss - please post and let us know how they turn out!
And Becky D. the fritatta is awesome! I made it last week to try it out before my open house and again for the party - it was devoured and everyone loved it. I used sweet Italian sausage instead of hot as that is my preference - but it is a great recipe!
Now I'm getting hungry even though I just had lunch...
I think I'll do Mandarin Orange chicken (from Trader Joe's) with rice done in the rice cooker for our dinner tonight - first night all week that we don't have somewhere else to be!
And Becky D. the fritatta is awesome! I made it last week to try it out before my open house and again for the party - it was devoured and everyone loved it. I used sweet Italian sausage instead of hot as that is my preference - but it is a great recipe!
Now I'm getting hungry even though I just had lunch...
I think I'll do Mandarin Orange chicken (from Trader Joe's) with rice done in the rice cooker for our dinner tonight - first night all week that we don't have somewhere else to be!
Stephaniecafe
- 369
One of my favorite pork recipes that my family loves and we make a lot (DH just pushes the meat aside, or I make some w/0 for him) I can't remember where I got it, we've used it for years!
I either cut up a loin or use the cubed carnitas.
Vietnamese pork in peanut sauce
1/4 cup soy sauce
1/4 cup vinegar
2T minced garlic
2 T peanut butter
2 tsp sesame oil
1 tsp minced fresh ginger
1 tsp chile paste or tabasco sauce
1 large onion, chopped
1 carrot, sliced thin
2 stocks chopped celery
1 red bell pepper, chopped
1/2 cup chopped fresh cilantro
1 T oil, for saute
1-2 lb pork carnitas (or cubed pork loin)
6 cups cooked rice (2 1/2 cups before cooked) See beginner's recipe section on how to cook rice. You can do it!
Directions: Heat the saute oil and sesame oil until almost smoking, add the onion, carrot, celery, bell pepper, and pork. Stir often until the onions are clear and the pork is cooked through. Add the garlic and remaining ingredients, except the cilantro. It helps to mix the peanut butter and soy sauce until smooth. Heat through. Add the cilantro. Pour over cooked rice noodles or fluffy rice if desired. Yields 6 generous servings. (I usually put half of the topping in a freezer bag for later). It makes a lot!
I either cut up a loin or use the cubed carnitas.
Vietnamese pork in peanut sauce
1/4 cup soy sauce
1/4 cup vinegar
2T minced garlic
2 T peanut butter
2 tsp sesame oil
1 tsp minced fresh ginger
1 tsp chile paste or tabasco sauce
1 large onion, chopped
1 carrot, sliced thin
2 stocks chopped celery
1 red bell pepper, chopped
1/2 cup chopped fresh cilantro
1 T oil, for saute
1-2 lb pork carnitas (or cubed pork loin)
6 cups cooked rice (2 1/2 cups before cooked) See beginner's recipe section on how to cook rice. You can do it!
Directions: Heat the saute oil and sesame oil until almost smoking, add the onion, carrot, celery, bell pepper, and pork. Stir often until the onions are clear and the pork is cooked through. Add the garlic and remaining ingredients, except the cilantro. It helps to mix the peanut butter and soy sauce until smooth. Heat through. Add the cilantro. Pour over cooked rice noodles or fluffy rice if desired. Yields 6 generous servings. (I usually put half of the topping in a freezer bag for later). It makes a lot!
peachey
Gold Member
- 134
akggirl
Gold Member
- 125
janetupnorth
Gold Member
- 14,814
akggirl said:I have 3 chicken breasts leftover from last nights dinner... trying to come up with something easy to use 'em up.
Season and put on salad
Jamaican Jerk Nachos
Chop and put in pasta with Basil Blend Canola Oil
Mix with Greek Seasoning...
Put italian dressing on and heat up...
Make into chicken tacos...
chefann
Gold Member
- 22,050
pamperedval said:
They were good, but a little dry. I used more meat than the recipe called for, so the patties were thick and I think that affected it (although it shrunk less in the oven because it was thicker). I also WAY underestimated how many mushrooms I'd need. I used an 8 oz. tray of pre-sliced mushrooms, and should have used a full pound. The mushrooms didn't taste like those at Red Robin (that's what I was going for), so I'll have to try again. Their 'shrooms are garlicky and buttery, but they're also made with canned mushrooms.
pamperedval
Gold Member
- 407
Frequently Asked Questions
Why did my mushroom patties fall apart while cooking?
Mushroom patties can fall apart if they lack binding agents. Ensure you use enough breadcrumbs, flour, or eggs to help hold the mixture together. If your mixture is too wet, consider adding more dry ingredients to achieve the right consistency.
Why are my mushroom patties too soggy?
Sogginess can occur if the mushrooms release too much moisture during cooking. To prevent this, try sautéing the mushrooms first to reduce their water content before mixing them into your patty mixture. Additionally, ensure you’re not adding too many wet ingredients.
What can I do if my mushroom patties are bland?
If your patties lack flavor, consider enhancing them with spices, herbs, or seasonings. Ingredients like garlic, onion, salt, pepper, and fresh herbs can significantly improve the taste. Experiment with different flavor combinations to find what you enjoy best.
Why did my mushroom patties burn on the outside but remain raw inside?
This can happen if the heat is too high. To ensure even cooking, cook your patties on medium heat and allow them enough time to cook through. If they are browning too quickly, lower the heat and cover the pan to help them cook evenly.
How can I make my mushroom patties more nutritious?
To boost the nutrition of your mushroom patties, consider adding ingredients like finely chopped vegetables, legumes, or whole grains. You can also incorporate seeds or nuts for added protein and healthy fats. Just be mindful of the moisture content when adding these ingredients.
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