Champignons league

I am feeling a bit hungry and Fancied some Button Mushrooms lightly fried in butter and added to a cream sauce... Then slapped on some nicley toasted bread...

Whats your Favourite mushroom and how do you eat them?

I love frying mushrooms in olive oil with garlic and salt.

Reherl, aka Pfifferlinge. Fried in browned butter with some crushed garlic - just don't let the garlic burn. Eat with a baked potato and sour cream with a side dish of mixed green salad (iceberg, lettuce, rocket) en vinaigrette and you will realize that vegetarian fare is a pretty tempting alternative to meat every now and then.

Battered, fried and dipped in Cajun aioli sauce.

Looks like the question of what I will be having for tea has been sorted out :-)

On top of a bloody great piece of steak.

Excuse my ignorance, but is there any goodness in these little fungus' ?

I usually flick them off the plate when they arrive with my full fried breakfast and into the bin, best place for them or in leave them in the garden.

"They are a great source of phosphorus, magnesium, potassium and selenium, nutrients often lacking in our highly processed-food diets."

Good idea, but not in Gemany. Unless of course you buy Entrcote and have them cut it damn thick and grill it yourself so that it still moos when you stick the fork in.

No longer sure of the recipe, but with sesame seeds lemon juice and a good olive oil, quickly cooked. It was the best three minute meal we ever had. I will post the recipe if I can find my ex on facebook an dif she will talk to me

What's a recipe? Experimentation is the way to go!

a recipe is for the guidance of wise men and to sell to idiots ( dont beleive me, look at Jamie Oliver books)

Covered in breadcrumbs, deep fried and dipped in garlic mayo - mmmmmmmmmmm

A selection of wild mushrooms in a risotto

Tonight saw the ultimate fry-up:
Cut up three slices of bacon (preferably American style but British might work) Vegetarians may omit this step
Cut a huge mushroom, about 3" diameter, in slices
Fry both in olive oil until tender
Add 1 clove chopped garlic
Cook a handful of broccoli until tender
Add to the frying pan, heat through
Remove to a warmed plate, crumble about 50 g goat cheese (mine was marinated in olive oil with chilli and peperoni) over the top

I was missing eggs, sausages, black pudding, fried bread, beans, tomatoes, hash browns (if that sort of thing rocks your boat) and so on.

I assume the addition of Broccoli was to trick yourself into thinking that you were making something healthy?

Oyster mushrooms brushed with sesame oil with some crushed garlic added, then shoved under the grill (Backofengrill) or on the barbecue till the edges go crispy. Grind salt and pepper over before serving with rocket/arugula dressed wíth pumpkin seed oil and balsamico. Bacon is optional. No, scrub that. Bacon is desirable.

I remember a pub that did mushrooms with garlic and topped with melted Stilton. Bloody scrumptious.

When I was in Mexico I tried some funny tasting mushrooms that made the world even more beautiful and me love my fellow humans with an exuberance I had never felt before. Then an omnipotent being appeared, told me the secret to life and gave me a strawberry sundae. Never saw her again sadly.

No, I got to do that because my two Philistines won't touch the stuff. They are being punished by having to undergo severe dental and orthodontal surgery and live off soup and yoghurt.

If you wanna do those italian style marinated mushrooms, garlic n parsley and all that, then whack a pan on the hob with NO HEAT, olive oil in, crushed garlic in, then turn on the heat. The oil will take on a better garlic flavour rather than jus a load of burnt bits of garlic. When the garlic starts to sizzle up a bit, bang your shrooms in the pan, season, and they'll immediately start to suck up the oil. When they do, turn the heat right down to almost nothing, and leave them until they splurdge out a load of juice , then heat up to high again to reduce the liquid off. Shitloads of chopped parsley, mix through, cool. Check for seasoning, done.

you just need to add some chorizo, and then then champiñones will be edible. but these are the most boring.
Even the Germans, so short-changed by the venemous ex-pats on this board, have much better: Steinpilze and Pfifferlinge.
and there is so much more, portobello, shittake,

mmm... Porcini...

slice the cap of mushrooms( not all the way...just a wee bit)... add ( insert)a lil' pinch of kurkuma ( turmeric), salt, cilantro ( good luck finding this in Deutschland) ( helps to have the mixture ready)...saute them in oil ( butter if u wanna indulge) for a few minutes...add mild yoghurt and get 'em off the top after 5 min...

And if you wanna make a nice creamy curry out of it ... deep saute chopped onions, tomatoes and chili before you drop 'em mushrooms in...a lil bit of water (half a cup I'd say) between the mushrooms and the yoghurt ...

Cilantro is Coriander isn't it? If so you can get it in pretty much any supermarket.

Correct on both points

You can? Not here in these parts unless you go to an Asian or Indian shop...

I'd be surprised if Edeka didn't have it.

Heretic! You can't leave bacon out!

Back to mushrooms - a nice side dish are those big flat mushrooms, the quite expensive ones, wiped over with olive oil and fried on a hot ribbed based pan, with courgettes cut into long wide slices fried the same way (so you get browned bits along the mushrooms & courgettes), then served with rock salt/fleur de sel sprinkled over and a squeeze of lemon juice. Can also do this with aubergine although they need more oil and often some water to cook properly.

Thanks Keydeck...will check again...I shoulda been more clear... fresh coriander leaves...

Just had steak with Porcini powder rubbed into it and sauteed, Delicious

Uli Pasta (copied from an Italian friend)
Melt butter in a pan with a whole (but crushed a little under a knife) garlic clove, then add the mushrooms. When they're done add them to freshly cooked pasta (still warm) with some cream and freshly grated parmesan, season with salt and mix the whole lot up. Serve with a little bit of the parmesan on top to garnish (and I normally like to add a bit of freshly ground pepper).
Very simple and very tasty if you like creamy garlicky mushrooms.