if I want a mushie taste I use a portobello mushroom stock cube. I get them from the Italian supermarket
Comment on Daily Discussion Thread: 😴 🎶🐈⬛ Monday, September 30, 2024
TinyBreak@aussie.zone 2 years ago
Its in the slowcooker. I compromised on my original vision and took some advice but not all. Its got the veggie soup (but blended so the chunks dont go mushy), beef stock and passata. Will give it a taste towards the end and see if the mushroom soup is still a good idea (gives me a chance to back out if its not working rather than commit early on to something I’m not sure about). Will saute the mushrooms and add towards the end and add then. Its probably gonna have more a curry style gravy consistency but thats actually ideal.
Seagoon_@aussie.zone 2 years ago
CEOofmyhouse56@aussie.zone 2 years ago
You usually do tomato or cream based. Not both. Hope it works out. Sounds delicious. 👍
Force_majeure123@aussie.zone 2 years ago
A tomato based sauce with cream and banana mashed through is classic French cuisine
dumblederp@aussie.zone 2 years ago
You’re gonna get a welfare check called in.
MeanElevator@aussie.zone 2 years ago
Needs a hug first
Bottom_racer@aussie.zone 2 years ago
CEOofmyhouse56@aussie.zone 2 years ago
Oh the very popular dish à la vomir.
Catfish@aussie.zone 2 years ago
I detest the texture of mushrooms but will use and discard the dried Chinese sort for broth etc. Stroganoff also. Have quite a few truffle flavoured things from CBM, powder good, sauce overrated