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was thinking about adding mushrooms to some ABT's...

post #1 of 6
Thread Starter 
I would saute them first to get as much of the water out of them as I could, then mix them with the other fillers. Anyone have an experience that would talk me out of this?icon_question.gif
post #2 of 6
After sautéing them, I would also squeeze out any extra liquid I could out of the mushrooms. They should be fine to use then.
post #3 of 6
Sounds like a good idea. Sauteed mushroom, onion, and Mozzerella flashed through my head when I read your post. I will have to try it!
post #4 of 6
I'm with dawn on this one too. get the moisture out but then I'm with 4th wind too mozzerella sounds really good to. All mixed with some cream cheese and a thin sliced bacon and you mite just the same ones I'm doing this weekend.
post #5 of 6
i've done this before for a mushroom/swiss fattie, and so ahs RIVETE. in comparing notes, we both agreed that saute-ing the mushrooms first was the way to go!

the diea of squeezing them out to remove any leftover moisture is also a very good idea - i'd even take it a step further and see if it were possible to reduce (boil) the moisture down as thick as possible without burning, skim off any significant fat, and then top the mushrooms with it as they are laid out on the fattie - all of the flavor, none of the problems.

(whoops - i was thinking of fatties ~ but much of the same ideas apply ~)
post #6 of 6

I've done it.

I did some sauteed mushrooms in abt's before. I just did them in butter with spg and cooked em way down. Lay them on a paper towel to cool and dry and fix em up. Works great, give it a try.

Dave
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