Rec: Anchovis mushrooms

jake said:

An experiment today that worked well:

Fry some tinned anchovies on oil, gently.When the anchovies has melted
into the oil, add chopped mushrooms. Fry until you like their texture.
Add some pepper, serve.

I had a spring onion omelet + bread with this.

There's that taste-in-ass fish n' 'shoom thingie again, 'specially so
strongly flavored as anchovy with delicately flavored 'shrooms... not
on the same side of the planet, not even on the same side of a pizza...
blech!

Next you feel like frying something in anchovy try eggplant.

Sheldon

In article <[email hidden]>,

jake said:

An experiment today that worked well:

Fry some tinned anchovies on oil, gently.When the anchovies has melted
into the oil, add chopped mushrooms. Fry until you like their texture.
Add some pepper, serve.

I had a spring onion omelet + bread with this.

That sounds nice! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Quoted message said:

There's that taste-in-ass fish n' 'shoom thingie again, 'specially so
strongly flavored as anchovy with delicately flavored 'shrooms... not
on the same side of the planet, not even on the same side of a pizza...
blech!

Next you feel like frying something in anchovy try eggplant.

Sheldon

I like the how it tasted. Maybe I didn't put in enough anchovies to
make it taste bad.

OmManiPadmeOmelet said:

In article <[email hidden]>,

jake said:

An experiment today that worked well:

Fry some tinned anchovies on oil, gently.When the anchovies has melted
into the oil, add chopped mushrooms. Fry until you like their texture.
Add some pepper, serve.

I had a spring onion omelet + bread with this.

That sounds nice! :-)

It was. Well, is. I have some leftovers.

In article <[email hidden]>,

jake said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

jake said:

An experiment today that worked well:

Fry some tinned anchovies on oil, gently.When the anchovies has melted
into the oil, add chopped mushrooms. Fry until you like their texture.
Add some pepper, serve.

I had a spring onion omelet + bread with this.

That sounds nice! :-)

It was. Well, is. I have some leftovers.

I've found that anchovies add a nice dimension to sauces.
I'm still learning to experiment with them.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

jake said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
jake <[email hidden]> wrote:

>An experiment today that worked well:
>
>Fry some tinned anchovies on oil, gently.When the anchovies has melted
>into the oil, add chopped mushrooms. Fry until you like their texture.
>Add some pepper, serve.
>
>I had a spring onion omelet + bread with this.

That sounds nice! :-)

It was. Well, is. I have some leftovers.

I've found that anchovies add a nice dimension to sauces.
I'm still learning to experiment with them.

Agreed. A few sauteed until they break down and incorporated into rich
sauces adds a nice subtle flavor sparkle with no sign of fishiness. I
use them in the butter I saute shrimp in. Also smoosh into garlic butter
to spread on bread. And I still like them on a pizza.

I made a pissaladiere with The Amazing Kid for her French class. A
buttload of caramelized onions spread on a rectangular crust the size of
the whole inside of my oven with a lattice of anchovies over top, capers
at the places where they crossed. The middle-school kids ate it all.
Later, when I told them what they'd had, about a third of them decided
they hated it. <LOL>

Pastorio

In article <[email hidden]>,

Bob (this one) said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

jake said:

OmManiPadmeOmelet wrote:

>In article <[email hidden]>,
> jake <[email hidden]> wrote:
>
>>An experiment today that worked well:
>>
>>Fry some tinned anchovies on oil, gently.When the anchovies has melted
>>into the oil, add chopped mushrooms. Fry until you like their texture.
>>Add some pepper, serve.
>>
>>I had a spring onion omelet + bread with this.
>
>That sounds nice! :-)

It was. Well, is. I have some leftovers.

I've found that anchovies add a nice dimension to sauces.
I'm still learning to experiment with them.

Agreed. A few sauteed until they break down and incorporated into rich
sauces adds a nice subtle flavor sparkle with no sign of fishiness. I
use them in the butter I saute shrimp in. Also smoosh into garlic butter
to spread on bread. And I still like them on a pizza.

I made a pissaladiere with The Amazing Kid for her French class. A
buttload of caramelized onions spread on a rectangular crust the size of
the whole inside of my oven with a lattice of anchovies over top, capers
at the places where they crossed. The middle-school kids ate it all.
Later, when I told them what they'd had, about a third of them decided
they hated it. <LOL>

Pastorio

Kids. ;-)
Gotta love 'em! <lol>

Thanks for the ideas!
I need to go and pick up some more.

So, I usually melt my butter in the microwave for dipping shrimp and
crab, then add fresh squeezed lemon to it. IMHO lemon concentrate from
bottles just does not taste the same. I add the juice of 1 lemon to 1/8
lb. of butter.

What would be the best way to incorporate anchovie into that?

Or, it sounds more like you are making an anchovie butter for sautee'ing?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson