Comments on: Baked Mushrooms & Garlic a la Marketman

By: Teresa

Teresa — Tue, 13 Apr 2010 07:59:38 +0000

Sister, thanks for the tips. This is already bonus after MM gave comments. Will try your suggestions as well. Next time I will try to document the recipe by weight so it would be easier to replicate the 2nd jam batch i would be making come the end-month harvest. I used 3 kilos of sugar which i believe is not anywhere close to the 150% proportion you suggest. Original recipe asked for 4 kilos. But the reduced mixture before it was bottled was screaming fruity jam (eat me! eat me! :-) ) Will do the 1 week test by Saturday — I cant wait to open a jar. I check almost everyday and from the looks of it, i do not see any liquid forming up.

By: Jade186

Jade186 — Mon, 12 Apr 2010 17:11:41 +0000

Thanks for the idea, MM, I’ll serve this tonight for dinner then. I’ve got some leftover button mushrooms (half I’ve used for risotto ai funghi yesterday) and some shiitake. The parsley’s there too, and so is some thyme at hand. In many ways I think mushrooms are like meat – I use them sparingly as the latter’s substitute.

By: cusinera

cusinera — Mon, 12 Apr 2010 13:56:55 +0000

na mimiss ko tuloy si “Inay” (lola) in Laguna, we use to gather mushrooms when I was in grade 1 and she use to cook it so simple with broth (can’t remember how) but all I remember was it was so flavourful!

By: chloe

chloe — Mon, 12 Apr 2010 12:34:36 +0000

I cook mushrooms (those native ones) adobo style……. YUMMY!

By: jean

jean — Mon, 12 Apr 2010 12:11:42 +0000

Looks delicious! This reminds me of the days when my NY roommates and I had bags and bags of frozen chanterelles. One of the roomies’ friends, a botany doc, knew of a (top secret) spot close to the NY Botanical Garden in the Bronx that was just lousy with chanterelles! A favorite winter meal was chanterelles sauteed in butter with chopped garlic, finished off with white wine. That, good crusty bread and more wine made for a simple but kingly meal.

By: sister

sister — Mon, 12 Apr 2010 11:44:21 +0000

Teresa, I tried to make mango jam on a recent visit with Marketman but it turned out too watery. We used table mangoes and there was too much liquid in proportion to fiber. I also should have used more sugar. Maybe a combination of different mango varieties would help. I tried adding commercial apple pectin but did not use enough. Added lemon or calamansi juice, 1 tbsp. per cup of mango also helps. Marketman recommends a 10 minute boiling water bath once the jars are filled to insure mixture is sterile inside the jar. Sugar should be 150% of mango pulp, sounds like a lot but lessen it and you won’t have jam.

By: Gej

Gej — Mon, 12 Apr 2010 08:33:09 +0000

Marketman, mojitodrinker,
Sorry to get out of topic, but the user name mojitodrinker s caught my attention. Do you have your own recipe for mojito? I grow mint, but I’ve never tried a mojito.

By: Mom-Friday

Mom-Friday — Mon, 12 Apr 2010 06:59:48 +0000

Mushrooms and garlic are may favorites, singly or together!
Though I haven’t tried baking it, I just quickly sautee with lotsa garlic in olive oil, dash of Knorr, balsamic, Lea&Perrins, pepper, and a bit of paprika, and yes, chopped fresh parsley! :-)

By: Teresa

Teresa — Mon, 12 Apr 2010 06:11:24 +0000

Thanks MM! Will do as suggested. You’re right, the fruit rendered lots of liquid. When the fruit mixture was thickening, I still had fairly large pieces of fruit. But I was worried that it still contained undesired liquid and kept on reducing the fruit + sugar mixture. Thus, the mixture became slightly darker and the fruit pieces smaller. It was difficult to find pectin. I wonder if this is available locally. Looking forward to the the 1 week test you suggested. Thanks for the tips. By the way as a suggestion from my Aunt, I added a few drops of orange essence for lack of orange zest. It gave the jam a brighter scent so to speak with light notes of orange without the bitter taste. I loved every minute of the jam making! I could imagine how it is with you when you try to perfect the dishes you make.

By: Marketman

Marketman — Mon, 12 Apr 2010 04:48:27 +0000

Teresa, if they were properly bottled, and the bottles sterilized afterwards in a boiling bath of water, then the jams should in theory be good for up to a year or so in storage. Keep them in a cool dark place like a pantry or cabinet. I buy most of my bottles from San Miguel packaging, they have retailers if you call their packaging division. I also get bottles at Landmark in the house section. But these are pricey. They also have original ball jars in True Value at Rockwell. Mango jam is a bit tricky, as the fruit is incredibly watery, and therefor there is the risk that the jam will be too liquidy without the addition of pectin to jell it up a bitâ€¦ Good luck with the results. After a week or so, you should open one bottle and test it. Then put it in the fridge and the next day taste it again and check for viscosity. If it spreads nicely, you have a winnerâ€¦