THE TRAVELING NUTTIE COOK @cook_14381513
1st off what kind of oil ( I WOULD RECOMMEND A NICE TRUFFLE OIL) 2nd if you have to substitute scallions green onions work better
x @cook_5886383
It's great that you have such strong preferences! Looks like you absolutely know what you like! Enjoy. :)
THE TRAVELING NUTTIE COOK @cook_14381513
Also why less dried herbs than fresh, fresh are always more flavorful (PLEASE KEEP IN MIND NOT CRITICIZING JUST OFFERING HELP) [NOT GOOD WITH WORDS ONLY FOOD & ANIMALS)
x @cook_5886383
I can see your thinking! Dried herbs are much more dense because they've lost all their water content, so while fresh herbs have a certain fresh punch to their flavor, you're actually getting considerably more pieces (so to speak) of dried herbs when you take them at a one-to-one ratio with fresh.
Brendon Blackwelder @cook_4060478
I made this a couple times and followed the recipe loosely. last week, however, i did exact. Probably the BEST mushroom sauce ive made. Doing it again tonight. lol. Topping our steaks with it. Ive used oyster, shiitake, and Bella as well SD white buttons. works all the way around. GREAT recipe! thanks.
Brendon Blackwelder @cook_4060478
@cook_4060478 oops, sorry i used heavy cream at the end instead of the corn starch. bomb though either way. every time i go to them grocery store im buying mushrooms.
