My thought process is to sweat the onions a little first, then put the meat down, and then the mushrooms. Cook until cooked?(lul) then simmer in my Alfredo sauce for a little before i add the penne noodles in. Yes? Or no?
by CremeDeLaMerde
23 Comments
AmbivalentSoup
I would dry fry the mushrooms first then add the onions to sweat, then the meat to pick up the flavors left.
CombinationNo5828
Microwave the mushrooms and hold onto the liquid for later. They release a lotta liquid and might mess with the sauce if they release juices late
Substantial_Owl_9880
Depends what the recipe is for, but often i see cooking the meat first, put aside the meat, then cook veggies in the meat’s oil/juices. Me personally i would do the onions first till golden, then meat then add mushroom if it’s for a stew.
DigNo4654
I don’t think there’s a wrong way. I usually heat the pan for about 5 minutes on med-high heat; add a high smoke point oil like grapeseed, avocado or canola; brown and season the meat, then set it aside in a separate plate. In the same pan, add mushrooms and cook until all liquid is released, season and set aside. In the same pan, add a spot of oil, if needed, and cook the onions until however you desire. Then add some liquid like broth/wine to deglaze the pan, making sure to scrape up all the flavorful bits that have accumulated.
trav1829
My opinion and understand I was taught by YouTube- brown the meat – then pull the meat back out and drop the onions- incorporate all those little brown bits off the bottom of the pan while sweating the onions for about 5 min – add mushrooms for a few min then put the meat back in
Consistent-Stock6872
I like to chop of the fat from the meat and make it sweat first until it is nice and crisp. You will get some oil on the pan from the fat then throw in the mushrooms and the meat together and you just want some color on it and the onions last. If you are making a stew I like to add a bit more salt when salting onions so they cook faster and just don’t salt the stew anymore later (if you are adding stock it should be unsalted).
majarian
Meat, onions, mushrooms
ThicDadVaping4Christ
Always brown your meat. Remove the meat then cook your aromatics
Rodrat
Whatever the order it’s definitely not mushrooms last. They will add a lot of water.
trashpanda22lax
Onions mushrooms meat
Physiea
I do onions, meat, mushrooms.
cheese13377
I’m not sure but I’m lazy and would do as follows: mushrooms (until water is out), onion (until slightly translucent), meat (until done). Also, I would cut the next while something’s in the pan or pot already.
Fearless_Mushroom_36
Meat in first. Take it out, mushrooms in, wait until no liquid left, onions in, at last put meat back in
Infamous_Muscle_6777
I do meat, remove, deglaze, veggies add back meat
Khazahk
This comment section is shit show lmao. Just eat the onions raw and feed the rest to the dog. What are we even doing?
ActuaLogic
You should sautee the onions until they become slightly clear, and while you’re sauteing them, add whatever spices you’re using that have oils that will dissolve in the butter or olive oil you’re using to sautee (like oregano). If you’re going to brown the meat, you can do that in a different pan, and it would go in after you add liquid when the onions are sauteed. I would add the mushrooms last, because they only need 15 minutes or so to cook, and after that they don’t change much (difficult to overcook). It’s done when the meat’s done.
CremeDeLaMerde
So i made it, here are some fuck ups and some useful tips.
I added the onion first, which was honestly fine, then the meat. The meat added on some extra fat/water so i ended up draining it. Then i put in the mushrooms, which added ALOT of moisture, ended up straining all of that out too.
I then transferred that mixture to a baking pan and mixed it with Alfredo sauce and penne pasta, and put mozzarella, cheddar, and parmesan cheese on top and broiled until the cheese was a nice color.
It turned out really fucking good, but to save myself the headache of next time ill probably do the opposite, mushrooms first, drain, then meat, put aside, then onions in the leftovers, then mix everything back together.
I sear the meat and just put it all at once. Maybe add the mushrooms halfway, I never put mushrooms in but many other veggies are used and I’ve never had problems
KindaLikeDreamPop
Heat neutral oil, mushrooms until water releases and evaporates, add onion, add more oil as needed, msg of course, beef last since it cooks quickly deglaze with wine if needed/wanted. Meat first only (and then remove) when doing larger meat pieces especially for large stew-like recipes like beef burgundy. One big ingredient missing anyhow. Where is the garlic lovers feed.
Enjoy-the-sauce
Meat in first, then take it out when browned. Put the onions on the counter and look at them. Taunt the mushrooms until moderately irritated. Turn in a circle 1 3/5 times. Think about the onions while unbrowning the meat. Drive the onions to a neighbor’s house for a short play-date. Question the mushrooms’ loyalty to the cause. Re-brown the meat until weathered and rustic. Call the neighbors and ask that they send the onions home before dark. Rotate the mushrooms for even wear. Brown yourself in the pan, until juicy. Lightly scold the onions until irreversible trauma sets in. Serve over a bed of cereal cream and orange cushions.
BrainwashedScapegoat
Meat first, then mushrooms, then onions, out
JamAndJelly35
Ok so first off, no Alfredo calls for any of these ingredients. That being said, if you want to properly cook these things then I recommend the following. First off, whatever you do, don’t crowd the pan. Better to do your meat in small batches to avoid boiling it. Take out each batch and rest in a colander. Let the juices run into a small bowl and then use that later in the cooking process. After you’re done with the meat, add the veg and scrape up the fond (yummy burnt bits on the bottom of the pan) with a WOODEN spoon.
Now, for a true Alfredo there are two schools of thought.
1. Traditional – Melt the butter in a large skillet over low heat. Add the garlic and cook for 2-3 minutes. Stir in the heavy cream, salt, and pepper. Bring to a simmer and cook on low for 3-4 minutes. Remove the pan from the heat, gradually add the cheese, and stir until the parmesan is completely melted and the sauce is smooth. Incorporate sauce into your pasta until you have the pasta to sauce ratio you desire. Serve that up and enjoy it!!
-OR-
2. Less Traditional Bachemel Alfredo – Make a roux by adding equal parts butter and flour into a sauce pan on medium/high (6 or 7 out of 10 on your stove). Mix it all up until it’s a nice buttery paste and cook this for about 2-4 minutes or until a golden brown color. Be careful because once it starts browning it’ll burn quickly thereafter unless you turn your head down. At this point slowly incorporate milk and stir with a whisk (if using a nonstick pan make sure it’s a rubber whisk so you don’t scratch it up and invest Teflon). Once you have a nice creamy consistency you have now created your base. If you want a bit more richness and a thicker consistency I would recommend incorporating an egg. Do this by spooning some of the mixture into a separate bowl that has an egg cracked into it. Whisk the egg as you addire sauce and allow it to temper and become a homogeneous mixture. Be careful not to scramble the egg by not stirring enough. Add this back into the saucepan with the rest. Regardless of whether or not you did the egg, add Parmesan cheese to the sauce.
Note: I recommend using freshly, finely grated parmesan instead of pre-grated parmesan. Freshly grated parmesan simply tastes better, melts better, and makes a smooth and creamy sauce. Pre-grated parmesan cheese can result in a grainy texture because the cheese is drier and often has additional ingredients to prevent clumping
23 Comments
I would dry fry the mushrooms first then add the onions to sweat, then the meat to pick up the flavors left.
Microwave the mushrooms and hold onto the liquid for later. They release a lotta liquid and might mess with the sauce if they release juices late
Depends what the recipe is for, but often i see cooking the meat first, put aside the meat, then cook veggies in the meat’s oil/juices. Me personally i would do the onions first till golden, then meat then add mushroom if it’s for a stew.
I don’t think there’s a wrong way. I usually heat the pan for about 5 minutes on med-high heat; add a high smoke point oil like grapeseed, avocado or canola; brown and season the meat, then set it aside in a separate plate. In the same pan, add mushrooms and cook until all liquid is released, season and set aside. In the same pan, add a spot of oil, if needed, and cook the onions until however you desire. Then add some liquid like broth/wine to deglaze the pan, making sure to scrape up all the flavorful bits that have accumulated.
My opinion and understand I was taught by YouTube- brown the meat – then pull the meat back out and drop the onions- incorporate all those little brown bits off the bottom of the pan while sweating the onions for about 5 min – add mushrooms for a few min then put the meat back in
I like to chop of the fat from the meat and make it sweat first until it is nice and crisp. You will get some oil on the pan from the fat then throw in the mushrooms and the meat together and you just want some color on it and the onions last. If you are making a stew I like to add a bit more salt when salting onions so they cook faster and just don’t salt the stew anymore later (if you are adding stock it should be unsalted).
Meat, onions, mushrooms
Always brown your meat. Remove the meat then cook your aromatics
Whatever the order it’s definitely not mushrooms last. They will add a lot of water.
Onions mushrooms meat
I do onions, meat, mushrooms.
I’m not sure but I’m lazy and would do as follows: mushrooms (until water is out), onion (until slightly translucent), meat (until done). Also, I would cut the next while something’s in the pan or pot already.
Meat in first. Take it out, mushrooms in, wait until no liquid left, onions in, at last put meat back in
I do meat, remove, deglaze, veggies add back meat
This comment section is shit show lmao. Just eat the onions raw and feed the rest to the dog. What are we even doing?
You should sautee the onions until they become slightly clear, and while you’re sauteing them, add whatever spices you’re using that have oils that will dissolve in the butter or olive oil you’re using to sautee (like oregano). If you’re going to brown the meat, you can do that in a different pan, and it would go in after you add liquid when the onions are sauteed. I would add the mushrooms last, because they only need 15 minutes or so to cook, and after that they don’t change much (difficult to overcook). It’s done when the meat’s done.
So i made it, here are some fuck ups and some useful tips.
I added the onion first, which was honestly fine, then the meat. The meat added on some extra fat/water so i ended up draining it. Then i put in the mushrooms, which added ALOT of moisture, ended up straining all of that out too.
I then transferred that mixture to a baking pan and mixed it with Alfredo sauce and penne pasta, and put mozzarella, cheddar, and parmesan cheese on top and broiled until the cheese was a nice color.
It turned out really fucking good, but to save myself the headache of next time ill probably do the opposite, mushrooms first, drain, then meat, put aside, then onions in the leftovers, then mix everything back together.
https://preview.redd.it/y967s75sn47e1.jpeg?width=3024&format=pjpg&auto=webp&s=d5a7a1f9bf288b759b79267ab5db06d365cd0340
I sear the meat and just put it all at once. Maybe add the mushrooms halfway, I never put mushrooms in but many other veggies are used and I’ve never had problems
Heat neutral oil, mushrooms until water releases and evaporates, add onion, add more oil as needed, msg of course, beef last since it cooks quickly deglaze with wine if needed/wanted. Meat first only (and then remove) when doing larger meat pieces especially for large stew-like recipes like beef burgundy. One big ingredient missing anyhow. Where is the garlic lovers feed.
Meat in first, then take it out when browned. Put the onions on the counter and look at them. Taunt the mushrooms until moderately irritated. Turn in a circle 1 3/5 times. Think about the onions while unbrowning the meat. Drive the onions to a neighbor’s house for a short play-date. Question the mushrooms’ loyalty to the cause. Re-brown the meat until weathered and rustic. Call the neighbors and ask that they send the onions home before dark. Rotate the mushrooms for even wear. Brown yourself in the pan, until juicy. Lightly scold the onions until irreversible trauma sets in. Serve over a bed of cereal cream and orange cushions.
Meat first, then mushrooms, then onions, out
Ok so first off, no Alfredo calls for any of these ingredients. That being said, if you want to properly cook these things then I recommend the following. First off, whatever you do, don’t crowd the pan. Better to do your meat in small batches to avoid boiling it. Take out each batch and rest in a colander. Let the juices run into a small bowl and then use that later in the cooking process. After you’re done with the meat, add the veg and scrape up the fond (yummy burnt bits on the bottom of the pan) with a WOODEN spoon.
Now, for a true Alfredo there are two schools of thought.
1. Traditional – Melt the butter in a large skillet over low heat. Add the garlic and cook for 2-3 minutes. Stir in the heavy cream, salt, and pepper. Bring to a simmer and cook on low for 3-4 minutes. Remove the pan from the heat, gradually add the cheese, and stir until the parmesan is completely melted and the sauce is smooth. Incorporate sauce into your pasta until you have the pasta to sauce ratio you desire. Serve that up and enjoy it!!
-OR-
2. Less Traditional Bachemel Alfredo – Make a roux by adding equal parts butter and flour into a sauce pan on medium/high (6 or 7 out of 10 on your stove). Mix it all up until it’s a nice buttery paste and cook this for about 2-4 minutes or until a golden brown color. Be careful because once it starts browning it’ll burn quickly thereafter unless you turn your head down. At this point slowly incorporate milk and stir with a whisk (if using a nonstick pan make sure it’s a rubber whisk so you don’t scratch it up and invest Teflon). Once you have a nice creamy consistency you have now created your base. If you want a bit more richness and a thicker consistency I would recommend incorporating an egg. Do this by spooning some of the mixture into a separate bowl that has an egg cracked into it. Whisk the egg as you addire sauce and allow it to temper and become a homogeneous mixture. Be careful not to scramble the egg by not stirring enough. Add this back into the saucepan with the rest. Regardless of whether or not you did the egg, add Parmesan cheese to the sauce.
Note: I recommend using freshly, finely grated parmesan instead of pre-grated parmesan. Freshly grated parmesan simply tastes better, melts better, and makes a smooth and creamy sauce. Pre-grated parmesan cheese can result in a grainy texture because the cheese is drier and often has additional ingredients to prevent clumping