Pesto Stuffed Mushroom Question

[Leslie_L]

Hi Guys and Gals,

The first 2 batches of Pesto Stuffed Mushrooms came out great. I think I may be addicted to them. The mushrooms got brown and soft. I used Gus's Pesto recipe from Alissa's book.

The batch I made last night was with the same pesto recipe but with the oil reduced by 1/2. The mushrooms mostly stayed whitish and got sort of shrivled. They were still good but not as good as the first 2 batches.

Do you think it could be because I reduced the oil in the pesto or could it have something to do with the mushrooms? Do they just need to be dehydrated longer?

Thanks,

Leslie

[SamuelWilson]

Reducing the oil does effect the flavor. I thought reducing the oil was the right thing to do, but on my latest batch, I used the full amount of oil. Very important, use an EVOO that is not heated above our critical temperature. So many EVOOs out there are not raw at all. Cold Pressed doesn't mean anything anymore. I have seed cold pressed that said expeller pressed and I can assure you anything that is expeller pressed is not raw. The olive oil that Alissa sells is really raw.

[Leslie_L]

Samuel,

Do you think reducing the oil would effect the texture of the mushrooms?

Leslie