Hi there! My wife and I are starting a small mushroom farm out in Duvall. We'll be selling our mushrooms at local farmers markets, and we were wondering if we could have permission to reprint some of your recipes (with all due credit of course) that include shiitake mushrooms. We'd be distributing the recipes on small cards available at our sales booth. Looking forward to your thoughts on this. Thanks!
March 30, 2011, 8:46 am
Abso-darn-lutely Will. Keep us posted on your mushroom selling efforts.
March 30, 2011, 9:41 am
Thanks, Cynthia! Not sure why my original message posted here twice, but we're doubly grateful for your permission to reprint your recipes!
March 30, 2011, 9:47 am
I love your videos and watch them religiously. However, they often pause several times during the showing. I don't have this problem with other videos and wondered why it might happen with yours. Any ideas??? Thanks for the program. I love it.
March 30, 2011, 11:15 am
Just popped the dish in the oven, 'cept it's 6 drumsticks, regular old 'murican mushrooms. We'll see. I have really fast DSL and see zero pauses with the videos.
March 30, 2011, 4:58 pm
This is my favorite dish in the book and in the world. I've made it so many times now I've lost count. I've made it for myself, for family and friends, for dinner parties...it's YUMMY!!! I love the juice especially over rice. I usually make it with chicken thighs and white mushrooms.
March 30, 2011, 7:16 pm
Marilyn - this happened to me as well until my kids told me to let the video load properly first! Start the video, then stop it again - you'll see the pale line move along until it's all done. Then you can watch the whole thing without interruptions.
March 31, 2011, 3:09 pm
I also make this recipe all the time, so many I cannot count either! My husband usually take the juice + 'shrooms and makes a cream sauce out of it. It's so delicious! We have always used baby bella mushrooms, but am going to try it out with shitake this week. Thank you Cookus Crew!
March 31, 2011, 8:23 pm
What do you think about doing this but with say risotto or tofu instead of chicken? Or do you need something more substantial to hold the juice?
April 5, 2011, 5:26 pm
HI Anne, hmm. I suppose you could bake tofu in mirin and tamari but the chicken juices add quite a bit of flavor, whereas the tofu would just sort of absorb whatever is around it. I'd just marinate the tofu in mirin and tamari, brown it and the mushrooms in coconut oil and serve it over rice - which is sort of a whole other recipe...
April 5, 2011, 6:14 pm
Do you think that dark meat would be good in this recipe as well. Bone-in chicken thighs, for instance?
September 14, 2011, 5:47 pm
Anne, Oh yes, Thighs would be fabulous. Just lessen the cooking time by about 15 minutes.
September 14, 2011, 6:03 pm
Love your show and the simplicity of your recipes. Any chance your cast could film at NW SolarFest this year? Graham Kerr will be there also. July 28th at Shoreline Community College. We could set up the Solar Grill and a couple different types of Solar Oven for your use.
May 23, 2012, 9:22 pm
Best Chicken Ever!
May 29, 2012, 10:45 pm
Thought this would not have all that much floavor, but it was wonderful. I used chicken breasts with rib bones and I found they took a little longer to get up to temperature. When we dug into them, they were juicy and tender - just perfect. Thanks for another winner!
September 14, 2012, 6:34 am