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post #1 of 15 (permalink) Old 10-01-2010, 12:10 AM Thread Starter
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cooking sheepshead

This is my first year searching for sheepshead and I am not sure how they should be prepared. What do you do with them?
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post #2 of 15 (permalink) Old 10-01-2010, 12:36 AM
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Re: cooking sheepshead

Use them just as you would use store bought mushrooms. I have put them on pizza, in pot roast, deep fried, in sauce, omlets, and on and on.

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post #3 of 15 (permalink) Old 10-01-2010, 12:40 AM Thread Starter
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Re: cooking sheepshead

I suppose there is no way of storing them?
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post #4 of 15 (permalink) Old 10-01-2010, 12:57 AM
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Re: cooking sheepshead

I blanche mine and freeze them. I,ve heard of canning them, but never tried it. Any canning recipes?
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post #5 of 15 (permalink) Old 10-01-2010, 02:39 AM
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Re: cooking sheepshead

.




"Only takes a second to change your season" Dad, 1980
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post #6 of 15 (permalink) Old 10-01-2010, 04:23 AM
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Re: cooking sheepshead

I freezer bag them if I only have a small amount.

I canned them 1 time. Got a recipe somewhere, give me some time I can find it, if still interested.

Sautee with Olive Oil and or Butter/Margarine, onions, garlic.
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post #7 of 15 (permalink) Old 10-01-2010, 07:33 PM
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Re: cooking sheepshead

Had my first ever taste of cream of sheepshead soup yesterday and it was great. Full of big chunky mushroom hunks in a thick creamy base. My friend found some after some much needed rain. Now my favorite for sure.
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post #8 of 15 (permalink) Old 10-01-2010, 08:43 PM
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Re: cooking sheepshead

Mushroom soup, any kind. You can use several kinds if you like.

chopped mushrooms
butter and a little olive oil
two or three sprigs fresh thyme or 1/2 tsp dried
flour
chicken stock
salt
pepper
half tsp garlic powder
one tsp onion powder
Put butter with a tablespoon olive oil in pot, the amount depends on how much you are making. Half to 3/4 stick.
add mushrooms, onion powder, garlic powder and thyme with a pinch of salt and a grind or two of pepper. Saute till onions are soft at a low medium heat. When onions and mushrooms are soft add enough flour to make a rue, use a lot of flour7 or 8 table spoons, if you don't have enough liquid add more butter. You want a thick rue. Cook the rue on low heat constantly stirring for about ten minutes to cook off the raw flour taste. Then turn up heat to med high and add enough chicken stock to make the amount of soup you want constantly stirring or whisking to incorporate the rue and so the thick soup doesn't stick to the bottom of the pot and to make sure the lumps of rue are incorporated. When rue is incorporated and the soup is thick and smooth remove from heat and allow to cool for about a 20 minutes. To serve, add a half pint of heavy cream or less depending on taste and put back on burner at low heat and slowly bring up to temp. stirring constantly, when hot, taste and adjust salt and pepper and serve.

I wish I could give you better measurments but I don't measure, I have been doing it so long I just know how much to use.



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post #9 of 15 (permalink) Old 10-02-2010, 01:52 AM
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Re: cooking sheepshead

still interested cowdawg
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post #10 of 15 (permalink) Old 10-03-2010, 02:53 AM
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Re: cooking sheepshead

Crocket,
I can not find my recipe for canning them.
I got a recipe 2 years ago from a relative on canning mushrooms without the need of a pressure cooker.

I believe it's called Hot Pack.

If anyone else here knows it, post away.

I need this one again too, I got another Sheepshead today that I want to can tomorrow/Sunday.
Guess I have to make a phone call to her..

I will get this one yet!!!

sorry for the delay!
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