DH did some work for someone today and in addition to his usual pay they gave him an entire flat of mushrooms. Just your ordinary garden-variety mushrooms that you buy every day in the grocery store. Only fresh, because this guy grows them. Now what do I do?? He is sauteing a bunch as I write (He has a great recipe for Indian-style shrooms....) but that only goes so far. Any other ideas??? And while we're out it, how do I store these babies??? There are WAY too many to put in the fridge.....Can I freeze them??
Help!!! My previous experience with mushrooms consists of putting a few in a sauce or a recipe or a salad...I have never seen so many of the darn things in my life!!!
Mushroom pate is wonderful. Marinated mushrooms, saute mushrooms for hamburger, steak.
I don't thing mushroom freeze. They are great washed and sliced for a tossed salad.
To store them, put them in a brown paper bag.
Michael Chiarello's absolutely amazing button mushrooms, you must follow the recipe exactly. http://whatscookingamerica.net/Appeti... And though it may be hot, how about a nice mushroom soup? You could also stuff the larger mushrooms with cheese and other goodies. Or, you could simply deep fry them all, nothing better than fried mushrooms with ranch.
1/2 pound mushrooms
1 medium onion
1 pound butter
1/2 teaspoon thyme
salt and pepper
Duxcelles are a basic ingredient that are used in such as stuffing for roast chicken, filling for raviolli or a base for sauces.
Place mushrooms and onions in a food processor and puree. Melt the butter on a skillet and add the puree, thyme, salt and pepper.
Cook, stirring occasionally, until the mixture is completely dried out. Let cool before stuffing the caps. (makes 1/2 cup)
There are lots of recipes for making Duxcelles. Use a search engine to find them on the net. I have tried freezing cooked mushrooms but find that freezing makes them "rubbery".
My new favorite thing to do with mushrooms is to roast them. Slice them thickly, around 1/4", roast on a lightly greased baking sheet at 350 until they are almost dry and smell wonderful. Let cool and store in 'fridge and toss into gravy or sauce or into some sauteed onions to use on steak, etc. They reduce quite a bit this way, so you can use up a lot of them.
I've been making Duxelles for the past 10 years and I can't think of a better way of using a large amount of mushrooms. I use this recipe by James Beard:
"Chop 3 pounds of mushrooms very fine (I use a food processor) and cook very slowly with 1/2 to 3/4 pound of butter (I use unsalted). Add salt and, if you wish, a little chopped shallot. Let it cook, uncovered, until it is black. It will take at least 3 hours of slow cooking - the slowest - to finish this delectable sauce. Stir from time to time."
I then freeze it in an ice cube tray (2 Tbs. per cube), wrap in Saran, and put in a zip-loc freezer bag. Excellent for sauces, omelets, and (softened) painted on a pizza skin for a not-so-white pizza (no tomato).
I know what Lisbet means about rubberiness, but I've not found that with frozen duxelles, and you can use it in ways the traditional prep wasn't - tossing a bit into scrambled eggs, or into soups, or just whatever, rather than primarily being used as a stuffing-type component. And it certainly reduces storage space requirements. :) Another thing to do, if only as a last resort, is slice them thinly and dry them. Some sort of mandoline-type slicer is almost a prerequisite unless you keep your knives very sharp and have good knife skills, or unless you prefer them more thickly sliced.
I know nothing about pickling/marinating mushrooms, but that's a tried and true central/eastern European method of preserving shrooms, too...