What to do with a ton of mushrooms?
- operagirl Jul 1, 2008 09:22 PM
I work as a personal chef and housekeeper, and sometimes one of my clients' friends will drop off organic produce from his family farm.
This week, I've got about a pound of shitake mushrooms, and a pound and a half or so of crimini mushrooms. Also a ton of strawberries, but I've already got plenty of ideas for those =).
I know what to cook for myself with the mushrooms, but I need to use about half of them for my client (he lives alone, and lets me keep some of the spoils! Very cool). He's not what I'd call a picky eater, but his tastes lean very strongly in the direction of classic American food. Think meat and potatoes, chili, turkey with stuffing . . .
Can anybody think of some uses for mushrooms in traditional American cooking applications? The first thing that came to mind was stroganoff, but then I remembered that he doesn't really like things in creamy sauces.
My two suggestions were cream based: cream of mushroom soup & chicken pot pie (mine is cream based).
Otherwise, how about a mushroom risotto?
Or mushrooms sauted in butter, sake & ajipon? Had this recently @ a Japanese restaurant and absolutely loved it.
Shepherd's pie might also fit the bill.
There is a great recipe in Silver Palate Good Times for mushroom soup that is not cream based. It's even freezable.
Mushroom pate, stuffed tomatoes with mushrooms and spinach, chopped up in a tomato based pasta sauce, stir fried and top a hamburger, marinated in an Italian dressing and top a tossed salad, mushroom and fresh peas.