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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.

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  1. OCAnn RE: operagirl Jul 1, 2008 09:38 PM

    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.

    1. Vetter RE: operagirl Jul 1, 2008 09:49 PM

      Pizza!

      Shitakes roasted in a hot oven with garlic, olive oil and salt are delicious. They get crispy around the edges.

      1 Reply
      1. re: Vetter
        operagirl RE: Vetter Jul 1, 2008 11:45 PM

        Pizza sounds like a great idea. He'd be all over it. Thanks!

      2. b
        bw2082 RE: operagirl Jul 1, 2008 09:53 PM

        stuffed mushrooms... fried mushrooms... sauteed mushrooms to go with a steak... mushrooms on a burger...in an omelette... duxelle

        1 Reply
        1. re: bw2082
          operagirl RE: bw2082 Jul 1, 2008 11:46 PM

          Mushrooms on a burger makes me think I could probably sneak mushrooms into meatloaf. Anybody else do this?

        2. sarah galvin RE: operagirl Jul 1, 2008 10:09 PM

          There is a great recipe in Silver Palate Good Times for mushroom soup that is not cream based. It's even freezable.

          1. j
            Janet RE: operagirl Jul 1, 2008 11:58 PM

            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.

            1. w
              weem RE: operagirl Jul 2, 2008 02:50 AM

              Mushroom quesadilla?

              Or perhaps, this, which I've made and enjoyed:

              http://www.youtube.com/watch?v=KQZ0kd...

              1. TongoRad RE: operagirl Jul 2, 2008 04:32 AM

                Make a mushroom ragu that can then be served over polenta or pasta- that'll use up quite a few of them and it's pretty homey as well.

                1. pepper_mil RE: operagirl Jul 2, 2008 05:18 AM

                  mashed potatoes with mushroom gravy?

                  1. c
                    classylady RE: operagirl Jul 2, 2008 05:28 AM

                    i made a mushroom appetizer which I can use to accompany any soup. Take a pound of any type of sandwich bread, and remove the crusts. Take a rolling pin and roll the bread out. Fill it with a mushroom filling. Fold it over like a triangle and seal. Bake 15 minutes till crispy. This can be freezed for later use.

                    1 Reply
                    1. re: classylady
                      coney with everything RE: classylady Jul 2, 2008 11:20 AM

                      or similarly, do a mushroom phyllo turnover--I believe they do these in Greek cuisine, like a spinach pie.

                    2. alkapal RE: operagirl Jul 2, 2008 05:32 AM

                      i'd go for steak with cognac sauce and mushrooms, along this line: http://www.foodnetwork.com/food/recip...

                      1. m
                        missfunkysoul RE: operagirl Jul 2, 2008 06:12 AM

                        roast a chicken and serve with mushroom stuffing... yummy.

                        or make duxelle w/some kind of dairy folded in (sour cream, cream cheese) and do puff pastry hors d'oevures to serve with soup or salad or to freeze for guests or snacking or whatever....

                        1 Reply
                        1. re: missfunkysoul
                          twodales RE: missfunkysoul Jul 2, 2008 09:39 AM

                          Try a brie and mushroom, very thin crust pizza.

                        2. operagirl RE: operagirl Jul 6, 2008 04:43 PM

                          Soo, I ended up putting a ton of them in chili, folding some into sausage calzones, serving some with onions alongside braised pork, and marinating/grilling the rest on the fourth of July. No more mushrooms for a while, please! =).

                          1 Reply
                          1. re: operagirl
                            scubadoo97 RE: operagirl Jul 6, 2008 07:15 PM

                            I just caught this post. Next time you are knee deep in mushrooms make duxelle. It freezes well too. Can be added to soups and stews to name a few uses.

                          2. litchick RE: operagirl Jul 6, 2008 08:06 PM

                            My fave prep this summer is to take a whole buncha crimini (or other mushrooms), toss them with a rough vinaigrette of olive oil, sesame oil, s&p, a mix of balsamic & good red wine vinegar, and them whatever spice/herb grabs my fancy (right now, it's ras-al-hanout, but za'tar is good, as is any well-balanced "american-esque" spice/herb mix). Let the mushrooms sit for about 10-15 minutes, then toss them onto the grill in a grill basket or grill wok. On the hot part of the grill, they'll be done in 7 min or so -- moist, flavorful, and smoky. Yum!

                            1 Reply
                            1. re: litchick
                              operagirl RE: litchick Jul 6, 2008 08:32 PM

                              Yum! I used the same technique, except my vinaigrette consisted of chopped garlic, fresh oregano, sea salt, black pepper, extra virgin olive oil, and rice vinegar. It was a big hit at our picnic.

                            2. z
                              zorkd RE: operagirl Jul 7, 2008 05:57 AM

                              you can saute some and puree it, add it to any dish you cook with mushrooms, adds a nice flavor to the sauce or risotto

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