Too many mushrooms and too much broccolli - any ideas?
Husband just came back from the market with around 5kg of mushrooms and enough broccolli to last us 3 weeks if we eat it every day.
We already have mushroom biryani, mushroom risotto, mushroom omelette and mushoom soup planned. But what about the rest?! Does anyone know any mushroom dishes that can be made and then frozen? Based on their texture I doubt there is much?
Any ideas for broccoli? Other than steamed as an accompanyment, I've got soup and quiche.
- mushroom ragout freezes well, and it's a great thing to have on hand for a quick Fall supper - serve over pasta or polenta.
- another vote for the roasted broccoli - it's my favorite way to eat it!
- you can also use the mushrooms in a potato gratin - another dish that freezes well.
Can I have your recipe for mushroom ragout? Sounds like something my husband would like...
Potato gratin- that reminds me- my mother used to make a large batch of mashed potatoes, serve half immediately and mix in sauteed mushrooms and onions to the other half and freeze it in a casserole. Defrost the casserole and bake uncovered untill the top is crispy. We called it "potato pie."
as is the case with most of my cooking, i don't have an official "recipe" for it - i tend to just wing it depending on what i have on hand in the way of mushrooms, herbs & wine.
but Sally Schneider's Wild Mushroom Ragu from "A New Way To Cook" is a reliable crowd pleaser:
and there's a fabulous recipe for Wild Mushroom Ragout in "Mediterranean Light" by Martha Rose Shulman. no tomatoes in that one, and IIRC, she uses shallots instead of onions, plus a bit of soy sauce (or in my case, wheat-free tamari). it has a really earthy, rich, complex flavor. if you're interested, see if you can get your hands on a copy of the book - if not, i'll see if i can dig mine up & i'll paraphrase it for you.
This recipe looks great! I'm definitely going to try it- very different than what I usually make with a tomato base.
One question though- where she writes "1 lb of mushrooms, cleaned and sliced 1/2" thick" - what type of mushrooms? Button mushrooms?
Also, would you substitute more fresh mushrooms for some of the dried?
hold on...i just looked closer at this recipe and it didn't sound right (the one i know definitely didn't accompany cobbler), so i dug up my copy of Mediterranean Light, and it's not the one. let me know if you need me to post the correct recipe
also, yes, the pound of mushrooms in that linked recipe refers to white button.
re: Lost Traveller
it's up to you - prepare the polenta however you like it (soft or firm), and top with the mushrooms. my favorite is a bowl of soft polenta, topped with a generous ladle of ragu and freshly grated Parm or Pecorino. (if you prefer firm polenta, just slice it, serve on a plate, and top the same way.)
i made a mushroom ragout last Fall that I served over polenta. I cooled, then chilled the polenta, cut into sqaures then grilled it on my cast iron griddle. The warmed mushroom ragout with pecorino and parsely, is a wonderul first appetizer or light dinner with a salad. Now I must make it again. Love grilled polenta. I served it with a mixed lettuce, greens, herbs salad and all was just terrific. Thanks for the reminder gh! I probably got the recipe from you!
mushrooms duxelle, of course! Freezes beautifully and you can do it in small portions so it's very handy to really dress up a simple entree.
for your mushroom soup, drizzling a little bit of truffle oil on top will take it to another level.
Broccoli Bread -- take a zucchini bread/muffin recipe and sub out zucchini with broccoli
Broccoli Souffle - cook broc, blend with onion soup mix, egg white, skim ricotta, and skim sour cream; bake til set at 350 in a casserole dish
Mushrooms -- add to ratatouille or soup
Make frittatas with broc and mush, then freeze and pop in micro for a fast breakfast
Meatloaf -- add cooked and finely minced mushrooms
Mushroom or Broccoli Ravioli
hmm. in my experience, broccoli isn't something you'd want to cook then freeze, or even eat as leftovers. I find the brassica smell gets overpowering if eaten on any day other than the one it was cooked on.
Soup can take up a lot of broccoli, but I like to either throw steamed florets with pasta and crumbled borgonzola for an upmarket mac 'n cheese, or saute cooked broccoli with garlic, mashed up anchovy and add herbs before throwing with pasta or serving as a vegetable side.
Agree roasted broccolli is wonderful
I also like to roast mushrooms to were they get like yummy little potato chips!
How big are the mushrooms? Stuffed mushrooms are a favorite in our house...a little crab stuffed mushroom or sausage stuffed ...take some crab or sausage, some chopped mushrooms, bread crumbs, butter and or olive oil...if using sausage finely dice some peppers and or onions...with the crab use some old bay seasoning and lemon...so yummy, ok I need to make some now
This weekend I made a broccoli soup that came out wonderfully! I used a recipe in Martha Stewarts cooking school book.
Basically, i sauteed an onion in some oil (she suggests butter), until soft and then made a roux. Once the roux was done, I added 4 cups of chicken stock, almost 2 pounds of broccoli, and let is simmer until the broccoli could be smashed up against the side of the pan. I used an immersion blender, and then passed it through a fine sieve. Martha says that you can finish it with some cream if you'd like. I just topped mine with some homemade croutons.
My husband said that he wasn't going to have any because he supposedly did not like broccoli soup but then he helped himself to 2 servings!!!
For the mushrooms, I am sure you can find a good recipe for mushroom soup.
mushrooms a lá grecque -- http://www.thewednesdaychef.com/the_w...
broccoli salad -- http://southernfood.about.com/od/broc...
i'd use cider vinegar, not balsamic. i'd also add craisins and spanish peanuts.
i could eat a ton of chinese stir-fried broccoli, made with ginger, peppers and onions, or just with the oyster sauce. http://chinesefood.about.com/od/veget...
mushroom and wild rice pilaf, with slivered toasted almonds.
hungarian mushroom soup looks good http://www.indobase.com/recipes/detai...
and, to echo others, you can't beat a good mushroom bisque -- with a touch of sherry.
oh, i remember a terrific bay scallops dish from southern living (back in the day) with mushroom-sherry sauce. similar to this, but with cream http://www.epicurious.com/recipes/foo...
oh, now look at this sweetheart of a recipe, mushrooms with polenta http://www.recipezaar.com/Bay-Scallop...
make shrimp and grits, but add mushrooms into the shrimp sauté.
and in honor of my mom, i must suggest cheddar-broccoli soup. ;-).
For the mushrooms -
Beoseotjeon (Korean Stuffed Mushrooms)
24 medium to large mushrooms
4 ounces beef (your favorite cut)
2 ounces soft or medium tofu
2 tablespoons flour
oil for frying
1 tablespoon soy sauce
1 tablespoon mul yeot (Korean malt syrup - substitute honey, sugar, or brown sugar)
1 green or spring onion
2 cloves garlic
1/4 teaspoon black pepper
2 teaspoons sesame paste*
1 tablespoon toasted sesame seed
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon vinegar
1 tablespoon toasted sesame seeds
1/2 teaspoon medium ground dried red chile pepper
Partially freeze the beef (place into freezer until firm) for easier cutting.
Heat a small dry pan (no oil) over medium heat and add 2 tablespoons (Total amount used in this recipe) sesame seeds.
Toast until light golden brown, shaking the pan often to ensure even toasting.
Remove from heat and let cool.
Crush 1 tablespoon of the toasted sesame seeds to a pulp, add the sesame oil, and mix into a paste.
Crush or mince the garlic.
Mince the green onion.
Mix all seasoning ingredients together in a medium bowl and let stand for ten minutes.
Remove the beef from the freezer and cut into thin slices/strips, then thoroughly mince.
Mash the tofu.
Remove the stems from the mushrooms and mince them.
Add beef, stems, and tofu to the seasoning mix and mix well.
Let stand ten minutes.
Very lightly dust the interior of the mushroom caps with flour, then fill with stuffing mix.
Mix all ingredients in a small bowl and let stand ten to fifteen minutes.
Crack egg into a small bowl and beat.
Heat a non stick pan over medium heat.
Add cooking oil.
Dust filled mushroom caps with flour, dip in egg, and place into pan in a single layer, stuffing side down.
Fry until golden brown (about two minutes), turn and cook for another one to two minutes.
Repeat until done.
Serve warm with dipping sauce.
i believe the texture would be weird unless the broccoli is blanched quickly before freezing. but, like you, chance t daily believes freezing the fresh broccoli is just fine.
it's too bad we can't all visit over at the original poster's home, and help her eat all the good broccoli and mushroom dishes suggested on this thread. ;-).
mushrooms are one of those things that can be preserved or dried for a long time. Try sauteeing some shallots and garlic and slowly caramelizing your mushrooms. Them put a pound of butter in it and into a hermetic jar. On the top put a small amount of clarified butter. They'll be great and can keep for weeks.
Per the broccoli. You could make a creamy broccoli soup to freeze or just take off the heads from the stem, plate on a cookie sheet in the freezer, once they're "frozen, put them in plastic bags and they'll be fine for whenever you want to use them.
As others suggested, preserving some of this summer bounty is probably a good idea. You'll be very happy you did come November.
I stumbled across two of Mollie Katzen's recipes that made me think of you. I think the latter sounds especially delicious.
Giant Mushroom Popover