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TOO MANY MUSHROOMS

b
bamgordon Jan 18, 2010 07:25 AM

I have two 8oz packages of sliced white mushrooms and nothing to do with them (I bought them for a recipe which I've decided not to make). I hate for them to go to waste and was looking for any good ideas - I'd love to make something that I can freeze. Other ideas beyond Mushroom Barley soup? Thanks!

  1. b
    bamgordon Jan 18, 2010 04:11 PM

    Thank you, everyone!

    1. Rmis32 Jan 18, 2010 10:01 AM

      Saute w/ onions & fill ravioli. I use gyoza, won ton wrappers. Freeze on a cookie sheet & then bag, so they don't stick together. They freeze well & cook up quickly for a no fuss weeknight dinner.

      1. howlin Jan 18, 2010 09:52 AM

        you can always dry them for use later.easy to dry easy to store ,then just rehydrate.

        1. goodhealthgourmet Jan 18, 2010 08:53 AM

          +1 for omelets, baked potato or burger topping, mushroom-barley soup and duxelles.

          also, mushroom ragout - it's one of my favorite preparations for all mushrooms, including dried. my two go-to recipes:
          http://chowhound.chow.com/topics/648921
          http://splendidtable.publicradio.org/...

          serve over polenta, pasta or mashed potatoes.

          1. l
            Lisbet Jan 18, 2010 08:42 AM

            Too Many Mushrooms? Impossible!!

            Try making "Duxelles".......can be kept in a jar in the refrigerator and is useful in a great number of dishes.......from stuffings to scrambled eggs.

            http://www.grouprecipes.com/81565/dux...

            1. r
              rainey Jan 18, 2010 08:16 AM

              Not real sure how these would freeze but I can tell you they're very good and satisfying: http://foodwishes.blogspot.com/2008/1...

              1. chicgail Jan 18, 2010 07:53 AM

                No such thing. Mushrooms are good in everything. Not much I can think of that mushrooms aren't good in or with. Ok, maybe not in yogurt.

                hannaone has lots of good ideas.

                Also in stews.
                Sauted and topped on burgers or steaks or veal or chicken.
                Either raw (for white m'rooms) or sauted in salads
                In rice, risotto, polenta, quinoa, or other grain dish
                As the star of or supporting player in pasta sauce
                In lasagna or ravioli
                Finely chopped (as in food processor) and made into a sauce
                Cream of mushroom soup

                The more I think about it, you may not have ENOUGH mushrooms.

                1. s
                  sholli Jan 18, 2010 07:45 AM

                  Mushroom omlettes, w/ or w/o cheese (goat, cheddar) and/or herbs (just about anything).

                  Alice Waters has a wonderful recipe for freeform mushroom raviolis that you bake, rather than boil, so that they aren't nearly so fussy and annoying to make--you parboil the (preferably homemade) noodle, make a couple of big "hankerchiefs" or pockets filled w/ sauteed shrooms, shallot, thyme, and some creme fraiche, then bake them hot and quick w/ a little parmesan on top and serve over greens. So delicious, although even better w/ exotic mushrooms.

                  1. hannaone Jan 18, 2010 07:35 AM

                    No such thing as too many mushrooms

                    Stir fry some with onions and peppers in meat drippings and serve with steak.

                    Add to almost any type of stir fry dish.

                    saute with onions and beef, add to omelet

                    salads, toppings, garnishes

                    chopped, add to quesadilla

                    battered and fried

                    place in stuffed peppers or cabbage

                    saute in bacon grease with onion, garlic, chives and top your baked potato

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