What Do Do with 2 Lbs Mixed Fresh Mushrooms
I bought a neat looking bag of a mix of fresh mushrooms and I'm trying to figure out what to do with them. I was thinking of one of Deborah Madison's fresh mushroom tart -- but it also calls for dried mushrooms, which I don't have handy. I'm guessing that leaving them out will really affect the flavor. (It's a tart shell with cooked down mushrooms in an egg-cream custard.) Do you think they can be left out without sacrificing too much? Can you suggest something else I could do with these? It needs to be vegetarian and not spicy. Bonus points for non-dairy, but that's probably a long shot! Thanks.
I make a broth-based mushroom soup fairly often. It's onions, garlic, shitake and baby portabella mushrooms, carrots, celery, fresh thyme, pepper, vegetable broth, some white wine, and orzo. It's a very flexible recipe, and I think the blend of mushrooms would add a variety of textures.
You could do a warm mushroom salad. Here is my cut-and-pasted report from the month we did the Penelope Casas Tapas book at COTM:
Mushroom Salad with Pine Nuts and Caramelized Balsamic Vinegar (Tapas p. 63)
¡A real winner! Pan toast pine nuts. Remove. Sauté sliced mushrooms in olive oil (she calls for oyster, we used shitake and crimini), seasoning with salt and pepper. Reduce a bit of balsamic vinegar by half. Serve mushrooms and pine nuts on baby salad greens and drizzle with the balsamic reduction. Perfect without changes.
On the other hand, I think that tart would still be good without the dried mushrooms, you could add some fresh herbs for a different dimension.
The dried mushrooms add intensity to whatever you put them in. You could make the tart without them, but you would still want to make it with them.
When I saw your thread title, I thought of Risotto with mixed mushrooms. It's damp and raw here and risotto would be so good for supper! Doesn't have to be any dairy in risotto. You don't need butter (use olive oil) or cheese (top with toasted bread crumbs).