Button Mushrooms--Massive Amount
My DH came home with a big box of button mushrooms. They were a gift from a patient who has a mushroom farm and were picked this morning. I ate one raw and they are sweet! Any suggestions on what to make? Thank you!
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opinionatedchef
Nov 1, 2011 09:53 PM
daisy, have you done w/ your 'shrooms or are you still looking for ideas?
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opinionatedchef
Oct 28, 2011 02:31 PM
daisy, have you worked w/ filo/phyllo before? this is one of my favs:
MINDY'S MUSHROOM STRUDEL
2 lb // 4 lb Mushrooms
1/4 C & 1/8 C // 3/4 C Minced shallots
1 C // 1 ½ C - 2 C Minced Onions
½ Stick + // 1 stick + Unsalted Butter
3 // 6 T AP Flour
½ C // 1 C Dry Sherry or Maderia
1 tsp // 2 tsps Worcestershire Sauce
½ tsp // 1 tsp Cayenne Pepper
1 C // 2 C Sour Cream
1 // 2 C Grated Gruyere Cheese
1/2 c. // 1 c. Optional: Toasted skinned hazlnuts, ground medium
2 boxes // 3 bxs Phyllo Dough
½ lb // 1 lb Unsalted Butter , melted
Mince mushrooms in cuisinart. In large saucepan saute mushrooms in butter until juices are out. Saute shallots and onions in added butter til done and add to mushrooms. Add the flour and cook over medium heat 4- 5 minutes to cook out flour flavor. Add the sherry and cook down until most liquid is gone. Add worcestershire sauce and cayenne pepper to taste. Cool. Add sour cream and grated Gruyere cheese. Salt and pepper to taste. Mix until combined. Use this filling for strudel in desired form. Can do in long strudel roll or in individual packages(envelope shape), using a 2 sheet bed of phyllo, each sheet brushed lightly w/melted butter. When formed, brush w/ melted butter. Bake 350 degrees about 20-30 min. til medium brown.
Freezes well.
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re: opinionatedchef
Oh, wow does that sound amazing! What is really crazy is that I'm waiting for an order from Murray's to be delivered by fedex and it includes gruyere. Do you think this would work out with puff pastry? I made the mushroom pot pies with puff pastry and it was easy to work with. Thanks for another great recipe.
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re: DaisyM
opinionatedchef
Oct 28, 2011 05:07 PM
yes, i think puff pastry would be delic. I forgot to say- my notes suggest you may want lots more sherry, worc sce and cayenne. Probably unlike mushroom pot pie, this is very rich with the sour cream and gruyere, just fyi. great alongside a roast meat or chicken :-}
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re: opinionatedchef
alkapal
Oct 29, 2011 04:01 AM
that strudel recipe made me think of "stuffed and baked in puff pastry brie" - done with mushroom duxelles as the stuffing in the middle layer. i think that'd be good MAYBE also with a fine-minced cranberry chutney inside or alongside. think: fatty brie, savory mushies, tart cran, crispy pastry.
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re: alkapal
opinionatedchef
Oct 31, 2011 10:14 PM
a pal, i could never get myself to eat that stuff. like putting mayo on bacon fat- to me.
i could see brie in some kind of bread shell but not brioche or puff.-
re: opinionatedchef
alkapal
Nov 1, 2011 03:50 AM
http://www.puffpastry.com/recipe/2403...
if this is like mayo on bacon grease, then i'm "in"!
please pass the duke's and the nueske's….
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re: John E.
opinionatedchef
Oct 31, 2011 10:23 PM
john, there are really very few stupid questions. my bad in not being more clear.I make the strudel and freeze it, and bake it off frozen. 400 degrees. we also used to make very popular miini beef wellingtons with filo 'cigarettes' filled w/ the same mushroom duxelles mixture hugging a small log shaped piece of raw beef tenderloin. We served them w/ a sour cream/horseradish/ worc. sauce/pinch cayenne dip. Wicked addictive, but not good reheated; have to eat them freshly baked off.
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re: danionavenue
20lbs! He gave away a box of 10lbs to some co workers and I gave some to a couple of neighbors. We still have a ton! But the pot pies look beautiful and the roasted mushrooms smell amazing. Hopefully, he'll be home at a decent hour to enjoy. Thanks everyone. I'm making more recipes that you suggested tomorrow.
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re: danionavenue
I was going to suggest Hungarian mushroom soup. I'm not a big fan of mushrooms, but that stuff is gooooood! Recipe from Full Circle Farm (www.fullcircle.com):
Hungarian Mushroom Soup
Since mushrooms are in season and having a great growing year, and spring hasn’t exactly sprung as of yet, try this delicious Hungarian mushroom soup for a warm and hearty dinner. Use a variety of mushrooms for a rustic flavor.
12 ounces mushrooms, sliced
2 C onions, chopped
2 T butter
3 T flour
1 C milk
2 t dill weed
1 T Hungarian paprika
1 T tamari soy sauce
1 t salt
2 C stock
2 t fresh-squeezed lemon juice
1/4 cup parsley, chopped
Ground black pepper, to taste
1/2 cup sour cream
Sauté onions in 2 tablespoons stock, salt lightly. A few minutes later, add mushrooms, 1 teaspoon dill, 1/2 cup stock or water, soy sauce, and paprika. Cover and simmer 15 minutes. Melt butter in large saucepan. Whisk in flour and cook, whisking, a few minutes. Add milk and cook, stirring frequently, over low heat about 10 minutes until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 teaspoon). Serve garnished with parsley.
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Yum! I love mushrooms. I second both the smitten kitchen recommendations. I have made both and they are great. A great way to showcase the mushrooms is roasted with herbs and sour cream http://www.thekitchn.com/thekitchn/main-dish/quick-dinner-recipe-roasted-mushrooms-with-herbs-114796 . And this mushroom pie was excellent: http://www.veggienumnum.com/2010/08/m...
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re: DaisyM
John E.
Oct 26, 2011 03:39 PM
We love mushrooms and eat them frequently. Several years ago, my brother's neighbors had been out hunting morel mushrooms. They offered my brother and his wife a paper sack of them. I estimate there were at least two pounds in that sack. I almost cried when I heard the story. My SIL's response, "No thank you, we don't care for mushrooms". They had no idea what they were offered.
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GretchenS
Oct 26, 2011 08:50 AM
These garlic butter roasted mushrooms would be another yummy way to use up the bounty. http://smittenkitchen.com/2010/12/gar... Lucky you!
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John E.
Oct 26, 2011 07:44 AM
Ina Garten has a mushroom lasagna recipe that is good. I would add some portabellos and/or some reconstituted dried mushrooms to round out the flavors.
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Drying them is easy--spread them out in a single layer on a paper towel on the counter. Turn them over once in a while. Especially in the winter, with lower humidity in the house, they will dry quickly.
I keep the dry ones in the freezer, just to make sure that they don't attract bugs.
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You are so lucky. We just love mushroom like hobbits at my home. In addition to all those ideas here, I would also suggest a simple sauteed mushroom. We eat this dish very often. Although it is supposed to be a side dish, we eat it as main. Chop the mushrooms in halves or quarters, depending on their size. Heat some EVO. Cook lots of finely chopped garlic until tender, add the mushrooms. Saute in low heat. Add salt, chilli flakes and parsley. Serve really hot. you can also grate parm on top. Why not fry some for breakfast?
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re: porker
No, no, no. Only do this if you are insane. This is a fabulously quick and easy way to die of botulism poisoning.
Dry them, fine. Cook and freeze them, great. Do not even think of just covering them in oil and leaving them out. Uncooked, low-acid food held without processing in an anaerobic environment? Good lord.
However, those delicious little marinated mushrooms you sometimes find on the antipasto tray? Those are both cooked under pressure and pickled in a high-acid, high-salt vinegar brine.
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re: acgold7
porker
Oct 26, 2011 09:24 PM
Whoa, whoever said or even suggested "just covering them in oil and leaving them out. Uncooked, low-acid food held without processing in an anaerobic environment?"
Did anyone read the perhaps key word "preserve"?
As to your comparison to marinated mushrooms, the processes described in the links below run along the same lines. I question the "cooked under pressure" requirement, but the 'shrooms are cooked in a high acid liquid, the jars are sterilized, the brine is high acid, and the filled jars are processed.
I don't think you have to be insane to do this, not any more so than the garden variety tomato canner...Maybe have a look here
http://www.mountainviewmushrooms.com/PickledMushrooms.asp
or here
http://www.scordo.com/2011/02/pickled...-
re: porker
You didn't say anything about pickling, curing, cooking or canning, all of which those recipes dictate (and which look fine because they contain high volumes of both salt and acid, and the mushrooms are cooked in this brine before canning). Both canning solutions are really a vinaigrette which is less than 50% oil.
And tomatoes are acidic, which mushrooms aren't.
All you mentioned was oil, which pretty clearly implies just throwing them in a jar and covering with oil, which many people might be tempted do to without any further explanation. Thanks for clarifying.
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As both sandylc and mattstolz said, iff you'd like to be able to use them over time to impart mushroom flavor to dishes, I would make a simple duxelle which can be as little as chopping up the mushrooms so there are no big chunks and then browning them until they give up their liquid and get crumbly. Stash them in the freezer in small containers and you can later add them to all sorts of dishes--tuna noodle casserole, beef stew, any meat saute to make a quick mushroom/wine pan sauce. You can get a real bang out of them.
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re: escondido123
opinionatedchef
Oct 27, 2011 06:26 PM
escondido is a great thinker here. i would also highly recommend:
JOYCE GOLDSTEIN’S MUSHROOM HAZELNUT SOUP
4 T. unsalted butter
1 lg onion, chopped
1 lb white mushrooms, coarsely chopped
2 c. chicken stock
1/3 c. hazelnuts, skinned
2 c. chicken stock
kosher salt and freshly ground black pepperToast hazelnuts in baking pan in 350 degree oven 8-10 min til lightly browned and fragrant. Remove from oven, rub in coarse terrycloth towel to remove skins. Cool to room temp. Grind finely in food processor.
Sautee onion in butter 5 min til translucent. Add mushrooms and cook 5 min. til done. Add 2 c. stock, bring to boil and then simmer 5 min. Put batches of this mixture in blender and puree. Return mixture to saucepan, add 2 c. stock and ground hazelnuts.Season with S and P. Heat to serve.
Freezes well.
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tim irvine
Oct 25, 2011 05:34 PM
I don't have a recipe. I was just going to brown a lot of mushroom chunks, make a veloute, add some celery and onion and thyme, splash a little Sherry in there, put it in a crust, and bake it.
The whole notion of a recipe sounds like a good idea. I will check out the Smitten Kitchen.›2 Replies -
Smitten Kitchen's classic mushroom bourguignon (meant for cremini, but will have enough flavor for button)
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re: tim irvine
linguafood
Oct 26, 2011 08:47 AM
Shrooms AND pot in one pie? Now that's a food idea I can get behind.
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